Three Ingredient Homemade Marshmallows (Paleo, Keto)
Homemade Paleo and Keto Friendly Marshmallows with only THREE Primary Ingredients! Healthy AND Delicious! They Melt Too!
These Marshmallows are not only delicious but dare I say they are somewhat healthy?
Unlike the sweet fluffy pillows you buy at the store that are packed with cheap gelatin and truck loads of sugar. These marshmallows are made with a high-quality, grass-fed gelatin (great for your joints and other things) and are made with ZERO refined sugars. You can even make these 0 carb if you fancy it!
The biggest victory with this recipe, in my opinion, is that these marshmallows melt just like the real thing! One of my favorite winter treats is a big hot cacao with melted marshmallows and whipped coconut cream. This recipe allows me to enjoy my hot choc free from a sugar crash and an upset tummy.
MY TIPS FOR MAKING THESE MARSHMALLOWS
Get yourself a candy thermometer. Depending on which sweetener you use, and I highly recommend you look up the boiling point of it before attempting this recipe, you are going to want to heat the sugar up to a certain point to ensure the granules have dissolved, and that you aren't burning it.
Measure out all of your ingredients prior to starting. This recipe is QUICK. In fact, you can be finished with it in less than 20 minutes. By preparing prior to starting, you can keep up with time rather than faff around in your kitchen when the sugar could be burning or the marshmallows hardening.
Don't stress! This is honestly such a simple recipe and once you get the hang of it, you'll be making these all year round- I promise.
The first time I made these marshmallows, I used honey and they turned out fabulously. They do have that "honey" tint taste though that's hard to mask.
More recently, I made these with Swerve- a keto friendly sweetener blend. Again, they tasted delicious and the powdered Swerve makes for the perfect coating.
One thing I noticed is that the texture did slightly vary with the sweetener choice, and I'm sure that this will be the case when y'all try your favorite sweeteners too. Just remember to make sure the sugar granules have dissolved completely when boiling (time WILL vary depending on which you use).
Feel free to play around with the quantity of sweetener too. This recipe will work with as little as 1/2 cup (although may be slightly bitter) to as much as 2 cups of sugar substitute. Don't be afraid to taste as you go along!
(Makes 25 marshmallows)
1/2 cup filtered water, cold
3 tablespoons grass-fed gelatin
2/3 cup filtered water
1 1/2 cups sweetener of choice (I have used both swerve for keto and raw honey for paleo)
1/4 teaspoon salt
2 teaspoons vanilla extract
Optional: dark chocolate for dipping, powdered swerve for coating
1) Line a 9x9-inch pan with baking parchment and grease well with coconut oil. Set aside.
2) Pour the 1/2 cup of cold, filtered water into a mixer bowl. Sprinkle the gelatin in, mix thoroughly with a fork, and leave it to thicken for 10 or so minutes.
3) While the gelatin is thickening, melt your "sugar" by pouring remaining water and sweetener into a saucepan. Bring to boil over a medium heat until sweetener has dissolved. Use a candy thermometer and remove when the temperature reaches about 210ºF.
4) Turn on your mixer on low and quickly pour in your sugar syrup to the gelatin mixture. Increase your speed to high, and whisk non-stop for about 10 minutes. It should start to thicken.
5) Sprinkle in the salt and the vanilla extract while continuing to whisk for another 5 minutes or until the mixture is stiff and holds it's shape.
6) Turn the mixture off and pour the stiff marshmallow mixture into the 9x9-inch pan. Smooth it over.
7) Allow your marshmallows to set. I find that they set best on the counter, uncovered overnightbut if this is impossible for you (like us at the land with Billy and Kent poking around the kitchen for goodies), the fridge will do- just be away they may be more "chewy".
8) When your marshmallows are dry, remove them from the pan and slice into little cubes. You can dust them with powdered "sugar", coat them in dark chocolate, or enjoy them in a S'mores sandwich!
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
The RESTART Program Travel Tips
My Top Tips for Staying Healthy When Traveling & Sticking to your RESTART/ 21DSD/ Whole30 Goals!
RESTART Approved Cacao Almond Butter Bark
Perfect for those following RESTART, the 21DSD, or who are Keto, this cacao almond butter bark is the most delicious sugar-free pick me up!