Keto Chocolate Hazelnut "Rice Crisp" Squares

Marshmallow Fluff

• ½ cup (120 ml) water, divided
• 1 ½ tbsp gelatin 
• ½ cup (80 g) Swerve, Confectioners 
• 1 tsp vanilla extract 
• Pinch sea salt

Bars

• ½ cup (165 g) sugar-free chocolate hazelnut spread
• ½ cup (80 g) Swerve, Confectioners
• ⅓ cup (80 ml) melted coconut oil 
• 8 cups (140 g) pork rinds, crushed into rice crisp size pieces (to make 4 cups crushed pork rinds)

Marshmallow Fluff

1. Prepare a 13 by 9-inch (33 by 23-cm) baking sheet by draping it with parchment paper on both sides.
2. To make the sugar-free marshmallows, add the whisk attachment to a hand mixer or stand mixer.
3. Place 1/4 cup of the water in the bowl of your mixer and sprinkle the gelatin on top. Do not stir. Simply leave it to sit as you prepare everything else.
4. In a small saucepan, combine the remaining 1/4 cup of water, Swerve, vanilla, and salt. Turn the heat to medium and stir occasionally until the mixture begins to boil rapidly and almost spills over. Ensure that it doesn’t spill over by removing it from the heat. Then reduce the heat to low and keep the mixture at a low boil for 5 minutes.
5. Transfer the hot liquid to the bowl with the gelatin. Turn the mixer to high speed and beat for 4 to 6 minutes, until the mixture thickens to a spreadable consistency, similar to that of marshmallow fluff. If you beat it too long, it will stiffen and will no longer be easily spreadable, so watch it carefully as you mix!

Bars

1. Prepare the rest of the recipe by placing the chocolate spread, Swerve and coconut oil in a large bowl. Mix until combined with a large spoon.
2. Add marshmallow fluff and mix until incorporated. Add the crushed pork rinds. Mix until all pork rinds have been covered.
3. Transfer the mixture to the prepared baking sheet and flatten out the mixture, pressing firmly and smoothing out with the back of a spoon.
4. Allow the bars to chill in the fridge for an hour before cutting into 24 2x2 inch squares. Store the cut squares in the fridge in an sealed container until ready to eat. They’re best kept in the fridge at all times as they can get soggy if left out too long.

Makes 24 squares. 

Recipe by Leanne Vogel of HealthfulPursuit.com and author of the international bestselling book, The Keto Diet