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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.