Keto Rocky Road

Step 1Make the Low-Carb Graham Crackers.

Step 2Prepare 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.

Step 3Place 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.

Step 4Pre-heat your oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional) and lay the macadamias out on a tray.

Step 5Roast them for about 10 minutes until they are fragrant and slightly browned and then set aside to cool.

Step 6Grease 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.

Step 7In 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.

Step 8Mix these together with your hands until they are evenly distributed.

Step 9Lastly, 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.

Step 10Spoon the mixture into your tin and press it evenly down.

Step 11Chill 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.