Rocky road is a classic treat in Australia. It’s common to give as a gift and to serve at Christmas. Dan loves marshmallow and so we wanted to try making our own marshmallow to add to keto rocky road. This delicious keto rocky road is the perfect combination of 90% dark chocolate, home made keto marshmallow, keto gummies and peanuts. This recipe takes some work, but is definitely worth it in the end.
Keto Rocky Road
It was recently Father’s Day in Australia and one of the most popular Father’s Day gifts is the Darrell Lea Dad’s Bag. My Dad gets given one most years and his favourite treat in there would be the rocky road. As he was coming down to visit, I decided I wanted to try and make a keto rocky road for him to eat while he as staying with us.
Rocky road is a popular treat in Australia and New Zealand and is a slice that is made out of marshmallows, jelly lollies, nuts and coconut all combined together with chocolate. There are many versions and flavour combinations, but the original version is usually raspberry gummies lollies, vanilla marshmallows and peanuts. Dan is a marshmallow lover so she is very happy that there was lots of rocky road recipe testing going on.
If you would prefer an easy version of keto rocky road, without having to make your own marshmallows and jelly lollies, I have a cheats version for you. Head to your local supermarket and pick up two bags of sugar free marshmallows and one packet of sugar free jelly lollies and add together with the melted dark chocolate and some peanuts and you are good to go!
Sugar free marshmallows
We prefer to make our own marshmallows so we can dictate which sweeteners we use. In this recipe you do need a cooking thermometer and there are a few steps involved in making the marshmallows, but if you follow the steps it is relatively straight forward. If you are not confident in the kitchen you may prefer to purchase sugar free marshmallows instead.
The sugar free marshmallows and lollies you buy from the supermarket tend to be sweetened with Maltitol, which we try to avoid. Maltitol can cause digestive distress and also tends to act more like sugar in the body compared to other sugar alcohols, like erythritol. We like to use the Sukrin brand of sweeteners as they are a blend of erythritol and stevia.
Our preferred Sweeteners
Sukrin sweeteners are our absolute favourite. We have tried loads of the sweeteners available on the market and have found this to be the best tasting option with no bitter after taste. Our family and friends, who are not keto, love our keto baking too when it is made with Sukrin. Also, it is made with our preferred sweeteners, a combination of stevia glycosides and erythritol.
Australians! Don’t worry, the Sukrin products are available for us too. If you are interested check out Sukrin Australia.
Our favourites from the Sukrin products are;
- Sukrin 1 – which substitutes one for one for white sugar
- Sukrin Gold – which substitutes one for one for brown sugar
- Sukrin Melis – which substitutes one for one for icing or powdered sugar
- Sukrin Gold Fibre Syrup – this reminds me of golden syrup that we use in baking in Australia. It tastes delicious and is great for making any caramel recipes
- Sukrin Clear Fibre Syrup – We use this as a replacement for corn syrup or glucose syrup – perfect for making marshmallows!
In our keto rocky road we prefer to use 90% dark chocolate to keep the sugar and carbohydrate content as low as possible. This may not be sweet enough for you if you are not used to eating 90% dark chocolate or are making this for kids or your non-keto family and friends. If this is the case you may prefer 70% dark chocolate or even a sugar free milk chocolate would work well. Just be aware that this will change the nutrition information.
Keto Rocky Road
Raspberry Jelly Lolly
- 1 packet Raspberry sugar free jelly (Jello)
- 1 tbsp Gelatin
- 1 tbsp Cold water
- 0.75 cup Boiling water
- 0.25 cup Sukrin fiber Syrup
- 0.5 cup Sukrin 1 Sweetener
- 1.25 cup Water
- 0.25 tsp Salt
- 3 tbsp Gelatin
- 2 tsp Vanilla
- 300 g Dark Chocolate
- 50 g Butter
- 0.5 cup Peanuts
- 1 tbsp Shredded Coconut
Raspberry Jelly Lolly
- Line a square container with plastic wrap.
- In a small jug, stir together the gelatin and cold water. Once combined add in the remaining jelly lolly ingredients and mix well until dissolved
- Place the lolly mixture into the container and place in fridge for at least 4 hours for it to set.
- Once jelly is set, remove from container and cut into small squares. (They don’t need to be uniform, but we like a small bite size square in our rocky road)
- Spray a 11 x 7 baking tray with cooking oil. (We use a coconut oil spray)
- In a large bowl, combine 3/4 cup of water and the vanilla and then sprinkle over the gelatin and leave it to bloom.
- In a small saucepan, put the remaining water (1/2 cup), salt and syrup
- Add the sweetener, being careful to add it to the middle of the saucepan. Making sure it doesn’t touch the sides of the saucepan
- Place the saucepan on a high heat and bring to the boil. Don’t stir mixture until the sugar has dissolved.
- Using a thermometer, bring mixture to 115C/240F, once mixture has reached the temperature, remove from heat.
- Allow mixture to cool slightly, so it has stopped bubbling.
- Gently pour the sugar mixture over the gelatine mixture. Take care as sugar mixture is very hot. Then beat on high with a stand mixer or handheld beaters until the mixture has at least doubled in size. This took approximately 5 mins. Mixture should look thick, white and glossy at this point.
- Working quickly, transfer the mixture to the greased dish and spread into the dish, trying to smooth the top. It will start to set quickly. if you don’t get it completely smooth, it’s not a problem.
- Cover and leave to set for 6 hours or overnight.
- Cut into rough bite size pieces. We used kitchen scissors for this.
- Line a 11 x 7 baking dish with non-stick/baking paper.
- Chop the chocolate into rough pieces and place in a heatproof bowl with the butter. Place the heatproof bowl over a saucepan of simmering water to melt the mixture.
- Meanwhile, in a large bowl combine the jelly pieces, marshmallow pieces and peanuts.
- Once the chocolate is completely melted, pour 2/3 of the mixture over the ingredients in the bowl and stir well. Ensure all the ingredients are coated in the chocolate.
- Transfer the mixture into the baking dish and then pour over the remaining chocolate. Making sure it is evenly distributed.
- Sprinkle the top with shredded coconut and place in fridge to set.
- Once set, cut into 24 pieces and serve.
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