I got a Kitchenaid stand mixer for my birthday this year, and homemade marshmallows are one of those things that are usually not made unless you have them since you have to leave them mixing on high for 15 minutes. As soon as I learned this, I set about creating my own perfect keto marshmallow recipe to be used in all sorts of yummy desserts and drinks.
I like to use marshmallow root tea as the base in this recipe if I have it around. It has plenty of health benefits. It helps settle stomach issues. It helps relieve cough and cold symptoms (this is why marsmallows used to be given to kids when they were sick... modern store-bought marsmallows are useless for this purpose now). You can totally get away with out it in this recipe, but I like to use traditional ingredients like this whenever I can.
Keto Sugar-Free Marshmallow Recipe
- 1 bag of marshmallow root tea (optional)
- 1 1/4 cup water
- 1/4 cup gelatin
- 7/8 cup xylitol (14 tablespoons) (*Xylitol holds its shape better for marshmallows than other sweeteners.)
- 1/4 teaspoon Himalayan pink sea salt
- 2 teaspoons vanilla extract
- 2 teaspoons matcha powder (for matcha marshmallows)
- 1 tablespoon dark cacao powder (for chocolate marshmallows)
If using marshmallow root tea, combine 1 1/4 cup of boiled water and set aside for 20 minutes, or as long as overnight in the refrigerator. Stir well. Discard bag when done.
Have the rest of your ingredients handy, measured out, and make sure you'll be able to work undisturbed for 20 minutes. You have to keep moving with this recipe.
Line a 9x9-inch pan with foil and grease well with coconut oil (*I used a coconut oil spray). Set aside. If using a stand mixer, fit it with the whisk attachment; otherwise have your hand mixer handy and ready to go.
Pour 1/2 cup of the marshmallow root tea (or just plain water if not using) into your stand mixer's bowl or a large glass bowl. Sprinkle the gelatin in, mix thoroughly with a fork, and allow to bloom for 10 minutes while you melt the sweetener.
Pour the remaining water/tea (around 3/4 cup) into a saucepan, and pour in the xylitol into the centre without stirring (they don't form crystals, but just in case). Bring to a boil over medium heat, allowing the sweetener to dissolve completely. Keeping the mixture at a rolling boil for about 2 minutes, giving it a bit of a shake here and there to help it out.
At this point, make sure you work quickly so that no heat is lost. Turn on your mixer on low to break up the gelatin, and quickly pour in your hot syrup. Try to avoid the sides of your bowl to keep it from cooling. Increase your speed to high and leave it running non-stop for about 15 minutes. Sprinkle in the salt (and additional dry add-ins if using) at about 8 minutes in and vanilla extract 12 minutes in. When ready, the mixture will be stiff and hold its shape well.
Turn the mixer off, and quickly pour it into your prepared dish. Don't worry about what's left behind in the whisk etc. Just get the batter out of the bowl and into your pan. Smooth out the top with a spatula for an even surface.
Allow your marshmallows to dry, uncovered and at room temperature, for 6 hours (overnight is best). Gently remove from pan and cut with a greased knife. Store in a cool, dry place for a couple weeks and in the freezer after.
These marshmallows are an awesome addition to keto hot chocolate and can be used in place of store-bought marshmallows in many recipes. In what ways will you put these marshmallows to use? Please let me know in the comments or if you share pics on Instagram, tag me so I can see your creations! :)