Low-Carb Marshmallow Recipe
Craving that soft, pillowy texture and deep vanilla flavour of a marshmallow? But don’t want to touch those toxic granules that go by the name ‘sugar’? Well this low-carb marshmallow recipe is for you.
Not only do these marshmallows satisfy cravings, they have a myriad of health benefits. The gelatin in the marshmallows improve your gut health (and we all know how important that is!). The significant levels of gelatin in these marshmallows repairs the integrity of the gut through restoring a healthy mucosal lining of the digestive tract, helping to heal leaky gut.
- 3 eggwhites (use the egg yolks to make our Homemade Mayo)
- 1 tbsp vanilla essence
- 1/2 tsp Celtic sea salt
- 1/2 tsp cream of tartar (to stabilize the egg whites)
- 4 tbsp gelatin
- 1/4 cup cold water
- 3/4 cup boiling water
- Sprinkle of coconut flour (this is very important)
- Place gelatin in the cold water to absorb.
- In the meantime, place eggwhites in an electric mixer and beat until light and fluffy.
- Line the container you will be using to store the marshmallow with baking paper and sprinkle with coconut flour. This is a key step, as without the coconut flour the marshmallows will stick to the edges and you won’t be able to get them out (don’t even think of using cling wrap or baking paper only – the marshmallows stick to everything!).
- Once fluffy, add in vanilla essence, Celtic sea salt and cream of tartar.
- Add the boiling water to the cold water gelatin mix and stir until combined. If the mix is still lumpy, warm on a low heat until dissolved.
- Whilst whipping the eggwhite mix, slowly pour in the gelatin mix. Beat on high for 3 – 5 minutes, until eggwhites form stiff peaks.
- Pour into your coconut flour sprinkled container and cover in a little more coconut flour.
Store marshmallows in the fridge for up to 2 weeks.