Line an 8x8 in baking pan with parchment paper. Powder 1 Tbsp. erythritol and sprinkle half over the parchment. Set aside.

Add gelatin evenly across a wide, heat-safe pot and carefully pour ¼ cup cold water across the top. Rotate and tilt the pot gently to ensure the water is evenly distributed. Set aside to solidify.

Meanwhile, in a medium deep bowl, beat the egg whites with an electric hand mixer for one minute.

Slowly sprinkle in the erythritol, vanilla, salt and cream of tartar and continue mixing until peaks form. Set aside.

Return to the gelatin. Add ¾ cup boiling water and stir until gelatin begins to dissolve. If clumps still exist, bring the mixture to a simmer and whisk well.

Turn heat off and continue whisking while you add the liquid stevia.

Quickly return to the egg whites and turn the hand mixer to medium. Carefully and slowly pour the gelatin in while you mix. Once all the gelatin is added, beat on high for about 3-5 minutes, or until mixture becomes very thick.

Pour marshmallow mix into the lined and dusted pan. Use a spatula or spoon to spread mixture evenly.

Sprinkle remaining powdered erythritol on top and pat mixture down evenly.

Refrigerate for at least 2 hours.

Slice 6 rows by 6 columns and separate. Allow to rest on a plate for at least one hour.

Store in an air-tight container.