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Keto "Rice" Krispie Marshmallow Chocolate Clusters

5 stars, average of 3 ratings

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Keto "Rice" Krispie Marshmallow Chocolate ClustersPin itFollow us 148.4k

These keto-friendly "Rice" Krispie Marshmallow Chocolate Clusters are a perfect treat for anyone who loves chocolate but wants to stay on track with their healthy eating habits.

This easy dessert recipe uses roasted sunflower seeds to replace the crunchy Krispies, sugar-free milk chocolate (although dark chocolate would work just as well!), and finally homemade sugar-free marshmallows.

Just like these 3-Ingredient Keto Chocolate Macadamia Clusters, these 5-ingredient chocolate clusters are great as a dessert or snack, and are perfect for anyone following a healthy sugar-free diet.

Recipe Tips

Dark chocolate can be used instead of sugar-free milk chocolate. If you're using sugar-free milk chocolate, use healthy options like Lilly's.

If you can find ready-made sugar-free marshmallows, go for it. Just avoid options with Maltitol and Sorbitol as these will spike your blood sugar levels despite the fact they are often labeled "sugar-free".

As with any sweet treat, it's important to watch your portion sizes to avoid overindulging. Fortunately, with this recipe, that's easy to do – the servings are small, so you can enjoy a delicious snack without going overboard. These clusters are a great addition to any keto-friendly snack lineup, so be sure to give them a try and see for yourself!

Keto "Rice" Krispie Marshmallow Chocolate ClustersPin itFollow us 148.4k

Hands-on Overall

Serving size 1 piece

Allergy information for Keto "Rice" Krispie Marshmallow Chocolate Clusters

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Nutritional values (per 1 piece)

Net carbs2.8 grams
Protein3.5 grams
Fat14.5 grams
Calories157 kcal
Calories from carbs 7%, protein 9%, fat 84%
Total carbs8.8 gramsFiber6 gramsSugars0.7 gramsSaturated fat5.6 gramsSodium91 mg(4% RDA)Magnesium38 mg(9% RDA)Potassium75 mg(4% EMR)

Ingredients (makes 12 clusters)

Instructions

  1. Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). If you're using homemade marshmallows or if the sugar-free marshmallows are too big, cut into smaller pieces. Keto "Rice" Krispie Marshmallow Chocolate Clusters
  2. Place the sunflower seeds in a baking tray and transfer into the oven. Bake for 25 to 30 minutes, rotating the tray halfway for even baking. Once roasted, remove from the oven and set aside and let it cool down completely. Keto "Rice" Krispie Marshmallow Chocolate Clusters
  3. Meanwhile, melt the sugar-free milk chocolate bar (or chips) and cacao butter (or coconut oil) in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Mix until well combined and set aside to cool down to room temperature. Keto "Rice" Krispie Marshmallow Chocolate Clusters
  4. When cool but still runny, add the roasted and cooled sunflower seeds. Keto "Rice" Krispie Marshmallow Chocolate Clusters
  5. Add the sugar-free marshmallows and stir to combine until completely covered in chocolate. Keto "Rice" Krispie Marshmallow Chocolate Clusters
  6. Line a tray with parchment paper. Using a spoon, create 12 clusters. Transfer into the fridge to set for 30 minutes. Keto "Rice" Krispie Marshmallow Chocolate Clusters
  7. Store in the fridge for up to 2 weeks, or in the freezer for up to 3 months. Clusters made with cacao butter will be stable at room temperature but will melt if using coconut oil. Keto "Rice" Krispie Marshmallow Chocolate Clusters

Rice Krispie Marshmallow Chocolate Clusters

5 stars, average of 3 ratings
Rice Krispie Marshmallow Chocolate Clusters
Indulge in a keto-friendly sweet treat with these homemade "rice" krispie marshmallow chocolate clusters. Made with roasted sunflower seeds, sugar-free milk chocolate, and sugar-free marshmallows, these clusters are the perfect bite-sized dessert.
Hands on15m
Overall1h 30m

Ingredients (makes 12 clusters)

  • 1 cup sunflower seeds (140 g/ 5 oz)
  • 200 g sugar-free milk chocolate bars or chips (7.1 oz)
  • 2 tbsp cacao butter or virgin coconut oil (27 g/ 1 oz)
  • 1/4 tsp sea salt
  • 1 cup sugar-free mini marshmallows (60 g/ 2.1 oz) - you can make your own marshmallows

Instructions

  1. Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). If you're using homemade marshmallows or if the sugar-free marshmallows are too big, cut into smaller pieces.
  2. Place the sunflower seeds in a baking tray and transfer into the oven. Bake for 25 to 30 minutes, rotating the tray halfway for even baking. Once roasted, remove from the oven and set aside and let it cool down completely.
  3. Meanwhile, melt the sugar-free milk chocolate bar (or chips) and cacao butter (or coconut oil) in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Mix until well combined and set aside to cool down to room temperature.
  4. When cool but still runny, add the roasted and cooled sunflower seeds.
  5. Add the sugar-free marshmallows and stir to combine until completely covered in chocolate.
  6. Line a tray with parchment paper. Using a spoon, create 12 clusters. Transfer into the fridge to set for 30 minutes.
  7. Store in the fridge for up to 2 weeks, or in the freezer for up to 3 months. Clusters made with cacao butter will be stable at room temperature but will melt if using coconut oil.

Nutrition (per 1 piece)

Calories157kcal
Net Carbs2.8g
Carbohydrates8.8g
Protein3.5g
Fat14.5g
Saturated Fat5.6g
Fiber6g
Sugar0.7g
Sodium91mg
Magnesium38mg
Potassium75mg

Detailed nutritional breakdown (per 1 piece)

Net carbsProteinFatCalories
Total per 1 piece
2.8 g3.5 g14.5 g157 kcal
Sunflower seeds
1.3 g2.4 g6 g68 kcal
Lily's sugar-free milk chocolate bar
1.3 g0.8 g6.3 g67 kcal
Cocoa butter, organic (cacao butter)
0 g0 g2.3 g20 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Marshmallows, sugar-free, homemade (KetoDiet blog)
0.2 g0.2 g0 g2 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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