Ingredients:
- 4 cups keto-friendly crispy rice cereal (e.g., HighKey, Catalina Crunch)
- 1/4 cup butter
- 1/4 cup almond butter
- 1/4 cup keto-friendly syrup (e.g., ChocZero, Lakanto)
- 1 cup keto marshmallows (e.g., ChocZero or homemade)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions:
- Prepare the Pan:
- Line an 8×8 inch baking dish with parchment paper. Set aside.
- Melt the Butters:
- In a large saucepan, melt the butter and almond butter over low heat, stirring constantly until smooth and combined.
- Add the Syrup:
- Add the keto-friendly syrup to the saucepan and stir until well combined.
- Melt the Marshmallows:
- Add the keto marshmallows to the saucepan. Stir continuously until the marshmallows are completely melted and the mixture is smooth.
- Combine Ingredients:
- Remove the saucepan from the heat. Add the vanilla extract and salt, stirring to combine.
- Quickly add the keto-friendly crispy rice cereal to the marshmallow mixture. Stir until the cereal is evenly coated with the marshmallow mixture.
- Transfer to the Pan:
- Pour the mixture into the prepared baking dish. Use a spatula or your hands (lightly greased or with a sheet of parchment paper) to press the mixture evenly into the pan.
- Cool and Set:
- Allow the treats to cool at room temperature for about an hour or until they are set.
- Cut and Serve:
- Once the treats are set, lift them out of the pan using the parchment paper. Cut into squares and enjoy!
Tips:
- Store in an airtight container at room temperature for up to a week.
- For a chocolate twist, drizzle melted keto chocolate over the top before they set.
