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Keto Marshmallows

keto-marshmallows
<article> <section> <p>Fluffy, slightly chewy, sweet, and decadent—homemade marshmallows are quite the treat! They melt in your mouth or in your cup of cocoa, adding a hint of creamy richness. But they’re also solid sugar! Obviously they’re off limits on keto, right? Not so fast. As with so many tasty treats, a few smart swaps can have you enjoying your old favorites in no time. Try experimenting with different extracts to change up the flavor. We love strawberry marshmallows with a square of super-dark chocolate, or almond marshmallows in keto hot cocoa!</p> <div class="sub-head">Wonderful Wobbles</div> <p>Gelatin is an amazing ingredient. Made from high-collagen animal tissue, it wiggles, jiggles, and binds together all kinds of other ingredients. It’s also an amazing way to increase the amount of <a target="_blank" href="https://www.warriormade.com/content/diet/collagen-protein-the-missing-link-of-the-modern-di/" rel="noreferrer">natural collagen</a> in your diet. It provides several crucial amino acids and proteins, like glycine, proline, and valine. These help your body repair connective tissue; keeping your skin wrinkle-free, strengthening your joints, and improving your digestion. To get the best results, make sure to use natural, organic gelatin from grass-fed animals. You can find unflavored gelatin in powder or sheet form in the baking section of most grocery stores or order online.</p> <div class="sub-head">All about Allulose</div> <p>As more people become aware of the potential health risks of eating too much sugar, we’re also seeing a surge in sweet alternatives on the market. Many, like stevia, can have very strong aftertastes when used in large quantities. Others have chemical properties that make them hard to use in certain ways, like baking or candy-making. Allulose is one of the newest options to emerge. Allulose is a natural fruit sugar found in small amounts in foods like figs or raisins, as well as corn. It behaves almost exactly like regular sugar in baking and cooking, but it’s not broken down by our bodies. So it doesn’t have the same keto-crashing side effects as eating sugar and can be considered to have low or no net carbs. Be careful, though, as too much allulose—like many other sugar substitutes—can cause a bit of bloating. Enjoy your sweet treats in moderation!</p> <div class="sub-head">Keto Marshmallows</div> <p><b>Prep Time: 15 mins | Cooking Time: 5 minutes| Serves: 25</b></p> <div class="sub-head">Ingredients:</div> <ul> <li>1/3 cup cold water</li> <li>3 (1/4-ounce) packets unflavored gelatin (about 3 tablespoons of powdered gelatin or 1 sheet)</li> <li>1 cup water</li> <li>1 cup allulose sweetener</li> <li>3 teaspoons monk fruit sweetener</li> <li>1/4 teaspoon salt</li> <li>2 teaspoons vanilla extract (or extract of your choice)</li> </ul> <div class="sub-head">Instructions:</div> <ol> <li>Line a 9x9-inch pan with parchment paper and grease it well with coconut oil or butter. Set aside.</li> <li>Bloom the gelatin by adding 1/3 cup of cold water to a large bowl (or the bowl of your stand mixer) and sprinkling the gelatin over top. If you’re using sheet gelatin, soak the sheet in the cold water. Allow the gelatin to stand in the water for at least 10 minutes.</li> <li>Create a simple syrup. In a large saucepan, add 1 cup of water and the allulose and monk fruit sweeteners. Don’t stir or whisk! Just dump the sweetener into the water and then turn on the heat.</li> <li>Bring to a boil over medium heat and allow to boil continuously for about 4 minutes. Shake the saucepan gently a few times to make sure all the sweetener dissolves, but still don’t stir!</li> <li>Working quickly, use a stand mixer or electric hand mixer to start beating the bloomed gelatin and water together. Pour in the hot syrup, increase the mixer speed to high, and beat for 15 minutes.</li> <li>About halfway through whisking, add the salt. </li> <li>When the mixture starts to get fluffy and pale, after around 10 minutes of mixing, add the vanilla extract (or other extract flavor).</li> <li>When the mixture is very fluffy and holds its shape like stiff beaten egg whites, turn off the mixer and pour into the prepared pan very quickly! Don’t waste any time, as this will set up fast.</li> <li>If you need to spread out the marshmallow mixture, use a silicone spatula greased with cooking spray or coconut oil.</li> <li>Allow the marshmallows to cool completely, at least 6 hours and preferably overnight.</li> <li>Cut into large squares with a greased knife. Enjoy immediately or store in a sealed container at room temperature for up to two weeks.</li> </ol> </section> </article>
Nutrition Facts

Serving Size 1


Calories

4


Amount Per Serving

Total Fat

0 g

Sodium

25 mg

Carbohydrate

3.2 g

Sugar

3.2 g

Dietary Fiber

0 g

Protein

0.7 g


Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Serving Size 1


Calories

4


Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Amount Per Serving

Total Fat

0 g

Sodium

25 mg

Carbohydrate

3.2 g

Sugar

3.2 g

Dietary Fiber

0 g

Protein

0.7 g

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