Keto Chocolate-Covered Marshmallows
Indulge in guilt-free sweetness with these irresistible Keto Chocolate-Covered Marshmallows, a perfectly low-carb treat that combines fluffy, vanilla-infused marshmallow squares with a decadent, sugar-free chocolate coating. Made with keto-friendly ingredients like powdered erythritol, stevia, and unsweetened chocolate, this recipe delivers all the satisfaction of classic chocolate-covered confections without the carbs or refined sugars. The homemade marshmallows are whipped to perfection for a soft, pillowy texture, then dipped in a rich, velvety chocolate glaze that sets beautifully in the refrigerator. Perfect for holiday gatherings, dessert spreads, or a sweet snack any time, these keto-friendly marshmallows are sure to become your go-to indulgence. With only 30 minutes of active prep and 24 servings per batch, they’re as easy to make as they are delicious!
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Recipe Information
Ingredients
- 0.5 cup Water
- 2.5 tablespoons Powdered Gelatin
- 0.75 cup Erythritol
- 0.5 teaspoon Liquid Stevia
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 8 ounces Unsweetened Chocolate (90% cocoa or higher)
- 1 tablespoon Coconut Oil
- 2 tablespoons Powdered Erythritol
Instructions
Line a 9x9 inch baking dish with parchment paper, allowing it to hang over the edges for easy removal. Lightly grease the paper with coconut oil or cooking spray.
In a small bowl, combine 0.5 cup water with the powdered gelatin. Stir to mix and set aside to bloom for about 5 minutes.
In a medium saucepan, combine the erythritol, 0.25 cup water, and salt. Cook over medium heat, stirring until the erythritol has dissolved.
Once dissolved, increase the heat to medium-high and bring the syrup to a gentle boil. Allow to boil for 1 minute, then remove from heat.
Pour the hot syrup in a slow, steady stream into the bowl with the bloomed gelatin, using a hand mixer to beat constantly at low speed.
Once all the syrup has been added, increase the mixer speed to high and continue beating for about 8-10 minutes, until the mixture is thick, glossy, and has tripled in volume.
Add the vanilla extract and beat for another 30 seconds to incorporate.
Pour the marshmallow mixture into the prepared dish, spreading it evenly with an offset spatula. Let it set at room temperature for at least 2 hours.
Once set, lift out the marshmallow block using the parchment edges and place on a cutting board. Cut into 24 squares using a greased knife.
For the chocolate coating, melt the unsweetened chocolate and coconut oil together in a microwave-safe bowl or over a double boiler, stirring until smooth.
Stir in the powdered erythritol until dissolved.
Dip each marshmallow square into the chocolate, using a fork to turn and coat completely. Allow excess chocolate to drip back into the bowl before transferring to a parchment-lined baking sheet.
Refrigerate the coated marshmallows until the chocolate is set, about 30 minutes.
Store the chocolate-covered marshmallows in an airtight container in the refrigerator.
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 312.1 g | 113% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 0.5 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 1632 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
