Keto marshmallows

To make regular marshmallows keto friendly, all you need to do is replace sugar with a low-carb sweetener. Granular erythritol works well in this recipe. Because erythritol is prepared in the same way as sugar, it is an ideal ingredient to use in making keto marshmallows.

Ingredients

• ½ glass cold water
• 3 table. spoon. gelatin
• ⅔ glass of water
• 1 cup granular erythritol
• ¼ tea. spoon. salt
• 2 tea spoon. vanilla

Directions

1. Line a 23x23cm muffin tin with a sheet of foil, then brush with cooking spray or cooking oil (such as coconut oil).
2. Add half a glass of cold water and gelatin to the mixer bowl. Let the gelatin sit in water for 10 minutes.
3. Pour 2/3 cup water into a small saucepan and add erythritol. Stir. Bring the water and sweetener to a boil and let the sweetener dissolve completely (simmer for about 3 minutes over medium heat).
4. Turn on the mixer at low speed to break up the gelatin a little. Pour in hot syrup from a saucepan while increasing the speed.
5. Beat the mixture for about 10-12 minutes at high speed without stopping.
6. Add salt and vanilla extract, then beat for another 3 minutes. The dough should be airy and white.
7. Pour the mixture into a greased pan, flatten. Place the marshmallows in the refrigerator and set overnight.
8. Carefully remove the marshmallows from the mold: run a sharp thin knife between the sides of the mold and the edges of the marshmallows. Slice the marshmallows into 25 squares with an oiled knife to keep the knife from sticking. Transfer the marshmallows to a container or serving platter.