Beautiful, light, ephemeral – this gorgeous Keto Marshmallow Cream Sauce is the perfect dessert topper. This quick and easy recipe is a great way to elevate fruit, homemade and semi-homemade deserts. This recipe will become a favorite in your house!
This Keto Marshmallow Cream Sauce is a great recipe to add some pizzazz to your favorite desserts! Added to cake, ice cream or cookies, it definitely takes your dessert up a notch! You can use it with your favorites or even add to store bought sweets for a semi-homemade kind of dessert.
The sauce is only four ingredients and, with the use of a mixer, pretty darn easy to execute!
Alluose, my keto love, is an amazing sweetener. If you’re not already using this, please give it a try. No aftertaste, no cooling, no kidding. I have tried other sweeteners but I always come back to this. It also behaves much like sugar so your baked goods will be much like those you used to make. This is the KEY ingredient for Keto Marshmallow Cream Sauce!
Check out more keto recipes with allulose.
Gelatin is what gives this recipe its body. It helps thicken it up, it’s also what causes it to turn solid in time. In my recipe for Keto Chocolate Marshmallow Cloud Cake, it’s the additional gelatin that produces solid marshmallows.
This familiar flavor is what gives Keto Marshmallow Cream Sauce its soft aroma and subtle, sweet flavor. You can also try adding a different flavor or some coloring to your sauce!
Keto Marshmallow Cream Sauce isn’t a particularly tough recipe, but it does require some precision and timing. Your sweetener mixture must must get hot enough but not too hot! Not hot enough and it will not aerate enough and become marshmallowy, too hot and it will become caramelized. Watch that it does not start to brown!
- Stand mixer or hand mixer
Marshmallows and meringues can be a little temperamental. Let’s explore the issues and solutions!
Why isn’t my Keto Marshmallow Cream Sauce thickening up?
Make sure you give it enough time. Honestly, it feels hopeless and like it’s not doing anything for a while. It takes the full time for it to become whipped and aerated to thicken up. Okay, if you’ve hit the full time and it’s still not thick enough, the temperature likely didn’t get hot enough for the allulose to whip and hold its shape. I’ve been there and my better half still ate it – kind of like sweet slime! Try again!
The allulose mixture turned caramel, now what?
Okay, time for plan B! Let’s make candied nuts. Find some of your favorite nuts, toss them around in the pan and allow them to cool on a silicone mat. The’ll be delicious and the next batch will be your marshmallow cream. I wish I had a different fix but one the allulose caramelizes there is no going back. Plan C would be to use the mixture to make a flan! Yum, flan…
Why did my Keto Marshmallow Cream Sauce turn solid?
Like Mary Poppins, snow flakes and puppies, marshmallow cream can’t stick around forever. It’s ephemeral. You have to enjoy it quickly! If you have any leftover, you could try pouring it out onto some oiled foil to make a sheet of marshamllow. Better yet, just enjoy it today!
Marshmallow cream sauce would be good on everything, however, in the interest of time, I can not list everything! Ha! Here are some awesome ideas:
What to eat with Keto Marhsmallow Cream Sauce?
- With berries – have it like a sauce or a dip for fresh strawberries
- As fondue! Serve with cake or brownie bites, chocolate squares, berries and more
- As sauce for an ice cream sundae
What to drink with Keto Marshmallow Cream Sauce?
This makes the most wonderful topping for coffee and espresso. The end result is like a marshamallow latte – highly recommended!
MORE RECIPES YOU’LL LOVE
- If you love marshmallows – you have to try the Keto Chocolate Marshmallow Cloud Cake!
- Keto Peppermint Marshmallows
- Keto Sweet Sugar-Free Jam is another great way to customize deserts – enjoy it on ice cream or pound cake!
Keto Marshmallow Cream Sauce
- Stand mixer or hand mixer
- 1/2 cup water for gelatin mixture
- 2/3 cup water for allulose mixture
- 1 cup allulose
- 1 tablespoon and 1 teaspoon gelatin
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla extract I used vanilla but would like to try mint or orange in the future
- food coloring could be a fun option
- Combine 1/2 cup of water and gelatin in a bowl, if using a stand mixer, add to the mixer’s bowl. Make sure they are mixed so the gelatin hydrates well.
- In a small nonstick pan, combine the allulose and 2/3 cup water.
- Bring the mixture to a boil and hold at a rolling boil for 2 minutes. Failure to do this will result in gummy candy and not marshmallows!
- Quickly and carefully pour the allulose mixture over the gelatin.
- Using the whisk attachment, begin mixing and bring to high speed.
- After mixing for twelve minutes, add salt and vanilla.
- Continue to mix for three more minutes.
- Give the sauce 30-45 minutes to set up and enjoy!