Sugar Free Marshmallows

So recently I switched from using monk fruit (which is mixed with erythritol) to inulin.

I made this decision because of an article I recently read which discussed how erythritol was made.

Note: I say in my video that erythritol is made from a fungus on wheat. It's actually corn (GMO??? Who knows).

Either way, I decided to switch!!

Inulin is a newer sweetener for me and I'm still learning how to work with it. 

I can't wait to play with it in future recipes!

Even though inulin is pretty low cal compared to sugar it is still 192 calories per cup (verses 773 in a cup of sugar) so



1 Cup Water (split)

2 Tbsp Gelatin

1 Cup Inulin (plus extra for dusting if desired)

1 Dropper Stevia

2 Tbsp Vanilla

1 Pinch Salt


Pour 1/2 Cup Water into Mixer and Blend in Gelatin

Pour Rest of Water into Saucepan Over Medium Heat

SLOWLY Stir in Inulin

Add Stevia, Salt, and Vanilla and Remove From Heat

Combine Hot and Cold Ingredients in Mixer

Mix on High Until Mixture is Fluffy and Sticking to Beaters

Form Large Balls and Place in Lined Dish

Refrigerate to Set

Roll in Inulin Powder if Desired (this step is not necessary)




Feel free to post any questions or comments.

I'm here to help!

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