An easy 5-minute recipe for healthy keto rocky road, made with 5 ingredients and ready in 5 minutes! Loaded with sugar free marshmallows and keto cookie pieces, this healthy rocky road is also vegan, gluten-free and paleo!
Keto Rocky Road Bars
When I first started working with keto dessert recipes, I NEVER would have thought to consider Rocky Road.
Firstly, rocky road bars usually contains marshmallows and candy, two ingredients you would never associate with the ketogenic or low carb diet.
Secondly, the chocolate aspect in itself- How could chocolate be keto?
Thirdly, with delicious keto desserts like keto kit kat bars, almond joy bars, and snickers, why even bother?
Well, friends, it has happened and YOU need to make it too.
As with many recipe ingredients, there are ALWAYS alternatives out there, and it sometimes takes a little creativity.
But how does it fare up to a traditional rocky road bar?
In terms of texture, these keto rocky road bars tick all the boxes! They are thick, chunky and loaded with soft marshmallows and crunchy, crispy cookies.
In terms of taste, they are sweet and nutty, thanks to the combination of chocolate, marshmallows, and cookies.
To make these keto rocky road bars, you only need SIX ingredients-
- Chocolate chips
- Sunflower seed butter
- Coconut oil
- Keto Maple Syrup
- Cookies of choice
KETO CHOCOLATE CHIPS
You need to use chocolate that has melting capabilities.
I prefer using these keto chocolate chips, which are stevia sweetened. Using a keto chocolate bar works well too.
If you can tolerate sucralose, I’ve tried these ones before. The only downside is that they have a slightly bitter aftertaste.
Another option is to use an unsweetened chocolate bar, but you’d either need to rely on the other ingredients for sweetness or add some liquid stevia.
SUNFLOWER SEED BUTTER SUBSTITUTIONS
Sunflower seed butter is my preferred seed/nut spread, as it is smooth and melts into the other ingredients beautifully. It also ensures this recipe is 100% nut-free.
Other nut-free substitutes include tahini and wow butter.
If nuts aren’t an issue, almond butter or cashew butter will work well. Peanut butter can also be substituted, but it will no longer be paleo friendly.
The best part of a good rocky road is the fact that it is loaded with different textures.
For some crunch and crumbly deliciousness, I opted to use some crushed up keto sugar free cookies.
Alternatively, you can sub this for nuts and seed of choice.
SUGAR FREE MARSHMALLOWS
There are several sugar free marshmallow recipes on the internet, but unfortunately, none of them worked when using it in this keto rocky road.
Instead, I found these sugar free marshmallows which held the shape, and also tasted great. I also tried out these marshmallows here, but they are all white (if aesthetics are an issue!).
TIPS AND TRICKS FOR PERFECT KETO ROCKY ROAD BARS
For easy cleanup and removal of the bars, consider using an individual brownie pan or square cake pan. You’ll avoid having to slice up the bars.
If you use a loaf pan or a square pan, let your chilled bars sit at room temperature, before slicing them. Also lightly wet your knife to make it easier.
When melting your chocolate mixture in the microwave or stovetop (using a saucepan), heat slowly, to avoid it reaching a boiling point- You want a thick chocolate mixture and one which will not start melting your marshmallows once you combine them together.
You can technically omit the keto maple syrup, but you’ll find the bars will be harder to cut up.
These healthy rocky road bars will keep at room temperature. In terms of long-term storage, you’d be best to keep them refrigerated, and they will remain fresh for up to 2 months. They are also freezer friendly and can be kept frozen for up to 6 months.
Keto Rocky Road Recipe
- 2 cups keto cookies crushed
- 1 cup sugar free marshmallows
- 1 1/2 cups chocolate chips of choice
- 1 cup sunflower seed butter can sub for any nut or seed butter of choice
- 1/2 cup sticky sweetener of choice * See notes
- 1/4 cup coconut oil
- In a large mixing bowl, add your cookies and crush them into small pieces. Add your marshmallows and mix well. Set aside.
- In a microwave-safe bowl or saucepan, add your chocolate chips, sunflower seed butter, syrup and coconut oil. Melt over low-medium heat, until a thick, smooth texture remains.
- Pour the warm chocolate mixture over the dry mixture and mix until fully combined.
- Transfer the rocky road batter into a lined pan, brownie pan or loaf pan and spread out evenly. Refrigerate until firm, before slicing into bars.
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