Craving a nostalgic cookie that won’t derail your macros? Keto Mallomars bring that beloved trio—crisp cookie, fluffy marshmallow, and chocolate shell—into a low-carb, sugar-free world. They’re surprisingly simple to make and look like something straight from a boutique bakery.
Whether you’re hosting a get-together or just want a weekend project, these are fun, impressive, and satisfyingly rich. You don’t need special equipment, just a little patience and a chill time in the fridge.
Ingredients
Method
- Prepare the cookie dough. Preheat your oven to 325°F (163°C). In a bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt. In another bowl, cream butter with vanilla and egg. Mix wet and dry until a soft dough forms.
- Shape and bake the cookies. Line a baking sheet with parchment. Scoop tablespoon-sized balls, flatten into 2-inch rounds, and keep them about 1/4-inch thick. Bake 10–12 minutes until edges are lightly golden. Cool completely on the tray; they will firm up as they cool.
- Bloom the gelatin. In a small bowl, sprinkle gelatin over 1/2 cup cold water. Let sit 5–10 minutes to soften.
- Make the syrup. In a small saucepan, combine allulose and 1/4 cup water. Bring to a gentle boil over medium heat. Simmer 2–3 minutes until the sweetener dissolves and the mixture is slightly thickened. Remove from heat.
- Whip the marshmallow. Add bloomed gelatin to the warm syrup and stir until fully melted. Transfer to a mixing bowl. Add vanilla and salt. Beat on high for 6–8 minutes until the mixture becomes thick, glossy, and forms soft peaks. It should be pipeable but not runny.
- Pipe the marshmallow. Spoon the marshmallow into a piping bag fitted with a round tip (or a zip-top bag with the corner snipped). Pipe tall dollops onto each cooled cookie, leaving a small border around the edge. Work quickly—marshmallow sets as it cools.
- Set the marshmallow. Let the topped cookies sit at room temperature 20–30 minutes, then chill in the fridge for 30 minutes to firm up before dipping.
- Melt the chocolate. In a heatproof bowl, melt chocolate and cocoa butter (or coconut oil) over a double boiler or in short microwave bursts, stirring until smooth. Stir in a pinch of salt. Let it cool slightly so it’s warm and fluid, not hot.
- Coat the mallomars. Dip each cookie upside down into the melted chocolate to fully cover the marshmallow and the sides of the cookie. Lift and let excess drip off. Place on a parchment-lined tray. You can spoon chocolate over any missed spots.
- Set and serve. Chill 20–30 minutes until the chocolate hardens. Serve straight from the fridge for a crisp snap, or let sit a few minutes for a softer bite.
What Makes This Special
Mallomars are all about texture: a crunchy base, pillowy center, and a snappy chocolate coating. This keto version keeps all of that while replacing sugar and high-carb flours with smarter swaps.
The cookie base uses almond flour, the marshmallow is sweetened with a low-carb sweetener, and the chocolate shell relies on sugar-free dark chocolate. The end result is a treat that tastes indulgent but fits a low-carb lifestyle. It’s a crowd-pleaser for keto and non-keto eaters alike.
What You’ll Need
- For the Cookie Base:
- 1 1/2 cups fine almond flour
- 2 tablespoons coconut flour
- 1/4 cup powdered erythritol or allulose
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- For the Keto Marshmallow:
- 2 tablespoons powdered gelatin
- 1/2 cup cold water (to bloom gelatin)
- 1/3 cup allulose (preferred for smooth texture) or erythritol
- 1/4 cup water (for syrup)
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Chocolate Shell:
- 8 ounces sugar-free dark chocolate chips or bars (70–85%)
- 2 tablespoons cocoa butter or coconut oil (for smoother dipping)
- Pinch of salt
- Tools: Mixing bowls, hand mixer or stand mixer, baking sheet, parchment paper, piping bag (or zip-top bag), saucepan, candy thermometer (helpful but optional)
Step-by-Step Instructions
- Prepare the cookie dough. Preheat your oven to 325°F (163°C).
In a bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt. In another bowl, cream butter with vanilla and egg. Mix wet and dry until a soft dough forms.
- Shape and bake the cookies. Line a baking sheet with parchment.
Scoop tablespoon-sized balls, flatten into 2-inch rounds, and keep them about 1/4-inch thick. Bake 10–12 minutes until edges are lightly golden. Cool completely on the tray; they will firm up as they cool.
- Bloom the gelatin. In a small bowl, sprinkle gelatin over 1/2 cup cold water.
Let sit 5–10 minutes to soften.
- Make the syrup. In a small saucepan, combine allulose and 1/4 cup water. Bring to a gentle boil over medium heat. Simmer 2–3 minutes until the sweetener dissolves and the mixture is slightly thickened.
Remove from heat.
- Whip the marshmallow. Add bloomed gelatin to the warm syrup and stir until fully melted. Transfer to a mixing bowl. Add vanilla and salt.
Beat on high for 6–8 minutes until the mixture becomes thick, glossy, and forms soft peaks. It should be pipeable but not runny.
