Description
A low carb version of the
Ingredients
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
Instructions
- In a heavy bottom saucepan, melt butter over low heat.
- Add Marshmallows and vanilla, then stir until the mixture has completely melted.
- Turn off your heat.
- Add HighKey Keto Protein Cereal to the pan. stir until the cereal is well-coated.
- 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.
- Press the mixture into the pan until evenly distributed.
- Cut into squares, and enjoy!
Notes
- 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
