Meet the low-carb cereal bars you’ve been waiting for. These keto “Rice Krispie” treats are properly crisp and capture that familiar marshmallow flavor we all love.
Keto ‘Rice Krispie’ Treats
Made with our marshmallows
I’d been wanting to make keto “Rice Krispie” treats since I tried Magic Spoon cereal after readers recommended it. We’ll publish an in-depth review of the keto cereal market soon, but Magic Spoon’s frosted and fruity flavors work especially well for these marshmallow bars.
Using a high-quality gelatin (for example, grass-fed) adds a bit of nutritional value to the marshmallows. Keep in mind these will be different from traditional Rice Krispie treats because we’re not using puffed rice and keto marshmallows don’t re-melt the same way sugar-based ones do.
The marshmallows themselves are very simple to make: gelatin, a keto-friendly sweetener, and vanilla extract, plus water and a pinch of salt. With the right technique you’ll have light, fluffy keto marshmallows ready to bind your cereal into crisp bars.
The details
You’ll make half a batch of the marshmallow mixture and fold it into about 4 1/2 cups of keto cereal (Magic Spoon or another keto-friendly option). Add the marshmallow to the cereal gradually so you can control the texture and ensure each piece is coated but not overloaded. I added a very thin marshmallow layer on top, but it’s optional.
I recommend allulose as the sweetener because it takes a bit longer to set than some alternatives, giving you more working time. If you’re keto-adapted, use the lower end of the sweetener range since the cereal adds sweetness too.
These treats are delicious on their own, and you can also drizzle melted dark chocolate over them for an extra indulgence. Any leftover marshmallows work great in keto hot chocolate.
Keto ‘Rice Krispie’ Treats (with our marshmallows!)
Pin Recipe
Ingredients
- 4 1/2 cups Magic Spoon cereal or keto cereal of choice*
- 1/2 batch our keto marshmallows
Optional
- Dark chocolate, for melting on top (optional)
Instructions
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See the marshmallow post for full details. Have all ingredients measured and ready before you start, since marshmallows set quickly and you’ll have only a few minutes to fold in the cereal.
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Measure the cereal into a large bowl. A mix of frosted and fruity flavors works well.
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Line a 9×9-inch pan with foil and grease it with coconut oil. I used half the pan for the cereal bars and the other half for leftover marshmallow pieces.
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When the marshmallow mixture is ready, turn the mixer off and quickly fold about half the marshmallow into the cereal. Add just enough marshmallow so the cereal is coated but not soggy. Transfer the mixture to the prepared pan. Work quickly to avoid the marshmallow setting in the bowl or on the whisk.
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Let the bars set uncovered at room temperature for about 6 hours or preferably overnight. Remove gently from the pan and cut with a greased knife. Keto marshmallows aren’t overly sticky, so dusting isn’t usually necessary; a light rub of coconut oil helps if needed. Store in an airtight container at room temperature for 3–5 days— they should stay crisp.
Notes
Magic Spoon is approximately 3g net carbs per 3/4 cup, so each bar in this recipe works out to about 1.5g net carbs.
Nutrition