Instructions 

1. Line an 8”x8” baking pan with unbleached parchment paper. Powder 1 Tbsp. Keto Sweet and sprinkle half over the parchment. Set aside.

2. Add gelatinevenly across a wide, heat-safe pot. Pour ¼ cup cold water across the top. Rotate and tilt the pot gently to ensure the water is evenly distributed. Set aside to solidify.

3. In a medium-sized bowl, beat the egg whites with an electric hand mixer for one minute.

4. Slowly sprinkle in the Keto Sweet, vanilla, salt and cream of tartar. Continue mixing until peaks form. Set aside.

5. Return to the gelatin. Add ¾ cup boiling water and stir until gelatin begins to dissolve. If clumps still exist, bring the mixture to a simmer and whisk well. Turn heat off and continue whisking.

6. Quickly return to the egg whites and turn the hand mixer to medium. Slowly add the gelatin while continuing to mix. Once the gelatin is added, beat on high until mixture becomes very thick (3-5 minutes).

7. Pour marshmallow mix into the lined and dusted pan. Use a spatula or spoon to spread evenly.

8. Sprinkle the remaining Keto Sweet on top and pat the mixture down so that the top is even.

9. Refrigerate for at least 2 hours.

10. Slice 6 rows by 6 columns and separate. Allow to rest on a plate for at least one hour. Store in airtight container.