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.

Harlan Kilstein's Completely Keto Mallowmars

Course: Dessert
Cuisine: American
Keyword: Keto Mallomars, Mallowmars
Servings: 40 servings

When I was a little kid, Mallowmars were the best treat ever. They came in small boxes and when you opened them up, chocolate covered marshmallows with graham crackers at the bottom. A couple of those puppies and I was in heaven.

This is in tribute to those days.  Mallowmars are obviously a trademark of Nabisco. This is in salute to that fabulous product. 

The photo is from Nabisco.



Marshmallow Ingredients

Crust ingredients



Make Crust

  1. Mix all crust ingredients in mixer. Place in refrigerator for at least two hours. Take it out of the refrigerator, roll out the dough between two pieces of parchment paper. Return to fridge for one hour. (The longer the better).

  2. Roll out the dough. Use a 2 inch cookie cutter. Bake the cookies at 325 on parchment paper for 12 - 14 minutes. Rotate halfway.

Prepare Marshmallows

  1. Put the gelatin in a pot and cover with cold water. Gently stir until all gelatin is dissolved. If it doesn’t dissolve use minimal heat until it does. Set aside. Whip egg whites and SLOWLY add apple cider vinegar, vanilla extract, salt, and powdered swerve. Set aside. Now add the hot water to the gelatin mixture. Stir until completely dissolved and there are no lumps. If it’s still lumpy turn on low heat. They will disappear. Add the liquid stevia to the gelatin mixture. Turn on your mixer on high and while beating the egg white mixture add the gelatin. Continue to beat on high for 3 minutes. You’ll notice it starting to thicken.

Prepare Chocolate Topping

  1. Melt chocolate chips. I add a tablespoon of water and heat in the microwave. Make sure to melt immediately before using!


  1. Place a spoonful of marshmallow on top of each cookie. Using a tablespoon, spoon the warm melted chocolate on top of each cookie.


Recipe Notes

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