Why this dessert is keto-friendly

This version swaps table sugar and corn syrup for Keystone Pantry Allulose and uses heavy whipping cream for rich texture.
Allulose behaves like sugar in recipes (browning, dissolving, volume) but contributes 0g net carbs, which allows us to make proper marshmallows and a creamy dessert while keeping carbs low.

Ingredients & Carb Breakdown (long-form)

• Heavy Whipping Cream — 1 cup
  Total carbs: 6g (full cup). When divided by 4 servings = ~1.5g net carbs per serving.

  Used for rich, stable whipped cream. High fat keeps texture luxurious and supports ketosis while contributing minimal carbs.

• Diced Peaches — ½ cup (fresh or thawed frozen)
  Net carbs: ≈7.5g (½ cup).

  Peaches give bright, fresh flavor. Portion-controlled to keep per-serving carbs low; avoids canned syrup which has added sugar.

• Homemade Keto Marshmallows (Allulose-sweetened)
  Net carbs: ~0g per serving (allulose counts as 0g net carbs).

  Making marshmallows with allulose replaces corn syrup/sugar. Allulose dissolves, browns, and whips similar to sugar, giving classic texture without the carbs.

• Vanilla Extract — ½ tsp
  Carbs: ~0.125g (negligible).

  Adds aromatic depth and rounds the flavor.

• Keystone Pantry Allulose — 3–4 tbsp (combined for whipped cream + marshmallows)
  Net carbs: 0g.

  Allulose is the key sugar substitute that allows marshmallows and whipped cream to behave like their sugar-sweetened counterparts while remaining keto.

Homemade Keto Marshmallows (Allulose)

Yields ~24–30 mini marshmallows

Marshmallow Ingredients

• 1 cup Keystone Pantry Allulose
• ½ cup water, divided (¼ cup + ¼ cup)
• 2 tbsp unflavored gelatin
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Sprinkle gelatin over ¼ cup cold water in the bowl of a stand mixer; allow to bloom 5 minutes.
2. Combine allulose + remaining ¼ cup water + pinch of salt in a small saucepan. Heat until the syrup reaches 240°F (soft-ball stage). Use a candy thermometer.
3. With mixer running on low, slowly pour hot syrup into the gelatin bowl. Increase speed and whip 8–12 minutes until thick, glossy, and fluffy.
4. Mix in vanilla. Spread into a parchment-lined pan, smooth the top, and let set for 3–4 hours (or overnight).
5. Cut into cubes and dust lightly with a bit of allulose to prevent sticking.

These behave like classic marshmallows — toast, melt, and caramelize in hot drinks and on torches.

Peaches & Cream Marshmallow Delight — Full Recipe

Ingredients

• 1 cup heavy whipping cream
• 2–3 tbsp Keystone Pantry Allulose (adjust to taste)
• ½ cup diced peaches (fresh or thawed, drained if frozen)
• 1 cup homemade keto marshmallows, chopped
• ½ tsp vanilla extract

Instructions

1. Chill your mixing bowl and whisk for best volume. Whip heavy cream until soft peaks form.
2. Add 2–3 tbsp allulose and ½ tsp vanilla; whip to medium-stiff peaks.
3. Gently fold in the diced peaches and chopped marshmallows until evenly distributed.
4. Chill 1 hour to allow flavors to meld. Serve cold with extra peach slices or marshmallows on top.

Carb Count Summary

FAQ

1. Are peaches allowed on keto?

Yes when portion-controlled. This recipe uses ½ cup total across 4 servings to keep carbs low.

2. Why allulose and not erythritol or stevia?

Allulose dissolves, browns, and provides volume similar to sugar — essential for marshmallow texture. Erythritol can be gritty and doesn’t create the same mouthfeel.

3. Can I use canned peaches?

Only if they’re packed in water or unsweetened — never in syrup. Drain thoroughly.

4. Dairy-free option?

Use chilled coconut cream, but expect a slightly different flavor and potentially higher carbs depending on brand.

5. Do these marshmallows melt in hot drinks?

Yes — they toast and melt similarly to sugar-based marshmallows.