These chocolate-dipped sugar free marshmallows are a light, melt-in-your-mouth, low carb keto dessert that’s much fun to make. They are healthy sweet treats that are perfect for those of you who don’t want to start a whole baking project at your kitchen.
INGREDIENTS FOR KETO MARSHMALLOWS RECIPE
Granulated pork or beef gelatin - This is the key ingredient and the setting agent for our keto marshmallow treats.
Heavy cream - Heavy cream with a fat content of at least 36% - 40% is the best. For dairy-free homemade marshmallows use full-fat coconut cream.
Granulated or powdered sweetener - I use stevia and erythritol blend from Sukrin but you can use other keto-friendly sweeteners like monk fruit or allulose.
Egg whites - Egg whites will make our gluten-free marshmallows extra light and fluffy.
Dark chocolate - Use sugar-free keto chocolate for this low carb marshmallow recipe.
HOW TO MAKE A DOUBLE BOILER/BAIN-MARIE?
You can buy a double-boiler machine, but I would consider it a waste of money for a home cook because it takes almost no time to make one from the tools that you already have in your kitchen.
Pour a few inches/cm of water into a 6-inch saucepan. Then, choose a bowl (metal, glass, or ceramic) that will rest on top of the saucepan. It should be larger than the pot and loose enough that the steam can escape. Make sure that the bottom of the bowl doesn’t touch the water. When you’ve fitted everything together, bring the water to a light simmer and place the bowl on top with the ingredients that you’re going to cook.
A double-boiler can be used when a gentle heat is needed – when melting chocolate, making hollandaise sauce, custards, or working with our gelatin mixture for our chocolate-dipped sugar-free marshmallows.
HOW TO BEAT EGG WHITES?
First, we need to separate our egg yolks from our egg whites. We need fresh egg whites, so don’t use egg whites in a carton; these are pasteurized and won’t beat to stiff peaks. If you don’t know what to do with the yolks, I suggest you make this tasty KETO WALNUT COOKIES RECIPE with them.
Using a hand mixer, stand mixer or an immersion blender with a whisk attachment, start beating our egg whites on a low speed. When the egg whites become foamy, it’s time to raise our speed to high and continue beating them until they are stiff. You can test them by tilting the bowl. If the mixture is thick, heavy, and not sliding around, you did everything right.
WHAT SUGAR-FREE CHOCOLATE TO CHOOSE?
We’re lucky to live in a world where you can buy literally everything keto; chocolate is no exception. Lily’s dark chocolate or Lily’s dark chocolate baking chips will be perfect for keto diet and low carb recipes. They’re sweetened with stevia and erythritol which is exactly what we need. However, if you can’t find these in stores or you don’t want to shop for them online, you can always buy a regular dark chocolate bar with at least 80% cocoa. No, it’s not keto, but dark chocolate has less sugar than other types of chocolate – and the amount of carbs per serving will be minimal after you spread one bar across 12 low carb marshmallows.
MORE KETO RECIPES TO TRY:
Chocolate-dipped sugar-free marshmallows
- 2 tbsp (20g) granulated pork or beef gelatine
- 1/3 cup (80g) heavy cream
- 2 tbsp (30g) granulated sweetener of your choice, I use erythritol and stevia blend from Sukrin
- 3 egg whites
- 2.8 oz (75g) dark chocolate Lily’s dark chocolate, Lily’s dark chocolate baking chips, or a regular dark chocolate bar with at least 80% cocoa
- Make a bain-marie/double-boiler by fitting a glass, ceramic, or metal bowl over a 6-inch saucepan and adding some water (2inches/5cm). Do not let the bottom of the bowl touch the water and make sure that the fit is loose enough that the steam can escape.
- Place the saucepan onto a stovetop and bring the water to simmer.
- Add the gelatin, granulated sweetener, and heavy cream to the bowl, stir well, and place it over the saucepan. Wait for the gelatin and sweetener to completely dissolve (about 5 minutes) in the heavy cream, but don’t let the mixture simmer.
- When done - using a kitchen towel (the bowl will be very hot) - remove the bowl from the saucepan and set aside to cool a little bit.
- Meanwhile, place the egg whites into a medium mixing bowl and, using a hand mixer or an immersion blender with a whisk attachment, beat them to stiff peaks. Then, add the slightly warm gelatin mixture and mix until fully incorporated.
- Pour the mixture into a form (around 17x12cm/6x4-inches) lined with parchment paper and place into a fridge to chill for 1 hour.
- Remove the form from the fridge and take the set marshmallow out onto the cutting board. Then, cut into 12 even pieces.
- Finely chop the chocolate, if needed, and place it into a small ceramic or microwave-safe bowl. Slowly melt the chocolate by microwaving it for 15 sec. at a time (5-7 times) on 700W, stirring in between. It’s okay if there are a few lumps left after that, just keep stirring until they liquefy.
- Dip each marshmallow into the chocolate and place onto a tray or cutting board lined with parchment paper.
- Place the tray/cutting board with the marshmallows into a fridge for about one hour. Serve after the chocolate coating hardens.