Ingredients
- 1 cup water, divided
- 3 tablespoons gelatin
- 1 cup allulose (or preferred keto-friendly sweetener)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1-2 drops food coloring (for colored marshmallows)
Instructions
- Prepare the Gelatin:
- In a mixing bowl, pour 1/2 cup of water.
- Sprinkle the gelatin over the water and let it sit for 5-10 minutes to bloom.
- Make the Sweet Syrup:
- In a small saucepan, combine the remaining 1/2 cup of water and the allulose.
- Heat over medium heat, stirring occasionally until the sweetener is completely dissolved and the mixture comes to a gentle boil.
- Combine and Whip:
- Carefully pour the hot syrup into the bloomed gelatin mixture.
- Add the vanilla extract and salt.
- Using an electric mixer, start beating the mixture on low speed, gradually increasing to high.
- Beat for about 10-15 minutes, or until the mixture becomes thick, fluffy, and has tripled in volume. It should resemble marshmallow fluff.
- Set the Marshmallows:
- Line an 8×8-inch baking dish with parchment paper and lightly grease it with cooking spray or coconut oil.
- Pour the marshmallow mixture into the prepared dish and smooth the top with a spatula.
- Allow the marshmallows to set at room temperature for at least 4 hours, or until firm.
- Cut and Coat:
- Once set, remove the marshmallow block from the dish and place it on a cutting board.
- Use a sharp knife or a greased cookie cutter to cut the marshmallows into desired shapes.
- Optionally, you can dust the marshmallows with powdered erythritol to prevent sticking.
Tips
- Store the marshmallows in an airtight container at room temperature for up to a week.
- You can also toast these marshmallows over a flame for a keto-friendly s’mores experience!
