Rice Krispie treats

[artgirl7]

Ok, I just found out about Keto Soy crisps and love them for breakfast!

But it started to make me think about rice krispie treats made with marshmallows. Has anyone made any bar recipes with Keto soy crisps they would like to share?

Thank you!

[artgirl7]

Ok, I am going to answer my own question...

1 cup soy krispies
4 small squares of dark chocolate
small sliver of butter
1 cup of SF peanut butter.

Melt the chocolate and PB in small pan with butter. Mix
in krispies. Place in pan and chill......

YUMMY

[JoanOH]

When we were grocery shopping the other day, DH noticed a jar of Walten Farms LC Marshmallow Whip -- I guess for PB & Fluff sandwich substitutes. I talked him out of it ( :yes ) but they are out there.

I've never found a soy product yet that I like -- it all tastes like dust to me! How were the Krisps?

Joan J

[artgirl7]

I found the krisps to be very good... I forgot to mention that I did add a packet of Splenda to the recipe.

I will have to look for the LC marshmallow for a little treat when making my krisps.

Enjoy!

[cmcole]

This is a recipe for LC marshmallows if you want to make your own, but if you can find a premade alternative, good for you.

http://www.lowcarbluxury.com/recipes/recipe-dessertmisc04.html

Marshmallows &
Marshmallow Crème

Ingredients:
3 envelopes unflavored gelatin
5 Tablespoons Splenda®
3 egg whites
2 teaspoons vanilla extract
1/4 cup cold water
3/4 cup boiling water
1/2 teaspoon marshmallow flavored oil [optional]
(LorAnn or American Spice)

Sprinkle gelatin over cold water in a mixing bowl. Set aside for 5 minutes to soften. Add to boiling water in saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistency of thick syrup. Stir in Splenda® and vanilla (and marshmallow flavored oil if using.) Beat egg whites till soft peaks begin to form. Very slowly, trickle a small stream of gelatin mixture into egg white, beating until all gelatin is mixed in. Continue beating until light and fluffy (but not until they're dry.)

If you're making marshmallow crème, pour into a jar (jelly jar, peanut butter jar, etc.) and refrigerate. If making marshmallows, continue...

For Mini marshmallows -- Pour into greased and floured pan, cool to set, and cut into size desired.

For larger marshmallows, or marshmallow "eggs" -- Fill large square pan with a mixture of 2 parts vanilla protein powder to 1 part dried milk powder (the new Keto milk powder works well here.) The pan should be about two inches filled. Take a dry raw egg and make indentations in the powdery bottom with the fuller base of the egg for making marshmallows, or with the oval side of the egg for making marshmallow "eggs" (see figure 1.) Then pour the marshmallow creme filling into the little "moulds" (see figure 2), sprinkle a dusting of the powder mixture over tops of marshmallows, and allow to set (see figures 3 & 4 below.) If you make the "eggs" and want to cover them with chocolate, melt the dark chocolate low-carb bars in the microwave till very soft and almost liquid (you can use the Carbolite, the DeLite bars, etc.) Dip each formed marshmallow egg into the chocolate quickly to coat and place flat side down onto waxed paper to set.

The mini ones are perfect to sprinkle over puddings or berries and divine over pumpkin pie or mock sweet potato casserole! Or use the marshmallow crème wherever your creative mind takes you!

5 carbs in entire recipe for marshmallow crème. Adjust as needed when making formed "eggs", etc.









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