Place 1/2 c of the warm water into a large bowl. This needs to be large enough as you'll be mixing the marshmallows in this bowl. Otherwise, you'll have a mess!
Sprinkle the gelatin on top of the warm water and whisk until incorporated, set aside.
In a medium sauce pan, place remaining 1/2 c of water, powdered sugar substitute and salt over medium low heat. Whisk the ingredients until it becomes translucent. Remove from the heat as soon as you see bubbles begin to form.
Pour the warm mixture into your large mixing bowl. Using a hand mixer or stand mixer with a whisk attachment, whisk for 15-20 minutes until the color changes from light brown to white, you have a little air in the mixture and forms stiff peaks.
Place parchment paper in a 8x8 baking dish.. Dust with powdered sweetener to help prevent sticking.
Pour marshmallow mixture into prepared baking dish and refrigerate overnight. The dough should become firm and not sticky on the top.
Remove from the pan using the parchment paper. Coat your sharp knife in a bit of powdered sweetener and cut into your marshmallows, making 16 squares. If the dough seems a little sticky, you can dust the marshmallows in a little more erythritol to prevent sticking when storing. Store in an airtight container.
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