Please see the post on the marshmallows for full deets. Have all ingredients ready and measured out, as you don't want to be interrupted for roughly 20 minutes. Remember that marshmallows set quickly, so you'll have roughly 4 minutes max to fold in your cereal (i.e. you want to be ready!).

Measure out your Magic Spoon cereal of choice into a large bowl- I used a mixture of the frosted and fruity flavors. Set aside.

Line a 9x9-inch pan with foil and grease well with coconut oil. I ended up using only half of the pan for the 'rice krispie treats' and the other half for some of the leftover marshmallow mixture. Set aside while you make the marshmallows.

Once the marshmallows are ready, turn mixer off, and quickly fold in about half the mixture into your cereal bowl to start. Just like regular Rice Krispie treats, you want to add ‘just enough’ marshmallow that all your cereal is covered (this is key so they actually resemble cereal bars).  Transfer to the prepared baking tray, and don't worry too much about what's left behind in the whisk etc, or your marshmallows will likely set in the bowl itself (!!).

Allow your marshmallows to dry, uncovered and at room temperature, for 6 hours or preferably overnight. Gently remove from pan and cut with a greased knife. In my experience keto marshmallows don't need dusting as they're not overly sticky, and a touch of coconut oil does wonders if need be. Store in an airtight container at room temp for 3-5 days (and yes, they stay crisp- its a miracle!).