I used to be a baker and one of my favorite things is marshmallow treats. There is something fantastic about the texture, smell and taste of a marshmallow. Sam and I have been an a quest to fine an appropriate marshmallow for Keto. One that is spongy, pillowy and delicious. Unfortunately all of the Keto marshmallows advertised online include sweetners that actually affect insulin.
So when you can’t find it online or in the store, you have to make it yourself. And we did. And they were awesome! Especially rolled in toasted coconut. We hope you enjoy this first part of our three part series on how to make Keto Smores’.
Line a 8×8 glass pan with parchment. You will need to do this in advance since he marshmallow mixture sets up rather quickly.
Next you will need to sprinkle a generous helping of roasted coconut flakes on the bottom of the parchment lined pan. This will aid in getting the marshmallow to remove from the parchment later on.
For this recipe you will need:
1/2 cup of roasted coconut flakes
1 cup of water – divided in 2 equal parts
4 tablespoon unflavored gelatin powder
3/4 cup confectioner erythritol or swerve
1/4 teaspoon sea salt
1/4 teaspoon cream of tartar
1/2 teaspoon of vanilla
Start by combining the 1/2 cup of water and 4 tablespoons of gelatin in a large bowl. Give it a quick stir but do not over mix. Set the mixture to the side for later.
In a small saucepan combine the other 1/2 cup of water, erythritol, salt and cream of tartar. Bring the mixture to a rapid boil. After you have reached a rapid boil turn the pot to a medium simmer for five minutes. Remove from the stove.
Pour your hot mixture into the large bowl with the gelatin mixture. Using a whisk start stirring just to loosen the gelatin from the bottom of the mixing bowl.
With a electric hand mixer start mixing the now liquid mixture. You will see it turning a creamy color and start to thicken up.
Now is the time to add your vanilla. Adding the vanilla sooner will result in the vanilla evaporating due to the heat. It is better to add it when the mixture is slightly cooler.
You must be very carful not to over mix. As soon as the mixture can “ribbon” you need to transfer it over to the lined 8×8 glass pan. When the mixture ribbons it forms lines or ribbons in the batter that you can see for just a second before it disappears back into the batter mixture. Please see our YouTube video for the exact consistency.
The marshmallow mixture sets up really fast so you need to make sure you work fast and have no distractions. After you have the marshmallow poured do not try and shape it or move it around much.
Sprinkle with some of the roasted coconut flakes. You will use the remainder of the flakes to coat the sides after you cut the marshmallow into pieces.
Let the pan of marshmallow sit for at least 2 hours. After that you can remove it from the parchment and cut into pieces.
Each batch makes 12 pieces / marshmallows.
Total Fat: 0.4g | Net Carbs: 0g | Protein: 3.7g