Keto Chocolate Covered Marshmallows
Indulge in guilt-free decadence with these keto chocolate-covered marshmallows, the perfect low-carb treat for satisfying your sweet tooth. Made with fluffy, sugar-free marshmallows and coated in a rich layer of dark chocolate, this recipe offers a delightful balance of texture and flavor. Sweetened with erythritol and free from refined sugars, these marshmallows are keto-friendly and an excellent option for those on a low-carb or sugar-free diet. The step-by-step process, from blooming unflavored gelatin to whipping up soft, airy peaks, ensures a rewarding homemade experience. With just 15 minutes of prep time and simple pantry staples like coconut oil and vanilla extract, these bite-sized treats come together effortlessly. Serve them as a chilled dessert or a special snack, and enjoy the ultimate combination of creamy marshmallow goodness and luscious chocolate coating.
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Recipe Information
Ingredients
- 3 tablespoons Unflavored gelatin
- 1 cup Cold water
- 1.5 cups Erythritol sweetener
- 2 teaspoons Vanilla extract
- 0.125 teaspoon Salt
- 1 cup Sugar-free dark chocolate chips
- 2 tablespoons Coconut oil
Instructions
In a small bowl, combine the gelatin with 0.5 cup of cold water. Let it bloom for about 5 minutes.
In a saucepan over medium heat, combine the remaining 0.5 cup of water, erythritol sweetener, and salt. Stir to dissolve the erythritol, then increase to high heat and bring to a boil.
Once boiling, reduce to a simmer and let it cook for about 3-5 minutes, or until it reaches 240°F (115°C) on a candy thermometer.
Remove the saucepan from the heat and carefully add the bloomed gelatin. Stir until the gelatin is completely dissolved.
Transfer the mixture to a large mixing bowl, add the vanilla extract, and beat with an electric mixer on high speed for 10-12 minutes or until the mixture triples in volume and forms soft peaks.
Line an 8x8 inch baking dish with parchment paper and lightly grease with coconut oil.
Pour the marshmallow mixture into the prepared dish, spreading it evenly with a spatula.
Allow the marshmallow to set at room temperature for at least 4 hours or until firm.
Once set, remove the marshmallow slab from the dish and cut it into 1-inch square pieces.
In a microwave-safe bowl, melt the sugar-free dark chocolate chips and coconut oil together in 30-second increments, stirring in between, until smooth and fully melted.
Dip each marshmallow square into the melted chocolate to coat, allowing excess chocolate to drip back into the bowl.
Place the chocolate-covered marshmallows on a parchment-lined baking sheet, and refrigerate until the chocolate is set, about 30 minutes.
Serve chilled and store any leftovers in an airtight container in the refrigerator.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 355 mg | 15% | |
| Total Carbohydrate | 489.7 g | 178% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 1.1 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1355 mg | 29% | |
*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.
