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High Protein Low Carb S'mores Cheesecake Jars - A Lighter Take on a Campfire Classic

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Graham layer: 3/4 cup almond flour, 2 tablespoons finely crushed low-carb graham-style cookies (or a keto cookie), 2 tablespoons melted butter or coconut oil, 1 tablespoon allulose or erythritol, 1/2 teaspoon cinnamon, pinch of salt
  • Cheesecake layer: 8 ounces light cream cheese (room temp), 1 cup plain 2% Greek yogurt, 1 scoop (about 25–30 g) vanilla whey or casein protein powder, 2–3 tablespoons powdered allulose or erythritol, 1 teaspoon vanilla extract, pinch of salt, 1–2 tablespoons unsweetened almond milk as needed
  • Chocolate layer: 2 tablespoons unsweetened cocoa powder, 1 scoop chocolate protein powder, 1/3 cup unsweetened almond milk, 1 tablespoon sugar-free chocolate chips (optional), pinch of salt
  • Marshmallow topping: 1/2 cup sugar-free marshmallows or 1/2 cup mini regular marshmallows if you don’t need it fully low carb, or 1/2 cup sugar-free marshmallow creme if available
  • Extras: 1 teaspoon coconut oil (to help melt chips), a small kitchen torch for toasting marshmallows (optional), 6–8 small jars (4–6 ounces each)

Method
 

  1. Prep the jars. Set out clean jars so you can build layers quickly. This recipe makes about 6–8 single-serve portions, depending on your jar size.
  2. Make the graham layer. In a bowl, mix almond flour, crushed low-carb cookies, melted butter, sweetener, cinnamon, and salt. It should look like damp sand. If it feels dry, add 1–2 teaspoons more melted butter.
  3. Press the base. Divide the crumb mixture evenly among jars. Press down lightly with the back of a spoon to create a thin base. Don’t overpack or it will turn hard.
  4. Blend the cheesecake filling. With a hand mixer, beat cream cheese until smooth. Add Greek yogurt, vanilla protein powder, powdered sweetener, vanilla, and salt. Mix until creamy. If it’s too thick, blend in almond milk 1 teaspoon at a time until velvety and spoonable.
  5. Taste and adjust. Check sweetness and tang. Add a bit more sweetener if you prefer, or a few drops of lemon juice for brightness.
  6. Layer the cheesecake. Spoon or pipe the cheesecake mixture over the crusts, filling jars a little more than halfway. Smooth the tops with a spoon.
  7. Whip up the chocolate. In a small bowl, whisk cocoa powder, chocolate protein, almond milk, and a pinch of salt until glossy and thick. Melt the chocolate chips with coconut oil in the microwave in short bursts and stir in, if using, for extra richness.
  8. Add the chocolate layer. Spread a thin layer over each cheesecake jar. You can swirl it gently into the cheesecake for a marbled effect or keep it as a sharp layer.
  9. Chill to set. Cover and refrigerate for at least 1–2 hours. This helps the flavors meld and the texture firm up.
  10. Finish with “marshmallow.” Right before serving, add your topping. For sugar-free marshmallows, cut into mini pieces and place on top. If you have a kitchen torch, lightly toast them until golden. If using marshmallow creme, dollop a spoonful and torch briefly for color, or leave as is.
  11. Garnish and serve. Add a tiny crumble of low-carb cookie or a shaving of sugar-free chocolate. Serve chilled.