Keto Rice Crispy Treats

These keto rice crispy treats are a delicious low carb version of the childhood classic! 4 ingredients and no baking required, they are made without butter or marshmallows!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings Bars

Calories 135kcal

Author Arman Liew

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

* Any smooth nut or seed butter can be used.

** Any crispy keto/low carb cereal can be used.

TO STORE. Rice crispy treats become sticky and gooey when left at room temperature, so they’re best stored in an airtight container in the refrigerator. Stored this way, they’ll last for 2 weeks. I suggest letting the treats sit at room temperature for 20 minutes to help them soften up.

TO FREZE. Place extra rice crispy treats in a freezer-safe bag and store in the freezer for up to 6 months. Let them thaw overnight in the fridge before enjoying.

Nutrition