Paleo Almond Flour S'mores Cupcakes
These cupcakes deliver everything you love about a campfire s'more — that smoky, toasted top, a rich chocolate center, and a chewy base — without a single grain or refined sugar in sight. The "graham cracker" layer is built from blanched almond flour and Medjool dates blitzed together until they clump like wet sand, and it presses into the bottom of each cup with satisfying ease. The chocolate batter leans on cocoa powder, coconut sugar, full-fat coconut milk, and a splash of apple cider vinegar for lift, so the crumb comes out genuinely tender rather than dense or gummy. On top, a honey meringue made with pasteurized egg whites and a hot honey syrup whips up into something glossy and cloud-like, then gets torched to golden, lightly charred perfection. Recreating a nostalgic treat like this without conventional flour, butter, or marshmallows sounds like a tall order, but every component here earns its place and the result tastes indulgent rather than compromised. The batch makes 12, which means there's enough to bring to a gathering or stash a few in the fridge for the week. Pull out the kitchen torch — this one is genuinely worth the effort.
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Learn more →Ingredients
12 servings
For the crust layer
- 1 cup blanched almond flour
- ½ cup medjool dates, pitted
- 2 tbsp coconut oil, melted
- ¼ tsp salt
For the chocolate cupcakes
- 1 ½ cups blanched almond flour
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ½ cup coconut sugar
- ¼ cup coconut oil, melted
- ¼ cup full-fat coconut milk
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
For the honey meringue topping
- 3 pasteurized egg whites
- ½ cup honey
- 2 tbsp water
- ¼ tsp cream of tartar
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 2
Make the crust layer: combine the 1 cup almond flour, pitted dates, 2 tbsp melted coconut oil, and 1/4 tsp salt in a food processor and pulse until the mixture clumps together and resembles wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each lined cup.
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