Keto Thanksgiving: Side Dishes
Candied “Yams” with Marshmallows
Thanksgiving is a time for gathering with loved ones and enjoying a delicious meal together. For those following a keto or low-carb lifestyle, it can be a challenge to find Thanksgiving recipes that fit within their dietary restrictions. But fear not, because we have a delightful keto-friendly twist on a classic Thanksgiving side dish – Candied Yams with Marshmallows. This recipe combines the comforting flavors of sweet yams with the indulgent sweetness of low-carb marshmallows. It’s a must-try for your Thanksgiving table!
Makes: 4 Servings
Serving size: 1 portion
Candied “Yams”
Ingredients:
- ⅓ batch of low-carb marshmallows (recipe below)
- ⅓ large pumpkin (or sweet potato for a slightly higher carb option), diced
- ⅓ cup grass-fed, unsalted butter (60g / 2.1 oz)
- Optional: sweetener of choice (2 tbsp Erythritol or 5-10 drops liquid Stevia or any other healthy low-carb sweetener)
Instructions:
- Preheat your oven to 400°F.
- Peel, deseed, and dice the pumpkin into small cubes.
- Place the diced pumpkin in a pot filled with hot water and boil for about 10 minutes.
- Drain the boiled pumpkin and transfer it to a baking dish. Top it with the grass-fed butter and bake in the oven for about 15 minutes.
- Remove the pumpkin from the oven and set it aside.
- Meanwhile, prepare the low-carb marshmallow cream using the recipe provided below.
- To make 4 servings of candied “yams,” you’ll need to use 1/3 of the marshmallow cream.
- Switch the oven to the grill setting.
- Top the baked pumpkin with the marshmallow cream and spread it evenly.
- Place the baking dish in the oven for 5-10 minutes, or until the marshmallows are lightly browned and gooey. The exact time may vary depending on your oven.
- Once done, remove the candied “yams” from the oven and serve either warm or cold. You can also reheat it later if needed.
Healthy Low-Carb Marshmallows
Ingredients:
- 3 large egg whites (free-range or organic)
- 4 tbsp gelatin (28g / 1 oz)
- 1 tsp cream of tartar or 1 tsp apple cider vinegar(to stabilize the egg whites)
- ½ cup powdered Erythritol, Swerve, or other healthy low-carb sweetener) (80g / 2.8 oz)
- 15-20 drops liquid Stevia extract (Clear / Vanilla)
- 1 vanilla bean or 1 tsp unsweetened vanilla extract
- ¼ cup cold water + ¾ cup boiling water
- 1 heaping tbsp coconut flour to coat the outsides of the marshmallows (12g / 0.4 oz)
- A pinch of salt (e.g., pink Himalayan)
Instructions:
- Line a pan with parchment paper and sprinkle it with a layer of coconut flour or your preferred coating.
- Place the gelatin in a pot and add ¼ cup of cold water, ensuring the water covers the gelatin. It will firm up in a couple of minutes.
- Separate the egg whites from the yolks.
- Cut the vanilla bean lengthwise and scrape the seeds out.
- Using an electric mixer, beat the egg whites and slowly add the cream of tartar, powdered Erythritol, vanilla seeds, and salt. Beat until soft peaks form.
- In a separate pot, add the remaining boiling water to the gelatin and stir until dissolved. If lumps remain, briefly boil over low heat and stir until they disappear.
- Add the liquid Stevia to the gelatin mixture and combine well.
- With the mixer on medium speed, pour a steady stream of gelatin into the egg whites. Then, switch to high speed and continue beating until the mixture becomes thick and creamy (usually 3-5 minutes).
- Transfer the marshmallow cream into the prepared pan, spread it evenly, and sprinkle more coating (coconut flour) on top if needed.
- Refrigerate for 2-3 hours or overnight until the marshmallow cream sets.
- Once set, remove the marshmallow slab from the pan and cut it into cubes to create 36 marshmallows.
