I’ve been on a real serious keto marshmallow kick, lately.
I’m a texture fiend.
When I find a new way to enjoy one of my favorite textures, I’m all about it for months on end.
I always knew there had to be a way to make a sugar-free marshmallow, and finally I found a way to make the PERFECT keto marshmallow.
The other thing that I’ve been into lately is carob.
A little while back I wrote a post about why I was switching from chocolate to carob called Why This Chocoholic is Switching to Carob or something like that.
Don’t get me wrong, if you do fine with raw cacao, then by all means please use raw cacao instead of carob for this recipe.
If you’re like me and have an autoimmune disease and you find that minimizing dietary lectins makes you feel better, then carob is your new chocolate.
When I first envisioned these, I was hoping to eventually make something that was kind of like a Moon Pie. It would be a grain-free/sugar-free cookie topped with a layer of keto marshmallow and the whole thing would be covered in keto carob.
Anyone else interested in that?
Chattanooga, TN is the home of the Moon Pie. I did my undergrad there, and my parents grew up just barely south of it in town called Ringgold, GA. I also went to high school in Dalton, GA which is just barely south of Ringgold, GA. Chattanooga’s historic and artsy charm is captured beautifully in the invention of the Moon Pie, in my opinion as a food scientist and texture enthusiast. I’m pretty sure I remember my mom saying she used to love those things (before her vegan days). I have to admit… for whatever reason, a Moon Pie has been sounding pretty effing good, lately.
So, look out for that creation in the near future. It won’t be vegan… sorry mom. It probably also won’t be all that Keto by some folk’s standards, but I’m going to eat the fuuuhhhh out of them, Keto or not.
I’m just getting going on my last clinical rotation of the dietetic internship, so I’m devoting a lot less energy to blogging, IG, and recipe development. However, I do get a lot of joy from baking, so when I have the time, I’ll be in the kitchen.
This recipe, which is actually a two-parter, is my first recipe I developed during the end of this season of my life. The sentiment is bitter-sweet, but the flavor is nothing but sweet.
It’s basically my Homemade Keto Dark Chocolate Recipe just with carob substituted for the cacao powder. I’m still going to walk you through it, in this post, though.
You can buy ready-made carob chips, but they aren’t anything like chocolate chips. When I first saw the ingredients in the store-bought carob chips I was doubtful that carob could just be substituted for cacao powder in my dark chocolate recipe. I thought, surely, carob powder has very different properties. Otherwise, why make them with these trash ingredients? Why in God’s name not just make them with cocoa butter and lecithin like chocolate chips? What is this abomination of ingredients if not absolutely necessary? To my surprise, you can actually use carob powder just like cacao powder, so IDK what the heck that was about. Suffice it to say I do not recommend store-bought carob chips.
The other part is obviously the marshmallow.
Keto Carob “Chocolate”
- ½ cup cocoa butter
- 1 tbsp Brain Octane Oil (optional)
- 2 ½ tbsp sunflower lecithin powder
- 2 tbsp IMO powder
- 3 dropper-fulls of liquid stevia
- 2 scoops powdered MCT oil (optional)
- ½ – ¾ cup carob powder
- Melt the cocoa butter on low heat in double broiler on stove top (I actually use a glass Pyrex measuring cup with the handle that you can pour easily, placed inside a pot that is filled about 1 inch of the way with water… so pot + 1 inch water + Pyrex glass in the pot + cocoa butter in the Pyrex glass)
- Remove from heat
- Add all other ingredients
- Stir really really well
- Set aside to naturally decrease to room temp
- 1 cup water
- 1 ½ cup powdered erythritol w/ monk fruit
- ½ tsp liquid stevia
- ¼ tsp salt
- 3 tsp alcohol-free vanilla extract
- 3 scoops Bulletproof CollaGelatin
- Divide water into ½ cup for gelatin and ½ cup for sweetener
- Warm ½ cup for gelatin then pour into large bowl
- Sprinkle gelatin over warm water and whisk immediately until completely mixed
- Set aside
- Use other ½ cup water to heat in medium pan over low-medium heat w/ erythritol, stevia, and salt
- Stir while mixture is heated until opaque color appears and sweetener is dissolved
- Remove from heat
- Add vanilla extract
- Then combine mixture from pot into mixture in large bowl
- Use electric hand mixer on high for 12 – 15 minutes until stiff peaks are formed
Keto Carob Covered Marshmallows
Option 1: Pour marshmallow into parchment paper lined 8 x 8 pan and refrigerate for 8 hours, then cut into squares and dip in melted (but room temp) carob and place onto parchment paper lined cutting board or baking sheet. Repeat the dipping step until desired thickness of carob coating is achieved.
Option 2: Using a cupcake tin and cupcake papers, pour a thin layer of melted carob into each paper. Freeze for 10 minutes. Remove from freezer and scoop marshmallow on to each carob-lined cupcake paper.
Option 3: Use all steps in option 2, except instead of scooping marshmallow into papers, use an 8 x 8 (or larger for thinner marshmallows) parchment paper lined pan to create a sheet of marshmallow like in option 1. Then use a cookie cutter to cut a circle of marshmallow to fit on top of the carob in the cupcake papers. Lastly, pour leftover melted (but room temp) carob over the whole marshmallow.
Keep refrigerated for maximum freshness
… and that’s it, ya’ll!
Let me know what you think and let me see how ya’ll make them. My colleagues, friends, and everyone else all LOVE these. They are definitely one of my favorite creations so far.
The texture of the marshmallow should be firm, but fluffy when it’s all said and done. It’s eating a perfectly-sweetened cloud that fits right in your mouth.
Don’t just take my word for it, though.
Also! Don’t forget to follow me on IG: Experimental_Betty and Facebook @Experimental Betty.