Keto S’mores Cheesecake

Sitting around a campfire and roasting marshmallows is one of my favorite memories, but regular campfire treats are full of sugar.

That is why I decided to create this keto s’mores cheesecake. It brings back all those classic flavors without taking you away from your health goals.

You get a buttery cinnamon crust, a smooth cheesecake center, melted dark chocolate, and a fluffy toasted marshmallow topping.

Because it is completely low carb and keto friendly, you can enjoy a slice without worrying about extra sugar or carbs.

It looks like a showstopper on the table, but the steps are straightforward and easy to follow.

Why I Love This Recipe

Classic Campfire Flavor – You get the real taste of toasted s’mores while keeping your net carbs extremely low.

Fluffy Marshmallow Topping – The homemade allulose meringue toasts beautifully under the broiler just like real melted campfire marshmallows.

Rich Ganache Layer – Silky sugar-free dark chocolate ganache creates the perfect fudgy barrier between the cream cheese and meringue.

Authentic Graham Crust – Almond flour and a hint of warm cinnamon mimic real graham crackers without any wheat flour.

Ingredients You’ll Need

For the Graham-Style Crust

• 1 1/4 cups Almond Flour
• 1/4 cup Coconut Flour
• 3 tbsp Granulated Monk Fruit Allulose Sweetener
• 1/2 tsp Ground Cinnamon
• 6 tbsp Unsalted Butter, Melted

For the Cheesecake

• 24 oz Cream Cheese, Softened
• 3/4 cup Granulated Monk Fruit Allulose Sweetener
• 1/2 cup Sour Cream
• 3 Large Eggs
• 2 tsp Pure Vanilla Extract
• 1/4 tsp Sea Salt

For the Chocolate Layer

• 4 oz Sugar-Free Dark Chocolate
• 1/3 cup Heavy Cream

For the Marshmallow Meringue

• 3 Large Egg Whites
• 1/2 cup Granulated Allulose
• 1/4 tsp Cream Of Tartar
• 1 tsp Pure Vanilla Extract

How To Make

Step 1

Heat the oven to 325°F. Combine the almond flour, coconut flour, sweetener, cinnamon and melted butter. Press firmly into a 9-inch springform pan and bake for 10 minutes.

Step 2

Beat the cream cheese and sweetener until smooth. Mix in the sour cream, vanilla extract and sea salt, then add the eggs one at a time on low speed.

Step 3

Pour the batter over the crust and bake for 48 to 55 minutes, until set around the edges with a gentle wobble in the center. Cool completely, then refrigerate for at least 5 hours.

Step 4

Heat the heavy cream until steaming and pour it over the dark chocolate. Rest for 2 minutes, stir until smooth and spread the ganache over the cold cheesecake. Refrigerate for 20 minutes.

Step 5

Combine the egg whites, allulose and cream of tartar in a heatproof bowl set over barely simmering water. Whisk continuously until the allulose dissolves and the mixture reaches 160°F.

Step 6

Remove the egg white mixture from the heat, add the vanilla extract and beat until thick, glossy peaks form and the bowl is no longer warm.

Step 7

Spoon the marshmallow meringue over the chocolate layer, creating soft peaks across the surface.

Step 8

Place under a hot broiler for a few seconds at a time until the meringue develops toasted golden patches, watching constantly to prevent scorching.

Tips

Bring the Cream Cheese to Room Temperature

You’ll get the best results if you let your cream cheese and sour cream sit out on the counter for at least an hour before mixing.

When cream cheese is cold, it stays in hard little lumps that are almost impossible to beat smooth.

Softened cream cheese blends easily and gives you that silky, velvety texture you want in a cheesecake.

Pack the Crust Down Firmly

I recommend using the flat bottom of a measuring cup or drinking glass to press the crust mixture into the pan.

Low carb flours do not have gluten to hold them together, so pressing them down tight keeps the crust from crumbling later.

Make sure you press firmly into the edges so every slice holds its shape neatly when served.

Mix the Eggs on the Lowest Speed

From my experience, adding too much air to the cheesecake batter is the main reason cheesecakes puff up and crack.

Once you start adding the eggs, drop your mixer to its lowest speed and stir just until each yolk disappears.

This keeps the batter dense and creamy, which stops the top from splitting while it bakes.

More Recipes

• Keto Boston Cream Cheesecake
• Keto Cookie Dough Cheesecake
• Keto German Chocolate Cheesecake
• Keto Strawberry Crunch Cheesecake
• Keto Turtle Cheesecake

FAQ

Can I use erythritol instead of allulose for the marshmallow meringue?

You really need allulose for the topping because erythritol will re-crystallize and leave a gritty, crunchy texture once it cools down.

Allulose dissolves smoothly like real sugar, which gives the meringue its soft, sticky marshmallow consistency.