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.
Fab says
When you suggest Swerve and Bocha sweet… those are not readily available in other countries. Can you suggest “normal” alternatives too? like are they erythritol based? Would Xylitol work as well? You only say don’t use allulose, but what about the others?
Just asking because I know there’s a LOT of us out there on some other side of the pond, and we love your recipes! 🙂 thanks x
Carolyn says
Xylitol might work but as I haven’t tested it, I am loathe to say so. BochaSweet is similar to xylitol but not exact.
Anne says
I have tried both erythritol & xylitol (both ground finely) & I haven’t had any issues.
Myranda Allen says
Can you use Knox plain gelatin? I am having a hard time finding grass fed gelatin. It’s 24.00 on Amazon
Carolyn says
Yes, you should be able to. I’d use a little less as it has more gelling powder. Maybe 2 tbsp at most?
Susan Kitchin says
OK, Carolyn, the Marshmallows look yummy, but have you tried your hand at that Southern delicacy, Divinity? The regular recipe is basically, corn syrup, sugar and egg whites, I just haven’t found a Keto recipe, yet.
Carolyn says
I will keep it in mind!
Susan K says
Would subbing a vegetarian-friendly gelatin work in this? Would like to make some if this fudge for Christmas, but one of the kids is vegetarian.
Carolyn says
I honestly can’t say, as I’ve never used it. Maybe make a half batch to test?
Pam B says
Would Knox gelatin work ? I rarely make anything with gelatin so do not want to spend over $20 .
Heather says
Could I use Stevia instead of Swerve and Bocha sweet?
Carolyn says
No, sorry. That won’t work at all.
Laura says
Thank you for the recipe! Delicious!
I did try toasting them, they browned prettily but never got that crunchy skin… the whole thing was melty like the inside of a regular marshmallow, still delicious though.
Cynthia Gialluca says
Hey Carolyn, I was wondering… I know you said that using the BochaSweet would make these goopy but, what if you wanted to make marshmallow fluff? Do you think just using the BochaSweet is still too goopy for fluff or just right? I need fluff for a recipe I’m working on, which I am more than willing to share once I test it through, and when I read your comment about the Bocha only making it goopy I thought… “But… goopy is what I want!” Thoughts?
Carolyn says
I am not sure. I think you’d need less gelatin.
Wendy says
Marshmallow fluff usually uses egg whites. Not sure which sweetener to use or maybe still the combination. Google a fluff recipe and just swap sweeteners. I haven’t made it for a few years, but that was in the old sugar days.
Elizabeth Godfrey Ford says
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 Godfrey Ford says
ALSO when I ordered the PHAT crackers to make s’mores with these marshmallows, I ordered some of their peanut butter cookie dough… I may or may not be having a spoonful of marshmallow and dough right now….
Carolyn says
Awesome!
Kelly says
Have you ever played with adding collagen to these for nutrition (not the gelling) effect?
Carolyn says
Well, gelatin already contains collagen. I think you’d really mess up the consistency if you did that.
Debra says
How did you make the marshmallows appear like the small rounded store bought mini marshmallows?
Carolyn says
I didn’t… those are squares.
Dar says
Hello Carolyn,
I tried your marshmallow recipe, I’m liking them for my first try! Camping this weekend, and going for the s’mores thing. I made the Graham crackers too.
Shelly says
Good morning! We are going camping next week. Did you roast these over fire?
Kathy says
The marshmallow recipe was easy to make and was enjoyed at our campsite. 1st keto smores!!
Tried to roast, they began to melt so we served them up quickly, with your homemade graham cracker recipe and zero sugar chocolate!
Jodi R. says
Can these be toasted?
Carolyn says
Very carefully, or they melt entirely. You can’t hold them over a campfire, but you can toast the outside a bit.
Kiley says
These are amazing and even my kids love them and can’t tell the difference! Would these be the kind of thing I could make and freeze for later use?
Carolyn says
Yes, you can freeze them! I’ve done it a few times.
Hina says
How can we make marshmallow fluff using this recipe.
My marshmallows were really good, everyone enjoyed it.
Now I want to make easy spreadable marshmallows for crackers etc
Thank you
Hina
Carolyn says
This recipe does not work for that.
Hannah says
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!
ILONA says
the recipe is amazing i pretty much succeeded from the first try.. BUT for some reason i have separation in layers.. underneath white and perfect marshmellow i see clear layer of gelatin.. What could i’ve done wrong? thank you
Carolyn says
I am honestly not sure, although I had someone else once who had that issue. Can you tell me what sweeteners and what gelatin you used?
Hannah says
I tried this last night and had th3 same result. Tastes good but a layer of sweet gelatin gummy. I used swerve and xylitol combo. Stand mixer for ten mins. Maybe not enough time?
Carolyn says
Not really sure without being there. Perhaps it’s the xylitol?
Kathleen says
I was looking through the comments to see if anyone else had this problem. So I guess I’m not the only one. I used powdered erythritol and Boca Sweet, stand mixer for about ten minutes, parchment paper sprayed with coconut oil spray
Trang says
I can’t believe this is sugar free! Marshmallows turned out delicious and were easy to make!
Betsy says
What??? These are incredible! LOVE these marshmallows! I can’t believe how good these taste!