Virtually carb-less, extra fluffy, chewy! Yup, these sugar free, paleo and keto marshmallows are easy to whip up and a delight to devour. Think low carb s’mores in your foreseeable (i.e. immediate) future! Marshmallows – Healthy Low-Carb Recipe – You must try this recipe. Are you ready for this? These taste almost like real marshmallows.
Ingredients (makes 36 marshmallows):
- 3 large egg whites
- 4 tbsp gelatin powder (44 g/ 1.5 oz)
- 1 tsp cream of tartar or 1 tsp apple cider vinegar
- 1/2 cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
- 15-20 drops liquid Stevia extract
- 1 vanilla bean or 1 tsp unsweetened vanilla extract
- 1/4 cup cold water (60 ml/ 2 fl oz) + 3/4 cup boiling water (180 ml/ 6 fl oz)
- 1 heaping tbsp coconut flour to coat the outsides of the marshmallows (12 g/ 0.4 oz)
- pinch of sea salt
- 1 dark chocolate bar , 85% coco solids or more (100 g/ 3.5 oz)
- 3 tbsp unsweetened desiccated coconut (18 g/ 0.6 oz)
- Other topping options: ground or chopped nuts, cinnamon, cacao powder or cacao nibs, freeze-dried berry powder
- Line a pan with parchment paper. Sprinkle with a layer of coconut flour. I used 8 x 8 inch/ 20 x 20 cm dish.
- Place the gelatin into a pot and add 1/4 cup of cold water. Tilt the pot to allow the water everywhere. The gelatin will bloom and become firm in just a couple of minutes.
- Separate the egg whites from the egg yolks. ( You will only need the egg whites in this recipe but you can store the egg yolks in the fridge and use them to make your own mayonnaise or low-carb lemon curd. )
- Cut the vanilla bean lenghtwise and scrape the tiny seeds out.
- Using an electric mixer, start beating the egg whites. Slowly add the cream of tartar, powdered Erythritol, vanilla seeds and salt.
- Keep beating for a minute or two until it becomes thick and creates soft peaks.
- Add the remaining boiling water to the pot with the gelatin and stir until dissolved. If you still see some lumps, briefly boil over a low heat and and stir well until fully dissolved. Add stevia and combine well.
- Turn the mixer to medium speed and very slowly pour a steady stream of gelatin into the egg whites. After you pour all the gelatin, turn the mixer to high and continue beating until it becomes thick and creamy (3-5 minutes).
- Turn off the mixer and quickly transfer the marshmallow cream into the pan lined with parchment paper and sprinkled with fine coconut flour.
- Spread evenly all over the pan.
- Sprinkle more coconut flour on top and pat level if needed. If you are not using any coating, grease your hands with coconut oil and pat smooth.
- Place in the fridge for 2-3 hours or overnight until the marshmallow cream is fully set. When done, remove the pan and peel the parchment paper off. Cut into cubes, 6 by 6 to create 36 marshmallows.
- If you make plain marshmallows with no topping, place on a plate and cover with a towel for a few hours. Then, store them in the fridge in an airtight container to avoid drying.
- Melt the chocolate in a water bath. Dip a lolly stick into the chocolate and then add the marshmallow. It’s best to use a water bath for melting chocolate, especially if it’s high in cacao content. Melting chocolate directly could result in burning.
- Dip each marshmallow into the melted chocolate and keep turning until the chocolate stops dripping.
- Alternatively, you can skip the lolly stick and just dip the marshmallows in chocolate.
- Sprinkle each marshmallow with shredded coconut and place on parchment paper until the chocolate hardens.
- Store in an airtight container to avoid the marshmallows from getting too dry.
|of which Saturated||0.9||grams|
|Magnesium||8||mg (2% RDA)|
|Potassium||42||mg (2% EMR)|
Macronutrient ratio: Calories from carbs (14%), protein (31%), fat (55%)
Recipe By Martina Slajerova