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Camp Out S’mores No-Bake Cupcakes
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Camp Out S’mores No-Bake Cupcakes

Layers of s’mores cream, chocolate filling, and pecan crust come together for a simple, fun dessert.
Prep Time30 minutes
CHILL2 hours
Total Time2 hours 30 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, S'mores
Serving: 6 cupcakes
Calories: 378.5kcal
Author: Lori Allred

Equipment

  • six paper cupcake liners, standard muffin tin

Ingredients

  • 1/2 cup pecans 2 oz
  • 1 tbsp brown sugar style erythritol blend
  • pinch cinnamon
  • pinch salt
  • 1/4 cup melted butter, divided 2 oz
  • 1/3 cup sugar-free chocolate chips 2 oz
  • 1 1/4 cup heavy cream, divided 10 fluid oz
  • 1/4 cup unsweetened almond milk 2 fluid oz
  • 1 serving S'mores Keto Chow (or 1 scoop)
  • 1 tbsp powdered erythritol
  • 1 tsp cocoa powder

Instructions

  • Place the pecans in a small food processor or blender and process them until they are ground, but still have a slightly pebbly texture.
  • Then add the brown erythritol, salt, and the cinnamon and pulse to combine.
  • Transfer the mix to a small bowl and stir in three tablespoons of the melted butter.
  • Divide the pecan mixture between the muffin cups and press it into the bottom of each, making it as even as possible.
  • Place the muffin cups in the freezer to set while you prepare the chocolate layer.
  • Place the chocolate chips in a small, heat safe bowl.
  • Heat 1/4 cup of the heavy cream in a small pot over medium heat, or in the microwave safe dish in the microwave, until it simmers.
  • Remove the cream from the heat and carefully pour it over the chocolate chips. Allow the hot cream to sit on the chips until they have melted, stir to mix the cream and chocolate together, then stir in the remaining tablespoon of melted butter. Stir until smooth.
  • Remove the muffin tin from the freezer and divide the chocolate filling among the cups, smoothing it into place as evenly as possible.
  • Return the muffin tin to the freezer again to set the chocolate while you make the s’mores filling.
  • In a large mixing bow,l use an electric mixer to blend the Keto Chow with the heavy cream, the almond milk, and the powdered erythritol. Mix until it is the consistency of whipped cream cheese.
  • Remove the muffin tin from the freezer and fill each cup with the cream filling.
  • Transfer to the refrigerator to chill for approximately two hours.
  • Dust the tops with cocoa powder and serve.
  • Store in an airtight container in the refrigerator for up to three days, or store in the freezer for up to three months.

Photos by Sarah DeYoung

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