Marshmallows are so delicious but the kinds you find at the grocery store are PACKED with sugar and carbs. Store-bought marshmallows such as Kraft Jet-Puffed have a whopping 24 grams of carbs and 17 grams of sugar per serving. Those marshmallows would blow your blood sugar through the roof!

This awesome recipe though has no sugar and 0g net carbs. Plus it only uses five ingredients. Check it out below with more details and tips at the source link

Source: https://www.chipmonkbaking.com/blog/2019/9/6/zero-carb-keto-marshmallows-made-with-allulose

RECIPE: KETO MARSHMALLOWS USING ALLULOSE

(NO SUGAR, LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)

Servings: 24 Jumbo Marshmallows (~38 grams each)

Prep Time: 20 Minutes

Resting Time: 4 Hours

INGREDIENTS

• 1 1/4 Cup Water, divided
  
• 3 Tbsp Gelatin (we used Great Lakes Pure Beef Gelatin which you can get on Amazon)
  
• 3 Cups Allulose, plus an extra 1/4 cup for dusting (we used the ChipMonk blend of Monk Fruit and Allulose: AlluMonk. You can find other allulose brands online as well)
  
• 1 Tbsp Vanilla Extract (we used McCormick, but any brand should work fine)
  
• 1/4 tsp Fine Sea Salt
  
• Optional food coloring if you want colored marshmallows
  
  

  INSTRUCTIONS
  

  
  

• Lightly grease two 8x8 square baking pans OR one 9x13 baking pan with pan spray and line the pans with a strip of parchment. We recommend spraying the pans once more to grease the parchment.
  
• Add 1/2 cup water to a bowl. Sprinkle the gelatin over the water and immediately whisk the gelatin into the water. Set the gelatin mixture aside to bloom while you make the allulose syrup.
  
• In a medium heavy-bottomed saucepan, pour in the remaining 3/4 cup water and whisk in your 3 cups of allulose. Continually mix while you heat the pan up on your stove. You want to heat the mixture to 240 degrees Fahrenheit. Use a candy thermometer or digital thermometer to continually monitor the temperature.
  
• Once the allulose syrup reaches 240 degrees F, carefully add the hot syrup to the gelatin mixture in your other bowl. Add in the vanilla and salt and start to mix either using an electric hand mixer or a stand mixer. You do not want to do this by hand, trust us! Turn the mixer speed up to medium and whip until the marshmallow begins to thicken and lighten in color. At this point, you can turn the mixer up to high speed without the liquid making a giant mess. Whip on high for at least 15 minutes. You will know it's done when the marshmallow is VERY thick, glossy, cool to the touch, and holds firm peaks.
  
• If you want to color your marshmallows, add in a few drops of food coloring during the mixing process.
  
• Working quickly, use a rubber spatula to scrape the marshmallow into the prepared pans. Use an offset spatula to smooth the surface as much as possible (you can oil both spatulas to help prevent sticking if you want to). Allow the marshmallows to set for at least four hours or overnight.
  
• Using a blender, grind the additional 1/4 cup of allulose for dusting until it's the consistency of confectioners sugar.
  
• Use the parchment paper to lift the marshmallow out of the pans. Using an oiled knife, trim the edges and then slice the marshmallows into strips. Dust the surfaces of each marshmallow strip with the powdered allulose. Then slice the marshmallow strips into squares and dust the cut sides.
  
• Store the marshmallows in an airtight container. Or, lightly cover the container with a paper towel and allow them to dry out overnight, undisturbed.
  
  Recipe Source: https://www.chipmonkbaking.com/blog/2019/9/6/zero-carb-keto-marshmallows-made-with-allulose

Since potatoes are gluten free here is my suggestion that is super simple and easy to make. I cook this once to twice a week and its super easy, healthy, and tasty.

Buy the following...

1 bag of frozen chicken breasts

1 bag of russet potatoes (also called idaho potatoes)

and a few bags of your choice of frozen veggies in steamable bags. I like broccoli and green beans.

Here is how you cook it all...

Preheat oven to 375

Prep baking sheet by covering it in foil and either spraying it your choice of non-stick spray or using a paper towel to spread a small amount of cooking oil over the foil.

Take 2 frozen chicken breasts of roughly the same size (more if you want leftovers) and while frozen run them under cold tap water for a few seconds to remove any ice crystals that have formed.

Place frozen chicken on the pan and coat both sides with your choice of spices. I like salt, pepper, onion, and garlic powder. McCormicks spices also work well for this.

• note, since they are frozen the spice wont stick as well as thawed but this is what you want. If you do this while the chicken is still wet from rinsing it then just enough will stick to the chicken and it wont be too overpowering.
  
  Then prep 2 potatoes.
  
  
  • wash them buy running under slightly cold water.
    
    
  • poke holes on both long sides with a fork
    
    
  • (optional) cover with cooking oil or spray with non-stick spray
    
    
  • (optional) cover with salt
    
    Stick the potatoes on the pan with the chicken, all evenly spaced
    
    Then cook everything together. For thinner chicken cook for 50 minutes at 375, for thicker chicken cook for 55-60 minutes on 375.
    
    Regardless both the chicken and the potatoes will be done at the same time and the chicken will be juicy and tasty.
    
    If you are worried about cooking chicken to the correct temp then invest $10 in a meat thermometer from amazon. After 50-55 minutes you can pull the pan out of the oven and use the thermometer to make sure the chicken is at 165 internal temp.
    
    Also, 6-7 minutes before the chicken and potatoes are done just pop a bag of steamable veggies into the microwave and at the end you will have a tasty, healthy, and overall easy meal or 2.
    
    If you have any questions just let me know.

Use a meat thermometer and cook until the center of the thickest part reaches 165 F (solid technique whether baking, pan frying, grilling, whatever).

I use a fancy one with a remote probe that you can insert before you cook and leave it in, like this:

https://www.amazon.com/Wireless-Thermometer-Grilling-Bluetooth-Barbecue/dp/B07MVVK5JK/ref=sr_1_15?keywords=meat+thermometer+digital&qid=1555608154&s=gateway&sr=8-15

Or get a simpler one like this:

https://www.amazon.com/ThermoPro-TP01A-Thermometer-Digital-Meat/dp/B078KPHKZD/ref=sr_1_13?keywords=meat+thermometer+digital&qid=1555608283&s=gateway&sr=8-13

and test it occasionally (don't leave this one in the oven - just stab the meat to check it from time to time).

>But I don't want to worry about burning my newborn

https://www.amazon.com/ThermoPro-TP01A-Thermometer-Digital-Meat/dp/B078KPHKZD?ref_=fsclp_pl_dp_6