Keto Cherry Marshmallow Fluff Dessert

Enjoy a light, fruity, and low-carb nostalgic dessert with homemade keto cherry pie filling and keto marshmallows sweetened with Keystone Pantry Allulose. Perfect for controlling sugar and carb content while still indulging your sweet tooth.

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🍒 Low-Carb Cherry Pie Filling (Homemade)

Ingredients & Purpose

• Frozen Cherries — 2 cups (300g): 44g net carbs. Adds authentic cherry flavor with controlled carbs.
• Keystone Pantry Allulose — ½ cup (96g): 0g net carbs. Sweetens without raising blood sugar and prevents recrystallization.
• Water — ½ cup: 0g net carbs. Extracts juice and creates a syrupy texture.
• Lemon Juice — 1 tbsp: 1g net carbs. Balances sweetness and brightens flavor.
• Xanthan Gum — ½ tsp: 0g net carbs. Thickens filling without sugar.

Instructions

1. Add cherries, water, and allulose to a saucepan and cook over medium heat 6–8 minutes until cherries release juice.
2. Add lemon juice.
3. Sprinkle xanthan gum lightly while whisking to prevent clumping. Cook 2 more minutes until thickened.
4. Cool completely before assembling.

🍥 Homemade Keto Marshmallows

Ingredients & Purpose

• Keystone Pantry Allulose — 1 cup (192g): 0g net carbs. Creates soft, fluffy texture without crystallization.
• Water — ½ cup (split into ¼ + ¼): 0g net carbs. Hydrates gelatin and dissolves allulose.
• Gelatin — 2 tbsp (14g): 0g net carbs. Provides structure while keeping marshmallows bouncy.
• Vanilla Extract — 1 tbsp: 1g net carbs. Enhances flavor.
• Salt — pinch: 0g net carbs. Balances sweetness.

Instructions

1. Add ¼ cup water + gelatin to a bowl; let bloom 5 minutes.
2. Heat allulose + remaining ¼ cup water in a saucepan until 240°F (soft-ball stage).
3. Slowly pour hot syrup into gelatin while mixing with a stand mixer.
4. Whip 8–12 minutes until white, glossy, and tripled in volume.
5. Add vanilla and salt.
6. Spread into a lined 8×8 dish and allow 4–6 hours to set.
7. Cut into pieces.

🍒🍥 Assemble the Cherry Marshmallow Fluff

• Entire batch low-carb cherry filling
• 2 cups homemade keto marshmallows (cut small)
• ½ cup whipped cream (optional, 1–2g carbs)

1. Mix cooled cherry filling with chopped marshmallows.
2. Fold in whipped cream for fluffier texture.
3. Chill 1 hour before serving.

📊 Carb Count Summary (Per Serving)

Total Net Carbs per serving (8 servings): ~6.1g

🥄 Nutrition Facts (Per Serving)

• Calories: 78
• Total Fat: 1.5g
• Saturated Fat: 1g
• Carbohydrates: 6.1g
• Fiber: 0.8g
• Sugars: 3.9g (from cherries)
• Added Sugar: 0g
• Sugar Alcohol/Allulose: 12–18g
• Protein: 2g
• Sodium: 22mg

❓ FAQ

1. Can I reduce the carbs even more? Reduce cherries to 1 cup and increase water/xanthan gum slightly. Net carbs drop to ~3.5g per serving.
2. Can I use cherry extract instead of cherries? Yes, use 1–2 tsp cherry extract + ½ cup raspberries for color. Raspberries are lower in carbs than cherries.
3. Will erythritol work? No, it crystallizes and ruins texture. Allulose is the recommended sweetener.
4. How long does it last? Cherry filling: 5–7 days refrigerated. Marshmallows: 2 weeks room temp. Assembled fluff: 3 days refrigerated.
5. Can this be frozen? Cherry filling: yes. Marshmallows: no. Assembled fluff: no.

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