Low Carb Chocolate Covered Marshmallows

Indulge in a guilt-free treat with these Low Carb Chocolate Covered Marshmallows—perfect for satisfying your sweet tooth while staying on track with your low-carb lifestyle. These fluffy, melt-in-your-mouth marshmallows are made from scratch with keto-friendly ingredients like erythritol and stevia, then coated in rich, unsweetened chocolate blended with creamy coconut oil. Prepared in just 45 minutes with minimal cooking, this recipe transforms simple pantry staples like gelatin and vanilla extract into a decadent confection that’s completely free of refined sugar. Whether you’re looking for a low-carb dessert or a fun snack for sharing, these homemade chocolate-dipped marshmallows are sure to impress!

Nutriscore Rating: 66/100

Prep Time:45 mins

Cook Time:10 mins

Total Time:55 mins

Servings: 24

Ingredients

• 3 tablespoons Gelatin powder
• 3/4 cup Cold water
• 1 cup Erythritol (granulated or powdered)
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Salt
• 4 ounces Unsweetened chocolate
• 2 tablespoons Coconut oil
• 20 drops Stevia

Directions

Step 1

Line an 8x8 inch square baking dish with parchment paper, leaving extra to overhang on the sides for easy removal.

Step 2

In a small bowl, mix gelatin powder with 1/4 cup of cold water. Set aside to let the gelatin bloom.

Step 3

In a small saucepan, combine the remaining 1/2 cup water, erythritol, and salt. Stir over medium-high heat until the erythritol is completely dissolved and the mixture starts to simmer.

Step 4

Remove the saucepan from the heat and add in the bloomed gelatin and vanilla extract. Stir until the gelatin is fully dissolved.

Step 5

Transfer the gelatin mixture to a mixing bowl and allow it to cool slightly for around 5-10 minutes.

Step 6

Using an electric mixer, whip the gelatin mixture on high speed for about 10-15 minutes until it becomes thick and forms stiff peaks, similar to marshmallow fluff.

Step 7

Pour the marshmallow mixture into the prepared baking dish and level the top with a spatula.

Step 8

Allow the marshmallows to set at room temperature for at least 4 hours or until firm.

Step 9

Once set, use the parchment paper overhang to lift the marshmallow slab from the baking dish and place it on a cutting board.

Step 10

Cut the marshmallow slab into 24 pieces using a sharp knife.

Step 11

For the chocolate coating, melt the unsweetened chocolate and coconut oil in a heatproof bowl set over a pan of simmering water, stirring until smooth.

Step 12

Stir in the stevia drops until fully combined.

Step 13

Individually dip each marshmallow piece into the melted chocolate, using a fork to lift them out and let any excess chocolate drip back into the bowl.

Step 14

Place the chocolate-coated marshmallows on a parchment-lined tray and allow the chocolate to set completely, either at room temperature or in the refrigerator.

Step 15

Serve the chocolate-covered marshmallows once the chocolate has hardened. Store any leftovers in an airtight container at room temperature or in the fridge.

Nutrition Facts

Serving size	(590.4g)

Amount per serving	% Daily Value*
Calories	982.0

Total Fat 80.3g	0%
Saturated Fat 55.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 676.1mg	0%
Total Carbohydrate 290.0g	0%
Dietary Fiber 27.8g	0%
Total Sugars 0.5g
Protein 38.5g	0%

Vitamin D 0IU	0%
Calcium 122.8mg	0%
Iron 19.7mg	0%
Potassium 950.2mg	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: 35.5%

Protein: 7.6%

Carbs: 57.0%