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.
Valentina says
I LOVE the idea of these peppermint marshmallows! The recipe is so easy and love that it is sugar-free!
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???? ????