KETO VERY VANILLA MARSHMALLOWS
If you have never tasted a gourmet marshmallow, you are in for a treat. Don't mistake these for the ones from the store.
Very Vanilla Marshmallows
In my pre-keto life, I was known for Very Vanilla Marshmallows. My gourmet puffs were featured in all sorts of media including Food Network, O, and Martha Stewart Weddings. People loved the light fluffiness and fun twists on the classic flavors. I enjoyed making people happy through my artisan-crafted treats and seeing their faces when they bit into one for the first time. Sometimes, I taught marshmallow making classes for up to 600 people a week in our commissary. That was a fun time.
When my wife, Sam, was diagnosed with Severe Type 2 Diabetes, we started to slow down on our sugar consumption. Soon after, we cut out refined sugar completely and began eating keto. At that time, I stopped making marshmallows. I couldn’t in good conscience continue to sell them, having realized how unhealthy they were. However, people still clamored for my Very Vanilla Marshmallows. Then I discovered KetoLuxe Allulose. I could again make the puffs! While we don’t offer them for sale because of the shelf life, this recipe rocks with deliciousness.
This is what your mixture should look like when its done whipping.
With Easter coming up in a couple of weeks, I’ve decided to share my new recipe for Very Vanilla Marshmallows. This way, you can have a sugar free treat to share with family and friends. Now, there’s no excuse to partake in those other things.
This is the secret ingredient in Chef Alexa's Keto Very Vanilla Marshmallows.
Love gourmet marshmallows? Make your own with KetoLuxe Allulose; Chef Alexa says it is a game changer. Don't try to substitute monk fruit for this recipe.
Less than 5 minutes
4 hours and 20 minutes
1 teaspoon coconut oil
1 cup KetoLuxe Powdered Erythritol
1 ½ cups water
4 envelopes unflavored gelatin
3 cups KetoLuxe Allulose
1 ¼ cups fiber syrup
2 teaspoons Pure Vanilla Bean Extract
- Coat the bottom and sides of a 9x13 pan with coconut oil.
- Powder bottom and sides of pan with ½ cup Ketoluxe Powdered Erythritol.
- Place ¾ cup of water in a stand mixer bowl and sprinkle unflavored gelatin atop.
- Whisk gelatin and water together until combined.
- In a medium saucepan, combine remaining water, KetoLuxe Allulose, fiber syrup.
- Bring to a boil and cook until reaches 240°F.
- Immediately pour into gelatin and whip for nine minutes.
- Add Pure Vanilla Bean Extract and continue whipping for another minute.
- Pour mixture into prepared pan.
- Cover top with remaining KetoLuxe Powdered Erythritol.
- Let cure uncovered for at least 4 hours.
- Cut into squares and dust sides with excess KetoLuxe Powdered Erythritol from pan.
- Serve and enjoy.
These puffs are not good for toasting over a flame or campfire. However, they can be bruleed for s’mores canapes or added to hot chocolate.
If you want a fun color, add a couple of squirts of all-natural food coloring when you add the Pure Vanilla Bean Extract.
These hold for about a week in airtight container.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 1 gram
Sugar alcohols: 9 grams
Total carbs: 15 grams
Fiber: 5 grams
Fat: 0 grams
Protein: 1 gram
Sodium: 0 milligrams
Glycemic load: 0
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