Sugar free marshmallows that are soft, bouncy, delicious, and they even toast well.
Picture this: it's a campfire night, and you're roasting marshmallows to perfection, just like you used to do.
But this time, there's a twist – these keto marshmallows are not just any marshmallows, they're keto-friendly wonders that don't compromise on taste or texture. Yep, you heard right, these babies are the real deal, and they're about to rock your keto world!

The Best Sugar Free Marshmallows Recipe

Sugar free marshmallows, you ask? Absolutely! We all love the fluffy, gooey goodness of marshmallows, but we don’t always love the sugar crash that follows.

Marshmallows are a beloved treat, often used in hot cocoa, s’mores, and as sweet additions to various desserts. However, traditional marshmallows are laden with sugar, artificial colors, and preservatives. By making your own sugar-free marshmallows, you can enjoy all the pleasures of this classic treat without the carbs and fillers. Plus, they’re perfect for diabetics, keto enthusiasts, or anyone seeking a healthier option.

Today, I’ll guide you through creating sugar-free keto marshmallows that are super-tasty and a healthier alternative.

Whether you’re following a low-carb lifestyle or simply looking to reduce your sugar intake, this recipe is sure to be a hit. So, let’s dive in!

Related Recipes: Keto Sugar Free Chocolate / Sugar Free Gummies

Why You’ll Love this Low Carb Marshmallows Recipe


  • QUICK & EASY – keto marshmallows can be made with as little as 3 ingredients. I have added a few more ingredients to give you a soft fluffy texture. These marshmallows really are amazing!
  • HEALTHY – removing sugar and adding collagen and free range organic gelatin makes these marshmallows a healthy treat. Sugar-free marshmallows can be used in a variety of recipes, both sweet and savory.
  • SIMPLICITY – the recipe is incredibly simple to make. I have also included how to make low carb marshmallows in the Thermomix too.
  • TASTE – they really do taste good. They are not overly sweet, and can be made to suit whatever flavor-profile you like. Make them savoury, sweet, or sour.
Sugar Free Marshmallows ingredients in small bowls with labels so you know what they are.

The Ingredients

  • Sweetener – I use xylitol for what I think I think is the perfect texture. Allulose is good but not as good (in my opinion). Using erythritol or monk fruit sweetener (or blends) does work, however, if they are not consumed within the first day or so, they recrystallise and go crunchy (in a weird way). You can use liquid sweetener syrups like Lakanto Bakers Syrup, Allulose Syrup, or Fibre Syrup instead of the water and sweetener.
  • Gelatin – I use Great Lakes Gelatin or Locako.
  • Egg Whites – adding the hot sweet syrup to stiff egg whites gives the marshmallow an undeniably better texture. You can leave the eggs out if you prefer.
  • Vanilla extract – this is purely optional, but adds a nice flavour to the marshmallows.

How to Make Homemade Marshmallows

Step 1. Pour half a cup of water into a small bowl and add the gelatin. Stir to combine and set aside. Pour the remaining half cup of water into a saucepan over medium heat. Add sweetener and bring to a simmer. Simmer for 4 minutes (you want it to be bubbling nicely but not fully boiling).

Step 2. (Before adding the gelatin I pop it in the microwave for 30 seconds). After simmering whisk in gelatin until dissolved. Simmer for a further 2 minutes.

Step 3. While the gelatin is simmering, add egg whites to a clean, dry mixer; insert balloon whisk attachment and mix on high speed until stiff peaks form, 2- 3 minutes. Strain the gelatin syrup into a jug and slowly pour into mixer while the whisk is rotating at high speed. Mix for 6-7 minutes, adding the vanilla after the first 4 minutes. The mixture should be thick and shiny.

While the marshmallow is mixing, line a small baking pan 24 cm x 18 cm (10 x 7-inch) or a loaf pan with cling film.

Step 4. Working quickly, scoop the marshmallow into the lined pan. Smooth over the top with the spatula or cling film. Press into shape. Set aside at room temperature for 24 hours to form a skin on the marshmallow. Turn over when the top feels dry to dry out the other side. You can toss in powdered sugar (keto-friendly sweetener) if you like. I prefer not to do this. Store in an airtight container in the fridge or freezer.

A womans hand chopping marshmallows on a chopping board.

Watch me make it to see the consistency of the mixture before and after drying.

Variations

It is so easy to flavour these marshmallows however you like. Here are just a few ways I have tried over the past 12 months.

