Low Carb Marshmallows (Keto!)

by FoodJanuary 21, 20210 Comments

 

You won’t believe how EASY it is to make this low carb marshmallows recipe! It’ll be your new fave treat in coca or addition to any dessert!

Ingredients:

  • 1/2 Cup Water (for gelatin)
  • 3 Tablespoons Gelatin 3 packets of Knox gelatin (21. 6 g)
  • 2/3 Cup Water (for erythritol)
  • 1 1/2 Cup Swerve or Lakanto (see sweetener notes below) granular
  • 30 Drops Liquid Monk Fruit Sweetener
  • Pinch Kosher Salt
  • 1 1/2 Teaspoons Vanilla Extract

Instructions:

  • Prepare an 8x8 casserole dish with parchment paper, and your electric (or stand up) mixer. Set aside.
  • Add water (1/2 cup) to a large bowl.
  • Sprinkle gelatin (3 tablespoons) in and whisk with a fork until it dissolves. Set aside for 10 minutes.
  • Meanwhile, add water (for erythritol), erythritol (2/3 cup), liquid monk fruit sweetener (30 drops) , and salt (a pinch) to a medium saucepan over medium-high heat. Stir occasionally with a fork.
  • Bring combo to a boil and boil for 2 minutes.
  • Run the stand up or electric mixer in your bowl with the gelatin.
  • With the mixer on, pour in the hot erythritol water and vanilla extract (1 1/2 teaspoons). NOTE: Transfer the erythritol water straight from a boil to the bowl (no resting time). We want to keep this combo as hot as possible, as once it starts to cool, it will set, which will lead to clumps in the marshmallows.
  • Whisk (nonstop) on high for around 12 minutes. If using a hand mixer, move the mixer around continuously, you don't want the marshmallows to "set", and moving will prevent this. After 12 minutes, your marshmallows should be fluffy and will have doubled in size.
  • Pour into your prepared baking dish.
  • Allow them to dry (uncovered) on the counter for 6 hours.
  • Once firm, cut your marshmallows using a greased (I use butter along the edge of the knife) sharp knife. Store cut marshmallows in the fridge, and enjoy!

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