Low Carb Chocolate Covered Marshmallows
Indulge guilt-free with these irresistibly sweet and chewy Low Carb Chocolate Covered Marshmallows! Perfect for keto or low-carb lifestyles, this recipe uses sugar-free erythritol and stevia for all the sweetness without the carbs. The homemade marshmallows are crafted from gelatin and whipped to perfection for a fluffy texture that melts in your mouth. Each piece is lovingly dipped in a rich, velvety layer of unsweetened chocolate blended with coconut oil, creating a decadent coating with just the right hint of cocoa bitterness. With only 45 minutes of prep time and 10 minutes of cooking, these delightful treats are simple to make and ideal for satisfying your sweet tooth while staying on track. Whether as a snack, dessert, or gift, these low-carb marshmallows will quickly become a crowd-pleaser. Plus, they’re perfectly portioned into 24 servings for easy sharing—or savoring all by yourself!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons Gelatin powder
- 3/4 cup Cold water
- 1 cup Erythritol (granulated or powdered)
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 4 ounces Unsweetened chocolate
- 2 tablespoons Coconut oil
- 20 drops Stevia
Instructions
Line an 8x8 inch square baking dish with parchment paper, leaving extra to overhang on the sides for easy removal.
In a small bowl, mix gelatin powder with 1/4 cup of cold water. Set aside to let the gelatin bloom.
In a small saucepan, combine the remaining 1/2 cup water, erythritol, and salt. Stir over medium-high heat until the erythritol is completely dissolved and the mixture starts to simmer.
Remove the saucepan from the heat and add in the bloomed gelatin and vanilla extract. Stir until the gelatin is fully dissolved.
Transfer the gelatin mixture to a mixing bowl and allow it to cool slightly for around 5-10 minutes.
Using an electric mixer, whip the gelatin mixture on high speed for about 10-15 minutes until it becomes thick and forms stiff peaks, similar to marshmallow fluff.
Pour the marshmallow mixture into the prepared baking dish and level the top with a spatula.
Allow the marshmallows to set at room temperature for at least 4 hours or until firm.
Once set, use the parchment paper overhang to lift the marshmallow slab from the baking dish and place it on a cutting board.
Cut the marshmallow slab into 24 pieces using a sharp knife.
For the chocolate coating, melt the unsweetened chocolate and coconut oil in a heatproof bowl set over a pan of simmering water, stirring until smooth.
Stir in the stevia drops until fully combined.
Individually dip each marshmallow piece into the melted chocolate, using a fork to lift them out and let any excess chocolate drip back into the bowl.
Place the chocolate-coated marshmallows on a parchment-lined tray and allow the chocolate to set completely, either at room temperature or in the refrigerator.
Serve the chocolate-covered marshmallows once the chocolate has hardened. Store any leftovers in an airtight container at room temperature or in the fridge.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 676 mg | 29% | |
| Total Carbohydrate | 290.0 g | 105% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 0.5 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 950 mg | 20% | |
*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.