  • Swap the water for sugar-free soft drink. Any liquid can be used in place of water.
  • Add 2 tablespoons cocoa powder for a chocolate marshmallow.
  • Jelly crystals or jello mix can be added to the water to flavour the marshmallow. I add only 1 tablespoon of the powdered jelly crystals to the mixture.
  • Flavoured MCT powders or flavoured whey protein isolate to make some healthy protein marshmallows.
  • Vital Zing Drops are also an excellent choice to flavour marshmallow without using sugar. They use stevia to sweeten and I can recommend these as having no awful aftertaste often associated with liquid stevia.
  • Coat them in chocolate, chop them and make your own keto rocky road recipe using a handful of nuts and keto gummies.
  • To make marshmallow fluff, reduce the gelatin to just 1 tablespoon.
Green marshmallows with sprinkles on a tray.

FAQs

Can I freeze marshmallows?

Yes, you can freeze marshmallows. Once dried out, slice the marshmallows and place into a ziplock bag. Store in the freezer.

How many carbs in marshmallows?

These homemade marshmallows are zero carb. Store bought marshmallows are full of sugar and carbs. For a healthier choice make your own.

Tips for Success

Use a clean, dry mixing bowl and beaters to ensure the marshmallow fluffs up.
Work quickly once the syrup is ready to prevent it from solidifying.
Allow ample setting time for perfect marshmallow texture.

Next Low Carb Recipes To Try

Here are just a few more delicious, easy healthy recipes to try soon.

Sugar free marshmallows coated in keto chocolate in a white hot chocolate.

Marshmallows in our Caramello Hot Chocolate from The Megg Fast 3.1.

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Keto marshmallows on a brown cutting board.

Easy Sugar Free Marshmallows

Sugar free marshmallows that are soft, bouncy, delicious, and they even toast well.
Picture this: it’s a campfire night, and you’re roasting marshmallows to perfection, just like you used to do.
But this time, there’s a twist – these keto marshmallows are not just any marshmallows, they’re keto-friendly wonders that don’t compromise on taste or texture. Yep, you heard right, these babies are the real deal, and they’re about to rock your keto world!
5 from 104 votes!
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Course: keto snack
Cuisine: American
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 5kcal
Author: Megan Ellam
Servings: 16 serves
Tap or hover over number to scale ingredients
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Ingredients 

  • 1 cup (1 cup) water
  • 3 tablespoons (3 tablespoons) gelatin I use Locako
  • 2 tablespoons (2 tablespoons) collagen protein (20g) optional
  • 2/3 cup ( cup) xylitol or allulose
  • 1 tbsp (1 tbsp) Clear Fibre Syrup optional
  • 2 large (2 large) egg whites fresh egg whites only
  • 1 teaspoon (1 teaspoon) vanilla extract optional
  • plus any extracts or flavours you love

Instructions

CONVENTIONAL METHOD

  • Pour half a cup of water into a small bowl and add the gelatin, and collagen if using. Stir to combine and set aside.
  • Pour the remaining half cup of water into a saucepan. Add sweetener (and syrup if using) and bring to a simmer. Simmer for 4 minutes (you want it to be bubbling nicely but not fully boiling).
  • (Before adding the gelatin I pop it in the microwave for 30 seconds). After simmering whisk in gelatin until dissolved. Simmer for a further 2 minutes.
  • While the gelatin is simmering, add egg whites to a clean, dry mixer; insert balloon whisk attachment and mix on high speed to stiff peaks, 2- 3 minutes.
  • Strain gelatin syrup into a jug and slowly pour into mixer while the whisk is rotating at high speed. Mix for 6-7 minutes, adding the vanilla after the first 4 minutes. The mixture should be thick and shiny.
  • While the marshmallow is mixing, line a small baking pan 24 cm x 18 cm (10 x 7-inch) or a loaf pan with cling film.
  • Working quickly, scoop the marshmallow into the lined pan. Smooth over the top with the spatula or cling film. Press into shape. Set aside at room temperature for 24 hours to form a skin on the marshmallow. Turn over when the top feels dry to dry out the other side. Store in an airtight container in the fridge.

