Sugar-Free Marshmallows with Lakanto Classic Allulose (Edit recipe)

Enjoy these homemade sugar-free marshmallows made with Lakanto Classic Monkfruit with Allulose. They are great for snacking, for use in recipes that call for marshmallows, for S’mores and whatever else you can come up with! All by being sugar free and low carb. Win/Win for sure!

30 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	11
Fat:	0 g
Carbohydrates:	16 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	45 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Lakanto

View original recipe

Serves: 12

Ingredients

1 cup Lakanto Classic Monkfruit Sweetener (with Allulose)
.5 cup Water,
3 Tbsp Unflavored Gelatin
.5 cup Water, cold (for blooming the gelatin) ,
.25 tsp Salt
1 tsp Vanilla Extract, (or other flavored extract like coconut, berry, banana, etc)
Lakanto Powdered Monkfruit Sweetener, (for coating)

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Process

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

In a small bowl, combine 1/2 cup of cold water and the gelatin powder. Let it sit for about 10 minutes to bloom. It should become thick and spongy.
In a saucepan, combine 1/2 cup of water, 1 cup of Lakanto Classic Monkfruit Sweetener with Allulose, and a pinch of salt. Heat the mixture over medium heat, stirring constantly, until the Sweetener is completely dissolved. Use a candy thermometer to monitor the temperature. You want to heat the mixture to 240u00b0F, which is the soft-ball stage. Once the sugar syrup reaches 240u00b0F, remove it from the heat.
Slowly pour the hot sugar syrup into the bloomed gelatin while constantly whisking. Be careful as the mixture will be very hot!
Using an electric mixer, beat the mixture on high speed for about 10-15 minutes until it becomes fluffy, white, and triples in volume. You can add vanilla extract during this step if desired.
Prepare a square or rectangular pan by spraying it with your favorite cooking spray or lining it with parchment paper. Pour the whipped marshmallow mixture into the prepared pan, spreading it out evenly.
Allow the marshmallow mixture to set at room temperature for at least 4 hours, or overnight. Once the marshmallows have set, use a greased knife or cookie cutters to cut them into your desired shapes. You can also roll them in Lakanto Powdered Monkfruit Sweetener to prevent sticking.