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Low carb rice krispies treats

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There are certain snacks I miss when it comes to eating low carb, and carb counting. Rice crispies treats are one of them!

I’m personally very insulin resistant.

My body has trouble utilizing the insulin I do produce, and simple carbs like flour and sugar have an immediate effect on my blood sugar.

I ALWAYS spike. when I eat carbs.

Carbs are not all created equally, and they are not all bad. But I do find that I’m very sensitive to carbs, so I stay within a range of what I allow each day.

How I ended up making low carb rice krispies treats

My friends at HighKey snacks always send me goodies to try out. I’m absolutely obsessed with their snacks.

They’re low carb versions over everything I like – muffins, granola, and their latest – protein cereal.

As soon as I opened the box and tried some, I was like “THESE TASTE LIKE RICE KRISPIES.” The idea wouldn’t leave my head.

I asked my husband if he was up for my experiment, and my mad science experiment was well worth it. These low carb rice krispies treats are awesome!

What about low carb marshmallows?

There are a few recipes out there if you want to make them yourself. They will melt, but they won’t brown unfortunately.

That doesn’t matter so much in a rice krispie recipes because you don’t see the marshmallows much.

If you want to try a low carb version, these look promising, but they do contain malitol, which can still spike blood sugar for some. Max Mallow is also a promising option.

Check out the recipe below! Let me know in the comments section if you give this a try. I’m curious about what you think!

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Low carb rice krispies treats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews

  • Author: Mila Clarke Buckley
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Diet: Diabetic
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A low carb version of the 


Units Scale
  • 4 tablespoons butter
  • 10 ounces of marshmallows (you can use sugar-free, like these. There are also dozens of recipes online. I’ll come back and update if I attempt a good one). Max Mallow is also a great purchasable alternative.
  • 1 box of HighKey Keto Protein Cereal (8 ounces/225g)
  • 1 tsp vanilla


  1. In a heavy bottom saucepan, melt butter over low heat. 
  2. Add Marshmallows and vanilla, then stir until the mixture has completely melted. 
  3. Turn off your heat. 
  4. Add HighKey Keto Protein Cereal to the pan. stir until the cereal is well-coated. 
  5. Butter an 8×8 dish. Then, with a spatula, scoop out the mixture (into the dish, or you can also add a layer of wax paper to prevent sticking. 
  6. Press the mixture into the pan until evenly distributed. 
  7. Cut into squares, and enjoy! 


  • This recipe makes about 12 servings. 
  • I have not calculated macros for this recipe because the products you use can vary depending on whether you make your own low carb marshmallows, or you buy them. HighKey’s Keto Protein Cereal comes out to 0g net carbohydrates. It’s a great base for this recipe and keeps the carbs low. 
  • They’re best enjoyed the same day, but can be refrigerated for up to a week if wrapped in parchment or wax paper
  • If they are cold, let them come to room temp prior to enjoying them. They’ll be softer to eat, but still yummy and crunchy!
  • Prep Time: 10
  • Cook Time: 20
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
About Mila

Hi! I'm Mila.

I’m earning my Master’s degree in Applied nutrition.

I’m a journalist and Integrative Nutrition Health Coach living with  LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen, and teaching you about diabetes self-management.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals and tips on diabetes self-care.

Be sure to download my FREE Diabetes Community App Glucose Guide, or reach out for FREE 1:1 diabetes health and habit coaching.

How can I help with your diabetes management?

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15 Responses

  1. Which of the cereals did you use? I visited their site and only saw frosted, fruity, cocoa, cinnamon & honeynut. Trying todi which would be closer to the original treats. Frosted?

    1. Frosted would be the best option for this – I also tried with the Fruity ones and they were SO great.

  2. Thank you for this recipe – I have been trying to find a great alternative to help keep the kids happy. I used homemade marshmallows from the recipe you linked and they were great. Just one challenge – can you help? When the Krispies were all set there was a gooey layer on the bottom – I think it was gelatin but cant be sure. Do you have a suggestions on how to prevent this?

  3. I absolutely love this recipe! I made a batch for snacks for my family and they LOVED them! I will most definitely be making these again!

  4. I can’t imagine having those spikes when I eat carbs, so this recipe meant even more to us. It’s not only delicious, it’s a reminder not to take even dessert for granted.

  5. We were so excited to try these and I’m glad we did! They turned out great and the kids didn’t notice any difference between these and others we’ve made (using regular rice crispies).

  6. So glad I found this recipe! Super easy to make and they taste like the ones I grew up eating, only with that homemade touch!

  7. Thank you so much for this recipe because the kids LOVE Rice Krispies and I would love to make the ma healthier option. Can’t wait to try your low-carb recipe Mila Thank you sis

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