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Prepare the pan: Line an 8×8-inch pan with parchment paper and set it aside.
Bloom the gelatin: In a small bowl, add ½ cup of water and sprinkle the gelatin powder on top. Whisk to combine, then let it bloom for 10 minutes.
Heat the sweetener mixture: In a small saucepan over medium heat, add the remaining ½ cup of water, powdered sweetener, and a pinch of salt. Bring to a simmer and stir constantly for about 5 minutes, or until the sweetener has fully dissolved. Then remove it from heat.
Whip the mixture: Add the bloomed gelatin to the bowl of a stand mixer (or use a hand mixer). Turn the mixer to low speed and slowly pour in the hot sweetener mixture. Increase the speed and beat for 10–12 minutes until the mixture becomes light, fluffy, and forms stiff peaks (similar to whipped egg whites).
Transfer and chill: Quickly pour the marshmallow mixture into the prepared pan and smooth the top with a rubber spatula. Work fast, as the mixture sets quickly.
Refrigerate: Place the pan in the fridge and let the marshmallows set for at least 6 hours or until firm.
Cut and dust: Once fully set, use a sharp knife to cut into squares. Dust each piece with keto powdered sweetenerto prevent sticking.