Rice Krispies Treat

Here is another recipe I struggled to find just the right ingredients for. I use to make a very small rice krispies treat with my favorite Max Mallows but I had to off-set my macros by pairing it with something like hot dogs to bring up the fat and protein. Even though he loves that meal I was really looking to combine a complete list of ingredients into a single rice krispies and the part I struggled with was incorporating enough fat. Then I happened upon a low-sugar rice krispies treat recipe online that used chopped macadamia nuts along with the 'krispies' and I knew I could turn this into a medical keto recipe. Spoiler alert: this rice krispies treat is on the smaller side. It can of course be adjusted to be even smaller to allow room for a side of meat, veggies, fruit, whatever! As a Keto Diet Calculator user we are granted use of their 'free snacks' to help bulk up meals–so for my son I pair this with the 1/4 of cucumbers to help with hunger. If this is not a routine you follow with your dietician and you're finding this meal too small, then make adjustments and decrease this recipe to free up macros for other foods.

Equipment:
Silicone Mold/Muffin Cup

Ingredients:
Nature's Path Organic Puffed Rice
Walden Farms Marshmallow Dip
Vital Proteins Collagen Peptides Powder
365 Whole Foods Unrefined Coconut Oil (or calculate in your preferred brand)
Butter
Macadamia Nuts
Vanilla Extract
Non-Nutritive Sweetener (optional)

Using the ingredients for a complete meal listed above, calculate out your recipe in the KetoDietCalculator. I have listed William's recipe at the bottom of this post for reference.

Instructions:
Melt the butter in a small dish and allow to cool slightly. Finely chop your macadamias and add them and all the remains ingredient to your butter and mix until well combined. Transfer ingredients to a silicone mold and freeze for at least 3o minutes to harden. Next, heat your coconut oil in small dish, allow to cool slightly and remove your rice krispies treat from the freezer. **Pour the melted coconut oil on top of the frozen rice krispie and place back into the freezer for another 15-20 minutes to harden. Once hardened, remove from the silicone mold, flip over and let it sit out for 5 minutes before enjoying!

Please note: the marshmallow dip is a liquid consistency and should be refrigerated after opening. This bar needs to be kept in the freezer until it's ready to be eaten otherwise the incorporated marshmallow dip will turn back into a liquid if kept in the fridge.

**I did the coconut oil this way because I found that trying to incorporate melted butter, marshmallow dip and melted coconut oil with the puffed rice made them very soggy. So I ultimately decided to layer them on separately for a better texture.

William's Meal Calculations:
Rice Krispies Treat
Ratio 2:5:1

4 g Nature's Path Organic Puffed Rice
12.7 g Walden Farms Marshmallow Dip
3.8 g Vital Proteins Collagen Peptides Powder
10 g 365 Whole Foods Unrefined Coconut Oil (or calculate in your preferred brand)
6.2 g Butter
9 g Macadamia Nuts
2 - 3 drops Vanilla Extract
A pinch of Non-Nutritive Sweetener (optional)