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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!
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.
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.
More sugar free recipes to try
Sugar Free Marshmallows
Ingredients
- 2 cups water divided
- 1/3 cup gelatin powdered
- 2/3 cup allulose
- 2 teaspoon vanilla extract
- 1/2 cup sugar free powdered sugar optional, to dust
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.
I’m not sure what went wrong unless I didn’t beat it long enough. I beat it for 13 minutes but it never formed stiff peaks like egg whites. I followed the recipe but noticed the gelatin didn’t get “slightly gooey” as you said but rather congealed like jello jigglers. After the 2 hours in the fridge, I cut a piece and it had separated into two layers, with the gelatin on the bottom. Not sweet and nothing like marshmallows. What did I do wrong? I really want to make these for my snacks.
Does it have to be Allulose. I have monk
For the best texture, yes.