Ooey gooey Keto Smores Bars are dreamy and delicious with a shortbread layer that’s full of chocolate chips, topped creamy marshmallow, & chocolate drizzle.
Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper.
Combine the first six shortbread ingredients in the food processor and pulse until a uniform dough forms. Stir in the chocolate chips. Press the dough into the prepared pan spreading evenly into the pan.
Bake for 16-18 minutes or until lightly browned around the edges.
Marshmallow Topping
In a small saucepan add water and sprinkle the gelatin over the top. Let the gelatin sit for 5 minutes to bloom or soften.
Meanwhile, whip the egg whites on high power until they have stiff peaks. Add cream of tartar and mix briefly to combine.
Once the gelatin has bloomed, stir the mixture until it is smooth. If some lumps remain, place the saucepan over low heat and melt the lumps.
Add the powered sweetener to the gelatin mixture and stir to combine.
Transfer the mixture to a glass measuring cup with a spout. If some lumps of gelatin still remain, strain the mixture as you transfer it.
Turn the mixer onto low speed and slowly drizzle in your gelatin mixture.
Once the gelatin is incorporated, turn the mixer back up to high speed and whip the mixture for 3 or 4 minutes until it increases in volume and becomes thick and shiny. Add the vanilla.
Quickly transfer the marshmallow onto the prepared shortbread base and spread it out.
Let the bars sit for at least an hour or overnight.
Chocolate Drizzle
For the drizzle melt the chocolate chips and heavy cream for 15-30 seconds in the microwave and drizzle over the top of the bars. Chill for at least 2 hours before cutting.
Notes
To Store: keep the smores bars in an airtight container for 2-3 days.To Freeze: cut them into individual servings or freeze them altogether. Keep airtight, and they will last 2-3 months. Thaw on the counter before serving. Prep Time: you can prepare the cookie crust for up to 1 day in advance, then add the marshmallow cream and chocolate before serving.