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Your Recipes

Prep Time: 30

Cook Time: 30

Total: 60

Servings: 15

Author : Julie 3 months ago # Reply Martina @ KetoDiet 3 months ago # Reply Jenny 4 months ago # Reply Jo (http://www.modernfoodstories.com/) 3 months ago # Reply Deb 6 months ago # Reply Martina @ KetoDiet 6 months ago # Reply Roberta 6 months ago # Reply Martina @ KetoDiet 6 months ago # Reply Roberta 6 months ago # Reply Martina @ KetoDiet 6 months ago # Reply Thay (https://www.docedinheiro.com/curso-bolos-de-sucesso) 6 months ago # Reply Martina @ KetoDiet 6 months ago # Reply Sarah 6 months ago # Reply Martina @ KetoDiet 6 months ago # Reply Christina B 6 months ago # Reply Martina @ KetoDiet 6 months ago # Reply Jenn 6 months ago # Reply Martina @ KetoDiet 6 months ago # Reply Samantha 6 months ago # Reply Martina @ KetoDiet 6 months ago # Reply sara 2 months ago # Reply Martina @ KetoDiet 2 months ago # Reply

Ingredients

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1/3 cup water (80 ml/ 2.7 fl oz)2 tbsp gelatin powder (22 g/ 0.8 oz)1/2 cup water (120 ml/ 4 fl oz)1 cup Allulose or Erythritol or Swerve (200 g/ 7.1 oz), or use 1/4 cup more or less to taste1 tsp sugar-free vanilla extract1/8 tsp sea salt2 tbsp powdered low-carb sweetener such as Allulose, Erythritol or Swerve (20 g/ 0.7 oz)1 tbsp arrowroot powder (9 g/ 0.3 oz)

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Instructions

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Step 1

Line a baking dish (28 x 18 cm/ 11 x 7.5") with parchment paper or use a silicon baking dish.

Step 2

Sprinkle the gelatin in a small bowl filled with 1/3 cup of water and let the gelatin bloom (soak up the liquid) for a few minutes.

Step 3

Meanwhile, make a simple syrup by heating the remaining 1/2 cup of water with Allulose.

Step 4

Stir and heat up over a medium heat until boiling and fully dissolved. Shake and tilt if needed to dissolve fully. Cook for 2 to 3 minutes. If you've got a thermometer it should reach about 100 °C/ 210 °F. You'll have to work quickly to make sure the syrup is still hot.

Step 5

For the next step you should ideally use a stand mixer. You could use a hand mixer but keep in mind you’ll need to hold it for 15 minutes! Place the bloomed gelatin into your stand mixer and turn on low to break up the bloomed gelatin.

Step 6

Quickly pour in the hot syrup straight on the gelatin, not on the sides of the mixing bowl so it retains the heat when it touches the gelatin. Increase the speed to high and whisk for about 10 minutes.

Step 7

Sprinkle in the salt about halfway through, and the vanilla extract just a minute or two before it's done. When ready, the mixture will be fluffy and stiff.

Step 8

Turn the mixer off and quickly spread the marshmallow in a lined dish or a silicon dish. You'll need to work fast before it solidifies. Let the marshmallows dry uncovered at room temperature overnight. (It's even better if you cut the marshmallows first and then dry overnight.)

Step 9

Remove from the baking dish and cut with a greased knife into 15 pieces.

Step 10

You can optionally dust these with some powdered low-carb sweetener and arrowroot powder (2 tbsp sweetener and 1 tbsp arrowroot powder). This will remove any stickiness from the surface. Store in an airtight Tupperware, layered between sheets of greaseproof paper, for 2 to 3 weeks.

Step 11

Enjoy with some Keto Hot Chocolate or use these to make Keto S'mores Bars by using our Graham Crackers!