Homemade sugar free marshmallows are easy to make and so fun to eat. These keto friendly treats are perfect in hot chocolate and delicious on their own. And they are almost completely carb free! You’re going to love this keto marshmallow recipe.
Why, why, WHY haven’t I tried homemade marshmallows before? Seriously kicking myself. Hard. Ouch! That hurt.
No really, I am absolutely astonished at how easy it is to make sugar free marshmallows, and I can’t believe I waited this long to try my hand at it. Especially since so many of you have been asking me for a recipe for a very long time.
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 the packaged sugar free marshmallows on the market are kind of scary.
Maltitol, and sorbitol, and sucralose, oh my! Causing you to run to the toilet multiple times after eating. I am not kidding.
Don’t go there. Just don’t.
But now you don’t have to, because this homemade marshmallow recipe will blow your mind. It’s so easy to make and I have to say, the results are absolutely wonderful. And delicious!. I love them, my kids love them, and I even put them into a fudge I was taking to a Christmas party. It was met with enthusiastic approval by all who tried it.
Seriously, I am just so excited about this. It opens up a whole new world of delicious keto desserts, and I have lots of plans for these homemade marshmallows.
Homemade Marshmallow Recipe Inspiration
I don’t know what inspired me to finally give marshmallows a go but once I made up my mind, I did a fair bit of recipe research. I honestly had little to no idea what marshmallows were even made of, besides copious amounts of sugar.
Turns out that many conventional marshmallows are made with both sugar and corn syrup, which clearly isn’t an option for those of us on a keto diet. But I did come across several recipes that were corn syrup-free. This is the regular marshmallow recipe I decided to follow, in terms of the overall method method. Her instructions were clearly written and easy to comprehend.
Once I realized that marshmallows are basically just gelatin, water, and sweetener, I was eager to try them. I’ve seen some keto recipes that use egg whites and I didn’t want to go that route so I took my chances on the gelatin only version.
However, I did a couple of things differently. I used a bit more gelatin and quite a bit less sweetener than the recipe called for. Conventional marshmallow recipes call for 2 cups of sugar and I used what amounted to 1 ⅓ cup of sweetener.
And it worked like a charm! Hooray! I think I liked them so much more than regular marshmallows because they are less tooth-achingly sweet.
How To Make Sugar Free Marshmallows
I’ve made these several times already and I learned a few things along the way. So I figured I’d pass these tips on to you.
- Combine the gelatin and half of the water and let it “bloom”. Grassfed gelatin brands like Great Lakes or Vital Proteins doesn’t need blooming the way regular gelatin does but in this recipe, it actually helps to allow the gelatin to combine properly with the syrup.
- Also remember that gelatin and collagen are NOT the same thing. Collagen will not work in this recipe because it does not have the gelling powder of gelatin.
- You need a combination of sweeteners for the “sugar” syrup. Erythritol based sweeteners such as Swerve will recrystallize if used on their own. And sweeteners like Bocha Sweet or allulose will leave you with a goopy mess that may not firm up properly. So using them in combination is best. I used half Swerve Confectioner’s and half Bocha Sweet. Although I haven’t tried it, you can probably use allulose or xylitol in place of the Bocha Sweet.
- Use a stand mixer for whipping the mixture. This allows you to pour the syrup slowly into the gelatin as you whip. It also needs whipping on medium high speed for quite some time so a stand mixer means you don’t wear out your arms!
- 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 lumpy glob that you can’t spread or smooth out.
- I learned this the hard way. The second time I made them, I waited too long, thinking that the mixture needed to be like whipped cream or egg whites and stand at stiff peaks. I ended up with a glob that I had to re-warm to spread out.
- You CAN actually save it if this happens. I simply re-warmed the whole thing by putting the pan in a 300F oven. Once it began to melt again, I could spread it out more easily.
- Even if you line your pan with parchment, grease the parchment. It will help a lot when you go to get the marshmallows out of the pan and cut them up. The bottom will be quite greasy but it dries out overnight.
- Conventional marshmallow recipes tell you to dust them with cornstarch and powdered sweetener. But I found that if I just left them exposed to the air overnight, they firmed up and dried out enough so that the surface was no longer tacky at all.
- Use whatever flavoring or extract you desire. The peppermint was fabulous but I’ve also made them with vanilla and it was delicious too.
One more little note: If you care to dip them in chocolate or put them in fudge, freeze them for a few hours first. They won’t freeze rock hard but it does allow you to dip them or combine them with warm chocolate, without having them melt into goo.
I have yet to try roasting them. But just you wait until next summer!
Ready for the best sugar free marshmallow recipe?
Sugar Free Marshmallows
Ingredients
- 1 cup water , divided
- 2 ½ tablespoon grassfed gelatin
- ⅔ cup powdered Swerve Sweetener
- ⅔ cup Bocha Sweet (or xylitol or allulose)
- ⅛ teaspoon cream of tartar
- Pinch salt
- 1 teaspoon peppermint extract (or vanilla extract)
Instructions
- Line an 8x8 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.
Video
Notes
Terri says
Can you us better than sugar? It suppose to have both.
Carolyn says
I don’t know what that is, sorry.
Cheryl says
As most things I make, I made these for my husband, he wanted marshmallows in his hot cocoa. I was doubtful that I would be able to accomplish any near eatable after reading some of the reviews. They came out perfect, flavor, texture is Excellent. I’ll definitely be making these again. Thank you so much for all that you do to make our life better..it is much appreciated.
Cara says
Ohmygoodness I just finished these and tasted them and said out loud (to myself…no one else is here), “holy $h!t these taste like marshmallows!” I didn’t have a lot of faith in myself! Haha! Awesome…thank so much for the recipe!
