Is there a more comforting treat than sinking your teeth into soft, pillowy marshmallows? Hard to imagine, isn't it? These versatile sweets elevate everything from cozy s’mores beside a crackling fire to topping off your favorite desserts, offering a unique taste experience that's irreplaceable.
Embark on a journey with us to craft your very own marshmallows, this time with a keto-friendly twist. Say goodbye to the traditional mix of gelatin, sugar, corn syrup, and vanilla extract. We believe in better, healthier alternatives without sacrificing taste.
In my quest to create the perfect recipe for 'keto marshmallows,' I delved into the world of alternative sweeteners and ingredients. The result? A simple, 5-ingredient formula that produces the fluffiest, most indulgent marshmallows you've ever tasted, all while keeping carbs to a minimum. Ready to discover how? Let's dive in.
Ingredients for Keto Marshmallows
To make a batch of around 24 marshmallows, you’ll need:
- some water,
- gelatin powder (the unflavored kind,)
- a pinch of salt,
- sweetener, preferable xylitol
- and vanilla extract
— that’s pretty much it.
We’re using a low-calorie sweetener, and you’ll be happy to know xylitol is up for the task.
Xylitol only has a third of the calories found in table sugar, and it has a sugar-to-xylitol ratio between 2:1 and 1:1. It’s perfect for making marshmallows.
What Equipment Do You Need to Make Keto Marshmallows?
Embarking on your keto marshmallow adventure requires a handful of kitchen tools, each playing a pivotal role in transforming simple ingredients into fluffy delights.
Here’s what you’ll need:
- Small Bowl: For hydrating the gelatin, a foundational step reminiscent of making Jell-O. This process ensures your marshmallows achieve the perfect texture.
- Saucepan: After the gelatin absorbs the water, you'll combine it with xylitol (your keto-friendly sweetener) and a bit more water in a saucepan, setting the stage for your marshmallow base.
- Electric Hand Mixer: This tool is crucial for blending all the ingredients thoroughly and introducing the most critical component for marshmallow fluffiness — air bubbles. Achieving the right texture depends on incorporating enough air into the mixture.
- 9-inch Pan and Parchment Paper: You'll pour the marshmallow mixture into this pan, lined with parchment paper, where it will set and solidify into a marshmallow slab ready for slicing.
Creating your own batch of keto marshmallows is surprisingly straightforward. Once your mixture sets in the pan, you're simply a few cuts away from enjoying homemade marshmallows that perfectly fit your keto lifestyle. Easy, right?
How to Make Keto Marshmallows
- To make marshmallows, prep everything beforehand, including lining a 9-inch pan with parchment paper. Make sure you leave some paper hanging out to remove the marshmallow easily.
- Then, we’re hydrating the gelatin in a bowl with water. It should take about ten minutes.
- Place a saucepan over a medium-high flame on the stovetop and combine ⅔ cups of water and the sweetener. After 10 minutes, add the gelatin and whisk it all together.
- Now it’s time to add some air to the mixture, remove it from the stovetop and use a hand mixer to whisk for about 8 minutes. You can also use a stand mixer.
- Once fluffy and airy, incorporate the vanilla extract and the salt. Beat for 8 more minutes until you see some stiff peaks.
- Pour the marshmallow mixture into the prepped pan, and don’t forget to tap on a surface to smoothen the mix and eliminate the larger bubbles.
- Let the marshmallow set for 6-7 hours. Once solid, cut it with a wet knife to the desired shape. And here’s a tip: use any powdered sweetener to prevent the marshmallows from sticking back together.
Enjoy these beauties on their own or drizzle them with chocolate. Better yet, make a few strawberry marshmallow kabobs; how does that sound?
Note: Store the marshmallows in the fridge in an air-tight container. They’re lovely when chilled.
When to Make Keto Marshmallows?
Marshmallows are always crowd-pleasing. You need no particular reason to make a batch, and since they keep pretty well, you can have some to snack on when craving something sweet.
Having said that, there are many ways of adding marshmallows to coffee drinks and desserts. After all, one of the marshmallows’ most remarkable traits is their versatility.
Homemade marshmallows are also lovely gifts. I mean, you get points for originality. And if you think these are not as good as store-bought marshmallows, fear not, they’re better — way better.
The Recipe Tips and Tricks
I want to substitute xylitol for another sweetener
If you don't want to use xylitol (pet owners, I understand you don't like having it around), I recommend buying or making your own erythritol - monk fruit blend that comes out as sweet as sugar. You can also youse plain erythritol if you don't mind its aftertaste. You might want to use around 30% more of it as it's less sweet than sugar. I do, however, recommend making a small batch at first to make sure you don't dislike the outcome of the erythritol mixture.
How do I store the marshmallows?
Store them in a cold and dry place, in an airtight container. I love mine from the fridge when chilled for a few hours.
- Line 9-inch pan with parchment paper, leaving the sides overhanging for easy removal.
- In a bowl, combine gelatin powder with ½ cup water. Set aside for 10 minutes to bloom.
- In a saucepot, over medium-high heat, combine ⅔ cup of water with xylitol. Simmer for 10 minutes.
- Add syrup to the gelatin and whisk until gelatin dissolves.
- Using a hand mixer or a stand mixer, beat gelatin with syrup for 8 minutes.
- Add vanilla and salt.
- Beat for another 7-8 minutes or until you have stiff marshmallow fluff.
- Transfer the marshmallow fluff to the baking pan and smooth the surface as much as you can.
- Let the marshmallow dry for 6-7 hours and remove it from the pan.
- Cut the marshmallows into cubes.To cut the marshmallows, I run the knife under running water. If your knife is dry, it will stick to the marshmallows. Alternatively, you can try greasing it with coconut oil. Finally, to prevent sticking marshmallows to each other or the counter, you can dust the surface with some powdered sweetener.
- Serve plain, drizzled with chocolate, or make strawberry marshmallow kabobs.