Sugar Free Keto Toasted Coconut Chocolate Marshmallows

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Sugar Free Toasted Coconut Chocolate Marshmallows

The easiest, tastiest, and healthy Sugar Free Toasted Coconut Chocolate Marshmallows ever! This keto recipe is easy to customize too! Make your homemade marshmallows mini, big, giant, or jumbo. Perfect for hot chocolate or a sweet treat.

This recipe is completed in some healthy hot chocolate and I am currently obsessed with eating this healthy chocolate cake and of course, these delicious marshmallows! This recipe is a serious crowd pleaser and no one will even know that they are healthy! I LOVE keeping these on hand for whenever I need a sweet low calorie treat or to toss in some hot chocolate, use in a s'more, or even have in my coffee.

Ingredients in toasted coconut marshmallows:

  • 3 tbs unflavored gelatin
  • 1/2 cup plus 3/4 cup COLD water
  • 1 cup allulose
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 3/4 cup toasted coconut
  • 1 tsp coconut oil
  • 3/4 cup melted keto chocolate chips

stack of keto coconut marshmallows
Sugar Free Keto Toasted Coconut Chocolate Marshmallows

Instructions to make keto toasted coconut chocolate marshmallows:

  1. Prepare a 8X8 baking dish by lining bottom and sides with parchment paper, or spray VERY well with a non stick spray. Cover bottom of prepared dish with toasted coconut.
  2. Use a LARGE mixing bowl, you will need a stand mixer or hand beaters. Combine gelatin and 1/2 cup of water in a mixer bowl and let bloom while cooking the 'syrup'.
  3. Combine swerve, 3/4 cup water, and salt in a medium sauce pan. Bring to a boil and allow to remain and a rolling boil for 3 minutes.
  4. Turn mixer onto low with just the gelatin in the bowl, pour boiling syrup over gelatin and slowly raise the speed to high over about 4 minutes to avoid splatter.
  5. Add vanilla at this point and continue to beat until your mix is the consistency of marshmallow fluff. This takes anywhere from 5-10 minutes.
  6. Pour your mix into your prepared dish, over top of coconut, and allow to sit for about 4 hours. Once ready, cut into your desired marshmallow size.
  7. In a microwave safe dish melt your chocolate chips and coconut oil in 30 second increments, stirring in between, until fully melted. Dip the non-coconut side of your marshmallow in chocolate. The chocolate should set in about 10 minutes. Enjoy!

toasted coconut chocolate marshamallows
Sugar Free Keto Toasted Coconut Chocolate Marshmallows

Frequently asked questions:

Are marshmallows gluten free?

These marshmallows are!

what is the best sweetener to use?

Allulose is best for homemade keto marshmallows, you could also use a monk fruit allulose blend. Other sweeteners could work but they do not give the same texture.

how big are these marshmallows?

As big or small as you would like them to be! Cut them to your desired size.

how many marshmallows does this recipe make?

I got 20 marshamallows

Can I freeze this recipe?

Yes!

Sugar Free Keto Toasted Coconut Chocolate Marshmallows

The easiest, tastiest, and healthy Sugar Free Toasted Coconut Chocolate Marshmallows ever! This keto recipe is easy to customize too! Make your homemade marshmallows mini, big, giant, or jumbo. Perfect for hot chocolate or a sweet treat.

PREP:
13
MINS
HOURS
COOK:
MINS
HOURS
TOTAL:
13
MINS
HOURS
HOURS

Ingredients

  • 3 tbs unflavored gelatin
  • 1/2 cup plus 3/4 cup COLD water
  • 1 cup allulose
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 3/4 cup toasted coconut
  • 1 tsp coconut oil
  • 3/4 cup melted keto chocolate chips

Instructions

  1. Prepare a 8X11 baking dish by lining bottom and sides with parchment paper, or spray VERY well with a non stick spray. Cover bottom of prepared dish with toasted coconut.
  2. Use a LARGE mixing bowl, you will need a stand mixer or hand beaters. Combine gelatin and 1/2 cup of water in a mixer bowl and let bloom while cooking the 'syrup'.
  3. Combine swerve, 3/4 cup water, and salt in a medium sauce pan. Bring to a boil and allow to remain and a rolling boil for 3 minutes.
  4. Turn mixer onto low with just the gelatin in the bowl, pour boiling syrup over gelatin and slowly raise the speed to high over about 4 minutes to avoid splatter.
  5. Add vanilla at this point and continue to beat until your mix is the consistency of marshmallow fluff. This takes anywhere from 5-10 minutes.
  6. Pour your mix into your prepared dish, over top of coconut, and allow to sit for about 4 hours. Once ready, cut into your desired marshmallow size.
  7. In a microwave safe dish melt your chocolate chips and coconut oil in 30 second increments, stirring in between, until fully melted. Dip the non-coconut side of your marshmallow in chocolate. The chocolate should set in about 10 minutes. Enjoy!

Shop products and ingredients:

Nutrition Facts Per Serving:

Number of servings: 20 | Calories: 49 | Protein: 0.4 grams | Fat: 4 grams | Net Carbs: 1.7 grams | Fiber: 0.3 grams | Sugar: 1.2 grams |

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