SUGAR FREE, LOW CARB & KETO MARSHAMALLOWS
Prep time
Cook time
Total time
A fun, dairy-free snack to satisfy anyone with a sweet tooth, with very few calories, zero carbs and zero fat. Makes a great pre-workout protein boost.
Author: Antya
Recipe type: Sweet Bites
Cuisine: Sugar Free. Low Carb. Ketogenic. LCHF. Grain Free. Gluten Free.
Yield: 24 cubes
Ingredients
For the Marshmallows:
- 100g water
- 20g gelatine powder (U.S. option HERE)
- ⅛ tsp guar gum (U.S. option HERE)
- 1 tsp vanilla extract (U.S. option HERE)
- 8g glycerine (U.S. option HERE)
- 20g icing 'sugar' (U.S. alternative HERE) (or Make your Own)
- ½ tsp pure stevia powder (U.S. option HERE)
- (optional) natural gel paste food colouring - U.S. option HERE)
For the (optional) powder dusting:
- 2 tsp icing 'sugar'
- ½ tsp arrowroot powder (U.S. option HERE)
Instructions
- set aside a silicone loaf mould about 20cm x 10cm (or a tin of similar size, lined with non-stick paper smeared with a little coconut oil).
- in a small pot (preferably spouted), put 50g water, icing 'sugar' and glycerine; bring to a fast boil and let it bubble and foam for 10-20 seconds.
- meanwhile, pour 50g cold water, vanilla extract and stevia powder into a large mixing bowl, sprinkle gelatine plus guar gum and stir with a fork.
- immediately add the sweetened boiling water to the gelatine mix, little by little, hand-whisking constantly, so there are no visible lumps.
- once smooth, add food colouring if using (just a bit of colouring paste on the tip of a toothpick will suffice).
- with an electric hand-held whisk (THIS is the one I use - U.S. option HERE), whip the mixture for 60-90 seconds, until the blades begin to leave sticky trails along the sides of the bowl.
- very swiftly, use a spoon or spatula to pour the mixture into your mould - it will set very quickly;
- after 10 minutes turn out the marshmallow over a cutting board lined with non-stick paper.
- leave it to air-dry for at least 30 minutes, before cutting into squares.
- (optional) for the classic powdery coating, put icing 'sugar' and arrowroot in a zip-lock bag, add your marshmallow cubes and shake.
- store in a sealed glass jar.
Notes
Prepare everything you need and weigh each ingredient before you begin, as you will not have time for hesitation. The mixture will set as you pour it into the mould.
I highly recommend a practice run before doubling the quantities for a larger batch.
Works with xanthan gum (U.S. option HERE) as well as glucomannan (i.e. konjac) (U.S. option HERE) but the best result is with guar gum.
The marshmallow will be springy and awkward to cut. The easiest way to do it is to create a shallow dent by sliding the tip of a wet knife across the top, then open the 'wound' with your fingers as you slice all the way down and across (keep the knife wet). I use THESE very sharp ceramic knives (U.S. option HERE).
Due to the minute quantities needed for this recipe, PRECISION SCALES are best. Click HERE for the ones I use. For U.S. option click HERE.
I highly recommend a practice run before doubling the quantities for a larger batch.
Works with xanthan gum (U.S. option HERE) as well as glucomannan (i.e. konjac) (U.S. option HERE) but the best result is with guar gum.
The marshmallow will be springy and awkward to cut. The easiest way to do it is to create a shallow dent by sliding the tip of a wet knife across the top, then open the 'wound' with your fingers as you slice all the way down and across (keep the knife wet). I use THESE very sharp ceramic knives (U.S. option HERE).
Due to the minute quantities needed for this recipe, PRECISION SCALES are best. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 4 cubes Calories: 17 Fat: 0g Net Carbs: 0g Protein: 3g
Recipe by at https://staging.queenketo.com/sugar-free-low-carb-keto-marshamallows/