Keto Rocky Road Bars
Rocky road recipe & content created by Jordan Pie
Not only does this rocky road recipe create chewy and satisfying no-bake bars, it also incorporates nourishing collagen and healthy fats. This is the ultimate guilt-free keto dessert!
Related: Homemade Collagen Protein Bars
While the ketogenic diet often limits refined sugars and processed foods, marshmallows are one of the easiest treats to re-create for low-carb living. Using Collagelatin (a collagen and gelatin blend) and low-glycemic sweeteners, this rocky road recipe creates chewy chunks that support skin and gut health — not bad for a dessert.
Make these rocky road bars when you have extra time, or otherwise make marshmallows ahead of time. The trick to making sugar-free ones is in beating them for about 15 minutes with a hand or stand mixer — so make sure you’re in a patient mood! A stand mixer is best, since it would allow you to melt the chocolate at the same time.
While this rocky road recipe keeps the mix-ins simple, you can customize it with all kinds of extras. Try shredded unsweetened coconut, raw nuts, or even crumbled keto chocolate chip cookies for a satisfying crunchy texture.
Keto Rocky Road Bars
- 4 scoops Bulletproof Collagelatin
- 2 cup filtered water, divided
- 2/3 cup powdered erythritol monk fruit blend, such as Lakanto
- Seeds of 2 vanilla beans
- 2 pinches salt
- 1/4 tsp organic freeze-dried raspberry powder (optional, for color)
- 1 cup cocoa butter (melted)
- 1 cup cacao powder
- 1 pinch salt
- 1/3 cup powdered erythritol monk fruit blend, such as Lakanto
- 1/4 cup Bulletproof Brain Octane C8 MCT Oil
- 3 Bulletproof Fudge Brownie Collagen Protein Bar
- 1/4 cup shredded unsweetened coconut
- Line two 8 x 8” baking dishes with parchment paper and set aside. If not using raspberry powder, line a 9 x 13” pan instead.
- In a large bowl, add 1/2 cup water. Sprinkle the Collagelatin over the water and whisk immediately until dissolved. Set aside.
- In a large saucepan, add remaining 1/2 cup water, powdered sweetener, and salt. Heat over low-medium heat for a few minutes, stirring frequently, until the mixture is hot and the sweetener dissolves completely. The color will change from opaque to slightly translucent. Remove the pan as soon as bubbles form at the edges of the pan to avoid boiling.
- Remove mixture from heat and stir in vanilla. Pour the hot liquid into the large bowl with the Collagelatin mixture, whisking constantly to incorporate.
- Using a hand mixer or stand mixer on high power, beat the mixture for about 15 minutes, or until volume doubles and the mixture looks very fluffy.
- If using raspberry powder, transfer half of the marshmallow mixture into one of the pre-lined containers and spread out evenly to create white marshmallows. (If not using the coloring, transfer to the 9 x 13” pan and skip remaining marshmallow steps.)
- To the other half of the marshmallow mix, stir through or quickly whisk the freeze-dried raspberry powder, just enough to color it pink.
- Add it to the remaining lined dish and spread out evenly.
- Refrigerate dishes for 2-3 hours until firm.
Rocky Road Instructions
- Add all chocolate mixture ingredients to a small saucepan and heat on low until everything has combined and is completely melted.
- Remove from the heat and allow it to cool to room temperature.
- While chocolate cools, line a 9 x 13” baking dish with parchment.
- Use a sharp knife or kitchen shears to chop finished marshmallows into small squares. Sprinkle marshmallow chunks and collagen bar pieces evenly into the lined dish.
- Evenly pour chocolate over the marshmallow and bar pieces.
- Sprinkle coconut over the top and place the rocky road in the refrigerator to set.
- When set, slice into 16 pieces and serve.
- Calories: 220
- Fat: 21 g
- Protein: 6 g
- Fiber: 4 g
- Sugar: 1 g
- Sugar Alcohols: 8 g
- Carbohydrates: 13 g
- Net Carbs: 1 g
- Sodium: 85 mg
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