These Marshmallow Fluff Fat Bombs are low-carb and sugar-free. Made with ingredients like monk fruit sweetener, gelatin powder, and egg whites, enjoying these keto marshmallows is a great way to satisfy your craving for something sweet!
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Easy keto marshmallow fluff bites
These low-carb marshmallow fluff fat bombs are made with only 8 ingredients and can be prepped in just 30 minutes.
They are a perfect bite-sized treat when you are craving the sticky sweetness of a marshmallow. And with less than 1 gram of net carbs per serving, you can happily enjoy a few!
They store well at room temperature in an airtight container, making them a great snack to grab any time.
Are there any ingredient substitution options?
- Gelatin Powder: Agar Agar is a flavorless gelling agent that can typically be substituted for gelatin powder at a 1:1 ratio. I have not tested this substitution, but I think it should work.
- Classic Monk Fruit Sweetener: Golden Monk Fruit Sweetener, Swerve, or erythritol can be used here at a 1:1 substitution ratio. You can also use Powdered Monk Fruit Sweetener, but the weight will be different; for the ¾ cup (144g) of Classic Monk Fruit Sweetener that this recipe calls for, use ¾ cup (90g) of Powdered Monk Fruit Sweetener.
- Pure Vanilla Extract: Vanilla bean powder can likely be used instead here, but the flavor and texture of the fat bombs will be the best with pure vanilla extract.
- Unsalted Butter: Coconut oil can be subbed in for melted unsalted butter at a 1:1 ratio.
What silicone mold should I use?
I personally used this silicone mold with square cavities, but any silicone mold that has 24 cavities in it should work.
How many net carbs per serving?
1 serving contains just 0.1 grams of net carbs. A serving size is 1 bomb and the recipe, as written, yields 24. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.
The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.
How should these marshmallow fat bombs be stored after preparing?
Room Temperature Storage: Store fat bombs in an airtight container at room temperature for up to 1 week. It’s not recommended that you store them in the refrigerator or freezer.
How to make this marshmallow fluff fat bomb recipe
To a saucepan, add 3 tbsp (1 ½ oz) water. Sprinkle gelatin into saucepan and stir with a fork to incorporate with water (the gelatin will be lumpy).
Allow gelatin to bloom in water for 5 minutes. After the gelatin has bloomed, pour the remaining 3 tbsp (1 ½ oz) water into the saucepan and turn stovetop heat to medium to simmer until mixture is free from any lumps of gelatin, whisking frequently. Remove saucepan from stovetop burner and set aside.
In a food processor, pulse monk fruit sweetener until powdered.
In a mixing bowl, whisk together powdered monk fruit sweetener, cream of tartar, and salt.
In a separate mixing bowl, using an electric mixer set to high speed, beat egg whites until stiff peaks form.
Slowly, in small batches with electric mixer at lowest speed, add in dry ingredient mixture.
Turn electric mixer off and pour in vanilla extract. Turn the electric mixer back on to highest speed and continue to mix egg white mixture for 1-2 minutes.
Very slowly, with electric mixer turned to lowest speed, pour steady stream of gelatin mixture into egg white mixture. Once all of gelatin mixture has been poured in, increase speed of electric mixer to highest speed and mix until mixture becomes creamy.
In a saucepan over medium heat, melt butter. Pour marshmallow mixture into the saucepan of melted butter and stir with a rubber spatula until mixture is melted and fluffy.
Remove saucepan from heat and transfer mixture to silicone mold cavities. Transfer fat bombs to the freezer to chill for 20 minutes.
Pop-out fat bombs of silicone mold cavities and enjoy!
More fat bomb recipes for you to enjoy
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Marshmallow Fluff Fat Bombs
Ingredients
- ¼ cup + 2 tbsp, 3 oz water, divided
- 3 tbsp 30g gelatin powder
- ¾ cup 144g classic monk fruit sweetener
- ¾ tsp cream of tartar
- ⅛ tsp salt
- ¼ cup + 2 tbsp, 92g (from ~2 large eggs) egg whites
- ½ tsp pure vanilla extract
- 3 tbsp 1 ½ oz unsalted butter
Instructions
- To a saucepan, add 3 tbsp (1 ½ oz) water. Sprinkle gelatin into saucepan and stir with a fork to incorporate with water (the gelatin will be lumpy). Allow gelatin to bloom in water for 5 minutes. After gelatin has bloomed, pour remaining 3 tbsp (1 ½ oz) water into saucepan and turn stovetop heat to medium to simmer until mixture is free from any lumps of gelatin, whisking frequently. Remove saucepan from stove top burner and set aside.
- In a food processor, pulse monk fruit sweetener until powdered.
- In a mixing bowl, whisk together powdered monk fruit sweetener, cream of tartar, and salt. In a separate mixing bowl, using an electric mixer set to high speed, beat egg whites until stiff peaks form. Slowly, in small batches with electric mixer at lowest speed, add in dry ingredient mixture. Turn electric mixer off and pour in vanilla extract. Turn electric mixer back on to highest speed and continue to mix egg white mixture for 1-2 minutes.
- Very slowly, with electric mixer turned to lowest speed, pour steady stream of gelatin mixture into egg white mixture. Once all of gelatin mixture has been poured in, increase speed of electric mixer to highest speed and mix until mixture becomes creamy.
- In a saucepan over medium heat, melt butter. Pour marshmallow mixture into saucepan of melted butter and stir with a rubber spatula until mixture is melted and fluffy. Remove saucepan from heat and transfer mixture to silicone mold cavities. Transfer fat bombs to freezer to chill for 20 minutes before popping fat bombs out of silicone mold cavities.
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