Low-Carb Salty Caramel Chocomallows


Make them traditional style or go for fancy flavors. Chocomallows are one of my faves. The marshmallows on the right are Salty Caramel Chocomallows. Yum!

4 Env.(=28g) Unflavored Gelatin
1 Cup Water, divided
1 Cup Truvia or Swerve*
2 tsp Flavoring**
20 drops Liquid Sucralose 2x
4 Lg Egg Whites
½ tsp. Cream of Tartar


First, you'll want a couple of mixers to make it as easy as possible; ideally a stand mixer and a hand mixer. If you only have one, save it to beat up the egg whites. If you don't have any electric mixers you can still do this with a whisk, but it's a lot of work. Now, get a large-ish microwave safe bowl, about 4 cups, that you can use a hand mixer in. If you don't have a hand mixer you can use a smaller bowl. Pour ½ cup of the cold water in the bottom of the bowl and sprinkle two of the envelopes (14g) of unflavored gelatin over the water and let it rest for about 4 minutes. When the water is absorbed add the other ½ cup of cold water then sprinkle on the other two envelopes (14g) of unflavored gelatin.

Next, while the gelatin is absorbing the water, prepare the pan. You'll need either an 8x8 or 9x9 pan. If you have a silicon pan use that. Else line your pan with parchment paper.

Microwave the gelatin for 2 minutes until boiling briskly. Let sit for a minute. Beat in sweeteners and flavoring with hand mixer.

Put egg whites in the large bowl of a stand mixer affixed with a balloon whip (if you have one) and add cream of tartar. (Remember it's very important that no fat come in contact with the egg whites so make sure there's no yolk at all. Also it help to make sure the bowl and beaters are very clean and free of fat.) Turn the mixer on to medium until the whites are broken up then turn the mixer to high. Beat until stiff peaks form. Turn off the mixer.

Check on your gelatin, it may have set already. If your gelatin is still liquid, warm it up for 30 seconds in the microwave. If it's set you may need closer to a minute.

Scrape the sides of the mixer then turn it back on to high. Drizzle the gelatin in all round the edge of the mixer. Eggs will inflate a little as the hot gelatin hits the whites. This should only take about 30 seconds.

Now quickly turn off the mixer then scrape the marshmallow goo into the prepared pan.

Chill for around 30 minutes in the refrigerator.

Turn out marshmallows and cut into 64 pieces.

Now, you can separate the pieces a bit and let them air-dry in the refrigerator for a day before bagging. They'll develop a powdery crust on the outside typical of marshmallows. Or to make chocomallows, you can put them in a zip lock bag then add 2 Tablespoons of Cocoa Powder give it a good shake. PB2 can be used on things that would work well with the flavor of peanuts.

You can eat them as is, or throw a couple into a cup of coffee or low-carb cocoa.


I buy my gelatin in bulk so that's why included the gram measurement for the gelatin. Each envelope is approximately ¼ of an ounce or 7 grams.


*Notes on sweeteners:

I like using the powdered Swerve for this recipe because it makes a smoother marshmallow. You could try putting Truvia or regular Swerve in a food processor or coffee grinder for a few minutes first to accomplish the same thing.

Liquid Sucralose comes in various strengths. I use the 2x in this recipe. You can certainly use liquid Stevia instead. I just like the taste of sucralose better and it doesn't seem to stall me.


**Note on flavorings:

You can make just about any flavor you can find an extract for. Two teaspoons is just a rough estimate. Some flavors are stronger than others. Vanilla is always a good place to start and makes a great basic marshmallow. I'll often put vanilla in even when making other flavors.

Lor Ann oils make a ton of flavors including marshmallow 10-12 drops. Peppermint oil is tasty and works well with a cocoa dusting, but it's very strong 2-3 drops. I've also used their Flavor Fountain flavors to great effect, including the Salty Caramel Chocomallows shown above. They're made for ice creams but work well in marshmallows too, 2 teaspoons.





Nutrition info:
as calculated by MyFitnessPal

This is for plain vanilla marshmallows made with Truvia.

Nutrition Info:
Serving size: 1 Marshmallow
Servings per recipe: 64
Calories: 3.5
Carbs: 2g (0g Net)
Fat: 0g
Protein: .7g

Note: of the 145g of carbs in this recipe, 144g came from the "zero calorie" Truvia. Swerve is even a little higher in carbs that aren't actually caloric. Not sure how to count this as a carb if it has no calories. Neither product is bulked with maltitol so far as I know. Probably one of those, your mileage may vary things. You'll have to test yourself to know if you can count it at the higher or lower count.