Prep Time: 10 minutes
Cook Time: 1 hour
Course: Dessert
Cuisine: American
Keyword: marshmallows, sugar free
Servings: 10
Carbohydrates: 0.2g
- 3 egg whites
- 1 tsp cream of tartar or apple cider vinegar
- 180 ml boiling water
- 46 g powdered gelatin or 3 tbsp
- 50 g erythritol more if you want it sweeter. You can also use another keto sweetener
- salt a pinch
- vanilla a couple of drops to taste
- coconut flour for dusting molds
Line a mold with baking paper, and dust lightly with coconut flour.
Whisk the egg whites until stiff. Gradually add the cream of tartar or vinegar, sweetener (you can grind it into powder), salt and vanilla.
Pour hot water over the gelatin and let it dissolve. Then gradually add it to the whipped whites, working with a whisk. You should get an airy creamy mass. Do not overbeat it! When the gelatin starts to set, you won't be able to move the mass accurately. Quickly put it into a prepared mold and leave it in the fridge for a couple of hours.
Take out the cooled marshmallow layer and cut it into cubes. Now you can eat them, or leave them to dry and become more like store-bought.
Serving: 1servivg | Calories: 4kcal | Carbohydrates: 0.2g | Protein: 1g