Keto Mallomars

As the leaves began to turn golden and the crisp autumn air filled her kitchen, Sarah felt a longing for a nostalgic treat from her childhood: Mallomars. However, with her commitment to the keto lifestyle, she knew she needed to create a low-carb version of this beloved indulgence.

With determination and creativity, Sarah set out to replicate the marshmallow-filled, chocolate-coated cookies she remembered fondly. She began by crafting a keto-friendly marshmallow, whisking together egg whites, gelatin, apple cider vinegar, powdered Swerve, and a hint of pink Himalayan salt. Adding Rodelle vanilla extract and Sweetleaf liquid vanilla stevia for sweetness, she carefully whipped the mixture until it reached glossy peaks.

Meanwhile, Sarah prepared the almond flour crust, blending extra fine almond flour with grassfed butter, swerve, brown swerve, and a splash of vanilla extract. Pressing the dough into individual cookie shapes, she baked them until golden and fragrant, infusing her kitchen with the comforting aroma of freshly baked treats.

Once the marshmallow mixture had set, Sarah spooned dollops onto each cooled almond flour crust, creating fluffy clouds of sweetness atop each cookie base. With precision and care, she melted Lilly’s chocolate chips, drizzling the rich, velvety chocolate over each marshmallow-topped cookie until they were perfectly coated.

As Sarah took her first bite of her homemade keto Mallomars, she was transported back to her childhood, savoring the familiar flavors and textures of the classic treat. With a sense of pride and satisfaction, she knew she had successfully recreated a beloved dessert in a way that aligned with her dietary goals, allowing her to indulge guilt-free in a taste of nostalgia.