Ingredients
Units
Scale
- 6 tbsp butter, unsalted, room temperature
- 1/3-1/2 cup sweetener of choice
- 1 egg
- 2 eggs, separted into yolks and whites
- 1 1/4 cup almond flour
- 1/4 cup flaxseed meal
- 1 tsp baking powder
- 1/4 tsp salt
- 36 sugar-free chocolate chips
- 24 sugar-free mini marshmallows**
- 1/4 cup sweetener of choice (added to the egg whites to make the meringue topping)
- *optional - chopped roasted nuts
Instructions
Prepare the Cookie base
- Pre-heat oven to 350 degrees.
- Cream butter, sweetener, whole egg and two egg yokes (save the egg whites for the topping).
- Add the almond flour, flaxseed meal, baking soda and salt into the wet ingredients and beat until incorporated.
- Press the mixture into the bottom of a lined 8 x 8-inch pan, or divide the mixture between 12 silicon muffin wells.
- Sprinkle the chocolate chips and marshmallows over the top of cookies. (if using muffin wells, add 3 sugar-free chocolate chips and 2 sugar-free mini marshmallows to each well)
Prepare the Meringue Topping
- Beat the two egg whites till stiff. Gently beat in the sugar-free sweetener into the stiff egg whites, being careful not to deflate the egg whites. Spread over the marshmallows/sugar-free chocolate chips.
- Bake 30 minutes (if using 8 x 8 pan) or 20-25 minutes (if using silicon muffin tin).
- Cut while still slightly warm (not hot) into 12 servings.
Notes
- Feel free to add nuts with the chocolate/marshmallow layer
- **If you do not have any mini marshmallows, omit them and use nuts instead!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Keto, sugar-free, low carb
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bar
- Calories: 168
- Sugar: 3
- Fat: 9
- Carbohydrates: 6
- Fiber: 1.5
- Protein: 4.5
