https://www.youtube.com/embed/F33bo4Edm9g
We're making Keto Hostess Snowballs, let's go! A few of our subscribers, Lana and Michael
asked me to create keto hostess snowballs after seeing me post a Durban snowballs recipe
and I think I am the first on Youtube to create a keto hostess snowball which is very popular
in the United States and of course Australia. Hi I'm Mel and welcome to my channel. If you
are new here please do take a look around at our other recipes and if you love what you see
subscribe and hit the notification bell so you know when i post a new recipe.
Now I do love the
Durban snowballs and when you guys told me about hostess snowballs I was super excited to try
it because who doesn't love a good snowball. I was imagining the soft chocolate cake with the
inner and outer marshmallow and then covered in desiccated coconut and then I began salivating.
Now I altered my keto sponge cake recipe to make a beautiful dark chocolate cupcake and for
the marshmallow component I used Vernaz' recipe because with the way she explained it, it
just spoke to me. But I'll leave a link in the description box if you want to go check out her
original video. Now before you ask I am going to do Twinkies soon because I've just got my Twinkie
moulds.
But for now let's make keto hostess snowballs. I've got here 195 grams of almond
flour, to that add seven grams of baking powder, a pinch of salt and 60 grams of powdered sweetener
and I use a blend of stevia and monk fruit. To get our cupcakes really dark I'm using 100
percent deep black cocoa powder and we need 45 grams. This is what it looks like but you can
also use normal cocoa powder it'll just mean that you get a chocolate color. Give it a whisk to
incorporate all of the dry ingredients and it's ready when it looks like this. For the wet add
135 grams of heavy cream, 109 grams of water and three whisked eggs and give it a final mix using
a whisk and it will end up looking like this. It is best to use a silicone cupcake mold as
with the metal mold the cupcakes turn a bit browner underneath but use the metal if that's all
you have.
Also my mold is for a standard cupcake and I have it on a rack so it's easy to
transport to the oven and back. Using a large scoop fill the cupcakes to about three
quarters full which should give you 11 cupcakes. And this is what they look like perfect
underneath and soft. To make sugar-free marshmallows we are first going to prepare
the gelatine. To a bowl add 238 grams of water and sprinkle 60 grams of gelatine powder
over the water then let it sit for 10 minutes and it'll look like this.
Next we will make a
simple syrup. Over a medium heat add 238 grams of water and 20 grams or two thirds of a cup of
sweetener to a saucepan and bring the mixture to a rolling boil and I got the temperature to 200
degrees Fahrenheit. Most important thing being you should use the syrup while it's boiling, do not
let it cool. Using a hand or stand mixer whisk the gelatine and while you're whisking drizzle
the boiling syrup into the gelatine mixture. after two minutes scrape down the sides of the
bowl and add 20 grams of vanilla and then keep whisking until the mixture thickens and is
smooth, and mine took a further 5 minutes. If the marshmallow mixture solidifies you can
always add hot water, about a third of a cup at a time to loosen it up by whisking.
We need it
to look like this so it pours over the cupcakes. To create that inner marshmallow filling we need
to make a hole in the cupcake. I'm using a melon baller because it has sharp edges and it will
give me great depth. Add about 2 teaspoons of the marshmallow mixture to the hole you have
created in the cupcake then to create a lid cut the cut-out piece of the cupcake in half
and stick it back into the hole and press down. We are just going to color some coconut. Because
I used different colors I did one third of a cup of desiccated coconut with a drop of food
color and combined and it looks like this. Do get your marshmallow mixture
to be smooth and runny again and then completely cover a cupcake with
the mixture.
Lift and clean the edges then completely cover in colored coconut. As you can
see I had lots of fun making different colors. Oh my God I'm in heaven and a little
confused as to which snowball I prefer, the Durban snowballs or the hostess snowballs.
Anyway I hope you get to make this recipe and I hope you love it. Love you guys so much,
thank you for watching stay safe and be well..
