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Chocolate-dipped sugar-free marshmallows

These chocolate-dipped sugar-free marshmallows are a light, melt-in-your-mouth, keto dessert that’s much fun to make. It’s a low-carb sweet treat that’s perfect for those of you who don’t want to start a whole baking project at your kitchen.
Prep Time5 mins
Cook Time10 mins
Cooling1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: Healthy desserts, Keto marshamellows, Party desserts
Servings: 12 pieces
Calories: 58kcal
Author: Anna

Ingredients

  • 2 tbsp (20g) granulated pork or beef gelatine
  • 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

Instructions

  • 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.

Notes

NET CRABS: 1,6g

Nutrition

Serving: 1piece | Calories: 58kcal | Carbohydrates: 3.4g | Protein: 3g | Fat: 5g | Potassium: 18mg | Fiber: 1.8g | Sugar: 0.3g | Vitamin A: 98IU | Vitamin C: 6mg | Calcium: 6mg