Low Carb Marshmallows (My Version of “Peeps”)

You will love these homemade sugar-free (low carb and keto!) marshmallows that come together in minutes. I didn’t have a chick or bunny-shaped cookie cutter to make them into actual “peeps” so I just used my most Easter/spring inspired cookie cutter: a cute flower shape. If you have a chick or bunny-shaped cookie cutter then you can make authentic “peeps”!

Conveniently, my flower shaped marshmallows were the perfect size to toss into a mug of hot chocolate so it worked out well.

Step 1: Make Your Yellow Sugar or Sweetener

All you have to do to make coloured sugar or sweetener is put some granulated sugar or sweetener into a glass jar and add some food colouring and shake it up. I did 1/2 cup granular erythritol with about 8 drops of food colouring. (To make the purple, I did 5 drops of red and 3 drops of blue.)

Sprinkle a thin layer of your coloured sweetener on the bottom of a 9×13 pan.

Step 2: Make the Homemade Marshmallow

The first time I made homemade marshmallows I thought it was like magic! You make a meringue and then add gelatin and whip it up and it thickens and gets glossy and magically turns into sticky, gooey marshmallow before your very eyes!

Step 3: Quickly Spread Your Marshmallow Into the Pan

Pour your marshmallow into your prepared pan and spread it over the coloured sugar. It is best to move quickly at this stage because it sets up pretty fast and then it doesn’t spread.

Step 4: Sprinkle with More Coloured Sugar

Sprinkle some more coloured sugar or sweetener on top and then let it set. I usually let it set for an hour or more. You can even leave it out overnight. You want it to dry out a little so that it gets less sticky and you are able to cut it.

Step 5: Cut Marshmallow Into Cute Shapes

Once the marshmallow has dried out a little you can cut it into shapes with your cookie cutters. Pick ones that are about 2″ or 3″ wide for best results. Or you can just cut them into squares if you prefer. For authentic “peeps” you will need to find a chick or bunny-shaped cookie cutter.

These will last for a few days in an airtight container. If they get a bit stale and hard, they do soften up beautifully in the microwave. Just about 10 seconds or so and they become soft and gooey, just like the inside of a fire-roasted marshmallow.

If you have some graham crackers and chocolate lying around, these also make delicious (and colourful!) s’mores. So good!

What are your favourite childhood Easter treats (other than a giant solid chocolate bunny- obviously)? I was a fan of the filled eggs, like peanut butter eggs, caramel eggs and Cadbury cream eggs. But a close second to all of the chocolate treat options were marshmallow peeps. Please leave a comment below and let me know your childhood faves!

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Homemade Marshmallows

These homemade marshmallows are easy, delicious and 0 net carbs! 

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 5 minutes

Setting Time 1 hour

Total Time 10 minutes

Servings 16

Author Erin

Ingredients

For Coloured Sweetener:

• 1/2 cup granular sweetener (e.g. Lakanto Monk Fruit Sweetener)
• 8 drops food colouring

For Marshmallows:

• 4 large egg whites (or 1/2 cup from a carton)
• 1/4 tsp cream of tartar
• 1/4 cup gelatin
• 1 cup water
• 1/2 cup powdered sweetener (e.g. Lakanto Powdered Monk Fruit Sweetener)
• 1 tsp vanilla

Instructions

For Coloured Sweetener:

1. Transfer the granulated sweetener to a glass jar with a lid.

2. Add food colouring and shake well to combine.

3. Prepare your 9x13 pan by sprinkling a thin layer of coloured sweetener onto the bottom.

For Marshmallows:

1. In a small saucepan, add water and sprinkle the gelatin over top.

2. Let the gelatin sit for 5 minutes to "bloom" (soften).

3. Meanwhile, whip your egg whites on high power until they have stiff peaks.

4. Add cream of tartar and mix briefly to combine.

5. Once the gelatin has bloomed, stir mixture until it is smooth. If some lumps remain, place the saucepan over low heat and melt the lumps.

6. Add the powdered sweetener to the gelatin mixture and stir to combine.

7. Transfer the mixture to a glass measuring cup with a spout. If some lumps of gelatin still remain, strain the mixture as you transfer it.

8. Turn the mixer onto low speed and slowly drizzle in your gelatin mixture.

9. Once the gelatin is incorporated, turn the mixer back up to high speed and whip the mixture for 3 or 4 minutes until it increases in volume and becomes thick and shiny.

10. Quickly transfer the marshmallow into your prepared pan and spread it out.

11. Sprinkle some additional coloured sugar on top of the marshmallow.

12. Let the marshmallow set for at least an hour (overnight is good).

13. Use large cookie cutters (2-3" wide) to cut your marshmallows out.