Sugar free marshmallow eggs! (Edit recipe)

All the gooey goodness of your favorite gooey marshmallow filling, but without the sugar, corn syrup, gluten, or dairy!

this silicone egg mold I used can be found HERE

15 minutes

8 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	12
Fat:	0 g
Carbohydrates:	17 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	6 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by colleenshealthylife

Serves: 12

Ingredients

.25 cup Water, + 6 tbsp
2 Tbsp Grass Fed Gelatin
1 cup Lakanto Classic Monkfruit Sweetener (with Erythritol), **
1 tsp Pure Vanilla Extract
1 cup Dark Chocolate, *
2 Tbsp Arrowroot Flour, *

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Stir together gelatin and ¼ cup cool water in a large mixing bowl. (If you’ll be using your stand mixer, that’s the bowl you’ll want to use.)
2. Combine sweetener and water, . Bring to a rolling boil and cook, stirring occasionally, until mixture reaches a temp of 238-240 F. This took about 8-10 minutes. Remove from heat and add vanilla
3. Using a hand mixer or a stand mixer with a whisk attachment, set mixer on low and slowly pour liquid over gelatin in mixing bowl. When thoroughly combined, increase speed to high. Beat until mixture becomes stretchy/gooey. I used a hand mixer and it took about 7 minutes
4. Pour fluff into a piping bag and fill your egg molds. Place in the fridge until firm
5. Remove and coat in melted and cooled chocolate, and place back in the fridge for a more minutes until the chocolate has handed
6. Enjoy!!

Notes

I kept this sugar free by using granular monkfruit/allulose blend by Lakanto, and stevia sweetened chocolate you can make the marshmallow fluff by using 1 cup raw honey in place of the sugar substitute if you'd like