Orange creamsicle has been a favourite flavour for sweets and candies with the complementary flavours of tangy orange and creamy vanilla. I wanted something easy to make, sugar-free AND low-carb that would satisfy this taste craving. And so I created this keto orange creamsicle marshmallows recipe. Yet another nice, light, low-calorie snack for when you’re craving summer candies.

Keto Orange Creamsicle Marshmallows Recipe

Ingredients:

Directions:

  1. 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.

  2. 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.

  3. Pour 1/2 cup of water 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.

  4. 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.

  5. 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, orange zest, citric acid and food colouring (if using) at about 8 minutes in and the orange creamsicle flavouring at about 12 minutes in. When ready, the mixture will be stiff and hold its shape well.

  6. 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.

  7. 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. Try making my keto sour lemon marshmallows recipe too so you can have multiple flavours to enjoy! 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! :)