Sugar Free Marshmallows


5 from 264 votes
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These sugar free marshmallows are an easy and delicious recipe made with just 3 ingredients! Low in carbs and keto friendly, they have the PERFECT texture! 

sugar free marshmallows.

The best sugar free marshmallows

If you want to make homemade marshmallows without all the sugar but tastes like the real thing, you’ve come to the right place.

There are so many ways to make marshmallows but most of them turn out like white jello or nothing like actual marshmallows. they don’t melt nicely and they definitely don’t dissolve in a hot chocolate or in S’mores. 

And that is why I love this sugar free marshmallow recipe: there is no corn syrup and no sugar needed, but they taste incredible thanks to a secret ingredient: allulose.

Allulose is a sugar free and calorie free sweetener that dissolves like white sugar would. It’s popular in keto desserts, like ice cream and caramel. Because of this, it is much better than monk fruit or erythritol, which crystallizes. 

Unlike store bought sugar free marshmallows, these don’t leave you with digestive pain or bloating: there are no artificial sweeteners used! 

The texture is soft, sticky and spongy, and slightly gooey when it hits your mouth. They are sweet and with a lovely vanilla flavor, without being overpowering. 

We love to add them to our sugar free hot chocolate mix or make S’mores cookies by chopping them up and adding them to some low carb chocolate chip cookies

Ingredients needed

  • Gelatin powder. Unflavored gelatin. Use a good quality powder to ensure there are zero clumps throughout. 
  • Allulose. You must use allulose to prevent crystallization and the correct texture. 
  • Water. Tap water is fine. Half will be mixed with the gelatin and the other half will be mixed with the allulose to form a mock syrup. 
  • Vanilla extract. Gives a lovely vanilla flavor!
  • Powdered sugar. Optional, but sift some keto powdered sugar over the top of the set marshmallows!

How to make sugar free marshmallows

Making keto marshmallows follows a simple four-step process and less than 15 minutes hands on time!

The hard part is waiting for them to set, but I promise you, it will be worth every minute. 

Step 1- make gelatin

Start by placing half the water into a small bowl and sprinkle the gelatin powder on top of it. Let it sit for 10-12 minutes, for the gelatine to soak up the liquid and become gooey and gelatinous.

Step 2- make the syrup

Next, place the remaining water into a saucepan. Add the allulose and turn the heat to medium. Gently stir the mixture together until it simmers. Stir more vigorously until it boils. Once it is bubbling and boiling, remove it from the heat.

Step 3- make the marshmallows

Now, add the gelatin mixture into the bowl of a stand mixer. At a low speed, turn the mixer on and start beating the gelatine. After 30 seconds, slowly add the boiled water mixture. Add the vanilla extract and mix for 10-11 minutes, or until stiff peaks form. 

Step 4- Let it set

Finally, transfer the marshmallow mixture into a lined pan and spread out with a rubber spatula until mostly even. Refrigerate for at least 2 hours until it is firm. Once firm, sift some powdered sweetener on top and slice into pieces. 

keto marshmallows.

Tips to make the best keto marshmallows

  • If you don’t have a stand mixer, you can also use a hand mixer. The beating time will be slightly longer.
  • If your mixture hasn’t formed stiff peaks after 12 minutes, continue beating. The mixture must have stiff peaks! 
  • Use a slightly wet knife when cutting the marshmallows.
  • Switch out the vanilla extract for other flavor options. Peppermint, strawberry, and chocolate extracts are all fantastic options. 

How to store marshmallows

Unlike traditional marshmallows, homemade ones shouldn’t be left out at room temperature. Here are best practices for marshmallow storage: 

  • 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. 

FAQS about this keto marshmallows recipe

Are sugar free marshmallows ok for diabetes?

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 speak with a certified medical professional before changing anything in your diet. 

What are sugar free marshmallows made of? 

Store bought marshmallows are full of artificial sweeteners and thickeners that can cause significant bodily discomfort. They are also packed with calories.

In this homemade recipe, it uses just gelatin, vanilla extract, and allulose- that is it! 

Are marshmallows keto friendly? 

These marshmallows are fabulous for a keto diet, with less than 1 gram net carbs per serving. They are one of the lowest carb candy recipes you’ll ever make. If you like these, you would also like keto candy or keto gummies

low carb marshmallows.

More sugar free recipes to try

sugar free marshmallows recipe.

Sugar Free Marshmallows Recipe (3 Ingredients only!)

5 from 264 votes
These sugar free marshmallows are an easy and delicious recipe made with just 3 ingredients! Low in carbs and keto friendly, they have the PERFECT texture! 
Servings: 24 marshmallows
Prep: 1 minute
Cook: 1 minute
Total: 2 minutes



  • 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.


If you don’t have a stand mixer, a hand mixer can be used.
TO STORE: These 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.
Recipe loosely adapted from here.


Serving: 1servingCalories: 12kcalCarbohydrates: 1gProtein: 3gFat: 1gSodium: 7mgPotassium: 1mgCalcium: 2mgIron: 1mgNET CARBS: 1g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. Can you use Food Coloring to make them Different Colors and how would you make them Small and Round like the stores Mini ones . Thank you. Would love to see that .

  2. 5 stars
    love your recipes! these marshmallows are amazing! they taste better than any store bought marshmallow.. thank you!’

  3. 5 stars
    I can’t wait to try. My daughter has Type 1 Diabetes and we are always looking for low carb healthy foods.

  4. 5 stars
    I would love to know if anyone has used this recipe to make rice krispy bars using keto cereal. I love rice krispy bars…

  5. Is it possible to make these marshmallows into a marshmallow creme to use in a fudge recipie?

  6. 5 stars
    About roasting… you can’t roast these. Gelatine melts if it’s not kept refrigerated, so if you put it in any kind of heat, it will straight-up liquefy (I tested this to confirm). Additionally, even if you could roast these without having them turn into liquid, they wouldn’t caramelize (get brown or blackened). That only happens with sugar, which this recipe doesn’t contain.

    This recipe won’t work if you’re looking to make s’mores or enjoy them over a campfire! It’s good for snacking on them while cool or room temperature. And yes Sheryl, you should be able to swirl the unset mixture (i.e. before refrigerating) into a batch of brownie batter for a marshmallow creme effect, but this recipe won’t remain spreadable after the gelatine sets.

    These were pretty good. We made them with coconut extract instead of vanilla, then rolled the cut edges in shredded coconut. I might have overmixed them because the texture was very foamy and tough, like a camping mattress. Fun to play with and didn’t get my hands sticky, at least!

  7. Like Marisol, wondering about using for Rice Krispy treats. Perhaps directly using the mixture without refrigerating first? Wondering what the equivalent is to substitute for Rice Krispy Squares– one recipe? Two????