I like Rocky Road but not the full-of-sugar variety. This recipe has healthy fats from the nuts and 2.5 net carbs per serving. I would recommend using the freeze dried blueberries as they add a sharpness and texture to the Rocky Road. This is an easy recipe. Just take care to melt the chocolate and butter over a pan of hot water slowly and stir continually. I carried on stirring off the heat as the chocolate cooled to room temperature. It took about 5/6 minutes to make once the ingredients were weighed out. Monitor the nuts while you toast them in a dry skillet as you don’t want them to burn. I used a mix of chocolate chips as the Lily’s brand is expensive here. The finished product has great texture and flavour. I’ve tried the finished product on a range of people and they all liked it and didn’t notice the absence of sugar or biscuit (cookie) pieces. This is a successful recipe. It makes 16 servings.
Nutritional information/one-slice serving: 155kcal | 7g Carbs | Fibre: 4.5g | Net Carbs: 2.5g | Protein: 5g | Fat: 16g |
For more detailed nutritional information check the original recipe.
- 120 g keto marshmallows (I used this brand)
- 120 g hazelnuts
- 35 g almonds
- 20 g freeze dried blueberries optional (I used this brand)
- 200 g dark chocolate chips (I used a mix of chocolate chips: half Lily’s chocolate chips and half Pink Sun organic unsweetened chocolate drops
- 115 g grass-fed butter (I used lactose-free butter)
- You can make a batch of the keto marshmallows using this recipe on the website. I bought ready made sugar free mini marshmallows.
- Toast the hazelnuts and almonds in a dry skillet or pan over medium/low heat until golden and fragrant, tossing them about every so often (about 5 minutes). Set aside to cool while you prepare the rest.
- Line an 8×8″ baking pan with parchment paper, set aside.
- Melt the chocolate chips and butter in a water bath, stirring constantly until smooth. Remove from heat and allow to come to room temperature (this is important as you don’t want the marshmallows to melt).
- Add the nuts, marshmallows and blueberries (if you choose to use them) into the chocolate and stir to coat. Press rocky road mix onto the prepared baking dish, cover and refrigerate until set.
- Slice into 16 pieces, store leftovers in the fridge for about a week and in the freezer for 3 months.