Keto Recipes

No-Bake Keto Mississippi Mud Bars

By Bree

These no-bake keto Mississippi mud bars are a great way to satisfy your chocolate sweet tooth in a way that’s totally keto-friendly. You’ll even be making your own low carb keto marshmallow to use in these bars. This is one keto dessert recipe that you won’t want to miss.

Keto Mississippi Mud Bars

How to Make Keto Marshmallows

Here’s how to make the keto marshmallow that you’ll be using for your mud bars. You’ll want to prepare this first to allow it to sit overnight:

  • Prepare the baking pan. Line an 8×8 inch baking pan with parchment paper.
  • Dust. Dust the parchment paper with ½ tablespoon of coconut flour and set the baking pan aside.
  • Hydrate the gelatin. Add ⅓ cup of water to a small saucepan and sprinkle the gelatin evenly over top of it. Allow it to hydrate for 5 minutes.
  • Dissolve. Heat the gelatin mixture over medium low heat for 3-4 minutes until everything has dissolved.
  • Remove from heat. Remove the gelatin mixture from the heat and set aside.
  • Beat the egg. Use a hand mixer to beat the egg white for 2 minutes.
  • Add sweetener and cream of tartar. Add the cream of tartar and a low carb granulated sweetener like Stevia and beat until the mixture becomes thick and creates soft peaks.
  • Add the gelatin. Pour the gelatin mixture into the egg mixture in a steady stream and then keep beating on high speed for approximately 7-10 minutes, or at least long enough for the mixture to triple in volume.
  • Finish it off. Transfer the marshmallow mixture into the prepared baking pan and smooth out the top with the back of a spoon. Dust the top with the remaining coconut flour and pat down.
  • Wait. Allow the marshmallow mixture to sit overnight.

Keto Mississippi Mud Bars

Keto Mississippi Mud Bars

How to Make No-Bake Keto Mississippi Mud Bars

Follow these instructions to finish off making these no-bake Mississippi mud bars:

  • Prepare the baking pan. Line a 8×8 inch baking pan with parchment paper.
  • Combine the dry ingredients. Add the almond flour, cacao powder, and sweetener to a bowl and mix to combine.
  • Add the butter and vanilla. Add the melted butter and pure vanilla extract and mix to combine.
  • Refrigerate. Press the dough into the prepared baking pan and refrigerate for a minimum of one hour.
  • Prepare the marshmallow mixture. Remove the marshmallow mixture from the baking pan and cut it into small cubes.
  • Prepare the mud bars. Remove the chocolate layer from the fridge and sprinkle it with the chopped marshmallows and toasted pecans.
  • Prepare the chocolate frosting. Add the heavy cream to a saucepan and bring to a boil over medium heat. Remove from the heat and add in the sugar free dark chocolate and whisk to combine.
  • Pour. Pour the chocolate frosting mixture over top of the bars.
  • Refrigerate. Refrigerate the mud bars for a minimum of 2 hours.
  • Serve. Remove from the fridge, slice into 16 bars, and serve.

Keto Mississippi Mud Bars

Keto Mississippi Mud Bars

Keto Mississippi Mud Bars

Keto Mississippi Mud Bars

What Are Mud Bars?

Mississippi mud bars are a famous confectionary treat that originated in the state that it gets its namesake from.

Mud bars are traditionally made with a blend of chocolate, white chocolate, pecans, caramel, and sometimes marshmallow as well.

Keto Mississippi Mud Bars

Keto Mississippi Mud Bars

Are Keto Mud Bars Healthy?

These particular keto mud bars are a perfectly healthy dessert option.

Using low carb, keto approved ingredients like cocoa powder, almond flour, and your own homemade keto marshmallow keeps this recipe full of protein, healthy fats, fiber, antioxidants, and a wide variety of essential micronutrients.

Keto Mississippi Mud Bars

Can I Freeze These Mud Bars for Later?

These keto Mississippi mud bars freeze incredibly well.

All you’ll have to do is keep the bars sealed tightly inside of an airtight container and they’ll keep in the freezer for up to 3 months.

(You may also like: Keto Lemon Bars)

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Print Recipe
Keto Mississippi Mud Bars

No-Bake Keto Mississippi Mud Bars

  • Author: Bree
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 16 1x
Scale

Ingredients

For the chocolate layer: 

  • ½ cup butter, melted 
  • 1/3 cup cocoa powder
  • ½ tsp vanilla extract
  • 1 cup almond flour
  • ½ cup granulated Stevia or other low carb granulated sweetener 

 

For the marshmallow layer: 

  • 1 egg white 
  • 4 tsp gelatin powder 
  • 1/3 tsp cream of tartar 
  • ½ cup granulated Stevia or other low carb granulated sweetener 
  • 1 tsp vanilla extract 
  • 1/3 cup water 
  • 1 tbsp coconut flour 
  • 1/3 cup chopped toasted pecans

 

For the chocolate Frosting

  • 4 oz sugar free dark chocolate 
  • ½ cup heavy cream

Instructions

  1. First, make the marshmallows. 
  2. Line an 8×8 inch baking pan with parchment paper. 
  3. Dust the parchment paper with half of coconut flour. Set aside. 
  4. In a small saucepan add 1/3 cup of water and sprinkle the gelatin evenly over. 
  5. Allow to hydrate for 5 minutes.
  6. Heat the mixture over medium low heat until everything has dissolved, about 3-4 minutes. 
  7. Remove from the heat and set aside. 
  8. Using a hand mixer,  beat the egg white for 2 minutes. 
  9. Add the sweetener and cream of tartar.
  10. Keep beating until it becomes thick and creates soft peaks.
  11. Pour the gelatin mixture into the bowl in a steady stream.
  12. Continue beating on high speed until the mixture triples in volume, about 7-10 minutes.
  13. Transfer the marshmallow mixture into the prepared pan. 
  14. Smooth out the top with back of a spoon. 
  15. Dust the top with remaining coconut flour and pat down.
  16. Let sit overnight.  
  17. To make the chocolate layer, line another 8×8 inch baking pan with parchment paper. 
  18. In a bowl combine the almond flour, cacao powder and sweetener. 
  19. Add the melted butter and vanilla extract and mix to combine. 
  20. Press the dough into the prepared pan. 
  21. Refrigerate for minimum one hour. 
  22. Remove the marshmallows from the pan and cut into small cubes. 
  23. Remove the chocolate layer from the refrigerator, then sprinkle with the chopped marshmallows and the toasted pecans.
  24. To make the chocolate frosting, add the heavy cream to a saucepan. 
  25. Bring to a boil over medium heat. 
  26. Remove from the heat. 
  27. Add the chocolate and whisk to combine. 
  28. Pour over the bars. 
  29. Refrigerate for minimum two hours before serving.

Nutrition

  • Serving Size: 1
  • Calories: 129
  • Carbohydrates: 2.1g
  • Fat: 10g
  • Sugar: .6g
  • Protein: 3.2g
  • Fiber: .6g

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