Keto Marshmallows
Keto marshmallows are an easy three-ingredient treat that satisfies your sweet tooth without derailing your low-carb lifestyle or spiking your blood sugar! Using just gelatin, a keto-friendly sweetener, and vanilla extract, you can whip up these fluffy delights in no time. They’re perfect for adding to my healthy hot cocoa or enjoying as a standalone snack. Plus, they offer the joy of homemade confections while keeping blood sugar steady. Try these keto marshmallows with my homemade graham crackers and some dark chocolate for a healthy S'mores treat! Experimenting with flavors like chocolate, lemon, or peppermint can elevate your experience further, making these keto marshmallows a versatile addition to any keto dessert repertoire.
Equipment
- stand mixer or a hand mixer
- kitchen shears or a sharp knife
- plastic wrap compostable
Ingredients
- 2 cups warm water divided
- 1/3 cup gelatin
- 2/3 cup allulose or monk fruit allulose blend (marshmallows will not be white with the blend)
- 2 teaspoons vanilla
- arrowroot powder or keto powdered sugar for dusting finished marshmallows
Instructions
- Pour 1 cup of the water, and all of the gelatin into the bowl of a stand mixer, using the whisk attachment. Allow to sit and “bloom” while you complete the next step.
- Place the sweetener, and the other 1 cup of water into a saucepan, and heat on medium until the mixture reaches 240 °F called the “soft ball” state (use a candy thermometer).
- When the allulose mixture reaches the desired temperature, immediately remove the saucepan from heat. Turn the mixer on low speed, and slowly begin to pour the hot sweetener mixture onto the gelatin. Use a spatula to ensure all the sweetener is used, then turn up the mixer speed to medium-high. Whip the mixture for about 12-16 minutes until soft peaks form. Add the vanilla, and whisk for another 1-2 minutes, or until stiff peaks form.
- Grease a 9x13 pan with coconut oil or line it with plastic wrap or parchment paper. Pour the marshmallow mixture into the pan and smooth with a spatula to ensure an even layer. Allow the marshmallow to sit for at least 4 hours, to cool completely and become firm. Putting the pan in the refrigerator will speed up the process.
- Turn the slab of marshmallow onto arrowroot or keto powdered surface and cut the marshmallow into squares with a pizza cutter, scissors or a knife greased with coconut oil, to prevent it from sticking to the blade. Lightly coat the sides of the cut marshmallows in arrowroot or keto powdered sugar, to prevent them from sticking to each other, or your fingers.
- Enjoy immediately, or store in an airtight container in a cool, dry place for up to a month. Make S’mores using my homemade paleo graham crackers!
Notes
Try almond, peppermint, or lemon extract instead of the vanilla to make different flavored marshmallows! If you like these, try my honey-sweetened marshmallows (not low carb, but refined sugar-free and delicious!).
Nutrition
Calories: 12kcalCarbohydrates: 0.04gProtein: 3gFat: 0.003gSaturated Fat: 0.003gMonounsaturated Fat: 0.002gSodium: 7mgPotassium: 1mgSugar: 0.04gCalcium: 2mgIron: 0.04mg
Tried this recipe?Let us know how it was!