- Pipe the marshmallow. Spoon the marshmallow into a piping bag fitted with a round tip (or a zip-top bag with the corner snipped). Pipe tall dollops onto each cooled cookie, leaving a small border around the edge.
Work quickly—marshmallow sets as it cools.
- Set the marshmallow. Let the topped cookies sit at room temperature 20–30 minutes, then chill in the fridge for 30 minutes to firm up before dipping.
- Melt the chocolate. In a heatproof bowl, melt chocolate and cocoa butter (or coconut oil) over a double boiler or in short microwave bursts, stirring until smooth. Stir in a pinch of salt. Let it cool slightly so it’s warm and fluid, not hot.
- Coat the mallomars. Dip each cookie upside down into the melted chocolate to fully cover the marshmallow and the sides of the cookie.
Lift and let excess drip off. Place on a parchment-lined tray. You can spoon chocolate over any missed spots.
- Set and serve. Chill 20–30 minutes until the chocolate hardens.
Serve straight from the fridge for a crisp snap, or let sit a few minutes for a softer bite.
How to Store
- Refrigerator: Store in an airtight container for up to 1 week. Keep layers separated with parchment to prevent sticking.
- Freezer: Freeze on a tray first, then transfer to a sealed container for up to 2 months. Thaw in the fridge for best texture.
- Room Temperature: If your kitchen is cool, they can sit out for a few hours.
Warmer rooms may soften the chocolate and marshmallow.
Health Benefits
- Lower in carbs: Almond flour and sugar-free sweeteners help keep net carbs low, making this dessert more keto-friendly than traditional cookies.
- Better fats: Using dark chocolate and butter gives you a richer flavor with fats that fit well in a low-carb diet.
- Protein boost from gelatin: Gelatin supports a bouncy marshmallow texture and contributes to collagen intake, which may support joints and skin.
- Controlled sweetness: You choose the sweetener and level, reducing sugar spikes and keeping things balanced.
Common Mistakes to Avoid
- Hot chocolate dip: If the chocolate is too hot, the marshmallow can melt. Let it cool to warm and fluid before dipping.
- Skipping chill time: Marshmallow needs time to set. Rushing will lead to sagging or messy dips.
- Using granular sweetener in marshmallow: Stick with powdered allulose for the smoothest texture.
Granular erythritol can recrystallize and feel gritty.
- Overbaking the cookies: They should be lightly golden. Overbaking makes them dry and crumbly.
- Thick chocolate without thinning: Add cocoa butter or coconut oil for a smooth, even coating.
Alternatives
- Dairy-free: Replace butter with refined coconut oil in the cookie base. Use dairy-free sugar-free chocolate.
- Nut-free: Swap almond flour with a fine sunflower seed flour.
Add 1–2 teaspoons lemon juice to neutralize any green tint from sunflower + baking powder reaction.
- Flavor twists: Add 1/2 teaspoon almond extract to the marshmallow, or a pinch of cinnamon to the cookie dough. Orange zest in the chocolate is also lovely.
- Chocolate options: Use a stevia- or monk fruit–sweetened chocolate. Aim for 70–85% cocoa for the best balance of flavor and carbs.
- Shaping: No piping bag?
Spoon mounds of marshmallow and smooth with a damp spoon. Not as precise, but still tasty.
FAQ
Can I use gelatin sheets instead of powdered gelatin?
Yes. Use an equivalent bloom strength and hydrate according to the package.
Typically, 2 tablespoons powdered gelatin equals about 8–10 standard sheets, but check the brand’s conversion guide.
What’s the best sweetener for the marshmallow?
Allulose gives the smoothest, most traditional marshmallow texture and doesn’t crystallize. Erythritol works, but it can be slightly gritty and firms up more as it cools.
How can I make the chocolate shell extra glossy?
Use cocoa butter to thin and stabilize the chocolate, and let the coating set in a cool room or the fridge. For a true shine, you can temper the chocolate, but it’s optional for this recipe.
Do these taste like classic Mallomars?
They’re very close in texture and flavor.
The cookie is buttery and crisp, the marshmallow is soft and bouncy, and the chocolate has that satisfying snap—just without the sugar rush.
Can I make the components ahead?
Yes. Bake the cookies a day in advance and store airtight. Make and pipe the marshmallow the day of dipping for best stability.
Once dipped, they keep well in the fridge.
What if my marshmallow is too runny to pipe?
Keep whipping until it cools and thickens. If it’s still loose, set the bowl over an ice bath and beat for 1–2 minutes more. Avoid adding extra gelatin late—it won’t dissolve evenly.
Is there a way to make them smaller for portion control?
Absolutely.
Use teaspoon-sized cookie rounds and pipe smaller mounds of marshmallow. Dip quickly to avoid over-handling. Smaller bites set faster, too.
Final Thoughts
Keto Mallomars bring a nostalgic favorite into everyday low-carb living without feeling like a compromise. They’re a little project, but the payoff is big: a crisp cookie, a cloud of marshmallow, and a clean chocolate snap. Make a batch for the week, share a few, and stash the rest in the fridge. When cravings hit, you’ll have something special waiting that fits your goals and tastes like a treat should.
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