Luda’s Fluffy Low Carb Marshmallows

Trim Healthy Mama Fuel Pull / Keto / Low Carb / Sugar Free

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The long awaited recipe is finally here. I’ve had more inquires about this recipe than any other recipe I’ve worked on in recent months. I hope it doesn’t disappoint.

To begin, since this recipe calls for xylitol please be super careful if you have dogs, Xylitol is extremely toxic to dogs. For best results the marshmallows have to be left out over night on the counter to dry, make sure it’s out of reach (for your pets).
Again, please use extreme caution.

My kids absolutely love this recipe, especially if I dip the marshmallows in chocolate (I’ll get into that a little later). The best part about these marshmallows is that you can ROAST them. 

PLEASE read through the entire recipe before beginning, you will want to premeasure all your ingredients and have the work surface ready before you begin.

Begin with your gelatin and water in one bowl, egg whites and cream of tartar in a bowl of a stand mixer (you will want to use a stand mixer because this recipe involves a lot of whipping) and the rest of the ingredients (but the vanilla extract) in a small sauce pan (this will all make sense in a minute). Once the marshmallow mixture comes together you will need to work fairly quickly before it begins to set. Again, make sure your work surface is ready!

Ingredients for the Marshmallows

• 1/2 cup of cold water
• 2 tbsp gelatin

• 2 egg whites, room temperature 
• 1 tsp cream of tartar 

• 1/2 cup water 
• 1/4 tsp salt
• 1/4 cup pyure
• 1/2 cup xylitol
• 1 tsp vanilla extract

confectioners sweetener or coconut flour for dusting

Instructions 

1. Line a 9×13 pan with parchment paper and dust it with confectioners sweetener or coconut flour. Set aside.

2. In a small bowl add 1/2 cup of water and sprinkle gelatin over the water, set a side for 5-10 minutes to allow the gelatin to bloom.

3. In a bowl of a stand mixer add the room temperature egg whites and cream of tartar. Set aside.

4. In a small sauce pan add the remaining 1/2 cup of water, salt, pyure and xylitol. 

5. Once all the ingredients are divided among those 3 steps and the gelatin has bloomed you are ready to begin. 

6. Bring your water/sweetener mixture to a boil, mixing with a whisk to ensure all the ingredients dissolve. Continue to boil for 4 minutes. 

7. Beat egg whites on high until stiff peaks form. This should take just long enough for your sweetened water to be ready.

8. Once the water and sweetener have boiled for 4 minutes carefully add the vanilla extract and gelatin and mix well, making sure the gelatin fully dissolves. VERY carefully, using a fine sieve pour the gelatin mixture into the egg whites. The sieve will catch any clumps of gelatin that have not dissolved. 

9. Turn your mixer to high and beat for 15 minutes. At first the mixture is going to look  questionable but trust the process. At about minute 6 the marshmallow mixture will begin to come together. Stop the mixture around minute 10 and scrap down the sides with a spatula. Continue to beat the marshmallows for an additional 5 minutes.

10. Pour the marshmallow mixture into the prepared pan. Allow the pan to sit at room temperature on your counter over night. 

11. Carefully peal back the parchment paper away from the marshmallow block. Before cutting the marshmallows into serving sizes dust the marshmallows with confectioners sweetener or coconut flour, this will help with handling and cutting. Store in airtight container in your refrigerator.

There are so many different options that can be done with this marshmallow recipe. You can pipe it into rosettes, little swirls or dollops. Try dipping piped marshmallows into the melted chocolate – ohhh my goodness!!! It’s so delicious.  Chocolate and this recipe were made for one another. Keep in mind that once you introcude chocolate it pulls the recipe out of a fuel pull into an S setting (for my THM mamas). You can also add a layer of marshmallow to cake, this is a little more involved – you will need the cake before starting this recipe. 

If you make this or any of my recipes please tag me on Instagram,  I love seeing your take on my favorites. 

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