Delicious Keto Marshmallow Treats

This is surely one of my all times favorite recipe! You need to look at Macros when you eat them but I swear if you will follow my Keto Marshmallow recipe you are going to love the result!

Keto Marshmallow
Keto Marshmallow

Keto Marshmallow Treats

Growing up rice krispie treats were these delicious treats I made on the rarest of occasions. As I got older, I used to spot them in the store and always bought them. But then I discovered, they weren’t my friend. These treats will be your keto friends (in moderation).
Course Dessert
Cuisine American


Toasting the treats

  • 12 oz coconut FLAKES

Making The Marshmallows

  • 2 large egg whites
  • 5 tablespoons of gelatin I use this vegetarian/kosher gelatin
  • 1 teaspoon apple cider vinegar.
  • 1/2 cup powdered Swerve
  • 1/8 teaspoon pink Himalayan salt
  • 1 teaspoon Rodelle vanilla extract
  • 12 drops Sweetleaf liquid vanilla stevia
  • ¼ cup cold water
  • ¾ cup boiling water


  • Step One: Preheat Oven to 325 degrees

Toasting the treats

  • Add one twelve ounce package of coconut FLAKES
  • place on a cookie sheet in a very thin layer
  • toast for 7 minutes, stir around to make sure all flakes get toasted.
  • toast for another few minutes until everything is a light golden brown.
  • Set aside on counter to cool.

Making The Marshmallows

  • Step Two: Mix Ingredients
  • Put the gelatin in a pot and cover with cold water.
  • Gently stir until all gelatin is dissolved.
  • If it doesn’t dissolve use minimal heat until it does.
  • Set aside.
  • Whip egg whites and SLOWLY add apple cider vinegar, vanilla extract, salt, and powdered swerve.
  • Set aside.
  • Now add the hot water to the gelatin mixture.
  • Stir until completely dissolved and there are no lumps.
  • If it’s still lumpy turn on low heat. They will disappear.
  • Add the liquid stevia to the gelatin mixture.
  • Turn on your mixer on high and while beating the egg white mixture add the gelatin.
  • Continue to beat on high for 3 minutes. You’ll notice it starting to thicken.
  • Beat for one minute more for a total of 4 minutes.
  • Butter a large baking pan.
  • Melt 8 oz of butter in a large pot and coat the toasted coconut.
  • Now stir in 2 cups of marshmallow.
  • Coat well.
  • Using wet hands press the entire mixture into the buttered pan.
  • Refrigerate for four hours.
  • Left Over Marshmallows
  • Now you should have leftover marshmallow goo.
  • Take a pan and cover it with parchment paper.
  • Sprinkle some coconut flour on the bottom.
  • Add the marshmallow sauce.
  • Top with coconut flour and even it out.
  • Into the fridge. Cover and chill overnight.

User Rating: 3.52 ( 3 votes)

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