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 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!
Jump to Recipe

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.

Jump to recipe card below to make these fat free low carb keto marshmallows recipe.

How to Make Homemade Marshmallows

Keto sweetener and water in a saucepan.
Keto Sugar syrup in a saucepan.

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.

A red stand mixer with whipping marshmallow in it.
Whipped marshmallow in a lined tray.

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 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 102 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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Equipment

Ingredients

Metric – US Customary

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 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

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

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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!

Share This Recipe

30 responses to “Easy Sugar Free Marshmallows”

  1. Kim

    5 stars
    So amazing! The marshmallows taste absolutely perfect, love that they do not have sugar. I am making more as gifts for friends!

    Reply
  2. Dennis

    5 stars
    I had no idea you could make sugar-free marshmallows. I made these for a diabetic neighbor and she loved them.

    Reply
  3. Lori

    5 stars
    The fact that these are sugar-free AND taste amazing! OUTSTANDING! I have a friend who is diabetic and she often can’t eat sweets. But these … she devoured!

    Reply
  4. veenaazmanov

    5 stars
    Thanks for such an easy and quick recipe. Sugar free sounds healthier too. Would love to give your recipe a try.

    Reply
  5. Susan

    If using collagen powder, when do you add it?

    Reply
  6. Cristina

    5 stars
    I love love love this recipe!!! Made it quite a few times , and with all the possible variations and flavours it’s great!

    Reply
  7. Nina

    5 stars
    If I could give this ten stars out of five I would! These marshmallows are soft and they melt in the mouth. They are absolutely perfect with hot chocolate and are heavenly half melted.
    Thank you Megan, you’ve done it again!

    Reply
  8. Nina

    5 stars
    If I coukd give this ten stars out of five I would! These marshmallows are soft and they melt in the mouth. They are absolutely perfect with hot chocolate and are heavy half melted.
    Thank you Megan, you’ve done it again!

    Reply
  9. Lucy D.

    5 stars
    Absolutely love this recipe. These marshmallows are soft and delicious. It’s hard to believe they are keto. Pop them into a hot chocolate. Wow. You will make them over and over. Another wonderful recipe by Our Keto Queen Megan.

    Reply
  10. Krish

    5 stars
    These marshmallows are the bomb! They are so versatile and the flavour combos are endless, so much fun experimenting with these beauties 🥰

    Reply
  11. Lynda

    5 stars
    This recipe is sugar free pure genius. I love marshmallow and this deliciousness does not disappoint. I love it in a hot coffee or the Mexican hot chocolate in Meggfast 3.1. It melts perfectly and also can be torched to give a toasted flavour to it. I am thinking it will be perfect in a keto rocky road. I am looking forward to making this quite often as it’s a zero carb treat .

    Reply
  12. Tanya

    5 stars
    Absolutely love these, so easy to make and so many flavours to try. I added banana milk drops and popped them in hot chocolate, perfect!

    Reply
  13. Lauren

    5 stars
    We were amazed at how good this marshmallow recipe turned out. Better than non-keto marshmallows I have made on the past. We will be making this again for a convenient snack that makes a lot in one go!

    Reply
  14. Rebecca

    I’m so confused, does the recipe use erythritol/monkfruit (in the notes above) or xylitol/caramel syrup (in the recipe)?

    Reply
  15. Mark Schnee

    Hello, for the conventional method steps 4 and 5 should be reversed.
    Mark

    Reply
    1. Megan Mad Creations Hub

      Whoops!

      Reply
  16. Heidi J

    Is the saucepan still over the heat when you add the gelatin. I forgot to add the flavouring because l thought l would divide the mix and flavour each differently, but it totally collapsed the mix. should l have divided the mix before putting in mixer and flavouring it before beating.

    Reply
    1. Megan Mad Creations Hub

      Hey Heidi, yes it is still over heat and I have that in the pics and instructions in the blog post so you can see it. The flavouring you added could remove the bubbles or reacted with the mallow. I am making this again over the next couple of days a few different ways so stay tuned for some updates.

      Reply
  17. Laila

    5 stars
    I would like to know also Jon, I couldn’t pour mine into moulds, does that mean it was whipped too much. Still loved and eat them

    Reply
  18. Jon Grandy

    Not sure what happened, but it turned into a rubbery texture and gummy. Maybe I whipped it to much.

    Reply
  19. Natusha

    5 stars
    So I’m about to make my 3rd batch. A genius recipe.

    Reply
    1. Megan

      Haha! Awesome!

      Reply
  20. Liz

    How would fibre syrup work as the sweetener, do you think?

    Reply
    1. Megan

      It has not been tested Liz. Sorry

      Reply
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