Easy Sugar Free/Keto Marshmallow Fluff!!!

Mix 250 g of alulose with 10 g of inulin in a bowl to prevent clumping.

Add 70 g of water to the mixture and whisk together.

Heat the mixture on low until melted, monitoring the temperature with a laser thermometer.

Cook the alulose mixture to 300°F, avoiding caramelization for a vanilla flavor.

In a stand mixer bowl, add 60 g of cold water and 2.5 teaspoons of unflavored pork gelatin, letting it sit for a moment.

Add 2 teaspoons of vanilla extract and 1/4 teaspoon of salt to the gelatin mixture.

If desired, add a tiny bit of liquid stevia for extra sweetness.

Once the alulose mixture reaches 300°F, slowly stream it into the gelatin mixture while whipping on medium speed.

Increase the mixer speed to 8 and whip for 5 minutes until light and fluffy.

After 5 minutes, reduce the speed to 4 and add in the salt, stevia, and vanilla extract.

Return to speed 10 for another 5 minutes until the fluff stops rising and splattering along the edges.

Equipment Needed

Spice Level:

Dietary

Allergens