Add 2 tablespoons of water to the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin powder over the water, stir, and let it bloom while you make the syrup.

In a small saucepan, combine the Lakanto, the remaining 2 tablespoons of water, the sugar free honey and the vanilla extract. Stir over medium heat until the sweetener dissolves.

Bring the syrup to a rolling boil and cook, without stirring, until a candy thermometer reads at least 238°F (114°C).

Turn the mixer on low speed and slowly pour the hot syrup down the side of the bowl into the gelatin. Keep beating to let the mixture cool down.

Increase the mixer to high speed. After about 5 minutes the mixture will start to turn white around the edges but won't look like fluff yet. Keep beating, scraping down the sides if needed, until thick, glossy white marshmallow fluff has formed, about 10 minutes in total.

Use the fluff right away, or transfer it to an airtight container and refrigerate for up to 1 week.