THERMOMIX KETO MARSHMALLOWS

  • Pour half a cup of water into a small bowl and add the gelatin, and collagen if using. Stir to combine and set aside.
  • Pour the remaining half cup of water and sweetener (and syrup if using) into mixer; mix 12 min/120°C/speed 2/basket on top.
  • (Before adding the gelatin I pop it in the microwave for 30 seconds). Add dissolved gelatin to mixer; heat 4 min/120°C/speed 2.
  • Pour hot sweetener syrup into a jug. Wash and dry the bowl thoroughly.
  • Insert whisk attachment; add egg whites; mix 2 min/speed 4.
  • Set the mixer to 8 min/speed 4. Pour hot syrup through the lid while blades are rotating. Add the vanilla in the last minute of mixing.
  • While the marshmallow is mixing, line a small baking pan 24 cm x 18 cm (10 x 7-inch) or a loaf pan with cling film.
  • Working quickly, scoop the marshmallow into the lined pan. Smooth over the top with the spatula or cling film. Press into shape. Set aside at room temperature for 24 hours to form a skin on the marshmallow. Turn over when the top feels dry to dry out the other side. Store in an airtight container in the fridge.

Video

Notes

KETO MARSHMALLOWS INGREDIENTS
The recipe has been tested with powdered gelatin only.
Sweetener – I recommend xylitol or allulose for perfect keto marshmallow. Erythritol will crystallise and the marshmallow will be a bit crunchy after chilling. The ratio of sweetener is less than in a standard marshmallow recipe. This marshmallow is not overly sweet.
I like to add the extra 1 tablespoon of Fbire Syrup as it does add a bit of extra sweetness. 
Collagen is optional. It is mixed in with the gelatin before adding to the syrup.
Egg whites make the mixture so much better in my opinion; however, if left out the mallow will be slightly less aerated.
I use Mexican Vanilla, which contains no alcohol or sugar.
FLAVOURING – if adding cacao or cocoa powder add this to the syrup when simmering and mix well. Any extracts can be added within the last two minutes of mixing time.
To make sour marshmallows, add 1-4 teaspoons of citric acid to the marshmallow while it is mixing. More can be sprinkled over the top when spread into the pan. Sugar free jams or lemon curd can be quickly stirred through the meringue before scooping into a pan. Only add a couple of tablespoons at a time and stir. You do not want to add too much or the marshmallow can be compromised.
MIXING – all timing steps are exact. I have repeatedly tested this recipe and added times so you know when to proceed to the next step.
Making low carb marshmallow in the Thermomix is easy, but there is a difference between the conventional method. I prefer the conventional method because the marshmallow is twice the volume. You basically get double the volume. The flavour and texture of the mallow from the Thermomix is still good, just not as aerated as what a full-speed whisk attachment can do in a much larger bowl.
STORAGE – initially, the marshmallow is kept at room temperature to help dry it out. You can also do this after chilling as well. The marshmallow will set in minutes but is best the following day. Store in the fridge or freezer in an airtight bag or container.

Your Own Notes

Nutrition

Serving: 1g | Calories: 5kcal | Carbohydrates: 0.03g | Protein: 1g | Fat: 0.001g | Saturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 3mg | Potassium: 1mg | Sugar: 0.03g | Calcium: 1mg | Iron: 0.01mg | Magnesium: 0.5mg | Net Carbs: 0g
Tried this recipe?Mention @meganellam or tag #madcreations!

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33 responses to “Easy Sugar Free Marshmallows”

  1. Gabriel

    Hallo,
    ich würde das Rezept sehr gerne nachmachen, verwenden Sie US Cups!?
    Viele Grüße,
    Gabriel

    1. Megan Mad Creations Hub

      All the measures include US cup measures

      1. Gabriel

        5 stars
        Vielen Dank!
        Grüße,
        Gabriel
        P.S.: Ich wünsche Ihnen ein schönes Wochenende. 🙂

  2. Leide

    Hi Megan, thanks for sharing your recipes with us. Where can I buy these cute sprinkles? Are they keto?:)

  3. Moop Brown

    5 stars
    I’ve never made marshmallows before but the way you explained it in this recipe was straightforward and easy to understand.

  4. Lisa

    5 stars
    Homemade marshmallows are so much better than store bought bags. And I love that these are sugar free!!

  5. Amanda

    5 stars
    These marshmallows are delicious! They were very easy to make too. We used them to roast and just loved how they turned out.

  6. Susan

    5 stars
    I love that these are sugar free, and particularly appreciate the tips on which kind of sugar substitute is best. I would have gone with monk sugar since I always have it on hand, but will now make these with xylitol ! Thank you!

  7. 5 stars
    I’m absolutely blown away by this recipe…who knew you could feel so good about marshmellows?! It was so easy to make with my kiddo. I’ll be making this for special occasions for sure 🙂

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