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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!
Looking for more sugar-free desserts? Try my sugar free fudge, sugar free ice cream, sugar free pudding, and sugar free caramel syrup next.
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 jello. 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.
Table of Contents
Why I love this recipe
- Simple ingredients. I use a shortlist of basic ingredients you can get at any grocery store.
- Easy to customize. Add as much sweetener or vanilla as you want, swap the extracts, or add food coloring to make them festive.
- 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. No one would guess there’s anything amiss with these marshmallows–just ask my family!
- They’re made with wholesome ingredients. I don’t add corn syrup, and they’re naturally gluten-free and low carb!
★★★★★ REVIEW
“These were fabulous!! These seriously taste like real deal marshmallows” – Holland
Ingredients needed
- Gelatin powder. Unflavored gelatin. Use a good quality powder to ensure there are zero clumps throughout.
- Allulose. I highly recommend allulose over monk fruit, erythritol, or other sugar alcohols as I’ve found it to be the most reliable and prevent the marshmallows from crystallizing.
- 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 for the gelatin to soak up 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. Try almond extract, peppermint extract, chocolate extract, or strawberry extract.
- 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 speak with a certified medical professional before changing anything in your diet.
These marshmallows are fabulous for a keto diet, with less than 1 gram of net carbs per serving. They are one of the lowest-carb candy recipes you’ll ever make.
Recipes to use these with
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, updated and republished July 2024
I must try this as I never want to use sugar. This is amazing.
I have been following you since BC(before Covid). I have tried several of your recipes and have enjoyed them all. Especially the air fryer bagels. My daughter always requests them when she is home, or when I go to visit. Thanks!
Keep them coming. 🙂
I spread the marshmallow over brownies and topped with chocolate ganache. A dessert you wouldn’t be ashamed to serve anywhere!
I love marshmallows and will try this recipe very soon! I was wondering though, could I use a fruit juice instead of water to bloom the gelatin??
You could try!
Want to try this but cannot find allulose in shop.
I’m taking the idea and running with it, absolutely awesome that we can whip up gelatin! But pretty much need to tweak everything:
1.) Using a hand mixer took about 40 min
2.) Yielded about twice as much fluff as expected, so I’d halve it (will also help the mixing time)
3.) Marshmallow on the front and straight chemical taste the rest of the way so I’d cut the sweetener in half, usually the 0 calorie sweeteners don’t bother me but this one was bad.
Gonna put this batch straight into an unsweetened icecream to spread out that allulose flavor! Waste not, want not!
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.
What’s a substitute for allulose?
white sugar or brown sugar
Does it have to be Allulose. I have monk
For the best texture, yes.
Have enjoyed your recipes very much!
I would like to make rice krispy treats using marshmallows, will this recipe be suitable please?
I haven’t tried!