Menu
Author:
Franco Salzillo
The most popular campfire treat is a timeless classic; you never get tired of the unctuous combination of chocolate, crackers and marshmallows; it’s a match made in heaven!
The thing with s’mores, though, is that every single ingredient is packed with sugar, and that’s not what we would call a healthy snack. And if you’re following the keto diet, any type of carb is a big no-no.
The good news is that we’ve duplicated s’mores personality in an iced coffee drink with little to no carbs — no, it’s not exactly the same, but you’ll agree it’s a great drink!
Let’s see if we can find zero-carb alternatives for the holy trinity of ingredients that make a s’more — chocolate, marshmallows and graham crackers, and let’s start with the chocolate.
The good news is that cacao beans or their powdered form, cocoa powder is available without sugar, and the unsweetened kind is immensely chocolaty; you just have to sweeten it, and you’re good to go.
We’ll also need something to substitute graham cracker’s crunchiness, and for that, we’re going with a few crushed almonds. Sure, it’s not the same, but it works wonderfully, trust me.
Finally, there’s the marshmallows, and this one is tricky. We’re flavoring whipping cream with vanilla and sweetening it with a low-cal sugar alternative to give it a fluffy feel; this will be our marshmallow.
And let me be clear, you can totally find marshmallow cream out there; some are perhaps even low in sugar, but why buy an expensive product when you can use whipping cream for a similar effect?
Of course, we’re also using a sweetener, and for this one, I’m going with one of my favorites, monk fruit extract. It has a sugar substitution ratio of 1:1, so it’s easy to use, and it’s deliciously sweet. You can use any other sweetener, but you might need to adjust the quantity to your taste.
With all our ingredients in hand, let’s make ourselves a s’mores iced coffee drink, one you’ll gladly enjoy by the fire!
Brew the espresso and cool it down to room temperature.
In a mixing bowl, combine the whipping cream with 1/2 teaspoon of monk fruit extract and the vanilla extract. Set aside.
In a blender, add the coffee, ice, whole milk, cocoa powder and one tablespoon of monk fruit extract. Blend until smooth.
Pour the coffee mixture into a glass.
Top the coffee with the whipping cream and top with crushed almonds.
