Ingredients
Units
Scale
- 1/2 cup water
- 1 cup allulose, divided
- 2 packets of gelatin (equals 2 tbsp)
- 1/4 tsp salt
- 1 tbsp vanilla
Instructions
- In a stand mixer with the whisk attachment, add 1/4 cup of water. Mix 1/4 cup of allulose with gelatin. Sprinkle mixture over the water and set it to the side.
- In a large glass measuring cup (at least a 2 cup measuring cup), add 1/4 cup water, 3/4 cup allulose and salt. Microwave on high for 1 minute. Remove, stir and return for an additional 1 to 2 minutes, watching it constantly. Once mixture has boiled for about 20 seconds straight, it is ready (if you have a thermometer, you can check the liquid temperature which should be 220-230 degrees F).
- Start the stand mixer on low to incorporate the gelatin into the water. With the stand mixer running on low, carefully add the allulose liquid, allowing the liquid to dribble down the sides of the mixing bowl.
- Once all the allulose is in the mixing bowl, increase the speed to high and allow it to run for 10 minutes. Once the 10 minutes has passed, add any additional extracts and allow it to run for 1 additional minute. Pour marshmallow mixture into dish and smooth out the top. Place mixture in the fridge to solidify for 4 hours or longer.
- Using a spatula, loosen the edges of the marshmallow and flip onto a cutting board. Cut the marshmallow into pieces and either store it directly in the fridge or freezer or toss the pieces in some powdered sweetener before storing.
- Prep Time: 10 minutes
- Category: Dessert
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 10
- Protein: 1 g
