Name: Marshmallow Fluff Fat Bombs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
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

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K CF NF

These Marshmallow Fluff Fat Bombs are low-carb, nut-free, gluten-free, grain-free, sugar-free, and coconut-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!

This recipe post is being shared in partnership with Lakanto.

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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.

angled shot of two Marshmallow Fat Bombs

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.

Where can I purchase monk fruit sweetener?

I purchase mine from Lakanto and have it delivered. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order.

If you’d rather purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s monk fruit sweetener.

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.

What diets is this recipe compliant with?

Keto
Low-Carb
Nut-Free
Gluten-Free
Grain-Free
Coconut-Free
Refined Sugar-Free

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.

gelatin being stirred by a rubber spatula in a saucepan

In a food processor, pulse monk fruit sweetener until powdered.

powdered monk fruit sweetener in a food processor

In a mixing bowl, whisk together powdered monk fruit sweetener, cream of tartar, and salt.

dry ingredients being mixed in a mixing bowl

In a separate mixing bowl, using an electric mixer set to high speed, beat egg whites until stiff peaks form.

egg whites beaten until stiff in a mixing bowl

Slowly, in small batches with electric mixer at lowest speed, add in dry ingredient mixture.

dry ingredients mixed with stiff egg whites in a mixing bowl

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.

egg white mixture after whisking with vanilla for 2 mins

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.

egg white mixture after adding gelatin in a mixing bowl

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.

gelatin mixture after melting with butter in a saucepan being stirred by a rubber spatula

Remove saucepan from heat and transfer mixture to silicone mold cavities. Transfer fat bombs to the freezer to chill for 20 minutes.

marshmallow mixture poured in a square shaped silicone mold atop a marble kitchen counter

Pop-out fat bombs of silicone mold cavities and enjoy!

overhead image of Marshmallow Fat Bombs scattered atop a marble kitchen table

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Marshmallow Fluff Fat Bombs

Author: Sara Nelson
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 24 Fat Bombs 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

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

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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.

Recipe Notes:

Gelatin Powder Substitution: 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.

Where To Purchase Monk Fruit Sweetener: I purchase mine from Lakanto and have it delivered. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order. If you’d rather purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s monk fruit sweetener.

Classic Monk Fruit Sweetener Substitution: 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 Substitution: 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 Substitution: Coconut oil can be subbed in for melted unsalted butter at a 1:1 ratio.

Silicone Mold: I personally used this silicone mold with square cavities, but any silicone mold that has 24 cavities in it should work.

Net Carbs: 1 serving contains 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.

Room Temperature Storage: Store fat bombs in an airtight container at room temperature, not in the refrigerator or freezer.