Perfect Low Carb Marshmallows
Growing up, summertime meant s’mores made over a campfire. It was something that I looked forward to every year. Now that I am “grown-up”, I still crave s’mores every summer. And what is the best part of s’mores? The toasted marshmallow of course! However, low carb diets typically do not approve of marshmallows since they are essentially pure sugar. Did you know that just one large marshmallow has 7 grams of carbs packed into that one inch food? That’s way too many especially since it is impossible to eat just one marshmallow…There has to be a better, keto way to enjoy fresh, summertime toasted marshmallows. This recipe is it!
The key to making these low carb marshmallows is the erythritol that is used in the recipe. Since erythritol has basically no absorbable carbs and it cooks much like sugar, it is the perfect ingredient to use in a keto marshmallow recipe. Plain gelatin, a little vanilla, a pinch of salt and some water is all you need to make amazing marshmallows that are s’more’s ready!
Now, all marshmallow recipes are a little bit tricky. It doesn’t take very long to whip up the recipe but you need to follow the directions precisely. There are a lot of steps that require your full attention. So stop everything else, don’t try to multitask and focus for 15 minutes on your marshmallows! A stand mixer is going to help you out a lot in this recipe. It will whip your gelatin and water mix at high speed while you slowly pour the sugar and erythritol mix in- you will need two hands for this step since the erythritol mix will be hot! If you do not have a stand mixer, a handheld electric mixer will work but you may want to recruit a friend to man the mixer while you pour the syrup. Of course, you can do it yourself especially if you are a superstar pastry chef already (we know you can do it!).
Once the mixer is whipping the gelatin and erythritol mix, you will be able to watch the marshmallows puff up and turn pure white as the mix fills with air. After the mix is super fluffy, a splash of vanilla and a touch of salt and you are done! Pour the mix into a very well-greased pan and then spread it as evenly as possible. If the mix is super sticky, you can spray your spatula with baking spray to prevent it from sticking to the marshmallows.
Let the marshmallows sit and cool before slicing and then, feel free to cut it into any shapes you want! Use a heart cookie cutter to make cute heart-shaped keto marshmallows for someone you love. Cut them into perfect squares to use in a keto s’mores recipe. Or, just chop it super small and pop some into your keto cocoa this winter. These marshmallows are perfect for any time! They are also just as tasty as a traditional marshmallow and will turn a wonderful golden brown when roasted over a fire. I know I’ll be packing some on my next camping trip! Enjoy!
| Servings: marshmallows |
- 1/2 cup cold water
- 3 Tbsp plain gelatin
- 2/3 cups water
- 1 cups So Nourished granular erythritol
- 1/4 tsp salt
- 2 tsp vanilla
- Line a 9x9 inch cake pan with foil then spray with baking spray well. Coconut oil will also work to grease the foil.
- Set up a stand mixer with the whisk attachment or get out your hand mixer and large bowl.
- Add the ½ cup cold water to the bowl of the stand mixer and sprinkle the gelatin over the top. Let the gelatin and water sit for about 10 minutes to fully bloom.
- Place the 2/3 cup water in a small saucepan and add the erythritol. Stir well.
- Bring the water and sweetener to a boil and let the sweetener dissolve completely. Boil for 3 minutes over medium high heat.
- Turn your mixer on low speed to break up the gelatin slightly then pour in the hot syrup while turning the mixer up to high speed simultaneously.
- Whip the mix for about 12 minutes on high speed without stopping.
- Sprinkle in the salt and vanilla extract then whip for another 3 minutes. The batter will be light and very stiff.
- Quickly pour the mix into the greased 9x9 cake pan and then let the marshmallows cool in the pan overnight.
- Gently lift the marshmallows out of the pan and cut with a greased knife, spraying the knife after each cut to prevent the marshmallow from sticking.
- Store in an airtight container for about 2 weeks.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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