Marshmallows
5.4g
FAT
2.7g
PROTEIN
1.0g
NET CARB
Medium
PREP TIME: 20 minutes
COOK TIME: 2 hours
YIELD: 16 Marshmallows
MACRONUTRIENT RATIO: 1.46:1
KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil
This recipe for light and fluffy ketogenic marshmallows is from “The Modified Keto Cookbook”
A few important tips – Use pasteurized eggs in the shell or dried egg whites to make this recipe since the egg whites will be eaten raw. Fresh pasteurized eggs may take longer to whip into stiff peaks. Use a metal or glass bowl that is completely clean and dry. Any fat on the bowl or mixer will prevent the whites from whipping. Allow the eggs to come to room temperature in the shell before whipping. Use a stand mixer or an electric hand mixer. The process could take up to 10 minutes.
INGREDIENTS
4 large egg whites (120 gm) OR 16 grams dried egg whites (reconstitute following packaging directions)
1 cup (238 gm) 36% heavy cream (coconut milk may be used as well, make sure to adjust calculation)
4 packets or 3 Tablespoons (29 gm) unflavored gelatin powder
1 Tablespoon (8gm) arrowroot flour
3 teaspoons or 4 packets (14gm) Truvia
1 teaspoon (5gm) pure vanilla extract
pinch of salt
DIRECTIONS
1Prepare a 9x9 inch glass baking dish by lining the bottom with parchment paper. The sides do not have to be lined.
2Place the egg whites into a large glass or metal mixing bowl and whip on high speed until they have formed stiff peaks. Set the egg whites aside.
3In a cold pot, whisk together the heavy cream, gelatin, Truvia, arrowroot powder, and salt. Set the pot over medium low heat. Gently heat until the gelatin has dissolved. The mixture will be very thick and sticky.
4 Mix the gelatin mixture into the egg whites by pouring a very slow steady stream of gelatin mixture into the egg whites. While you are pouring the mixture, run the mixer on low speed to incorporate the gelatin into the eggs. Scrape the sides of the bowl once and mix again. The egg mixture should be thick and shiny.
5 Pour the egg mixture into the glass baking dish and refrigerate until firm, about 2 hours. Using a sharp knife, slice the marshmallow into 16 squares. Separate the marshmallows and store in an airtight container in the refrigerator.