Growing up, I was a big fan of sour candies. I wanted something easy to make, sugar-free AND low-carb that would satisfy this taste craving. And so I created this keto sour lemon marshmallows recipe. It makes for a nice, light, low-calorie snack for when you’re craving summer candies.
Keto Sour Lemon Marshmallows Recipe
Ingredients:
- 1 cup water
- ¼ cup lemon juice, freshly squeezed
- 1/4 cup gelatin powder
- 7/8 cup xylitol (14 tablespoons) (*Xylitol holds its shape better for marshmallows than other sweeteners.)
- 1/4 teaspoon Himalayan pink sea salt
- 1 tablespoon lemon zest
- 5-8 drops yellow food colouring (*optional)
- 2 teaspoons citric acid
Directions:
Have 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 water into your stand mixer's bowl or a large mixing 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 (around ½ cup), and lemon juice 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. Stir in lemon zest and yellow food colouring just before taking it off the heat.
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. You’ll be leaving it running non-stop for about 15 minutes. Sprinkle in the salt and citric acid at about 8 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. Toss with remaining citric acid mixture. Top with additional lemon zest for garnish (if desired).
Store in a large container, leaving space between the marshmallows, in the fridge for a couple weeks and in the freezer after. Eat them on their own, cut up into small pieces and added to a parfait, or add them to hot chocolate or tea for an interesting, lemony variation. (*Note: These are not like traditional marshmallows. They will melt if exposed to warmer temperatures. If taking them camping, store then in the cooler.)
Did you give this keto sour lemon marshmallow recipe a try? If so, let me know what you think in the comments. Or if you share any pics on Instagram, tag me so I can see your creations.
