Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chunky Keto Dark Chocolate Rocky Road (No-Bake)

Recipe by Ailene

This quick, no-bake treat delivers all the crunch and chew you crave with just 2.5g net carbs per square. Rich dark chocolate binds together toasted nuts and fluffy marshmallows for a perfectly nostalgic dessert.

  • Total Time2 hours 25 minutes
  • Yield16 squares 1x
  • DietGluten Free

Ingredients

Scale

Chocolate Base

  • 1 generous cup keto-friendly dark chocolate chips (approx. 200g)
  • 1/2 cup unsalted butter (1 stick / 113g)
  • 1 teaspoon vanilla extract

Crunch & Chew Mix-Ins

  • 1 cup whole hazelnuts (approx. 120g)
  • 1/4 cup raw almonds (approx. 35g)
  • 1 1/2 cups sugar-free keto marshmallows (approx. 120g)

Instructions

  1. Line the pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Toast the nuts: Place the hazelnuts and almonds in a dry skillet over medium-low heat. Cook for 5 to 7 minutes, tossing frequently, until they smell deeply nutty and the hazelnut skins begin to blister. They are done when an almond sliced in half reveals a pale golden center. Set aside to cool completely.
  3. Melt the chocolate base: In a heat-safe bowl set over a saucepan of barely simmering water, combine the chocolate chips and butter. Stir continuously for 3 to 4 minutes until the mixture is smooth, glossy, and falls from the spatula in a silky ribbon. Remove from heat, stir in the vanilla extract, and let cool to room temperature.
  4. Combine the ingredients: Fold the cooled nuts and sugar-free marshmallows into the chocolate mixture until everything is evenly coated.
  5. Set the rocky road: Press the mixture evenly into the prepared pan. Cover and refrigerate for at least 2 hours, or until the surface is completely firm to the touch and the chocolate holds its shape when pressed. Slice into 16 pieces.

Notes

Why It Works

  • Toasting the nuts releases their essential oils, creating a deeper flavor profile that balances the rich chocolate.
  • Letting the chocolate base cool to room temperature prevents the marshmallows from melting into the batter.

Common Pitfalls to Avoid

  • Avoid overheating the chocolate by keeping the double boiler water at a gentle simmer; boiling water can scorch the chocolate.
  • Do not skip the parchment paper, or the block will be impossible to remove cleanly.

Variations

  • Swap the almonds for pecans or walnuts.
  • Add a pinch of flaky sea salt on top before chilling.

Allergy Alert

This recipe contains dairy, tree nuts, and soy. Substitute as needed.

Nutrition (per serving — estimates)

Calories: 160 | Total Carbs: 12g (Fiber: 8g, Sugar: 1g) | Net Carbs: 2.5g | Fat: 15g (Saturated: 6g) | Protein: 3g | Sodium: 15mg

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Chilling Time: 2 hours
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 square
  • Calories: 160
  • Sugar: 1g
  • Sodium: 15mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Carbohydrates: 12g
  • Fiber: 8g
  • Protein: 3g

Find it online: https://foodtrackergirl.com/2019/12/22/no-bake-rocky-road-bars/