Sugar Free Marshmallows
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My sugar free marshmallows recipe makes for bouncy, soft marshmallows full of vanilla flavor. They melt like a dream and have the perfect texture!
When you’re watching your sugar but want a hot cup of my sugar free hot chocolate, treat yourself and make my zero sugar marshmallows.
I’ve tried every healthy marshmallow brand, and most look and taste like white Jell-O. Mine are pillowy soft with plenty of vanilla flavor, and they won’t turn to mush when you fold them into my rocky road fudge.
I’ve actually made real-deal marshmallows before, so making them sugar free came down to using the correct sweetener. Through recipe testing, I found that allulose was the only sweetener that consistently produced bouncy and soft marshmallows. Erythritol crystallized, monk fruit left a bitter aftertaste, and xylitol had an odd cooling effect.
Table of Contents
Why I love this recipe
- Just 4 ingredients. Allulose, vanilla, gelatin, and water.
- Easy to customize. I make strawberry ones for my partner using strawberry extract- they’re his favorite version.
- They make the perfect swap. Use these marshmallows exactly as you would regular ones and instantly make any dessert sugar-free.
- You can’t taste the difference. Holland in the comments said it best- they seriously taste like real deal marshmallows. That’s always my goal.
- They melt properly. Unlike store-bought sugar free marshmallows that turn to liquid rather than melt, these behave exactly like regular marshmallows.
★★★★★ REVIEW
“These were fabulous!! These seriously taste like real deal marshmallows.” – Holland
Ingredients needed
- Gelatin powder. Unflavored gelatin. Use a high-quality powder to ensure there are no clumps throughout. I like to use Knox gelatin powder- it’s widely available and clump-free.
- Allulose. I highly recommend allulose over monk fruit, erythritol, or other sugar alcohols, as I’ve found it to be the most reliable and prevents the marshmallows from crystallizing.
- Water. Tap water is fine. Half will be mixed with the gelatin, and the other half with the allulose to form a mock syrup.
- Vanilla extract. I like to add vanilla both for flavor and to mask any gelatin flavor.
- Powdered sugar. Optional, but sift some keto powdered sugar over the top of the set marshmallows. It prevents the marshmallows from sticking together and the classic white coating.
How to make sugar free marshmallows
Step 1- Prep work. Line an 8×8-inch pan with parchment paper.
Step 2- Set the gelatin. In a small bowl, add half of the water and gelatin powder. Let it sit for 10 minutes so the gelatin can soak up the liquid and become gooey.
Step 3- Boil. In a small saucepan over medium heat, bring the remaining water and sweetener to a simmer. Stir often until boiling. Let it boil for several minutes before removing from the heat.
Step 4- Whip. Add the gelatin mixture to the bowl of a stand mixer with a whisk attachment. On low speed, mix for 30 seconds. Slowly add the boiling water mixture along with the vanilla. Beat for 10-12 minutes or until stiff peaks form.
Step 5- Chill. Transfer the marshmallow mixture to the pan and use a rubber spatula to smooth it into an even layer.
Refrigerate for 2 hours or until set. Once set, cut into pieces and dust with powdered sweetener.
Arman’s recipe tips
- Use a hand mixer instead. If you don’t have a stand mixer, you can use an electric mixer, though the beating time will be slightly longer.
- Get those stiff peaks. If your mixture hasn’t formed stiff peaks after 12 minutes, continue beating. You’ll get there.
- Swap the extracts. I’ve made these with almond, peppermint, chocolate, or strawberry extract to change up the flavor. Peppermint is extra special in hot chocolate.
- Add food coloring. As you’re mixing, drop in a few drops of food coloring.
- Don’t worry if they’re not perfect. Homemade marshmallows are supposed to be rustic, so don’t fret if they’re a little misshapen.
How to store marshmallows
Unlike traditional marshmallows, homemade ones shouldn’t be left out at room temperature.
To store: Keto marshmallows should be stored in the refrigerator in a sealed container for up to 1 month.
To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
Frequently asked questions
Most sugar-free desserts or snacks are suitable for those with diabetes. My father, who has type 2 diabetes, regularly enjoys these as part of his diet. However, it is always best practice to consult a certified medical professional before making any changes to your diet.
These marshmallows are perfect for a keto diet. At less than 1 gram of net carbs per serving, they’re one of the lowest carb sweet treats on the site.
Recipes to use these with
- Keto hot chocolate– Confession- this is the real reason I made these marshmallows because hot chocolate without them isn’t worth drinking.
- Marshmallow cookies– I add one to the center of the cookie dough and they bake without bursting.
- Protein rice krispies– Gooey and sticky rice krispie treats without the sugar.
Sugar Free Marshmallows
Video
Ingredients
- 2 cups water divided
- 1/3 cup gelatin powdered
- 2/3 cup allulose
- 2 teaspoon vanilla extract
Instructions
- Line an 8 x 8-inch pan with parchment paper and set aside.
- In a small bowl, add half your water and sprinkle the gelatin powder over the top. Let it sit for 10 minutes, for the gelatin to soak up some of the liquid and become slightly gooey.
- In a small saucepan, bring the remaining water and sweetener to a simmer on medium heat. Stir regularly, until it begins to boil. Let it boil for several minutes, before removing from the heat.
- Add the gelatin mixture into the bowl of a stand mixer. On low speed, turn the mixer on and mix for 30 seconds. Slowly add the boiling water/sweetener mixture, along with the vanilla extract, and beat for 10-12 minutes, or until stiff peaks form.
- Transfer the marshmallow mixture into the lined pan and use a rubber spatula to smooth it out as much as possible. Refrigerate it for at least 2 hours, or until set.
- Once set, use a slightly wet knife to cut pieces. Dust with keto powdered sugar and enjoy.
Notes
Nutrition
Originally updated June 2022
I didn’t have enough Gelatin but I substituted the rest for xantham gum and it worked perfectly then I set them a melted them down again and made rice krispys
Hi Elle, that’s so great to hear! I’ve actually had some trouble melting these down but perhaps xantham gum is the secret! So glad you were successful with this. I’ll have to do some testing. Thanks so much for sharing your experience.