Keto Toasted Marshmallow Cookies

I always loved the combination of chocolate and toasted marshmallows when I was growing up. It is one of those classic treats that usually has too much sugar for a healthy lifestyle.

That is why I wanted to make a version of these cookies that fits into a low carb diet. You can enjoy the same great flavors without worrying about your blood sugar.

These keto toasted marshmallow cookies start with a soft chocolate base. Then, they get topped with a fluffy mixture that tastes just like real marshmallow.

A quick trip under the broiler gives them that nice toasted color and flavor. It is a simple dessert that looks fancy but requires very little effort.

If you are looking for a comforting sweet treat, this might be your new favorite. Let me show you how easily they come together.

Why You’ll Love This Recipe

Real Marshmallow Texture – The fluffy egg white topping mimics real marshmallow texture without any of the sugar.

Classic Flavor Pairing – Rich chocolate cookies paired with toasted marshmallow topping taste just like a traditional campfire treat.

Low Carb Friendly – These cookies use almond flour and monk fruit to keep your blood sugar stable.

Recipe Ingredients

For the Cookies

• 1 1/4 cups Almond Flour
• 1/4 cup Cocoa Powder
• 1/3 cup Powdered Monk Fruit Sweetener
• 1/4 cup Unsalted Butter, Softened
• 1 Large Egg
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Fine Sea Salt

For the Topping

• 2 Large Egg Whites
• 1/4 cup Powdered Allulose
• 1/4 teaspoon Cream Of Tartar
• 1/2 teaspoon Vanilla Extract

How To Make

Step 1

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Step 2

Beat the butter and powdered monk fruit sweetener until creamy, then mix in the egg and vanilla extract.

Step 3

Stir in the almond flour, cocoa powder, baking powder, and sea salt until a thick dough forms.

Step 4

Scoop into 12 cookies, flatten slightly, and bake for 10 to 12 minutes until set.

Step 5

Cool the cookies completely on the baking sheet.

Step 6

Beat the egg whites and cream of tartar until foamy, then slowly add the powdered allulose and beat until glossy peaks form.

Step 7

Beat in the vanilla extract, then spoon the topping onto the cooled cookies.

Step 8

Broil for 30 to 60 seconds until lightly toasted, watching closely the entire time.

Tips

Use Room Temperature Butter

I recommend leaving your butter on the counter for about an hour before you start. This makes it soft enough to blend smoothly with the sweetener.

If the butter is too cold, you will end up with small chunks of butter in your dough. This can cause the cookies to spread too much in the oven.

Avoid melting the butter in the microwave because that changes the texture. Soft, room temperature butter is key for a soft cookie texture.

Choose Allulose for the Topping

I’ve found that powdered allulose is the best choice for making a low carb marshmallow topping. Other keto sweeteners can make the meringue feel grainy or gritty.

Allulose dissolves quickly and acts just like real sugar when whipped with egg whites. It also helps the topping brown nicely under the broiler.

Use Clean Bowls for Whipping

My favorite trick here is to wipe down your mixing bowl and beaters with a little lemon juice or white vinegar first. Any leftover oil or grease in the bowl will stop the egg whites from whipping up.

Make sure your egg whites are at room temperature too. This helps them hold more air so you get a fluffy, marshmallow-like texture.

More Recipes

• Keto Double Chocolate Crinkle Cookies
• Keto Graham Crackers
• Keto S’mores Brownies with Toasted Meringue
• Keto Salted Caramel Stuffed Chocolate Cookies
• Low Carb Chocolate Chip Cookies

Frequently Asked Questions

How should I store these cookies so the marshmallow topping does not get soggy?

Store these cookies in a single layer in an airtight container at room temperature for up to two days.

Avoid stacking them on top of each other, as the marshmallow topping is delicate and will stick together.