Sugar-Free Keto Marshmallows

Marshmallows. When summer rolls around our house my kids are begging to go outdoors and camping. And naturally with every camping trip comes the necessity of s'mores!! Since my kids transitioned to keto, I've made it my mission of carefully replace their sugary treats with delicious-tasting keto alternatives. My goal was not to dupe them, but more to educate them about real ingredients as well as show them that "good" ingredients can also taste great!

This simple marshmallow recipe brought this fluffy dessert/treat back into our lives, but alas, its roasting ability–particularly over an open fire is non-existent. If you try to roast these, the marshmallow will simple melt. I'm still working on a blend that can withstand a campfire and will brown and caramelize like a traditional marshmallow. If you cut these into small squares you can successfully add them to hot chocolate and they will melt as expected, so thats good! But they are too delicate to stand up against camp fires. 

However this keto version does get an "A" for its taste and texture—key for such an iconic food item. The key to achieving the correct texture in this recipe is to pump enough air into the gelatin. This will create the air pockets in the batter and therefore the spongy/pillowy bounce we're familiar with. The best way to do this? Using a stand-mixer. You can use a hand mixer, however the power is definitely a bit more concentrated – which adds more agitation to the batter. Though agitation causes air to get in the batter, too much will actually create density – so be careful. The better alternative to a stand mixer is just to mix the mixture by hand. But be warned that you will likely be mixing for a good 10-12 minutes so prepare for an arm workout.

After you've made your marshmallows, you can eat them as is or dip them in chocolate. Or you can use them to make keto rice krispie treat! Yup you heard me right. See the recipe below! 

Tools You'll Need: 

1. Small cookie or biscuit cutters. I bought these on Amazon: https://amzn.to/2zTxhZO
2. Stand Mixer (preferred) or just a whisk and some elbow grease (LOL)

Ingredients:
4 tablespoons unflavored, grass-fed gelatin
1/2 cup cold water
1/2 cup warm/room temperature water
2/3 cup allulose sweetener
2 teaspoons Vanilla extract
1/4 cup powdered sweetener (for dusting)

Directions:

1. In the stand mixer bowl add cold water and gelatin powder and allow the gelatin to bloom. Sprinkle the gelatin as evenly as possible over the top of the water. The gelatin will harden a litte or "bloom". 
   Blooming is a the process of "softening' the gelatin in a form that will allow it to then be melted with the addition of hot water. If you've never worked with gelatin, blooming is a necessary step, otherwise your liquids, soups, etc will just have lumps of gelatin floating in to and it won't dissolve. Trust me on this one.
2. Set the blooming gelatin aside.
3. In a small sauce pan combine remaining water and allulose sweetner. 
4. Cook until the sweetener is dissolved and the mixture reaches a rolling boil. Turn off the stove after about 1 minute of boiling. Add the vanilla and mix in.
5. Add the hot liquid to the bowl with the bloomed gelatin.
6. Turn your stand mixer on medium with a whipping paddle for 10 minutes.
7. While this mixes, prepare your glass dish by dusty some powdered sweetener on the bottom of the dish.
8. Pour your marshmallow mixture into this dish and dust some more powdered sweetener on top.
9. Allow your marshmallow mixture to set on the countertop (do not refrigerate it). When set, use the 1 inch round cutter (See these cookie cutters: https://amzn.to/2zTxhZO) to cut the marshmallow block into the cute marshmallow cylinders that we're used to seeing in the stores.
10. Store the marshmallows in an airtight container on the counter for up to 1 week. You can also put them in fridge to make them last longer. Just know you should get them to room temperature first before eating them as the fridge will harden the gelatin a bit.

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