Mix 1/2 cup water and gelatin in stand mixer bowl and set aside.
Butter a 9x13 glass baking dish. Can add powdered swerve if desired and set aside.
Heat 3/4 cup water, erythritol, and keto chow until it’s bubbling and well combined, stirring continuously.
Add keto chow mixture to gelatin and start with whip attachment on low for 5 minutes.
Be careful because it is very hot.
After five minutes increase speed to high until its fluffy and doubled in size.
Add to buttered baking dish and let cool before cutting.
Cut up with cookie cutters or knife.