Looking for a different spin on my classic keto marshamallow recipe? This sugar-free salted caramel marshmallows recipe is a rich, sweet treat that you can enjoy on its own or as a decadent topping to a keto hot chocolate.
Keto Salted Caramel Marshmallows Recipe
- 2 teaspoons loose marshmallow root tea (optional)
- 1¼ cups water
- ¼ cup gelatin
- ⅞ cup xylitol (14 tablespoons) (*Xylitol holds its shape better for marshmallows than other sweeteners.)
- ¼ teaspoon Himalayan pink sea salt
- 2 teaspoons vanilla extract
- Sugar-Free Caramel
- Flaky sea salt (like Maldon or Fleur de sel)
If using marshmallow root tea, combine 1¼ cup of boiled water and set aside for 20 minutes, or as long as overnight in the refrigerator. Stir well. Strain and discard leaves 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 ½ 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 ¾ 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. Now quickly drizzle your caramel sauce across the top in stripes. Draw a butter knife perpendicular to the stripes to give it a cool pattern. Sprinkle flaky sea salt over top.
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. Did you try making this keto salted caramel marshmallows recipe? How did it go? Please let me know in the comments or if you share pics on Instagram, tag me so I can see your creations! :)