Keto "Rice" Krispie Marshmallow Chocolate Clusters

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!

Preparation time

Hands-on:    15 minutes
Overall:     1 hour 30 minutes

Nutritional values (per serving, 1 piece)

Total Carbs	8.8	grams
Fiber	6	grams
Net Carbs	2.8	grams

Protein	3.5	grams
Fat	14.5	grams
of which Saturated	5.6	grams

Energy	157	kcal

Magnesium	38	mg (10% RDA)
Potassium	75	mg (4% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (9%), fat (84%)

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

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.
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.
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.
When cool but still runny, add the roasted and cooled sunflower seeds.
Add the sugar-free marshmallows and stir to combine until completely covered in chocolate.
Line a tray with parchment paper. Using a spoon, create 12 clusters. Transfer into the fridge to set for 30 minutes.
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.