If you haven’t made healthy keto marshmallows yet, here is your chance! These fluffy squares of creamy sweetness are perfect to add to a cup of keto cocoa or to stuff inside a keto s’more!
Prep Time: 20 minutes
Cooking Time: 12 minutes + 4 hours to chill in the fridge
½ teaspoon butter
1 teaspoon keto confectioners’ sugar
1.5 tablespoons gelatin powder
¼ cup cold water
¼ cup keto honey
½ cup keto granular sugar such as allulose
¼ cup water
1 large egg white
¼ teaspoon pure vanilla bean powder
1 teaspoon keto confectioners’ sugar to dust marshmallows
Line an 8x8” baking pan with parchment paper and grease it with butter. Dust it with 1 teaspoon of keto conectioner’s sugar. A flour sifter works great for this step.
Pour ¼ cup cold water into a bowl of a standing mixer and sprinkle gelatin powder on top of the water. Let it sit and thicken while you prepare the sugar mixture.
Add keto honey, keto confectioners’ sugar and water to a small saucepan set to low heat. Stir often and use a thermometer to monitor the temperature, letting it heat to 240 F (115 C). Once it has reached 240 F, remove it from the heat and add it to the mixing bowl with the thickened gelatin. Mix on high until it has tripled in size, about 6 minutes.
In a separate bowl, add the egg white and mix with the electric mixer on high speed until stiff peaks have formed, about 3 minutes. Pour in the vanilla bean powder and let it thoroughly mix in. Add the egg white mixture to the thickened sugar mixture and mix on low until it is well-combined.
Pour the mixture into the greased and dusted baking dish and dust the top with the second teaspoon of keto confectioners’ sugar.
Cool in the fridge for 3-4 hours before serving between 16, storing any leftovers in an airtight container in the fridge for up to 1 week.
Net Carbs: 8