Ingredients
- 2 cups water, divided
- 1/3 cup powdered gelatin
- 2/3 cup allulose
- 2 teaspoons vanilla extract
- Keto powdered sugar, for dusting (optional)
Instructions
- Line an 8 x 8-inch pan with parchment paper and set aside.
- In a small bowl, combine half the water (1 cup) with the gelatin. Let it sit for 10 minutes until it becomes thick and gooey.
- In a small saucepan, bring the remaining 1 cup of water and allulose to a simmer over medium heat. Stir regularly until it boils. Let it boil for a few minutes, then remove from heat.
- Place the gelatin mixture into the bowl of a stand mixer. Turn the mixer on low and mix for 30 seconds.
- Slowly pour in the hot sweetener mixture along with the vanilla extract.
- Increase the speed to high and beat for 10–12 minutes, or until stiff peaks form.
- Transfer the marshmallow mixture into the prepared pan and smooth it out with a rubber spatula.
- Refrigerate for at least 2 hours or until fully set.
- Once set, use a slightly wet knife to cut into pieces. Optionally, dust with keto powdered sugar.
Notes
- You can use a hand mixer if a stand mixer is not available.
- Dusting with keto powdered sugar helps reduce stickiness and adds a finishing touch.
- TO STORE: Keep marshmallows in a sealed container in the fridge for up to 1 month.
- TO FREEZE: Store in a ziplock bag in the freezer for up to 6 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Diabetic
Nutrition
- Serving Size: 1 marshmallow
- Calories: 12
- Sugar: 0g
- Sodium: 7mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg
