You will be astonished at how easy it is to make sugar free marshmallows at home. These keto friendly treats are perfect in hot chocolate and delicious on their own. And they are almost completely carb free!
Seriously, people, please tell me why it took me so long to try making my own keto marshmallows??? I am kicking myself. HARD!
I finally decided to give it a try a few years ago, after many reader requests. And I was utterly dumbfounded by how easy it was. My only regret was that I didn’t try it earlier.
The truth is that I don’t like marshmallows all that much. Let me rephrase that. I don’t like conventional marshmallows all that much and I never have. I find them way too sweet and lacking in any flavor.
And most of the packaged sugar free marshmallows on the market are kind of scary. Maltitol, and sorbitol, and sucralose, oh my! Don’t go there. Just don’t.
But now you don’t have to, because this sugar free marshmallow recipe will blow your mind. And you can use them in other wonderful desserts like Keto Rocky Road Fudge or Mississippi Mud Bars.
You need to try this!
Have I mentioned how easy these are to make? Really, quite shockingly easy. The hardest part is waiting for them to dry out properly.
They’re also quite tasty and I like them far better than those made with sugar. They are pillowy and soft, with a balanced sweetness. And they melt slowly and delightfully in a mug of keto hot chocolate.
I did a quite a bit of research when I created this recipe. I honestly hadno idea what marshmallows were even made of, besides copious amounts of sugar. Most of them also have plenty of corn syrup.
I did manage to find a few corn syrup-free recipes, like this one, that I used as a guide. But I did a couple of things differently to make them keto friendly. I used more gelatin and quite a bit less sweetener than the recipe called for.
And it worked like a charm! Hooray! So much better than regular marshmallows, since they aren’t tooth-achingly sweet.
Reader Testimonials
Here’s what readers are saying about my sugar free marshmallow recipe:
“These are amazing and even my kids love them and can’t tell the difference!” — Kiley
“Omg I just made these marshmallows and tasted the spoon after pouring them into the pan, and they’re absolutely amazing! Just like the real thing. Thank you!” — Hannah
“WHAT….. These are AMAZING! They’re already amazing straight out of the mixer (I couldn’t help myself) and are even more incredible when they’ve had time to set! Tomorrow I’ll be making the No-Bake Smores Bars with them! THANK YOU for another home run!” — Elizabeth
“These are a new staple recipe in my house – I couldn’t tell the difference between the full sugar kind. They even brown well when put in fire!” — Christine
Ingredients you need
- Gelatin: I always use good grassfed gelatin in my keto recipes. But Knox gelatin will work as well. It has more gelling power so you need to use less. Try about 1 ½ tablespoons.
- Sweetener: I use two different sweeteners for these marshmallows to give them the right consistency. Powdered Swerve and BochaSweet work well together so that they firm up properly but they don’t become too hard and recrystallize. Some readers have had success using all of one or the other. I do not recommend allulose here as it makes them so soft that they melt away the moment you use them in anything.
- Cream of tartar: This useful baking ingredient is made of tartaric acid. Cream of tartar helps stabilize egg whites and other whipped recipes such as these keto marshmallows. You can skip it but I do recommend it.
- Pinch salt
- Extract or flavoring: Use vanilla for regular marshmallows. But you can also have fun playing with the flavors here. Peppermint extract is delicious, but caramel extract is tasty too!
Step by Step Directions
1. Prep the pan: Line an 8×8 inch pan with parchment or waxed paper and lightly grease the paper.
2. Bloom the gelatin: Attach the whisk attachment to a stand mixer. Pour half of the water into the bowl and sprinkle with the gelatin. Let stand while preparing the syrup.
3. Make the sweetener “syrup”: In a medium saucepan over medium heat, combine the remaining water, the sweeteners, the cream of tartar, and the salt. Bring to a boil, stirring to dissolve the sweeteners. Using a candy thermometer or an instant read thermometer, bring the mixture to 237F to 240F. Remove from heat.
4. Beat until fluffy: Turn the stand mixer on low and slowly pour the hot syrup down the side of the bowl. Once all of the syrup is mixed in, add the extract. Turn the stand mixer to medium high and beat until the mixture is lukewarm, thickened and white. This can take 5 to 15 minutes.
5. Spread in the pan: Working quickly, pour the mixture into the prepared pan and smooth the top. Let set for 4 to 6 hours, until the top is no longer tacky to the touch.
6. Let them dry: Flip out onto a cutting board and cut to the desired size. Dust with powdered sweetener, if desired. Let sit for a day exposed to the air to dry out a bit, then store in a covered container.
Expert tips
I’ve made these keto marshmallows many, many times and I’ve learned a few things along the way. So I figured I’d pass these tips on to you!
Make sure to let the gelatin bloom in water for a few minutes, as it allows the gelatin to combine properly with the hot syrup. Also remember that gelatin and collagen are not the same thing. Collagen does not work in this recipe because it does not have the gelling powder of gelatin.
Erythritol based sweeteners such as Swerve will recrystallize if used on their own. And sweeteners like Bocha Sweet will leave you with a goopy mess that may not firm up properly. So using them in combination is best. I do not recommend allulose for these sugar free marshmallows, as it makes them extra soft and they melt away too easily.
Work quickly once your mixture is thick and white. Very quickly pour it into the prepared pan and spread it. If you wait too long, it starts setting and you will get a one big lump that you can’t spread properly. But you can rewarm the mixture gently until spreadable, if this happens.
Use whatever flavoring or extract you desire. Vanilla is the standard, but peppermint extract or caramel extract are delicious too!
Frequently Asked Questions
Many sugar free marshmallows contain artificial sweeteners such as aspartame and sucralose. Other use maltitol, which can spike blood sugar. However, this recipe is made with natural keto sweeteners, gelatin, water, and a little vanilla extract.
These keto marshmallows have only 0.1g carbs per serving!
Keto marshmallows can keep for weeks and weeks, as there is nothing in them that spoils. You can store them on the counter in a covered container for 2 to 3 weeks. You can also refrigerate or freeze them them for several months. I had a batch in the refrigerator for over 2 months and it was just as good as when I first made them.
Sugar Free Marshmallows
Ingredients
- 1 cup water , divided
- 2 ½ tablespoon grassfed gelatin
- ⅔ cup powdered Swerve Sweetener
- ⅔ cup Bocha Sweet
- ⅛ teaspoon cream of tartar
- Pinch salt
- 1 teaspoon vanilla extract
Instructions
- Line an 8×8 inch pan with parchment or waxed paper and lightly grease the paper.
- Attach the whisk attachment to a stand mixer. Pour half of the water into the bowl and sprinkle with the gelatin. Let stand while preparing the syrup.
- In a medium saucepan over medium heat, combine the remaining water, the sweeteners, the cream of tartar, and the salt. Bring to a boil, stirring to dissolve the sweeteners.
- Using a candy thermometer or an instant read thermometer, bring the mixture to 237F to 240F. Remove from heat.
- Turn the stand mixer on low and slowly pour the hot syrup down the side of the bowl. Once all of the syrup is mixed in, add the extract. Turn the stand mixer to medium high and beat until the mixture is lukewarm, thickened and white. This can take 5 to 15 minutes.
- Working quickly, pour the mixture into the prepared pan and smooth the top. Let set for 4 to 6 hours, until the top is no longer tacky to the touch.
- Flip out onto a cutting board and cut to the desired size. Dust with powdered sweetener, if desired. Let sit for a day exposed to the air to dry out a bit, then store in a covered container.
Tere says
Carolyn: just a question out of curiosity… Could a little powdered stevia be subbed for Swerve? I’m one of those who can’t stand the “minty” aftertaste of erythritol. Just wondering if maybe stevia might work. Hopefully, you’ve created a nice sweeting blend with the Bocha & Swerve that the minty aftertaste won’t be as noticeable.
Carolyn says
I am really not sure how well it will work… I suspect you will have a tasty experiment on your hands.
Shersbk says
With xylitol being deadly to animals, I don’t keep it in my pantry. Is there anything else I could substute for the second aweetener?
Carolyn says
You can just use more Swerve but they might recrystallize.
Nancy Zell says
At what point are you adding the bloomed gelatin? Am I missing it….I don’t see it in the instructions.
Carolyn says
You aren’t adding it. It’s already in the mixing bowl, as stated in step 2: “Attach the whisk attachment to a stand mixer. Pour half of the water into the bowl and sprinkle with the gelatin. Let stand while preparing the syrup.”
Katie says
Bocha sweet is just xylitol correct?
D says
no bocha sweet and xylitol are different sweeteners as well as allulose, they all don’t recrystallize like swerve does so they keep baked goods soft, they are all interchangeable just be aware that xylitol is deadly to pets, very deadly
Lori says
These are wonderful. But, as you state in the recipe, use a STAND mixer! I just about burned out my hand mixer making these so sadly won’t be able to make them again until I have a stand mixer. But they are awesome!
Carolyn says
It definitely helps when you have to beat them that long!
Vivian Larsen says
Now that swerve has added chicory root fiber and other non clean keto ingredients, im avoiding using their products. Is there a substitute that would work, like pyure?
Carolyn says
There is nothing “unclean” about chicory root. It’s simply a prebiotic fiber. Not sure where you are getting that. In addition, Swerve always contained oligosaccharides in it… and chicory root is an oligosaccharide. They just happen to now be naming the specific one. So I stand by using Swerve. 🙂
Jaymee penrose says
This is outstanding, and I want to know have you tried this with rice crispy treats? I already make crispy treats that people seem to go bonkers over I would love to be able to make them in a way that’s not as unhealthy. Even if I had to half the amount of sugar that is in it, I would be a happy camper. Do you have any tips if so?
Carolyn says
I don’t use rice crispies so no, I haven’t tried that. sorry.
Victoria Sylvestre says
Amazing. They set up so fast with the ceiling fan and AC on high. Trying not to eat them all so I can see what the texture is like after sitting out for a day. Can’t imagine they’d be better! Dying to try other flavors. I’d love to make chocolate, strawberry, lemon, orange..you know like those colored ones they used to make 🙂
Charlene Thomas says
☺️
Beth says
Just made these and they look delish. The warm marshmallow reminded me of Fluff.
Roseanne says
Wow! Okay, so the first time I tried making these I substituted monk fruit sweetener for Bocha sweet. Not good. Waaaay too sweet and grainy. I decided to be patient and ordered the Bocha Sweet online. All I can say is this recipe is fluffy and smooth (not grainy) and tastes exactly like commercial marshmallows.
Thank you for this amazing recipe!
Carolyn says
Great to hear!
Maureen V says
I’ve tried every keto or low carb marshmallow recipe I can get my hands on. this is by far the best one I’ve ever made.
Carolyn says
Great to hear!
Farhana says
Hi, I’m from Malaysia. I really love to try your recipe. But it’s so hard to find Bocha Sweet in Malaysia. What other keto sugar that can be replace to BochaSweet? Can you suggest? Thank you.
Carolyn says
You can try xylitol.
Marla says
if I wanted them sweeter, like traditional marshmallows, how much would I adjust the Swerve and Bocha Sweet?
Marla says
if I did want them sweeter like regular marshmallows are, how much would I adjust the Swerve and BocaSweet?
Colleen Prusha says
It took me months to try this recipe because, 1, I feared it would be too difficult (it is not!) and, 2, I was afraid to use the beef gelatin recommended because of the horrendous 1&2* reviews regarding the smell. Carolyn, you convinced me that it was a legit product so I finally made them. They are delicious! I did notice a faint wet-dog smell when the gelatin was blooming, but noticed no unpleasant taste. I am curious why you changed brands of gelatin in the link you provide in your recipe?
Kathi S. says
Carolyn, Will you clarify for me… When you say you don’t recommend allulose, do you mean don’t sub allulose for the Bocha Sweet, or do you mean don’t use all allulose?
Carolyn says
Don’t use ANY allulose at all. They are so soft and they disappear in baked goods.
Kathi S. says
Thank you. Gonna make a keto version of peeps for my husband.
Maggie Henry says
My husband loves those things! What did you use for a mold? How did it work?
Terri says
I made these yesterday and they are so good. I want to make the rocky road ice cream which I will make tomorrow and hoping it is really good! My husband is a diabetic and has been keto since January and has lost 30 lbs and so I want to make him some desserts for him that he can eat without feeling like he has given up on desserts. I have been on low carb for over a year and I have felt so much better!
Carolyn says
Wonderful!
Shannon says
Wonderful recipe! Turned out great.