This post may contains Amazon affiliate and other affiliate links. If you make a purchase through these links, I may earn a small commission at no extra cost to you. Your support helps me continue to provide quality content. I only recommend products I personally trust and believe will add value to your experience. For more details, please visit my Privacy Policy.
Introduction
There’s something magical about s’mores — gooey marshmallow, melted chocolate, and that satisfying graham cracker crunch. Now imagine all that nostalgic goodness packed into a keto-friendly ice cream sandwich. Yes, these Keto S’mores Ice Cream Sandwiches are everything you crave in a summer treat — minus the sugar rush.
These are layered with creamy keto vanilla ice cream, marshmallow fluff, rich dark chocolate, and sandwiched between soft, chewy almond flour “graham-style” cookies. They’re decadent, refreshing, and totally satisfying without compromising your carb goals.
Whether you’re enjoying them poolside, around a campfire, or curled up on the couch for a movie night, these are the kind of desserts that make keto feel indulgent and totally doable.
If you’re loving keto-friendly recipes like this, why not make cooking even easier? With a Keto Instant Pot Recipes Book, you’ll have quick, delicious, and low-carb meals at your fingertips—perfect for busy days! Take the guesswork out of keto cooking and enjoy effortless, flavorful dishes. Grab your copy today!
Why You’ll Love This Recipe
- Nostalgic flavors without the carbs: Classic s’mores taste with a keto twist.
- Cool & creamy: Perfect for hot days when you want something chilled and sweet.
- Totally customizable: Swap in your favorite keto ice cream flavors.
- Portable and make-ahead: Freeze and grab whenever cravings hit.
- Fun for all ages: Kids and adults will both fall in love with these.
These aren’t just good for keto — they’re just good, period.
My Personal Experience
I’ve always had a soft spot for anything s’mores-related, so when I went keto, I missed that classic combo — especially in summer. One day I decided to get creative with a batch of almond flour cookies and leftover keto ice cream. I added in some sugar-free chocolate and homemade marshmallow fluff, and wow… the result was way better than I expected.
The cookies had that graham-cracker feel, soft but sturdy enough to hold the filling. The layers didn’t melt too fast, and every bite was a perfect mix of creamy, gooey, and chewy. I’ve made them several times since — and honestly, they never last long in my freezer!
Required Equipment
🍪 Mixing Bowls
You’ll need a couple of mixing bowls — one for your cookie dough and another for the marshmallow layer. Go for medium to large sizes to avoid spills.
🥄 Measuring Cups & Spoons
Accurate measurements are crucial for keto baking — especially with almond flour and sweeteners.
🧁 Baking Sheet
A sturdy baking sheet for baking the cookies. Line it with parchment paper to avoid sticking.
🧊 Ice Cream Scoop or Spoon
For layering the ice cream evenly onto the cookies.
🔪 Offset Spatula or Butter Knife
Helpful for smoothing the ice cream and marshmallow layer.
🧊 Freezer-Safe Tray or Container
You’ll need a tray or container to freeze the assembled sandwiches.
Ingredients & Substitutions
For the “Graham” Cookies:
- 1 ½ cups almond flour – The perfect low-carb base for soft, nutty cookies.
- ¼ cup melted butter – Adds richness and moisture.
- ⅓ cup powdered erythritol – Sweetens the dough without adding carbs.
- 1 egg – Helps bind the dough together.
- ½ tsp cinnamon – Adds that classic graham cracker warmth.
- ¼ tsp vanilla extract – For depth of flavor.
- ⅛ tsp baking soda – A small amount helps give a soft texture.
Substitution Tips:
- You can sub coconut flour, but reduce to ½ cup and add another egg.
- Monk fruit or allulose can be used instead of erythritol, but adjust quantity to taste.
For the Filling:
- 1 pint keto vanilla ice cream – Choose your favorite brand or make homemade.
- ¼ cup sugar-free chocolate chips, melted – Creates that signature s’mores richness.
- 3–4 tbsp keto marshmallow fluff – Optional but adds that gooey layer we all love.
Optional Topping:
- Crushed sugar-free chocolate or a sprinkle of cinnamon for decoration.
How to Make Keto S’mores Ice Cream Sandwiches
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the cookie dough:
In a bowl, mix almond flour, sweetener, cinnamon, and baking soda. Add melted butter, egg, and vanilla. Mix until a soft dough forms. - Shape the cookies:
Scoop out small portions and flatten slightly into discs. You want them all to be roughly the same size for even sandwiches. - Bake:
Bake for 8–10 minutes until edges are lightly golden. Let cool completely. - Soften the ice cream:
Let your keto ice cream soften for a few minutes so it’s easier to spread. - Assemble:
Place a scoop of ice cream on the flat side of one cookie. Add a thin layer of marshmallow fluff and a drizzle of melted chocolate. - Top and press:
Add another cookie on top and gently press to sandwich. - Freeze:
Place all sandwiches on a tray and freeze for 1–2 hours or until firm. - Serve:
Enjoy straight from the freezer or let sit 2–3 minutes before eating for perfect texture.
Tips for This Recipe
- Work fast when assembling: Ice cream melts quickly, especially if your kitchen is warm.
- Freeze in batches: If making many, freeze in small groups to avoid melting.
- Use parchment between layers: Prevents sticking if stacking in containers.
- Flavor twist: Try chocolate or peanut butter keto ice cream for variety!
Optional Additions
- Keto graham dust: Crush extra cookies and sprinkle on the edges.
- Toasted coconut: Adds crunch and a fun tropical twist.
- Peanut butter layer: Spread a thin layer inside for a salty-sweet upgrade.
Serving Ideas
- After a summer BBQ — the ultimate low-carb dessert.
- Frozen birthday treat — stack a few and add a candle!
- Midnight snack — store in the freezer for when sweet cravings hit.
- Pair with coffee or a glass of unsweetened almond milk — perfect balance.
Storage Recommendations
- Freeze sandwiches: Store in an airtight container with parchment between layers.
- Shelf life: Best within 2 weeks for peak texture and flavor.
- No reheating needed: Let sit at room temp 2–3 minutes if too firm.
Frequently Asked Questions
Can I make these dairy-free?
Yes! Use dairy-free keto ice cream and coconut oil instead of butter for the cookies.
Can I skip the marshmallow fluff?
Absolutely — they’re still delicious with just chocolate and ice cream.
What’s the best way to keep them from sticking?
Parchment paper is your best friend. Also, freeze them individually before stacking.
Can I make mini versions?
Yes! Use smaller cookie scoops and reduce the ice cream portion accordingly.
Nutritional Breakdown (Per Sandwich)
- Calories: 240
- Total Carbs: 8g
- Fiber: 4g
- Net Carbs: 4g
- Protein: 5g
- Fat: 22g
Keto S’mores Ice Cream Sandwiches Recipe
Ingredients
- 1 ½ cups almond flour
- ¼ cup melted butter
- ⅓ cup powdered sweetener
- 1 egg
- ½ tsp cinnamon
- ¼ tsp vanilla extract
- 1 pint keto vanilla ice cream
- ¼ cup sugar-free chocolate chips
- 3 tbsp keto marshmallow fluff optional
Instructions
- Preheat oven to 350°F. Line baking sheet.
- Mix dry and wet cookie ingredients separately, then combine.
- Shape into small discs and bake for 8–10 mins. Cool.
- Soften keto ice cream.
- Add ice cream, marshmallow fluff, and chocolate between cookies.
- Press gently to sandwich.
- Freeze 1–2 hours. Serve and enjoy!
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀
Subscribe to our newsletter!
