Strawberry and cream is a flavour combo that I thought would go well with hot chocolate, so I decided to make a sugar-free, keto-friendly strawberries and cream marshmallow as we say goodbye to summer fruits and hello to cool, fall weather. A hot chocolate topped with one of these babies is the perfect celebration of that seasonal transition. Make them chocolate-dipped for the ultimate treat!

Keto Strawberries and Cream Marshmallows Recipe

Ingredients:

Directions:

  1. Add the strawberries to a small saucepan and bring to a simmer over medium-low heat. Allow to simmer for a couple of minutes while mashing it up into a purée with a fork. Remove from heat.

  2. 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.

  3. 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.

  4. Pour ½ 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.

  5. Pour the remaining water (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. Turn off the heat and immediately stir in the strawberry purée.

  6. 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. At about 8 minute in, Sprinkle in the salt, citric acid and food colouring (if using). At 12 minutes in add the strawberries and cream flavouring. When ready, at the end of 15 minutes, the mixture will be stiff and hold its shape well.

  7. 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.

  8. 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. If you like, dip them in chocolate using my shape-as-you-like keto chocolate recipe and sprinkle with a touch of flaky sea salt (like Maldon or Fleur de sel. 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 or my orange creamsicle 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! :)