Sugar Free Marshmallows are super fun and easy to make. This keto recipe may seem daunting at first but let me assure you, you can totally do this.
These sugar free marshmallows are soft and bouncy. They are super fun to make and to eat.
One word of warning I have is try to limit yourself to just one or two sugar free marshmallow per day. These are truly zero net carbs however when one is not used to sugar alcohols it can cause stomach unrest.
Sugar Free Marshmallow Recipe
The problem with marshmallows is that they are 6 carbs tratitionally per marshmallow.
I don’t know about you but there is no way I can just have one marshmallow. One turns into four real quick and then my carb limit is blown out of the water!
For photogenic reasons I sliced my keto marshmallows big and square. After this photoshoot I sliced them smaller so that they last longer.
My favorite sweetener for keto will always be Golden Monkfruit.
Golden monkfruit does give the keto marshmallows a slight golden color which I love almost as much as the flavor it gives.
I have made these marshmallows both ways and hands down, use a stand mixer. All you need is a stand mixer and 15 minutes to yourself and your set.
The only sweetener used in this marshmallow recipe is a granulated sugar alcohol blend. Sugar alcohols have zero effect on most people’s blood sugar count. Go easy if your not used to this sweetener because it can cause stomach upset if your not used to it.
Unfortunately no, they just melt with high heat.
Why you should be eating more Gelatin
Gelatin has been shown to play a role in joint health and brain function, and may improve the appearance of skin and hair.
Gelatin is made of mostly pure protein. Gelatin is made up of about 98-99 percent protein.
Gelatin is great for your joints and skin health. Gelatin can reduce pain in joints and is proven to improve joint function in osteoarthritis patients.
Sugar Free Marshmallos variations
Try mixing up your extracts for a change in flavor.
The basic recipe found here for keto marshmallows call for vanilla extract. Vanilla extract is perfect for marshmallows however I have made them with almond and even red velvet cake extract.
You can get really creative with flavorings and food colorings with this homemade marshmallow recipe.
One of my favorite way’s to eat these is to sprinkle cinnamon on a marshmallow for a sugar free cinnamon sugar type of flavoring.
- 3 TBS Gelatin
- 1/2 cup cold or room temperature water
- 1/8-1/4 tsp salt (to taste)
- 1 TBS Vanilla Extract
- 1 and 2/3 cup water
- 1 and 2/3 Golden Monk Fruit
- Line a 9 by 9 cake pan, baking dish or brownie pan with tin foil or saran wrap. If using tin foil make sure to grease the sides of the foil. I did not grease the sides of the foil and I had to cut the marshmallows out of the foil, its not a big deal just annoying. If you use saran wrap you do not need to grease the sides however bubbles form on the bottom which is not aesthetically pleasing. Do whichever works for you, I prefer greased foil.
- Pour the gelatin and 1/2 cup water into the bowl of your stand mixer and let it bloom while you do other tasks.
- Place the rest of the water (2/3 cup) into a small heavy bottomed pot and heat to boiling. Add the monk fruit to the boiling water and let it boil for another 2 minutes or so until the monkfruit is dissolved.
- Turn the mixer on low to break up the gelatin and then pour the hot water and sugar alcohol mixture into the bowl. Put a towel over the mixer and start to gradually turn the speed up until the mixer is on the highest speed. The towel will keep the sugar alcohols melted and splatter out of the bowl.
- Keep the mixer running on the fastest speed for about 10 minutes. Add the salt and extract to the mixer, while it is still running, and then cover again with the towel.
- After 12 minutes or so your marshmallows will be thick and ready. The mixture should be thick and white and have the consistency of marshmallow fluff. Using a silicone spatula quickly pour the marshmallow mixture into the prepared pan. Smooth out the top and then put the pan in a cool dry place. Do not cover the pan. Allow the marshmallows to dry out for about 3 hours to overnight.
- Use a sharp knife to slice the marshmallows into whatever shape you want. Do not press them hard. Use the blades sharpness to slice the marshmallows. Enjoy!
This recipe works best on a clear sunny day. Rainy day's will not work for this recipe.
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Amount Per Serving Calories 3Protein 1.5g
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