Grease an 8x8-inch baking pan with cooking spray

Mix the powdered monk fruit sweetener, arrowroot starch, and cinnamon in a bowl, dusting the pan generously with the mixture, tapping out the excess

Add the gelatin to 1/2 cup of cold water in a stand mixer bowl and let it bloom for about 5-10 minutes while preparing the syrup

In a medium saucepan, combine the maple syrup, 1/4 cup water, and salt

Bring to a boil over medium-high heat without stirring

Use a candy thermometer and cook until it reaches 240°F (soft-ball stage), should take about 8-10 minutes.

Turn the mixer on low and slowly pour the hot maple syrup mixture into the bloomed gelatin

Once incorporated, increase the speed to high and beat for 8-10 minutes until the mixture triples in size and forms thick, glossy peaks

Add vanilla extract and cinnamon in the last minute of whipping

Quickly pour the marshmallow mixture into the prepared pan and spread evenly with a greased spatula

Dust the top with more of the coating mix and let it sit uncovered at room temperature for 6-8 hours or overnight

Use a greased knife or pizza cutter to slice the marshmallows into squares and toss each piece in the remaining coating mix

Enjoy!!!