Keto Marshmallows

Ingredients:

• 3 tbsp unflavored gelatin powder
• 1/2 cup water (divided)
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup powdered erythritol (or preferred keto sweetener)
• 1/4 cup allulose (optional for better texture)
• 1/2 tsp cream of tartar (optional, for better texture)

Instructions:

1. Bloom the Gelatin:
   • In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of water. Let it sit for 5 minutes to bloom.
2. Make the Syrup:
   • In a saucepan, combine the remaining 1/4 cup water, erythritol, allulose (if using), and salt. Bring the mixture to a boil over medium heat, stirring to dissolve the sweetener.
   • Reduce the heat and simmer for about 5 minutes until it thickens slightly.
3. Whisk the Gelatin:
   • While the syrup is cooking, gently heat the bloomed gelatin in the microwave for 10-15 seconds to melt it.
   • Add the melted gelatin to the warm syrup and whisk until fully dissolved.
4. Whisk the Mixture:
   • Transfer the syrup mixture into a stand mixer or large bowl. Start whipping on medium speed, adding the cream of tartar (if using) and vanilla extract.
   • Gradually increase the speed to high and beat for about 10 minutes until the mixture becomes thick, glossy, and forms soft peaks (like marshmallow fluff).
5. Set the Marshmallows:
   • Pour the marshmallow mixture into a parchment-lined pan (8×8 works well) and spread it evenly.
   • Allow it to set at room temperature for 3-4 hours or refrigerate for 1-2 hours to speed up the process.
6. Cut and Serve:
   • Once fully set, dust the top with powdered erythritol (optional) to prevent sticking.
   • Cut into squares and enjoy your keto marshmallows!

Tips:

• If you want to make flavored marshmallows, you can add cocoa powder, peppermint extract, or other keto-friendly flavorings to the mixture.
• These marshmallows will keep for about a week if stored in an airtight container.