Keto Sugar-Free Marshmallow

Optional ingredients:

Instructions:

Prepare the gelatin: In a small bowl, sprinkle gelatin over 1/3 cup of cold water. Let it sit for 5-10 minutes to bloom.
Make the syrup: In a saucepan, combine 1/3 cup of water, erythritol (or allulose), and a pinch of salt. Stir and bring the mixture to a boil over medium heat. Let it boil for about 2-3 minutes, making sure the sweetener dissolves completely.
Combine: Once the syrup has reached the desired consistency, remove from heat and immediately pour it over the bloomed gelatin. Use a hand mixer or stand mixer to start beating the mixture on low.
Whip it up: Slowly increase the mixer speed to high and continue whipping the mixture for 8-10 minutes. The marshmallow mixture will grow in volume, becoming fluffy and glossy. Add the vanilla extract halfway through whipping, and food coloring if desired.
Set the marshmallows: Pour the mixture into a greased or parchment-lined pan. Smooth the top with a spatula. Let the marshmallows set at room temperature for about 4 hours, or until firm.
Cut and enjoy: Once set, cut into squares or shapes using a sharp knife or cookie cutter. Optionally, dust with powdered erythritol to prevent sticking.

Texture: Using allulose instead of erythritol results in a smoother, less gritty texture because allulose dissolves more completely.
Storage: Store your marshmallows in an airtight container at room temperature. They can last for up to a week, but they are best enjoyed fresh.
Whipping time: Be patient when whipping! If you stop too early, your marshmallows won’t be fluffy enough.
Add-ins: Get creative by adding cocoa powder, cinnamon, or sugar-free chocolate chips for extra flavor.

This recipe is sugar-free, low-carb, and keto-friendly, making it perfect for anyone following a ketogenic or low-carb diet.

Keto and low carb recipes.