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Keto Mississippi Mud Bars

No-Bake Keto Mississippi Mud Bars

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For the chocolate layer: 


For the marshmallow layer: 


For the chocolate Frosting


  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.


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