Question…there’s an old recipe my family makes for salted nut rolls. You use marshmallows and melt them with peanut butter chips (I’ll use Lily’s butterscotch) and butter. Do you think these marshmallows act like regular ones when I melt them with those ingredients? I’d love to try making a keto version of those bars!
Thanks again….I appreciate your work so much!
Cara says
I should have added for other readers…keep track of your mixture as advised! I got distracted cleaning out a cupboard and looked at 7 min and I was a little late. So it looks a little messy but they still taste amazing…
Britta says
I stumbled upon this recipe because I was searching for the recipe video on YouTube.
I made is yesterday and have to say I’m so happy I tried it! The marshmallows (flavored with vanilla, I’m not a peppermint fan…) are delicious and after letting them dry out, as suggested, they come pretty close to what I would buy as an artisan marshmallow from a local candy shop.
I used half allulose and half swerve for mine.
Thank you for this great recipe! Now I can eat as many as I want without feeling guilty about it 😁
Two questions I had after this successful batch: can I half the recipe? It looks as if you did so in your video to have a former up batch?
Then: can I use any flavoring? The answer is probably yes, but I was thinking of coconut, lemon or chocolate flavor… You think that would work?
Carolyn says
YES! It works easily as half batches. But it will whip up faster so keep watch.
Paula says
Hi I apologize in advance if this has been asked already, but can unflavored gelatin be used if I don’t have beef gelatin?
Carolyn says
What kind/brand do you have? Like Knox? It should but it has more gelling power so you want a bit less. You probably only want about 2 teaspoons.
El says
Is 2 teaspoons correct for Knox gelatin, or did you possible mean 2 TB ?
Carolyn says
It tends to have more gelling power – At most 1 1/2 tbsp.
Carol Lang says
Totally gobsmacked! So easy and delicious. I still can’t believe it…and I know they won’t last long.
Carolyn says
Yay!
Cathy Forehand says
oh, didnt see comments at first, never mind.Got my answer, thank you
Cathy Forehand says
Carolyn, do you know if these will work for roasting over a fire for somemores
Lynne C Spence says
I had some leftover egg whites, so I decided to make marshmallows from a different Keto website. I am SOOOOOOO glad I read your recipe first! Horrible instructions, and the batter got too stiff while still in the bowl (instructions said to whip 7-10 minutes!) I was able to save them by using your tip to put it in the oven for a few minutes. And they are, as you say, tooth achingly sweet.
Carolyn says
Well glad that helped!
Kendall says
Can u roast the sugar free marshmallow like a regular marshmallow
Carolyn says
Yes but they do melt a lot! Be careful.
Jessica A Felkel says
I have been making regular marshmallows for years. Gave them up when I went sugar free. My one question…will these roast? Lol
Thanks!
Angie Hamilton says
LOVE these!! Thinking of making these a little seasonal with a little pumpkin spice!
Roberta says
The recipe is as always detailed and clear, but the video really helps to gain confidence with the idea of trying 🙂 You’re a master making everything looks doable, thank you for sharing your expertise and smart tricks to give us inspiration and good (in every sense) resources to prepare healthy and satisfying recipes, often very customizable, for all the family 🙂
Carolyn says
Glad it helps!
Lana says
How well would this hold up in a cookie recipe?
Carolyn says
Not sure what you mean… what kind of cookie recipe?
Adrienne says
This is awesome! Is there a way to make a version of marshmallow fluff? It’s my mom’s favorite.
Emer Mugisha says
Seriously, you’re like some kind of keto wizard!!!! I’ve been on a baking spree thanks to you all week and decided to try these today… AMAZING is an understatement!! Thank you for all your hard work and incredibly delicious recipes
Sara Shulman says
Thank goodness you love sweets!!! We sweet lover keto folks get lucky to use all of your tried and true recipes that taste fantastic!!! Will you please try to master Keto Rice Crispy Treats?! PLEASE! This seems like it would work fantastic – i don’t know what to use for the crunch. I have tried the High Key rice crispy’s once with different “marshmallows” and i felt like i was eating uncooked rice. Any tricks or suggestions would be fabulous. This is one of those special treats that I haven’t had any successful keto replications of …. And again – thank goodness for you and all of your hard work!!
Casey W Faulkner says
Plain pork rinds crunched up make a fantastic substitute for crispy rice cereal. 🙂
Eda says
I made these for the first time yesterday and they turned out fantastic!!! so easy… I will be making them with a multitude of different flavours – caramel, raspberry, coconut, orange … just to name a few
Zully Gonzalez says
Hi Carolyn ! First I want to say thank you for all your recipes , love them ,big fan over here ! I just bought another of your books !
I did these marshmallows and I must confess I didnt use grass-fed gelatin. Would be that the reason the separated into two layers? One layer the fluffy stuff one layer the gelatin. Still delicious tho ! Would this be because of the gelatin ?
Thank you so much !
Carolyn says
I honestly don’t know, as I always use grassfed gelatin.
Lori Guzinski says
After reading the above comment about her marshmellow mix seperating into half fluff do you think by omitting some of the gelatin it would make a fluff? I use to make the best fruit dip that was just cream cheese, marshmellow fluff and vanilla. Would love to be able to make that again.
Jenn H says
Mine also separated like this and I used the exact gelatin suggested and kept the process as indicated so I’m not sure what went awry!
Carolyn says
Absolutely no idea since I’ve made this many times and never had this issue.
Mollene B Fisher says
One of my favorite recipes. Any chance you can come up with marshmallow fluff???? 🤪