In a quaint neighborhood filled with the laughter of children and the rustling of leaves, the Wilson family was preparing for their daughter Lily’s 7th birthday. Lily, vibrant and full of life, had recently been diagnosed with a condition that required her to follow a ketogenic diet. While the news brought many changes to the Wilson household, it also ignited a spark of creativity in Lily’s mother, Emily, especially when it came to planning Lily’s birthday party.
Determined to ensure that Lily and her friends could enjoy a treat as delightful and fun as any traditional birthday fare, Emily embarked on a culinary adventure to create something special: Keto Marshmallow Treats. The idea came to her as she reminisced about the marshmallow treats of her own childhood, a staple at every birthday party. Emily was set on reinventing this classic, making it keto-friendly so Lily wouldn’t feel left out on her special day.
The journey began with toasting coconut flakes to a golden brown, filling the kitchen with a warm, nutty aroma that signaled the start of something delicious. Emily then ventured into making the marshmallows, a process that required patience and precision. She whipped egg whites, adding apple cider vinegar, Rodelle vanilla extract, salt, and powdered Swerve to create a fluffy meringue. Gelatin mixed with water became the foundation of the marshmallow, enriched with liquid vanilla stevia for that perfect sweetness without the sugar.
As Emily folded the toasted coconut into the marshmallow mixture and pressed it into a buttered pan, she couldn’t help but smile, imagining Lily’s joy at being able to enjoy a treat so akin to what her friends would have, yet entirely suitable for her diet. The Keto Marshmallow Treats, once set and cut into squares, were a testament to a mother’s love and dedication.
The day of the party arrived, and the backyard buzzed with excitement. When the time came to unveil the treats, Lily’s eyes lit up with delight. Her friends, curious at first, were soon won over by the chewy, sweet, and coconutty goodness of Emily’s creation. The Keto Marshmallow Treats were not just a hit; they were a highlight, proving that dietary restrictions could not dampen the spirit of a child’s birthday party.
Through the success of the Keto Marshmallow Treats, Emily not only made Lily’s birthday unforgettable but also shared a valuable lesson with everyone present: with a little creativity and a lot of love, any challenge can be transformed into an opportunity for joy and inclusivity.
Harlan Kilstein’s Keto Marshmallow Treats
Ingredients
Toasting the treats
- 12 oz coconut FLAKES
Making The Marshmallows
- 2 large egg whites
- 5 tablespoons of gelatin I use this vegetarian/kosher gelatin
- 1 teaspoon apple cider vinegar.
- 1/2 cup powdered Swerve
- 1/8 teaspoon pink Himalayan salt
- 1 teaspoon Rodelle vanilla extract
- 12 drops Sweetleaf liquid vanilla stevia
- ¼ cup cold water
- ¾ cup boiling water
Instructions
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Step One: Preheat Oven to 325 degrees
Toasting the treats
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Add one twelve ounce package of coconut FLAKES
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place on a cookie sheet in a very thin layer
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toast for 7 minutes, stir around to make sure all flakes get toasted.
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toast for another few minutes until everything is a light golden brown.
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Set aside on counter to cool.
Making The Marshmallows
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Step Two: Mix Ingredients
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Put the gelatin in a pot and cover with cold water.
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Gently stir until all gelatin is dissolved.
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If it doesn’t dissolve use minimal heat until it does.
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Set aside.
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Whip egg whites and SLOWLY add apple cider vinegar, vanilla extract, salt, and powdered swerve.
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Set aside.
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Now add the hot water to the gelatin mixture.
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Stir until completely dissolved and there are no lumps.
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If it’s still lumpy turn on low heat. They will disappear.
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Add the liquid stevia to the gelatin mixture.
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Turn on your mixer on high and while beating the egg white mixture add the gelatin.
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Continue to beat on high for 3 minutes. You’ll notice it starting to thicken.
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Beat for one minute more for a total of 4 minutes.
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Butter a large baking pan.
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Melt 8 oz of butter in a large pot and coat the toasted coconut.
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Now stir in 2 cups of marshmallow.
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Coat well.
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Using wet hands press the entire mixture into the buttered pan.
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Refrigerate for four hours.
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Left Over Marshmallows
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Now you should have leftover marshmallow goo.
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Take a pan and cover it with parchment paper.
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Sprinkle some coconut flour on the bottom.
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Add the marshmallow sauce.
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Top with coconut flour and even it out.
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Into the fridge. Cover and chill overnight.
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You now have Harlan’s Keto Marshmallows.
I don’t really recommend this because of the sucralose but I recognize some people want the shortcut.
