SUGAR-FREE MARSHMALLOWS RECIPE (KETO MARSHMALLOWS)
A simple sugar-free marshmallows recipe with just 3 ingredients! These low carb keto marshmallows have the same flavor and texture you love, without sugar or corn syrup.
Provided by Maya | Wholesome Yum
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Line an 8x8 in (20x20 cm) pan with parchment paper. Set aside.
- Pour 1/2 cup (118 mL) warm water into a large bowl (it will barely cover the bottom of the bowl). Sprinkle gelatin over the water and whisk immediately. Set aside.
- Meanwhile, add remaining 1/2 cup (118 mL) water, powdered sweetener, and sea salt to a large saucepan. Heat over low to medium heat for a few minutes, stirring frequently, until the mixture is hot, but not boiling, and sweetener dissolves. (The color will change from opaque to slightly translucent, and remove immediately as soon as you see bubbles starting to form at the edges.)
- Remove from heat. Stir in vanilla extract. Pour the hot liquid into the large bowl with gelatin, while whisking constantly.
- Using a hand mixer on high power, beat the mixture for about 12-15 minutes, until the volume doubles and the mixture looks very fluffy, like stiff egg white peaks. (The time could take longer depending on the size of your bowl and how powerful your mixer is.)
- Transfer the marshmallow mixture into the prepared pan.
- Refrigerate for at least 8 hours, or overnight, until firm and no longer sticky. Use a sharp chef's knife to cut into squares.
Nutrition Facts : Calories 4 kcal, Carbohydrate 0.1 g, Protein 0.7 g, Sodium 38.8 mg, Sugar 0.1 g, Fat 0.1 g, SaturatedFat 0.1 g, ServingSize 1 serving
SUGAR-FREE MARSHMALLOWS & MARSHMALLOW CREME
Courtesy of Low Carb Luxury. I tried it and it's good! Problem is, it sets into marshmallows soon, so it's not a creme for long, but good news is it can be microwaved. On regular power, it melts within 3-5 second. Might want to adjust power. If you want to use the creme, do either the microwave or use right after you make it. I used it for gbmom's Light Rocky Road Brownies.
Provided by nomnom
Categories Dessert
Time 40m
Yield 1 pint approx.
Number Of Ingredients 7
Steps:
- Sprinkle gelatin over cold water in a mixing bowl.
- Set aside for 5 minutes to soften.
- Add to boiling water in saucepan; cook and stir until gelatin is dissolved.
- Remove from heat.
- Cool to consistency of thick syrup.
- Stir in Splenda® and vanilla (and marshmallow flavored oil if using.).
- Beat egg whites till soft peaks begin to form.
- Very slowly, trickle a small stream of gelatin mixture into egg white, beating until all gelatin is mixed in.
- Continue beating until light and fluffy (but not until they're dry.) If you're making marshmallow crème, pour into a jar (jelly jar, peanut butter jar, etc.) and refrigerate.
- If making marshmallows, continue-- For Mini marshmallows-- Pour into greased and floured pan, cool to set, and cut into size desired.
- For larger marshmallows, or marshmallow"eggs"-- Fill large square pan with a mixture of 2 parts vanilla protein powder to 1 part dried milk powder (the new Keto milk powder works well here.) The pan should be about two inches filled.
- Take a dry raw egg and make indentations in the powdery bottom with the fuller base of the egg for making marshmallows, or with the oval side of the egg for making marshmallow"eggs" Then pour the marshmallow creme filling into the little"moulds", sprinkle a dusting of the powder mixture over tops of marshmallows, and allow to set If you make the"eggs" and want to cover them with chocolate, melt the dark chocolate low-carb bars in the microwave till very soft and almost liquid (you can use the Carbolite, the DeLite bars, etc.) Dip each formed marshmallow egg into the chocolate quickly to coat and place flat side down onto waxed paper to set.
- The mini ones are perfect to sprinkle over puddings or berries and divine over pumpkin pie or mock sweet potato casserole!
- Or use the marshmallow crème wherever your creative mind takes you!
- 5 carbs in entire recipe for marshmallow crème.
- Adjust as needed when making formed"eggs", etc.
Nutrition Facts : Calories 206.5, Fat 0.2, Sodium 213.4, Carbohydrate 18.2, Sugar 16.2, Protein 28.8
SUGAR FREE MARSHMALLOW CREAM (SALLYE)
For those of us who have to watch our sugar intake or just want to cut back on it, here is a recipe for marshmallows which really does work.
Provided by sallye bates
Categories Other Snacks
Time 30m
Number Of Ingredients 6
Steps:
- 1. Cover cookie sheets with foil, spray evenly with cooking spray.
- 2. Mix gelatin with 1/4 cup cold water. Let sit 5 minutes to soften. Boil 3/4 cup water. Stir in gelatin and stir until dissolved. Remove from heat and let cool until the consistency of syrup. Stir in sweetener and vanilla.
- 3. In separate bowl, beat egg whites until soft peaks form. Slowly drizzle gelatin mixture into egg whites, continuing to beat. Beat for approximately 10 to 15 minutes on high until the mixture is thick, has medium peaks and is no longer shiny.
- 4. Scoop small golf ball sized globs of mallow fluff onto pans, being sure not to let them touch. Let sit for 30 minutes (or more!) to firm up. Dust with light coating of flour, shaking off excess Store in air tight container in the fridge. If you want to use as marshmallow cream, you can skip this step and immediately place in airtight container and store in friege.
EASY MISSISSIPPI MUD CAKE RECIPE (SALLYE)
A truly DEEP SOUTH recipe tweaked to make it easier to make. If you want the traditional classic way, I have also posted it under Classic Mississippi Cake.
Provided by sallye bates
Categories Cakes
Time 1h5m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350º Grease and flour a 9x13 baking pan
- 2. CAKE; Using an electric mixer, cream butter and sugar together until light and fluffy Add eggs one at a time, beating well after each addition Sift flour, baking powder and salt together in another bowl Add flour to creamed butter mixture, continuing to beat Add vanilla and chocolate syrup to batter and mix well Pour into prepared pan and back 25-30 minutes until toothpick inserted in center comes out clean Remove cake from oven and place on cooling rack (DO NOT REMOVE CAKE FROM PAN) While still hot spread marshmallows evenly over surface
- 3. ***To save some calories and sugar, you can substitute my sugar free marshmallow cream https://www.justapinch.com/recipes/dessert/other-dessert/sugar-free-marshmallow-cream.html?p=1
- 4. FROSTING: Place butter, chocolate chips, sugar, and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring continually, continue boiling for 2-3 minutes Remove from heat and stir in vanilla and liquor Pour over warm cake and marshmallows Top with chopped nuts
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