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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
Nutritional values (per 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)
Instructions
- Make the Low-Carb Graham Crackers.
- 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.
- 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.
- 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.
- Roast them for about 10 minutes until they are fragrant and slightly browned and then set aside to cool.
- 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.
- 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.
- Mix these together with your hands until they are evenly distributed.
- 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.
- Spoon the mixture into your tin and press it evenly down.
- 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.
Ingredients
Instructions
- Make the Low-Carb Graham Crackers.
- 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.
- 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.
- 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.
- Roast them for about 10 minutes until they are fragrant and slightly browned and then set aside to cool.
- 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.
- 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.
- Mix these together with your hands until they are evenly distributed.
- 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.
- Spoon the mixture into your tin and press it evenly down.
- 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.
Nutrition (per serving, 1 piece)
Calories242kcal
Net Carbs4g
Carbohydrates6.6g
Protein4.4g
Fat23.8g
Saturated Fat10.2g
Fiber2.6g
Sugar2g
Sodium76mg
Magnesium64mg
Potassium194mg
Detailed nutritional breakdown (per 1 piece)
| Total per 1 piece |
| 4 g | 4.4 g | 23.8 g | 242 kcal |
| Low-Carb Graham Crackers, homemade (KetoDiet blog) |
| 0.7 g | 1.3 g | 4.3 g | 47 kcal |
| Marshmallows, sugar-free, homemade (KetoDiet blog) |
| 0.5 g | 0.5 g | 0 g | 4 kcal |
| Macadamia nuts |
| 0.3 g | 0.5 g | 5.1 g | 48 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 2.3 g | 1.7 g | 9.6 g | 96 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 4.6 g | 41 kcal |
| Coconut, dried, desiccated, shredded (organic, unsweetened) |
| 0.1 g | 0.4 g | 0.2 g | 6 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
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