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 1/2 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 1/2 tbsp grassfed gelatin
- 2/3 cup powdered Swerve Sweetener
- 2/3 cup Bocha Sweet
- 1/8 tsp cream of tartar
- Pinch salt
- 1 tsp 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.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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So I’m not sure if I didn’t cook long enough or if I didn’t whip long enough but I have a major flop here. Is there any way to save this?
I can’t tell from your description what it looks like now…
I just finished my first batch! How long do I have to wait before I can continue on to the Mississippi Mud Bar phase? Will tomorrow morning be to soon? (It’s my birthday and I want this for my cake!)
Thanks again, CK! I can’t wait to try banana ones! If I put a hint of orange color that might be like that candy called Circus Peanuts!
Note: xylitol spikes Blood Glucose levels, so it’s not actually a Keto friendly sweetener
Depends on the person and it’s certainly far better than sugar! 🙂
As someone who actually tests her blood sugar, I find it spikes me a bit but only about 1/4 as much as sugar would.
Surely depends on the person, right, but it’s also worth considering that xylitol actually impact on insulin levels, so if someone’s on keto for therpaeutical reasons aside weight-loss or other well being choiches it should be considerend and discussed with your therapist weather it’s ok for that person or not (eg. in neurological issues, epilepsy, cancer…). Just in case you didn’t know. Almost everyone then know that’s highly tossif,if not letal, to pets. Fortunately there’re alternatives like Carolyn suggests, but those aren’t avaible worldwide sadly… so until allulose will be enjoyable in EU it seems that here we’ve to accept the compromise of crystalized marshmallows with safe erythritol (bocha sweet not avaible either). I’ve found some sugarfree syrup that I am wondering is could work here, some with sucralose (controversial, but it seems that in liquid it doesn’t have maltodextrin added, and here it would be just in a small amount and in the end you do not eat marshmallows a a staple in your diet I suppose), other based on IMO, which I would be quite suspicious about though… Has someone tryed with those alternatives?
Have tried roasting them over a fire yet? Planning a camp out birthday party! Thanks
No, I have not. My understanding is that they melt too quickly for roasting.
I am so excited! I’m waiting for mine to cure but just licking the beaters (like a kid!) there is literally no taste difference. I’m thinking of making another batch but not beating it as long to make something akin to marshmallow cream or topping. Thank you for the recipe! It’s delicious.
I love your recipes! I’ve been dying for roasted marshmallows but the general consensus out there seems to be that keto marshmallows melt, not toast/roast. Have you or anyone tried to roast these? Crossing my fingers!
I made these last summer. They were delicious, but they just melted over the fire!!!! If anyone has any tips or ideas to help that not happen, I’m all ears!! I would love a s’more……..
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! I used allulose and lakanto as my sweeteners.
I don’t have a candy thermometer or the other one. I only have children underarm/mouth thermometer. Will that work? Don’t know if it’ll reach to that heat? Other option?
Please don’t use that, you will ruin it. Do you have a meat thermometer?
Such an easy recipe, thank you! Made it for the second time today and got it into the pan in the nick of time, top not as smooth as it should be but it does not matter much – will be used to make Easter eggs with milk chocolate and coconut. Happy Easter!
I noticed in some of your recipes you list Bocha Sweet (or xylitol or allulose) as sweeteners and on one you also added erythritol. Is there a specific reason for those sweeteners and why can’t I use any sweetener I have on hand. I usually use Swerve or stevia. I am on a budget and it is hard to keep every sweetener out there on hand.
Hi Margie… if you read this post carefully, and any of the ones where I use BochaSweet, they will explain exactly why I do it.
Instead of the xylitol or bocha sweet, .. etc .. could I use monk fruit?
No, I am afraid not. “Monk fruit” sweeteners are usually mostly erythritol so they don’t keep things soft.
My mixture is not turning white. Any idea what’s up?
It did get a white foamy top but the mix stayed yellowish and liquid. I did not have a thermometer though so maybe that.
One other note is that I used Pyure and allulose and I am in a tropical climate. I did finally get it white but it seperated while cooling.
I think it’s your sweeteners. I don’t think Pyure is a great choice for this recipe.
How close to divinity are these?
I honestly have no idea, since I’ve never had divinity.
quick question — do you think this recipe would work in a recipe that calls for MARSHMALLOW FLUFF??
Honestly I have not tried. It doesn’t stay soft and gooey like marshmallow fluff.
experimenting today..it worked!
Tried substituting commercial “skinny syrup” for the sugar/water mix… now I need to go shopping for more flavos
Just tried this recipe for the first time and used powdered Erythritol and it came out separated – top looked like real marshmallows (I was SO excited) and then I saw the separation of the gelatin on the bottom 🙁 What did I do wrong? TIA
Is there a way to save this batch? ????
No idea, sorry.
You used only powdered erythritol? That’s your problem right there.
No, I used powdered erythritol and Bochu Sweet…maybe I didn’t whip it long enough.. will try to warm it up and then whip it back up. Thanks for responding! Sorry I botched this batch. Lol Will try again.
It worked! I rewarmed it like you shared, and now it’s cooling! SO excited! Thank you for your recipes, for your time, and for your sharing your trials, as well! 😀 #Grateful
Glad to hear it!