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Keto Rocky Road

4.8 stars, average of 28 ratings

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Here in Australia, there is a popular confectionary brand that puts out a Father’s Day gift pack every year. The star of this pack is always their famous Rocky Road, which just so happens to be my husband’s favourite treat.

It’s his once-a-year thing and he’s missed out these last few years, since we went sugar-free. How excited will he be this year when I hand him a big bag of this delicious Rocky Road?

Made with lush sugar-free marshmallows, crunchy Low-Carb Graham Crackers and rich macadamia nuts, it’s everything that you could possibly want in a Rocky Road without the sugar.

If you can find sugar-free marshmallows that are made with suitable keto approved sweeteners such as Erythritol or Allulose, feel free to use those instead. Make sure to avoid marshmallows made with IMOs, Maltitol or Sorbitol as these are not suitable sweeteners for a healthy low-carb diet.

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Hands-on Overall

Serving size 1 piece

Allergy information for Keto Rocky Road

✔  Gluten free
✔  Nightshade free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 piece)

Net carbs4 grams
Protein4.4 grams
Fat23.8 grams
Calories242 kcal
Calories from carbs 6%, protein 7%, fat 87%
Total carbs6.6 gramsFiber2.6 gramsSugars2 gramsSaturated fat10.2 gramsSodium76 mg(3% RDA)Magnesium64 mg(16% RDA)Potassium194 mg(10% EMR)

Ingredients (makes 20 servings)


  1. Make the Low-Carb Graham Crackers.
  2. Prepare the No Fail Fluffy Keto Marshmallows. You can keep them plain or add a few drops of red food colouring to half of the batch. Alternatively, you can use about 225 g (8 oz) white and pink sugar-free marshmallows (see the post above for tips). Once done, cut the marshmallows into small pieces.
    Note: You'll only need half of the Keto Graham Cracker recipe and half of the Keto Marshmallow recipe but it's easier if you make the whole recipes and reserve the remaining crackers and marshmallows for another recipe such as these Keto S'mores Bars. Keto Rocky Road
  3. Place the butter and chocolate into a small saucepan and melt over a med-low heat until combined. Remove from the heat and set aside to cool.
    Keto Rocky Road
  4. Pre-heat your oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional) and lay the macadamias out on a tray.
  5. Roast them for about 10 minutes until they are fragrant and slightly browned and then set aside to cool.
    Keto Rocky Road
  6. Grease and line a baking pan (I used a 20x20 cm/ 8x8" tin) making sure that you have plenty of overhang in your paper to use as lifting handles later on.
    Keto Rocky Road
  7. In a large mixing bowl, break the Graham Crackers up into small pieces. You want a range of sizes from chunks to crumbs. Add the marshmallows and the cooled macadamia nuts and then finally, the coconut.
    Keto Rocky Road
  8. Mix these together with your hands until they are evenly distributed.
  9. Lastly, check the temperature of the chocolate. You need it to be just room temperature otherwise it will start to melt your marshmallows. Pour the chocolate into the bowl and use a spatula to evenly coat all the other ingredients.
    Keto Rocky Road
  10. Spoon the mixture into your tin and press it evenly down.
    Keto Rocky Road
  11. Chill for approx. 2 hours until set. Cut it with a warm knife to get clean lines. Store in a covered container in the fridge for up to two weeks. Keto Rocky Road

Ingredient nutritional breakdown (per serving, 1 piece)

Net carbsProteinFatCalories
Low-Carb Graham Crackers, homemade (KetoDiet blog)
0.7 g1.3 g4.3 g47 kcal
Marshmallows, sugar-free, homemade (KetoDiet blog)
0.5 g0.5 g0 g4 kcal
Macadamia nuts
0.3 g0.5 g5.1 g48 kcal
Extra dark chocolate, 90% cocoa (cacao)
2.3 g1.7 g9.6 g96 kcal
Butter, unsalted, grass-fed
0 g0 g4.6 g41 kcal
Coconut, dried, desiccated, shredded (organic, unsweetened)
0.1 g0.4 g0.2 g6 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 1 piece
4 g4.4 g23.8 g242 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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