Keto Low Carb S'mores Pie with Torched Marshmallow
A keto-friendly reimagining of the campfire classic, this no-bake pie features a graham cracker crust base, silky sugar-free chocolate pudding filling, and a torched marshmallow topping that mimics the charred exterior of traditional s'mores. The xanthan gum creates a pudding texture without cornstarch, while La Nouba marshmallows keep carbs minimal. Perfect for those managing blood sugar or following low-carb diets who crave nostalgic dessert flavors. The blowtorch finish adds drama and authentic toasted notes.
Ingredients
- 1 packet Dixie USA Graham Cracker Style Pie Crust Mix
- 2 tbsp unsalted butter
- 1 ⅜ oz Sugar Free Jello Chocolate Pudding Mixinstant chocolate pudding mix (sugar-free)1:1low-carbwidely available
none
- ¼ tsp xanthan gum
- 1 ½ cups unsweetened almond milk
- 2 ¾ oz La Nouba marshmallowshomemade keto marshmallows1:1low-carbvegan-friendly
moderate difficulty
- 2 tbsp water
- low carb chocolate, finely grated(optional)
Instructions
- 1
Melt butter and combine with pie crust mix, then press into a 9.5 inch pie plate and refrigerate for at least one hour.
- 2
Whisk together Jello powder, almond milk, and xanthan gum in a stand mixer until smooth.
- 3
Pour filling into chilled crust, cover, and refrigerate for at least one hour until set.
- 4
Microwave marshmallows and water in short bursts until melted.
- 5
Spread melted marshmallow evenly over pie filling.
- 6
Use a blowtorch to toast the marshmallow topping until golden and charred.
- 7
Garnish with grated chocolate if desired, then refrigerate for at least two hours before serving.
Tips
If blowtorch unavailable, place pie under broiler for 1-2 minutes, watching closely to prevent burning.
Xanthan gum prevents icy crystals; whisk thoroughly to avoid lumps that won't dissolve.
Microwave marshmallows in 15-20 second bursts to prevent overheating and maintain spreadable consistency.
Good to Know
Refrigerate covered for up to 4 days. Marshmallow topping may soften over time; protect from moisture.
Prepare through step 3 up to 24 hours ahead. Add marshmallow topping and torch within 2 hours of serving for best texture.
Serve chilled. Slice with a warm, wet knife for clean edges. Pairs with sugar-free whipped cream or black coffee.
Common Mistakes
Skip whisking the pudding mixture thoroughly to avoid xanthan gum clumps that never dissolve.
Don't let crust warm above 5 minutes before chilling; warm dough won't hold shape properly.
Avoid torching from too close or too long; marshmallow can ignite rather than toast.
Don't skip the two-hour final chill; marshmallow sets and firms as it cools, improving slice integrity.
Substitutions
Dairy-Free Swaps
oat allergy concern
Vegan Options
moderate difficulty
General Alternatives
none
FAQ
Can I make this without a blowtorch?
Yes. Place the chilled pie under a preheated broiler 4-6 inches from heat for 1-2 minutes, watching constantly. Alternatively, use a kitchen torch, heat gun, or skip toasting for a softer, untorched marshmallow top.
What if my pudding filling is lumpy?
Lumps indicate undissolved xanthan gum. Strain filling through fine mesh before pouring, or blend with immersion blender for 30 seconds. Ensure mixer runs at medium speed until completely smooth before adding to crust.
How long can I keep this pie chilled before serving?
Up to 4 days refrigerated, covered. Marshmallow topping softens after 24 hours. For best texture, consume within 2 days. Do not freeze; pudding texture becomes grainy when thawed.