Keto Rice Crispy Treats

These keto rice crispy treats are a low carb take on the classic marshmallow treats! Made without sugar and without grains, I love how they need just 4 ingredients.

Looking for no-bake keto desserts? Try keto coconut clusters, keto no-bake cookies, and keto fudge.

I’m always scouring the market for new keto products. When I first discovered keto cereal in the grocery aisle, my mind immediately went to making keto rice crispy treats. 

Like my protein rice krispies and vegan rice crispy treats, I decided to give the classic treat a keto makeover. 

Why I love this recipe

• A no-bake recipe. Like my keto peanut butter bars, there’s zero baking required. 
• Adults and kids love them. Every time I break these out, they’re always gone before I know it. After all, who doesn’t have a childhood memory of eating rice crispy treats?
• Diet-friendly. There are no refined sugar, grains, butter, or marshmallows, for that matter. They can even be made nut-free with one simple swap. 
• 5 grams of net carbs. Compared to 25 grams in traditional Rice Krispies!

Ingredients needed

• Keto Cereal– A low carb crispy cereal, protein cereal looks and tastes just like rice crispies. Any sugar free crispy cereal can be used. 
• 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-gree maple syrup. Gives the treats extra sweetness and helps hold them together. I used homemade keto maple syrup, but a store-bought version will also work. 
• Coconut oil. A little coconut oil keeps the treats intact and crispy. If not strictly vegan, butter will also work.

How to make keto rice crispy treats

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

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. 
• 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. Drizzle the bars with melted sugar-free white chocolate or fold in sugar-free chocolate chips.
• 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.

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 it. 

To freeze: Place keto Krispie treats in a ziplock bag and store in the freezer for up to 6 months. 

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!