Low Carb Keto Marshmallows Recipe
This Low Carb Keto Marshmallows recipe provides a fluffy, sweet treat perfect for those following a ketogenic or low-carb lifestyle. Using gelatin and a low-carb sweetener like Swerve, Lakanto, or Allulose, these marshmallows are a delightful, sugar-free alternative to traditional versions. With simple ingredients and straightforward preparation, these marshmallows can be enjoyed guilt-free, making them an ideal snack or ingredient for keto desserts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 30 minutes
- Yield: Approximately 20 marshmallows (cut into 1-inch squares) 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Gelatin Mixture
- 1/2 Cup cold Water (for gelatin)
- 3 – 3 1/2 Tablespoons Gelatin (3 tbsp for erythritol based sweeteners, 3 1/2 tbsp for allulose based sweeteners)
Sweetener Syrup
- 2/3 Cup Water (for the sweetener)
- 2 Cups Swerve, Lakanto, or Trader Joe’s Allulose (granular)
- Pinch Kosher Salt
Flavoring
- 1 1/2 Teaspoons Vanilla Extract
Instructions
- Prep: Prepare an 8×8 inch casserole dish by lining it with parchment paper. Have your electric or stand-up mixer ready as you will need to work quickly when the marshmallows are hot.
- Combine Gelatin: In a large bowl, add 1/2 cup cold water and sprinkle the gelatin evenly on top. Whisk gently to dissolve the gelatin and then let it sit for 10 minutes to bloom.
- Heat Sweetener Syrup: In a medium saucepan over medium-high heat, combine 2/3 cup water, 2 cups granulated sweetener (Swerve, Lakanto, or Allulose), and a pinch of kosher salt. Whisk and bring the mixture to a boil, then continue boiling for 2 minutes without stirring.
- Whisk Mixture: After the gelatin has bloomed, start your electric mixer on the gelatin mixture to break up any clumps. With the mixer running on high, slowly pour the hot sweetener syrup directly from the boil into the bowl along with the 1 1/2 teaspoons of vanilla extract. Continue whisking on high speed for about 12 minutes, moving the mixer around continuously if using a hand mixer to prevent the mixture from setting prematurely. The marshmallows will become fluffy and double in size.
- Shape and Set: Pour the marshmallow fluff into the prepared parchment-lined baking dish and spread evenly. Allow the marshmallows to dry uncovered at room temperature for 6 hours until firm. Once set, use a greased sharp knife (grease the blade with melted butter) to cut into squares. Store the cut marshmallows in the refrigerator and enjoy.
Notes
- Note 1: Choose your sweetener based on preference; erythritol based sweeteners use 3 tbsp gelatin, allulose based sweeteners use 3 1/2 tbsp for optimal texture.
- Note 2: The 8×8 casserole dish size is ideal for thickness; adjust size accordingly if needed.
- Note 3: Allow marshmallows to dry uncovered at room temperature for 6 hours for proper firmness and texture before cutting.
Keywords: keto marshmallows, low carb marshmallows, sugar-free marshmallows, keto desserts, low-carb sweets
Find it online: https://cheframiflavor.com/low-carb-keto-marshmallows-recipe/
