Keto Rocky Road
Rocky road is a delicious Australian classic. If you have been missing rocky road since beginning keto, try this tasty keto rocky road.
Prep Time 30 minutes
Total Time 30 minutes
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.
Time does not include setting times.
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Calories: 117kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Fiber: 3g | Sugar: 3g | Net Carbs: 4g