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Introduction
If you’re someone who dreams in chocolate and lives for rich, decadent desserts, you’re going to fall in love with these Keto Mississippi Mud Bars. They’re the ultimate indulgence—fudgy, gooey, chocolatey, and topped with a luscious layer of keto marshmallow cream and ganache. The best part? They’re completely low in carbs and won’t derail your keto lifestyle.
This recipe brings the nostalgic, southern charm of Mississippi Mud Bars into a keto-friendly version that’s every bit as satisfying as the original. Whether you’re baking for a party, treating yourself after a long day, or just in the mood for something ultra-rich, this dessert checks all the boxes.
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Why You’ll Love This Recipe
These bars are the perfect marriage of everything you crave on keto—high fat, low carb, and zero guilt. Here’s why they’re a hit:
- Chocolate overload (in the best way): Think moist brownie base, fluffy keto marshmallow layer, and silky ganache topping.
- Easy to make ahead: Perfect for prepping a dessert that stores beautifully.
- Customizable: Add nuts, coconut, or keto-friendly caramel to mix things up.
- Totally keto-approved: Each bar is low in net carbs and sugar-free!
You don’t need to give up indulgence to stay in ketosis—and this recipe proves it.
My Personal Experience
I’ll be honest—I didn’t expect to love these as much as I did. I initially whipped them up for a family gathering, thinking they’d be “just another keto treat.” But the moment I sliced into them and saw that shiny chocolate ganache on top of the marshmallow fluff, I knew we were in for something magical.
Everyone was hooked after one bite (even the non-keto folks). It’s now a go-to in my kitchen whenever I want something impressive without much hassle. Plus, it’s fun to watch people’s faces when you tell them these are keto!
Required Equipment
Mixing Bowls
You’ll need at least two—one for the brownie base and one for the topping. I prefer a deeper one for the brownie batter and a medium bowl for mixing the marshmallow layer.
Hand or Stand Mixer
A hand mixer works great for whipping up the marshmallow layer to fluffy perfection. If you have a stand mixer, even better—it gives your arm a break.
8×8 Baking Pan
Perfect size for bars that aren’t too thick or too thin. You’ll want a non-stick pan or line it with parchment for easy lifting.
Spatula
Helps you spread each layer smoothly, especially that sticky marshmallow layer.
Saucepan
Needed for melting the chocolate ganache topping. Keep the heat low and stir often.
Ingredients & Substitutions
- Almond flour (1 cup) – The base of the brownie layer; finely ground almond flour gives the best texture. Sub: sunflower seed flour.
- Cocoa powder (1/3 cup) – Unsweetened and rich. Sub: dark cocoa powder for an extra deep flavor.
- Butter (1/2 cup, melted) – Adds richness and moisture. Sub: coconut oil for a dairy-free option.
- Eggs (2 large) – Helps bind the brownie layer and keep it soft.
- Low-carb sweetener (3/4 cup total) – Use your preferred blend; erythritol or allulose both work. Adjust to taste.
- Sugar-free chocolate chips (1/2 cup) – Melted into the ganache topping.
- Heavy cream (1/4 cup) – Needed for the ganache. Sub: coconut cream for dairy-free.
- Gelatin powder (1 tbsp) – Creates that marshmallow layer. No real sub here unless you’re using a pre-made keto marshmallow alternative.
- Vanilla extract (1 tsp) – Adds a warm, sweet note to the marshmallow fluff.
- Hot water (1/4 cup) – Helps activate the gelatin.
- Pinch of salt – Enhances all the flavors.
How to Make Keto Mississippi Mud Bars
- Preheat your oven to 350°F (175°C). Grease or line an 8×8 pan with parchment paper.
- Make the brownie base: In a large bowl, mix almond flour, cocoa powder, melted butter, eggs, sweetener, and a pinch of salt until smooth. Spread evenly into the pan.
- Bake for 18–20 minutes, or until the edges are set and a toothpick comes out with a few moist crumbs. Let it cool completely.
- Prepare marshmallow layer: In a bowl, whisk hot water and gelatin. Let it bloom for 5 minutes. Add sweetener and vanilla, then whip until soft peaks form (about 5–7 minutes with a hand mixer). Spread over cooled brownie base.
- Make ganache topping: In a saucepan over low heat, combine chocolate chips and heavy cream. Stir until melted and glossy. Let it cool slightly, then pour over the marshmallow layer.
- Chill for at least 2 hours or until everything is set. Slice into bars and enjoy!
Tips for This Recipe
- Let the brownie base cool completely before adding the marshmallow layer—this keeps everything distinct and clean.
- Don’t overheat your ganache. Low and slow is key for that smooth finish.
- Use parchment paper to lift the bars out of the pan easily and get perfect slices.
- Wet your knife before slicing through the marshmallow and ganache layers for a clean cut.
Optional Additions
- Chopped walnuts or pecans in the brownie base for added crunch.
- Unsweetened shredded coconut between the marshmallow and ganache layers.
- A dash of cinnamon in the brownie batter for warmth.
Serving Ideas
- Pair with a hot cup of keto-friendly coffee or spiced tea.
- Serve as a show-stopping dessert at gatherings or potlucks.
- Cut into smaller squares and serve as part of a keto dessert platter.
Storage Recommendations
- Store in an airtight container in the fridge for up to 5 days.
- Freeze individually wrapped bars for up to 3 months. Thaw in the fridge overnight.
- Best served slightly chilled or at room temp—don’t microwave the ganache or marshmallow might melt oddly.
Frequently Asked Questions
Can I make these dairy-free?
Yes! Use coconut oil in the brownie layer and coconut cream for the ganache.
Can I skip the marshmallow layer?
You can, but that’s part of what makes these “Mississippi Mud.” Still tasty, just a bit less traditional.
What if I don’t have gelatin?
Gelatin is key for the marshmallow fluff. You could try a pre-made keto marshmallow spread, but results may vary.
Can I make these nut-free?
Sub almond flour with sunflower seed flour in equal amounts to make it nut-free.
Nutritional Breakdown (Per Serving)
- Calories: 235
- Total Carbs: 8g
- Fiber: 3g
- Net Carbs: 5g
- Fat: 21g
- Protein: 5g
KETO MISSISSIPPI MUD BARS RECIPE
Ingredients
- 1 cup almond flour
- 1/3 cup cocoa powder
- 1/2 cup melted butter
- 2 eggs
- 3/4 cup low-carb sweetener
- 1/2 cup sugar-free chocolate chips
- 1/4 cup heavy cream
- 1 tbsp gelatin powder
- 1/4 cup hot water
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment paper.
- Mix almond flour, cocoa powder, melted butter, eggs, sweetener, and salt in a bowl until smooth.
- Spread into the pan and bake for 18–20 minutes. Cool completely.
- Bloom gelatin in hot water for 5 minutes. Add sweetener and vanilla. Whip until soft peaks form.
- Spread marshmallow fluff over cooled brownie base.
- In a saucepan, melt chocolate chips and heavy cream together. Stir until glossy.
- Cool slightly, then pour over marshmallow layer.
- Chill for 2+ hours until fully set. Slice and enjoy!
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀
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