Keto Chocolate-Covered Marshmallows

Indulge in a guilt-free sweet treat with these delightful Keto Chocolate-Covered Marshmallows! Perfectly fluffy and coated in rich, sugar-free chocolate, this low-carb dessert is a must-try for keto dieters and chocolate lovers alike. Crafted with wholesome ingredients like erythritol, liquid stevia, and unsweetened chocolate, these bite-sized confections are naturally sweetened and entirely gluten-free. With a prep time of just 20 minutes and simple steps to achieve that dreamy marshmallow texture, you’ll master the art of homemade marshmallows in no time. Dip them in a glossy chocolate layer made luscious with coconut oil for the ultimate finishing touch. These keto-friendly marshmallows make an irresistible snack, holiday gift, or satisfying dessert with only a fraction of the carbs. Whether you're hosting a cozy gathering or looking for a quick sweet fix, this recipe is sure to please!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 24

Ingredients

• 0.5 cup Water
• 2.5 tablespoons Powdered Gelatin
• 0.75 cup Erythritol
• 0.5 teaspoon Liquid Stevia
• 0.25 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 8 ounces Unsweetened Chocolate (90% cocoa or higher)
• 1 tablespoon Coconut Oil
• 2 tablespoons Powdered Erythritol

Directions

Step 1

Line a 9x9 inch baking dish with parchment paper, allowing it to hang over the edges for easy removal. Lightly grease the paper with coconut oil or cooking spray.

Step 2

In a small bowl, combine 0.5 cup water with the powdered gelatin. Stir to mix and set aside to bloom for about 5 minutes.

Step 3

In a medium saucepan, combine the erythritol, 0.25 cup water, and salt. Cook over medium heat, stirring until the erythritol has dissolved.

Step 4

Once dissolved, increase the heat to medium-high and bring the syrup to a gentle boil. Allow to boil for 1 minute, then remove from heat.

Step 5

Pour the hot syrup in a slow, steady stream into the bowl with the bloomed gelatin, using a hand mixer to beat constantly at low speed.

Step 6

Once all the syrup has been added, increase the mixer speed to high and continue beating for about 8-10 minutes, until the mixture is thick, glossy, and has tripled in volume.

Step 7

Add the vanilla extract and beat for another 30 seconds to incorporate.

Step 8

Pour the marshmallow mixture into the prepared dish, spreading it evenly with an offset spatula. Let it set at room temperature for at least 2 hours.

Step 9

Once set, lift out the marshmallow block using the parchment edges and place on a cutting board. Cut into 24 squares using a greased knife.

Step 10

For the chocolate coating, melt the unsweetened chocolate and coconut oil together in a microwave-safe bowl or over a double boiler, stirring until smooth.

Step 11

Stir in the powdered erythritol until dissolved.

Step 12

Dip each marshmallow square into the chocolate, using a fork to turn and coat completely. Allow excess chocolate to drip back into the bowl before transferring to a parchment-lined baking sheet.

Step 13

Refrigerate the coated marshmallows until the chocolate is set, about 30 minutes.

Step 14

Store the chocolate-covered marshmallows in an airtight container in the refrigerator.

Nutrition Facts

Serving size	(598.1g)

Amount per serving	% Daily Value*
Calories	1592.4

Total Fat 135.4g	0%
Saturated Fat 84.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 642.4mg	0%
Total Carbohydrate 312.1g	0%
Dietary Fiber 40.5g	0%
Total Sugars 0.5g
Protein 44.3g	0%

Vitamin D 0IU	0%
Calcium 169.9mg	0%
Iron 24.3mg	0%
Potassium 1632.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 6.7%

Carbs: 47.2%