Description

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.

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)

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Instructions

Line the pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
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.
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.
Combine the ingredients: Fold the cooled nuts and sugar-free marshmallows into the chocolate mixture until everything is evenly coated.
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)

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.

Nutrition

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