Fluffy Keto Marshmallows recipe
Imagine biting into a pillowy cloud of sweetness that melts in your mouth, leaving behind a delightful vanilla essence. Now, picture enjoying this heavenly treat without the guilt of consuming excessive carbs or sugar. Welcome to the world of Fluffy Keto Marshmallows – a magical confection that brings joy to dessert lovers on a ketogenic diet.
These keto-friendly marshmallows are a game-changer for those following a low-carb lifestyle. They offer the same luxurious texture and satisfying sweetness as traditional marshmallows but without the sugar crash. Whether you’re looking to top your hot chocolate, create a s’mores-inspired dessert, or simply enjoy a light and airy snack, these fluffy keto marshmallows are here to satisfy your cravings.
Ingredients
– 1 cup water, divided
– 3 tablespoons grass-fed beef gelatin
– 1 cup granulated erythritol
– 1/4 teaspoon liquid stevia
– 1/4 teaspoon salt
– 2 teaspoons vanilla extract
– 1/4 cup powdered erythritol (for dusting)
Tools Required
– Stand mixer with whisk attachment
– Medium saucepan
– Candy thermometer
– Silicone spatula
– 8×8 inch baking pan
– Parchment paper
– Cooking spray
– Sifter or fine-mesh strainer
– Sharp knife
Preparation Method
1. Prepare the Gelatin:
In the bowl of your stand mixer, combine 1/2 cup of cold water with the beef gelatin. Gently mix with a fork to ensure all the gelatin is hydrated. Let it sit and bloom while you prepare the syrup.
2. Make the Sugar-Free Syrup:
In a medium saucepan, combine the remaining 1/2 cup of water, granulated erythritol, liquid stevia, and salt. Place over medium heat and stir until the erythritol dissolves completely.
3. Heat the Syrup:
Once the erythritol has dissolved, stop stirring and attach your candy thermometer to the side of the pan. Allow the mixture to come to a boil without stirring. Continue heating until the syrup reaches 240°F (116°C), which is known as the “soft ball” stage in candy making. This process may take about 10-15 minutes.
4. Prepare the Baking Pan:
While the syrup is heating, line your 8×8 inch baking pan with parchment paper, allowing some overhang on the sides for easy removal later. Lightly coat the parchment paper with cooking spray.
5. Combine Gelatin and Syrup:
Once the syrup reaches 240°F, remove it from the heat. Turn on your stand mixer to low speed to break up the gelatin mixture. Slowly and carefully pour the hot syrup into the gelatin, aiming for the side of the bowl to avoid splashing.
6. Whip to Perfection:
Gradually increase the mixer speed to high. Add the vanilla extract and continue to whip the mixture for 10-15 minutes. You’ll notice the mixture becoming thick, white, and fluffy, increasing in volume significantly.
7. Transfer to Pan:
When the marshmallow mixture is thick and forms stiff peaks, quickly transfer it to your prepared baking pan. Use a silicone spatula to spread it evenly, working swiftly as the mixture will start to set.
8. Set and Cool:
Allow the marshmallows to set at room temperature for at least 4 hours, or preferably overnight. Avoid refrigerating, as this can affect the texture.
9. Cut and Dust:
Once set, lift the marshmallow slab out of the pan using the parchment paper overhang. Using a sharp knife coated with cooking spray, cut the marshmallows into desired shapes and sizes.
10. Finish with Powdered Erythritol:
Dust a cutting board or clean surface with powdered erythritol. Gently toss each marshmallow in the powder to coat all sides, preventing them from sticking together.
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Nutritional Information (per serving, approximately 4 marshmallows)
– Calories: 15
– Total Fat: 0g
– Saturated Fat: 0g
– Cholesterol: 0mg
– Sodium: 20mg
– Total Carbohydrates: 4g
– Dietary Fiber: 0g
– Sugar Alcohols: 4g
– Net Carbs: 0g
– Protein: 1g
Notes and Tips
1. Temperature Matters: Ensure your syrup reaches exactly 240°F for the perfect marshmallow texture. Too low, and your marshmallows may be too soft; too high, and they might become tough.
2. Gelatin Quality: Using grass-fed beef gelatin not only improves the nutritional profile but also contributes to a better texture. If you’re vegetarian, you can experiment with agar-agar, but be aware that the texture may differ slightly.
3. Storage: Store your keto marshmallows in an airtight container at room temperature for up to a week. Avoid refrigeration, as it can alter their texture.
4. Flavor Variations: Feel free to experiment with different extracts like peppermint, almond, or lemon for variety. Just replace the vanilla extract with your chosen flavor.
5. Size and Shape: While square marshmallows are traditional, you can use cookie cutters to create fun shapes for holidays or special occasions.
6. Toasting: These marshmallows can be toasted, but they may behave differently than sugar-based ones. Keep a close eye on them to prevent burning.
7. Sticky Situation: If your utensils become sticky, soak them in warm water immediately after use for easier cleaning.
8. Altitude Adjustments: If you’re at a high altitude, you may need to adjust the final temperature of your syrup. As a general rule, reduce the temperature by 1°F for every 500 feet above sea level.
9. Patience is Key: Don’t rush the setting process. Allowing proper time for the marshmallows to set ensures the best texture.
10. Serving Suggestions: Enjoy these marshmallows on their own, in keto-friendly hot chocolate, or as part of a low-carb s’mores using keto graham crackers and sugar-free chocolate.
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These Fluffy Keto Marshmallows are a delightful snack that can be enjoyed any time of day. They’re perfect for satisfying sweet cravings without derailing your ketogenic diet. While they make an excellent standalone treat, they can also be incorporated into various keto-friendly desserts, adding a touch of whimsy and indulgence to your low-carb lifestyle.
The beauty of these marshmallows lies not just in their taste and texture, but in their versatility. They can transform a simple cup of coffee or tea into a luxurious experience, add a festive touch to holiday gatherings, or serve as a comforting treat on a cozy night in. The fact that they’re sugar-free and keto-friendly means you can indulge without the worry of excessive carbs or sugar spikes.
Creating these marshmallows is also a rewarding culinary experience. The process of watching simple ingredients transform into billowy clouds of sweetness is almost magical. It’s a perfect project for a weekend afternoon, filling your kitchen with the inviting aroma of vanilla and the promise of treats to come.
For those new to keto baking, this recipe serves as an excellent introduction to working with alternative sweeteners and understanding the science behind sugar-free confections. The skills you learn here – from handling gelatin to working with sugar substitutes at high temperatures – will serve you well in other keto dessert adventures.
Remember, while these marshmallows are a healthier alternative to traditional ones, they should still be enjoyed in moderation as part of a balanced ketogenic diet. Their low net carb count makes them an excellent option for those carefully tracking their carbohydrate intake, but as with any treat, mindful consumption is key.
In conclusion, these Fluffy Keto Marshmallows are more than just a recipe – they’re a testament to the creativity and innovation in the world of keto cooking. They prove that following a ketogenic lifestyle doesn’t mean saying goodbye to all your favorite sweets. With a little ingenuity and the right ingredients, you can recreate classic treats in a way that aligns with your dietary goals. So, whip up a batch of these cloud-like confections and rediscover the joy of marshmallows – the keto way!