S’more Muffins (Low Carb and Gluten Free)
Dairy free, egg free, gluten free, grain free, lactose free, nut free, peanut free, soy free
paleo, low carb.
Prep time: 5 min (cookies) + 20 min (marshmallows) + 5 hours rest
Cook time: 10 min (cookies) + 5 min (chocolate)
Total time: about 5 h and 40 min
Servings: 15 mini s’mores muffins
My favorite American dessert? S’MORES 🤤.
I have lived in apartments for most of my US life. Normally I would indulge in s’mores a few times a year, mainly at friends-with-homes gatherings. Then I met Andy, who has a house in the burbs and a few years ago put a firepit in his backyard as a present for my birthday. Guess what I have now for dessert during my birthday dinner ❤️!?
Of course I couldn’t resist attempting an allergen-friendly version of my beloved s’mores. I combined healingautoimmune’s marshmallows recipe with Hu’s chocolate and a variation of my tigernut chocolate chip cookies. The result was UH-MAZING.
Now, although the taste was solid, the marshmallows placed on fire did not toast like the traditional ones you get at the grocery store, and eating them was a bit messy. After a brief consultation with my friend Becky (my allergens oracle), we came up with an alternative to make the final s’mores a bit cleaner to eat: a s’more muffin!
With this recipe you can make delicious allergen-friendly s’mores without a fire pit:) And it turns out, they do char if you use a blow torch!
You can prepare these s’mores with a hand mixer, but a kitchen aid makes the process much faster, since the marshmallow layer will take about 20 minutes of mixing.
Ingredients
Click on the ingredients in the list for buying options (you might find alternative brands in the section Spesa/Grocery of this website).
For the cookie base (dry ingredients go in the same bowl)
Extra fine tigernut flour, 25 g (¼ cup). Double the amount if using a less fine brand like Naturtonix
Arrowroot flour, 25 g (3 tbsp)
Collagen peptides, 6 g (1 tbsp)
Erythritol, 12 g (1 tbsp)
Baking soda, 0.6 g (⅛ tsp)
Salt, 0.7 g (⅛ tsp)
Cinnamon, 0.3 g ( ⅛ tsp)
Coconut oil or ghee, 35 g (2.5 tbsp)
Vanilla extract, 1.1 g (¼ tsp)
Apple cider vinegar, 1 g (¼ tsp)
For the chocolate
Hu's chocolate bar (for severe allergies, read the allergy statement). If your only restriction is carbs, then Lily’s chocolate chips are a great option, 80g
Coconut oil, 4.5 g (1 tsp)
For the marshmallows
Beef gelatin powder, 10g (1 tbsp)
Honey, 25 g (1.5 tbsp)
Water for the gelatin, 40g (2 tbsp + 2 tsp)
Water to combine with the honey 40 g (2 tbsp + 2 tsp)
Tools you might be missing:
Standing mixer (recommended) or hand mixer
Culinary Butane Torch (optional), if you want to char them at the end
Instructions
Cookie base
1. Preheat the oven at 350 F.
2. If solid, melt the coconut oil in the microwave for 30-60 seconds (this depends on the type of microwave).
3. Combine all dry ingredients in a bowl and mix with your fingers, breaking apart any clumps. Add the wet ingredients to the dry ingredients and mix well with a wooden spoon.
4. Distribute the mixture among 15 mini muffin molds and flatten it with the back of a teaspoon. Bake for 8-10 minutes, until the edges are golden.
5. Let them cool.
Chocolate layer
6. If using a chocolate bar, break it into pieces. Place the chocolate into a heatproof bowl with the coconut oil (in the pictures I am using a coffee cup).
7. Place the bowl over a pan of barely simmering water and allow the chocolate to melt, stirring occasionally.
8. Distribute the melted chocolate among your muffin thins and let it cool down a bit. Put it in the freezer or fridge.
Marshmallows
9. Prepare the piping bag by placing it inside a big glass and wrapping it around it.
10. Combine the gelatine with 40 g of water.
11. In a saucepan on the stove, heat up the other 40 g of water and the honey until the mixture is close to boiling.
12. With the electric mixer (or standing mixer), start beating the water and gelatin. Add the water and honey mixture a little bit at the time and continue mixing for about 20 minutes, until foamy.
13. Remove the cookie+chocolate muffins from the fridge or freezer. Moving quickly, place the marshmallows inside the prepared piping bag and distribute it among the 15 muffins. If there’s any left, add it to clean muffin tins for additional marshmallows.
14. Refrigerate for 5 hours.
15. After 5 hours, remove your s’mores from the molds. If you’d like, you can char one at the time with the butane torch. Enjoy!
Storing and reheating
Assuming there’s any left, these s’mores will last in the fridge for 3-4 days in an airtight container. I have not tried freezing them yet.
Notes
You can prepare these s’mores with a hand mixer, but a kitchen aid makes the process much faster, since the marshmallow layer will require about 20 minutes of mixing.
Nutritional Information
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database via myFitnessPal. This information is meant as a guideline only and should not be construed as a guarantee. Here we assume coconut oil and lily’s chocolate.
Serving size: 1 s’more | Calories: 71 | Total fat: 4.6 | Total carbohydrates: 4.7 g | Total fiber: 0.2 g | Total sugars: 2.3 g | Protein: 1.4 g | Net Carbohydrates: 4.5 g