These sugar-free marshmallows are the perfect keto treat.
What you need
¼ cup Sally-Ann Creed® Gelatine
½ cup Sally-Ann Creed® Bio Sweet
1 cup water
¼ tsp cream of tartar
1 tsp Vanilla extract
4 large egg whites
For the toppings:
½ -1 cup Dark chocolate chips
1Tbsp Sally-Ann Creed coconut oil, odourless ( you can add more in if the chocolate hardens)
Sea salt flakes (optional)
Freeze dried Fruit (optional)
Let's cook
In a small pot on low heat, add your water and gelatine
Allow the gelatine to soften for about 5 minutes
Whip your egg whites on high power until they form stiff peaks
Add in the cream of tartar and the biosweet slowly, while mixing on low speed
Once the gelatine has softened and there are no lumps, slowly add to the egg white mixture until its smooth
Once fully incorporated, mix on high speed for about 3 minutes until the mixture slightly increases in volume.
At the last minute, add in the vanilla
Pour the marshmallow mixture into a dish of your choice lined with baking paper spread out with a spatula, and add the left over desiccated coconut.
Allow the mixture to set for about 1-2 hours, or overnight in the fridge, then cut into desired size squares
In a double boiler over low heat, gently melt the dark chocolate chips and coconut oil, stirring until smooth and glossy. Once melted, remove from the heat.
Now it’s time to get creative — dip, dunk, or drizzle the chocolate over your marshmallows. Just be sure the chocolate isn’t too hot, as the marshmallows can melt. Either work quickly, or let the chocolate cool slightly before coating.
Finish with a sprinkle of sea salt flakes, freeze-dried fruit, or any other toppings your heart desires. Allow the chocolate to set at room temperature or pop them in the fridge to speed things up.
