Fluffy Low-Carb Marshmallows

Step 1Line a pan with parchment paper. Sprinkle with a layer of coconut flour. I used 8 x 8 inch/ 20 x 20 cm dish.

Step 2Place the gelatin into a pot and add ¹/₄ cup of cold water. Tilt the pot to allow the water everywhere. The gelatin will bloom and become firm in just a couple of minutes.

Step 3Separate the egg whites from the egg yolks. (You will only need the egg whites in this recipe but you can store the egg yolks in the fridge and use them to make your own mayonnaise or low-carb lemon curd.)

Step 4Cut the vanilla bean lenghtwise and scrape the tiny seeds out.

Step 5Using an electric mixer, start beating the egg whites. Slowly add the cream of tartar, powdered Erythritol, vanilla seeds and salt.

Step 6Keep beating for a minute or two until it becomes thick and creates soft peaks.

Step 7Add the remaining boiling water to the pot with the gelatin and stir until dissolved. If you still see some lumps, briefly boil over a low heat and stir well until fully dissolved. Add stevia and combine well.

Step 8Turn the mixer to medium speed and very slowly pour a steady stream of gelatin into the egg whites. After you pour all the gelatin, turn the mixer to high and continue beating until it becomes thick and creamy (3-5 minutes).

Step 9Turn off the mixer and quickly transfer the marshmallow cream into the pan lined with parchment paper and sprinkled with fine coconut flour.

Step 10Spread evenly all over the pan.

Step 11Sprinkle more coconut flour on top and pat level if needed. If you are not using any coating, grease your hands with coconut oil and pat smooth.

Step 12Place in the fridge for 2-3 hours or overnight until the marshmallow cream is fully set. When done, remove the pan and peel the parchment paper off. Cut into cubes, 6 by 6 to create 36 marshmallows.

Step 13If you make plain marshmallows with no topping, place on a plate and cover with a towel for a few hours. Then, store them in the fridge in an airtight container to avoid drying.

Step 14Melt the chocolate in a water bath. Dip a lolly stick into the chocolate and then add the marshmallow. It's best to use a water bath for melting chocolate, especially if it's high in cacao content. Melting chocolate directly could result in burning.

Step 15Dip each marshmallow into the melted chocolate and keep turning until the chocolate stops dripping.

Step 16Alternatively, you can skip the lolly stick and just dip the marshmallows in chocolate.

Step 17Sprinkle each marshmallow with shredded coconut and place on parchment paper until the chocolate hardens.

Step 18Let them dry at room temperature (they'd get sweaty in a container). After they dry you can place them in a container lined with paper towel and store them sealed in the fridge.
These low-carb marshmallows make great Holiday gifts and are totally torchable!