Nutrition:
Net Carbs: 5.1g
Fat: 12.3g
Protein: 3.8g
Yield: 4
Keto Thanksgiving: Candied "Yams" with Marshmallows Recipe
Ingredients
CANDIED "YAMS"
- ⅓ batch of low-carb marshmallows (recipe below)
- ⅓ large pumpkin, diced *alternatives in notes
- ⅓ cup butter, grass-fed, unsalted (60g / 2.1 oz)
- optional: sweetener of choice (2 tbsp Erythritol or 5-10 drops liquid Stevia or any other healthy low-carb sweetener)
HEALTHY LOW-CARB MARSHMALLOWS
- 3 large egg whites, free-range or organic
- 4 tbsp / 4 envelopes gelatin (28 g / 1 oz)
- 1 tsp cream of tartar or 1 tsp apple cider vinegar (to stabilize the egg whites)
- ½ cup powdered Erythritol or Swerve or other healthy low-carb sweetener (80 g / 2.8 oz)
- 15-20 drops liquid Stevia extract (Clear / Vanilla)
- 1 vanilla bean or 1 tsp unsweetened vanilla extract
- ¼ cup cold + ¾ cup boiling water
- 1 heaping tbsp coconut flour to coat the outsides of the marshmallows (12 g / 0.4 oz)
- pinch salt (I used pink Himalayan)
Instructions
CANDIED "YAMS"
- Preheat the oven to 400 F.
- Peel, deseed and dice the pumpkin into small cubes.
- Place in a pot filled with hot water and boil for about 10 minutes.
- When done, drain and place in a baking dish.
- Top with the butter and place the pumpkin in the oven for about 15 minutes.
- Remove from the oven and set aside.
- Meanwhile, prepare the marshmallow cream according to the recipe below.
MARSHMALLOW CREAM
- To make 4 servings of candied "yams", you'll need to make ⅓ of the marshmallow cream.
- Switch the oven to grill.
- Top the pumpkin with the marshmallow cream and spread evenly.
- Place in the oven for 5-10 minutes. The time depends on your oven.
- When done, remove from the oven.
- Serve either warm or cold.
- You can even reheat it later if needed.
HEALTHY LOW-CARB MARSHMALLOWS
- Line a pan with parchment paper.
- Sprinkle with a layer of coconut flour or other coating (as suggested above).
- Use a flour sifter or small sieve to sprinkle the flour evenly.
- Place the gelatin into a pot and add ¼ cup of cold water.
- Tilt the pot to allow the water everywhere. The gelatin will become firm in just a couple of minutes.
- Separate the egg whites from the egg yolks.
- Cut the vanilla bean lengthwise and scrape the seeds out.
- Using an electric mixer, start beating the egg whites.
- Slowly add the cream of tartar, powdered Erythritol, vanilla seeds and salt.
- Keep beating for a minute or two until it becomes thick and creates soft peaks.
- Add the remaining boiling water to the pot with the gelatin and stir until dissolved. If you still see some lumps, briefly boil over low heat and and stir well until they go away.
- Add stevia and combine well.
- Turn the mixer to medium and very slowly pour a steady stream of gelatin into the egg whites.
- After you pour all the gelatin, turn the mixer to high and continue beating until it becomes thick and creamy (3-5 minutes).
- Turn off the mixer and quickly transfer the marshmallow cream into the pan lined with parchment paper and sprinkled with fine coconut flour.
- Spread evenly all over the pan.
- Sprinkle more coating (coconut flour) on top and pat level it if needed.
- Place in the fridge for 2-3 hours or overnight until the marshmallow cream is set.
- When done, remove the pan and peel the parchment paper off.
- Cut into cubes, 6 by 6 to create 36 marshmallows.
Notes
Other alternatives to pumpkin:
When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
Nutrition:
Net Carbs: 5.1 g
Fat: 12.3 g
Protein: 3.8 g
This Keto Low Carb Thanksgiving dish is a delicious and healthy twist on a classic favorite. By combining the natural sweetness of pumpkin or sweet potato with homemade low-carb marshmallows, you can enjoy a delightful side dish without straying from your low-carb lifestyle. Serve these Candied Yams with Marshmallows at your Thanksgiving table and share the joy of a keto-friendly holiday feast with your loved ones. Enjoy!
