Jenna’s Keto Chocolate Dipped Marshmallows
3 large egg whites
4 tbsp Beef unflavored Gelatin
1 1/2 tsp Cream of Tartar
2/3 cup Erythritol (powdered) you can blend it in your blender or use Swerve confectioners
25 drops of Stevia (sweetleaf brand works well)
2 tsp Vanilla paste
1/4 cup + 1 Tbsp cold water
3/4 cup of boiling water
1 Tbsp Swerve confectioners
1/8 tsp Himalayan Pink Salt
2/3 cup Lily’s chocolate chips (melted slowly in microwave, or on top of stove)
Finely shredded coconut (however much you’d like)
Line 8x8 pan with parchment paper sprinkle with the swerve confectioners and set aside.
Put gelatin in small saucepan then pour cold water over it and get all of gelatin wet. Gelatin will set in just a minute or so and set aside.
Next place egg whites in a medium to large bowl and with a hand mixer beat till just frothy and then slowly add cream of tartar, vanilla, salt and powdered erythritol. Beat until soft peaks form. Now – go back to saucepan with gelatin in it. Pour the 3/4 cup of boiling water over gelatin and stir till no lumps remain and it is smooth. If necessary you can bring to a boil over very low heat if needed to get rid of any lumps. Add stevia drops to gelatin mixture and stir well.
Slowly beat gelatin mixture into egg white mixture, then once it is all in there turn hand mixer to high and beat till thick usually around 5 minutes.
Quickly pour into prepared pan and smooth out top. Place in refrigerator for at least 2 hours.
Once marshmallows are completely set cut into size you prefer. I got 36 out of mine.
To dip marshmallows, warm chocolate chips in microwave or on stove top very carefully so as not to scorch it. After chocolate is melted and squares cut, dip ends of marshmallows into chocolate and sprinkle with coconut if desired.
macros will vary by brands used. mine came to around net carb 1g, protein 1g, fat 1g