Keto Peanut Butter Marshmallow Squares

Introduction

Imagine biting into a soft, chewy, nutty square with pockets of gooey marshmallow—yes, on keto! These Keto Peanut Butter Marshmallow Squares are everything you want in a sweet treat: nostalgic, indulgent, and completely low in carbs. Whether you’re someone who grew up loving classic cereal bars or just crave something sweet after dinner, this recipe delivers all the cozy, satisfying vibes without kicking you out of ketosis.

What makes it special? The combination of sugar-free peanut butter and keto-friendly marshmallows creates the perfect chewy texture, and a touch of vanilla brings it all together. These are perfect for meal prep, snacking, or even sharing at gatherings with non-keto folks (they’ll never know!).

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Why You’ll Love This Recipe

• No-Bake Simplicity: These squares come together in minutes—no oven required!
• Sweet Tooth Satisfier: Get your marshmallow fix without sugar or guilt.
• High Fat, Low Carb: Packed with healthy fats and just a few net carbs per serving.
• Customizable: Add nuts, seeds, or even a drizzle of chocolate to suit your cravings.

They’re the ultimate grab-and-go snack or dessert, especially when you’re craving something nostalgic and comforting.

My Personal Experience

I created this recipe on a whim during a late-night kitchen session (you know those cravings that just won’t quit). I had some sugar-free marshmallows leftover from a holiday project and decided to mix them with peanut butter and coconut oil. The first bite took me back to childhood lunchbox desserts—but way better for my macros! Now it’s one of my go-to treats that I keep in the freezer for emergencies (aka every day).

Required Equipment

Mixing Bowl

You’ll need one large mixing bowl to combine all the ingredients easily. I prefer using a wide bowl to make sure everything is evenly coated.

Silicone Spatula

A silicone spatula is perfect for mixing and scraping every bit of peanut butter mixture from the bowl.

Saucepan

For gently melting the peanut butter and coconut oil together without burning.

8×8 Baking Dish or Pan

This gives you the perfect square size for clean cutting. Line it with parchment for easy removal.

Parchment Paper

To line the dish and avoid sticking—makes cleanup a breeze!

Knife

For slicing the chilled bars into neat squares once set.

Ingredients & Substitutions

• 1 cup natural peanut butter (no sugar added)
  Creamy and rich, peanut butter is the flavor star. You can sub with almond or sunflower seed butter for allergy-friendly versions.
• 1/4 cup coconut oil
  Helps create that glossy, soft texture. Butter works too, but coconut oil gives a slight tropical note.
• 1/4 cup powdered erythritol
  Adds sweetness without carbs. You can use monk fruit or allulose, adjusting to taste.
• 1 tsp vanilla extract
  Balances the peanut flavor beautifully.
• 1 1/2 cups keto marshmallows (chopped)
  These add the fun texture! Brands vary—just make sure they’re sugar-free and low carb.
• Pinch of salt
  Enhances all the other flavors. Especially important if your peanut butter is unsalted.

How to Make Keto Peanut Butter Marshmallow Squares

1. Melt the base: In a small saucepan over low heat, combine the peanut butter and coconut oil. Stir constantly until smooth and fully melted. Remove from heat.
2. Sweeten and flavor: Stir in the powdered erythritol, vanilla extract, and salt. Mix well to dissolve.
3. Add marshmallows: Fold in the chopped keto marshmallows while the mixture is still warm (not hot). They’ll soften slightly but shouldn’t melt entirely.
4. Press into pan: Pour the mixture into a parchment-lined 8×8 pan. Use a spatula to spread evenly and press down gently.
5. Chill to set: Place in the freezer for about 30–40 minutes until firm.
6. Slice and serve: Once set, lift the block out of the pan and cut into squares. Store leftovers in an airtight container in the fridge or freezer.

Tips for This Recipe

• Don’t overheat the peanut butter—it can become gritty.
• Line your pan well with parchment to prevent sticking.
• Let cool slightly before adding marshmallows to avoid melting them entirely.
• Use a sharp knife for clean cuts (especially straight from the freezer).

Optional Additions

• Chopped pecans or walnuts for crunch
• Unsweetened shredded coconut for texture
• Sugar-free chocolate chips for an indulgent twist
• Cinnamon or pumpkin spice for seasonal vibes

Serving Ideas

• Pair with a hot cup of keto coffee for a cozy snack.
• Pack in a lunchbox for a sweet afternoon pick-me-up.
• Serve at parties with other keto finger foods.
• Stack a couple and drizzle melted sugar-free chocolate on top for a dessert plate.

Storage Recommendations

• Fridge: Store in an airtight container for up to 1 week.
• Freezer: Keeps beautifully for 1–2 months. Just let thaw a few minutes before biting in.

They taste best slightly chilled, so keep a batch ready to go!

Frequently Asked Questions

Can I use a different nut butter?
Absolutely! Almond butter or cashew butter works great, just watch the carb count.

What if I don’t have keto marshmallows?
You can skip them or sub with chopped nuts for a crunchy version.

Are these freezer-friendly?
Yes! They freeze really well and actually taste even better when slightly cold.

Can I use a microwave instead of a saucepan?
Totally! Melt the peanut butter and coconut oil in 20-second bursts, stirring in between.

Nutritional Breakdown (Per Serving)

• Calories: 168
• Total Carbs: 4g
• Net Carbs: 2g
• Fat: 15g
• Protein: 4g
  (Estimated per square if cut into 16 pieces)

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! 🚀