Get your s’mores fix this Labor Day, without the added sugar, refined carbohydrates, and additives. This healthier s’mores bar includes a recipe for grain-free graham crackers and easy low-carb marshmallows with just a few ingredients. Pair these with dark chocolate or stevia-sweetened chocolate and enjoy this s’mores bar– guilt-free! Enjoy!

Build Your Own S’mores Spread with Cinnamon Honey Graham Crackers


For the Graham Crackers

2 cups almond flour

3 tablespoons Lakanto Monkfruit Sweetener

2 tablespoons coconut flour

1 tablespoon cinnamon

1 teaspoon baking soda

½ teaspoon salt

2 tablespoons coconut oil, melted

1 tablespoon honey

1 large egg

1 teaspoon vanilla

For the Marshmallows

1/2 cup filtered water, cold

3 tablespoons grass-fed gelatin

2/3 cup filtered water

1 1/2 cups sweetener of choice (I have used both swerve for keto and raw honey for paleo)

1/4 teaspoon salt

2 teaspoons vanilla extract

Optional: dark chocolate for dipping, powdered swerve for coating

For the Spread

Graham crackers


Dark chocolate

Fresh fruit (berries, stone fruits)

Fruit preserves

Nut butters

Toasted coconut



For the Graham Crackers

Yield: 15-17 graham crackers

Prep Time: 1 hr. 10 min.

Cook Time: 15 min.

Total Time: 1 hr. 25 min.

1. In a mixer fitted with a paddle attachment, add the almond flour, Lakanto sweetener, coconut flour, cinnamon, baking soda and salt. Mix to combine.

2. Once combined, add the melted coconut oil, honey, egg and vanilla to the same bowl. On low speed, mix again until combination is thoroughly combined and like the consistency of heavy wet sand. 

3. Remove the mixture from the bowl and form into a disc. Wrap tightly with plastic wrap and place in the fridge for 1 hour.

4. Preheat the oven to 350 degrees.

5. Once chilled, place the disc between 2 large pieces of parchment paper. Use a rolling pin to roll the dough out until a thickness between 1/8-1/4-inch thick is achieved. Using a pastry cutter or sharp knife, cut the dough into 2 ½ x 2 ½-inch squares.

6. Use one of the pieces of parchment paper and place on an 11×17 sheet tray. Using a spatula, carefully transfer the graham cracker squares to the sheet tray. Use a knife to score the cookies down the center lengthwise. Using a fork, gently prick the crackers on either side of the scored line to give them the classic graham cracker appearance.

7. Bake the cookies at 350 degrees for 10-15 minutes, or until lightly golden. Keep a close eye on these! The thinner you have made your cookie, the quicker they will brown!

8. Allow to cool slightly, then build your s’mores!

For the Marshmallows

Yield: 25 marshmallows

Prep Time: 30 min. + an overnight rest

Cook Time: 10 min.

Total Time: 24 hrs.

1. Line a 9×9-inch pan with baking parchment and grease well with coconut oil. Set aside.

2. Pour the 1/2 cup of cold, filtered water into a mixer bowl. Sprinkle the gelatin in, mix thoroughly with a fork and leave it to thicken for 10 or so minutes.

3. While the gelatin is thickening, melt your “sugar” by pouring remaining water and sweetener into a saucepan. Bring to a boil over medium heat until sweetener has dissolved. Use a candy thermometer and remove when the temperature reaches about 210ºF.

4. Turn on your mixer on low and quickly pour in your sugar syrup to the gelatin mixture. Increase your speed to high and whisk non-stop for about 10 minutes. It should start to thicken.

5. Sprinkle in the salt and the vanilla extract while continuing to whisk for another 5 minutes or until the mixture is stiff and holds its shape.

6. Turn the mixture off and pour the stiff marshmallow mixture into the 9×9-inch pan. Smooth it over.

7. Allow your marshmallows to set. I find that they set best on the counter, uncovered, overnight, but if this is impossible for you, the fridge will do- just be aware they may be chewier.

8. When your marshmallows are dry, remove them from the pan and slice into little cubes. You can dust them with powdered “sugar”, coat them in dark chocolate, or enjoy them in a S’mores sandwich!