No-Fail Fluffy Keto Marshmallows Recipe

Introduction

Indulging in marshmallows while maintaining a ketogenic diet may seem like a challenge, but with the right ingredients and technique, it’s entirely achievable. Our No-Fail Fluffy Keto Marshmallows are not only low in carbs but also boast the light, airy texture and sweet vanilla flavor that marshmallow enthusiasts crave. Perfect for adding a touch of sweetness to your keto treats or enjoying on their own, these homemade marshmallows are a game-changer for anyone on a low-carb diet.

In this comprehensive recipe, we will guide you through every step to create fluffy, low-carb marshmallows that are sure to impress. We’ll cover detailed instructions, ingredient measurements, nutritional information, and tips for achieving perfect results every time.

Ingredients

For the Marshmallows:

  • 1 cup cold water: Divided into 1/2 cup for gelatin and 1/2 cup for syrup.
  • 2 tbsp unflavored gelatin powder: This is the key to achieving a fluffy, marshmallow texture.
  • 1 1/2 cups erythritol: A keto-friendly sweetener that provides the necessary sweetness without the carbs.
  • 1/2 cup allulose: Adds additional sweetness and helps with the marshmallow’s texture.
  • 1/2 cup keto-friendly corn syrup: For binding and texture. Look for a sugar-free version or use a homemade alternative.
  • 1 tsp vanilla extract: For flavor.
  • Pinch of salt: To enhance the sweetness and balance the flavors.

For Dusting:

  • 1/2 cup powdered erythritol: For dusting and preventing sticking.
  • 1/2 cup cornstarch or arrowroot powder: To coat the marshmallows and prevent them from sticking together.

Equipment Needed

  • Medium-sized mixing bowl
  • Stand mixer with a whisk attachment
  • Saucepan
  • Candy thermometer
  • 9×13 inch baking pan
  • Parchment paper
  • Sifter or fine mesh strainer
  • Spatula

Instructions

Step 1: Prepare the Gelatin

  1. Bloom the Gelatin: In a medium-sized mixing bowl, combine 1/2 cup of cold water with 2 tablespoons of unflavored gelatin powder. Stir gently and let it sit for about 5 minutes to allow the gelatin to bloom.
  2. Check Consistency: The gelatin will absorb the water and become a thick, jelly-like consistency. This process is crucial for achieving the proper texture in your marshmallows.

Step 2: Cook the Syrup

  1. Combine Ingredients: In a saucepan, combine 1/2 cup of cold water, 1 1/2 cups erythritol, 1/2 cup allulose, and 1/2 cup keto-friendly corn syrup.
  2. Heat the Mixture: Place the saucepan over medium heat, stirring frequently to dissolve the sweeteners completely.
  3. Monitor Temperature: Attach a candy thermometer to the side of the saucepan. Continue heating the mixture until it reaches 240°F (115°C). This stage is crucial as it ensures the syrup will set correctly.
  4. Remove from Heat: Once the syrup reaches the desired temperature, remove the saucepan from heat and let it cool slightly.

Step 3: Whip the Marshmallow Base

  1. Heat the Gelatin: Gently heat the bowl with the bloomed gelatin in the microwave for about 20-30 seconds, or until it becomes liquid and easily pourable.
  2. Combine Gelatin and Syrup: Pour the warm gelatin mixture into the stand mixer bowl.
  3. Whisk on Low: Using the whisk attachment, start mixing on low speed to combine the gelatin and syrup.
  4. Increase Speed: Gradually increase the speed to high and continue whipping the mixture. As it whips, it will start to thicken and turn white and fluffy.
  5. Add Vanilla and Salt: When the mixture starts to form stiff peaks, add 1 teaspoon of vanilla extract and a pinch of salt. Continue to whip until the mixture is thick and holds its shape.

Step 4: Transfer and Set

  1. Prepare Baking Pan: Line a 9×13 inch baking pan with parchment paper, making sure the paper extends up the sides for easy removal later.
  2. Dust the Pan: Lightly dust the parchment paper with a mixture of 1/2 cup powdered erythritol and 1/2 cup cornstarch or arrowroot powder.
  3. Pour Marshmallow Mixture: Gently pour the whipped marshmallow mixture into the prepared pan. Use a spatula to smooth the top and evenly distribute the mixture.
  4. Dust the Top: Dust the top of the marshmallow mixture with additional powdered erythritol and cornstarch mixture.
  5. Set and Chill: Allow the marshmallows to set at room temperature for at least 4 hours, or until fully firm. For quicker setting, you can refrigerate them for 2 hours.

Step 5: Cut and Coat

  1. Remove from Pan: Once the marshmallows are fully set, lift them out of the pan using the parchment paper.
  2. Cut into Pieces: Use a sharp knife or kitchen shears to cut the marshmallows into desired sizes.
  3. Coat the Marshmallows: Roll each piece in the powdered erythritol and cornstarch mixture to prevent sticking.
  4. Store Properly: Place the coated marshmallows in an airtight container. They can be stored at room temperature for up to 2 weeks.

Nutritional Information (per marshmallow, based on a yield of 40 marshmallows)

  • Calories: 20 kcal
  • Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Net Carbs: 1 g
  • Protein: 0 g

Weight Watchers (WW) SmartPoints

  • WW Blue: 1 SmartPoint per marshmallow
  • WW Green: 1 SmartPoint per marshmallow
  • WW Purple: 1 SmartPoint per marshmallow

Note: SmartPoints may vary based on specific ingredient brands used.

Tips for Perfect Marshmallows

  1. Ensure Accurate Temperature: Using a candy thermometer is essential for achieving the right consistency. Avoid shortcuts to ensure the marshmallows set properly.
  2. Whip Thoroughly: Proper whipping is crucial for achieving the fluffy texture. Make sure to whip the mixture until it forms stiff peaks and holds its shape.
  3. Prevent Sticking: Coating the marshmallows in a powdered sweetener and starch mixture helps prevent them from sticking together.
  4. Handle with Care: Be gentle when cutting and coating the marshmallows to maintain their delicate texture.
  5. Experiment with Flavors: For a twist, consider adding other extracts like almond or peppermint, or incorporating unsweetened cocoa powder for chocolate marshmallows.
  6. Homemade Corn Syrup: If a keto-friendly corn syrup is not available, you can make a substitute using a combination of water and a small amount of keto-approved sweetener like erythritol or allulose.

Conclusion

Our No-Fail Fluffy Keto Marshmallows offer a delightful way to enjoy a classic treat while adhering to a ketogenic diet. By following this detailed recipe, you can create marshmallows that are not only low in carbs but also incredibly fluffy and satisfying. The recipe includes thorough instructions, essential tips, and nutritional information to ensure your marshmallow-making experience is successful and enjoyable.

These marshmallows make a great addition to various keto-friendly desserts, hot beverages, or simply as a standalone treat. With the right techniques and ingredients, you can enjoy a sweet, fluffy delight that fits perfectly into your low-carb lifestyle.