Keto Rice Crispy Treats
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These keto rice crispy treats are a low carb take on the classic marshmallow treats. Made without sugar or grains, I love that they only need 4 ingredients.
When I first discovered keto cereal in the grocery aisle, my mind immediately went to making keto rice crispy treats.
While I do have a sugar free marshmallow recipe, they aren’t malleable enough to melt down to bind everything together. Instead, I drew inspiration from my vegan rice crispy treats, which use syrup and nut butter for binding.
I did a few test batches to see how well the cereal would hold up when mixed with liquid sweeteners, and found that a good-quality keto maple syrup, rather than a generic sugar-free syrup, gave the bars sweetness and binding.
The end result is extra crispy bars that hold their shape and taste just like the childhood classic.
Why I love this recipe
- Ready in 10 minutes. Mix everything together and let it set. It’s that simple!
- Partner and kid approved. These disappear within a day in my house. It’s my partner’s favorite keto dessert.
- Diet-friendly. Naturally gluten-free and dairy-free. With one swap, you can also make them nut-free.
- 5 grams of net carbs. Compared to 25 grams in traditional Rice Krispies.
Ingredients needed
- Keto Cereal. I either use High Key or Magic Spoon cereal, which look and taste like Rice Krispies. There are other brands available, but make sure the cereal is crispy rather than puffed.
- Peanut butter. Smooth and drippy peanut butter that’s free of added sugar. To make a nut-free version, use tahini or sunflower seed butter.
- Sugar-free maple syrup. Gives the treats extra sweetness and helps hold them together. I used homemade keto maple syrup, but a store-bought keto version will work as well. Please do not use generic sugar free pancake syrups, as they contain too much water to properly bind the bars.
- Coconut oil. A little coconut oil keeps the treats intact and crispy. If not strictly vegan, butter will also work. Please don’t use other oils, as they won’t solidify at room temperature.
How to make keto rice crispy treats
Find the printable recipe in the recipe card below.
Step 1- Prep. Line an 8×8-inch baking dish with parchment paper and grease generously. Set aside. Pour the cereal into a large mixing bowl.
Step 2- Melt the peanut butter. In a microwave-safe bowl or in a small saucepan, add the peanut butter, coconut oil, and syrup. Heat up or microwave until warm. Whisk together to combine.
Step 3- Combine. Pour the peanut butter mixture over the cereal and stir to combine. Transfer the mixture to the prepared pan and press down using a greased rubber spatula.
Step 4- Refrigerate and slice. Refrigerate the bars for an hour to firm up, then remove them from the pan, slice, and serve.
Arman’s recipe tips and variations
- Make thicker bars. If you prefer your rice crispies thicker and chewier, add an extra ¼ cup of cereal. You can also use my keto cereal or protein cereal.
- Add marshmallow flavor. Stir in one teaspoon of marshmallow extract. If you don’t have any, I find vanilla extract to be a good substitute. Alternatively, you can make sugar-free marshmallows.
- Add chocolate. I like to drizzle the bars with melted sugar-free white chocolate or fold in sugar-free chocolate chips before refrigerating them. It looks impressive, and the white chocolate pairs particularly well with the peanut butter.
- Use a sharp, warm knife. When slicing the bars, I find it makes less mess if I use a sharp knife that’s been run under hot water right before slicing.
- Leave parchment paper sticking out. So the bars are easier to remove. One inch around the edge is plenty.
Storage instructions
To store: Crispy treats tend to become sticky and gooey when left at room temperature for too long. As such, it’s best for them to be stored in the refrigerator, covered. They will keep fresh for up to 2 weeks. Let the treats sit at room temperature for 30 minutes prior to enjoying them.
To freeze: Place keto Krispie treats in a ziplock bag and store in the freezer for up to 6 months. Thaw overnight in the fridge rather than at room temperature to prevent them from going soggy.
Keto Rice Crispy Treats
Ingredients
- 3/4 cup peanut butter * See notes
- 2 tablespoon coconut oil can use butter
- 6 tablespoon keto maple syrup
- 3 cups keto crispy cereal ** See notes
Instructions
- Line an 8 x 8-inch pan with parchment paper and grease generously. Set aside. Pour the cereal in a large mixing bowl.
- In a microwave safe bowl or in a small saucepan, add the peanut butter, coconut oil, and syrup. Heat up or microwave until warm. Whisk together, to combine.
- Pour the liquid mixture over the crispy cereal, and mix well, until combined. Transfer the mixture into the lined pan and press down using a rubber spatula.
- Refrigerate the treats for at least an hour, to firm up.
Notes
Nutrition
More no bake keto dessert recipes to try
- No bake keto cookies– Made with 3 simple ingredients and ready in minutes.
- Keto chocolate bars– They taste just like classic crunch bars, just without all the carbs.
- Keto truffles– Smooth peanut butter truffles enveloped in rich dark chocolate.
- Keto fudge– The texture alone is enough to give regular fudge a run for its money!
I love the rice crispy treats
I love the rice crispy treats.
These have been one of my husband’s favorites! Great easy recipe with an amazing taste.
Sadly I can no longer make him these since Highkey has stopped making the cereal. Do you have any suggestions to get a similar texture while remaining low carb?
I don’t like maple syrup flavour is there anything else I could substitute?
Hello! I’ve made rice krispies with honey and agave instead of maple syrup and it worked just as well 🙂 Let me know how you go!
These were excellent (although expensive as most keto treats are). They were also easy enough to make.
Thank you, Bev!