Low Carb Chocolate-Covered Marshmallows
Indulge guilt-free with these Low Carb Chocolate-Covered Marshmallows—a sweet treat that's as decadent as it is diet-friendly! Perfect for those following keto or low-carb lifestyles, this recipe transforms simple ingredients like gelatin, erythritol, and unsweetened cocoa powder into irresistibly fluffy marshmallow squares, dipped in a velvety cocoa butter chocolate coating. With no refined sugars and a rich, chocolatey flavor, these bite-sized delights are ideal for snacking or gifting. Ready in just 20 minutes of prep time with a stunning presentation, these marshmallows prove that delicious indulgence doesn’t have to mean compromising your healthy eating goals. Perfectly suited for the health-conscious and chocolate lovers alike, these low-carb marshmallows make every bite a celebration!
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Recipe Information
Ingredients
- 3 tablespoons Gelatin powder
- 1 cup Cold water
- 1 cup Erythritol
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
- 6 ounces Cocoa butter
- 0.25 cup Unsweetened cocoa powder
- 0.5 cup Powdered erythritol
- 2 tablespoons Coconut oil
Instructions
Line an 8x8 inch square baking dish with parchment paper and set aside.
In a medium-sized saucepan, combine the gelatin powder with 1/2 cup of cold water. Allow it to bloom for about 5 minutes.
After blooming, heat the saucepan over low heat, stirring constantly, until the gelatin has completely dissolved.
Add erythritol to the saucepan and continue to stir until it is fully dissolved. Remove from heat.
Stir in the vanilla extract and salt.
Transfer the mixture to a mixing bowl. Using an electric mixer at high speed, beat the mixture for about 10 minutes, or until it becomes thick and triples in volume.
Pour the beaten marshmallow mixture into the prepared baking 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 into 24 pieces.
For the chocolate coating, melt the cocoa butter in a heatproof bowl over a saucepan of simmering water, stirring until liquefied.
Remove from the heat and whisk in the unsweetened cocoa powder and powdered erythritol until smooth. Stir in coconut oil until combined.
Dip each marshmallow square into the chocolate mixture, ensuring an even coating. Place on a baking sheet lined with parchment paper.
Allow the chocolate to set at room temperature or place in the refrigerator for quicker setting.
Once the chocolate is firm, enjoy your low carb chocolate-covered marshmallows!
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.2 g | 264% | |
| Saturated Fat | 129.4 g | 647% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 398.4 g | 145% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 1.7 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 914 mg | 19% | |
*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.
