
The Best Sugar Free Marshmallows Recipe
Sugar free marshmallows, you ask? Absolutely! I am obsessed with making them. Traditional marshmallows are laden with sugar, artificial colors, and preservatives. But this sugar-free marshmallows recipe uses clean ingredients and tastes amazing! Plus, they’re perfect for diabetics, keto enthusiasts, or anyone seeking a healthier option.
Related Recipes: Keto Sugar Free Chocolate / Sugar Free Gummies
Why You’ll Love this Low Carb Marshmallows Recipe

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.
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While the marshmallows 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 add powdered sugar (keto-friendly sweetener) if you prefer. I prefer not to do this. Store in an airtight container in the fridge or freezer.

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 marshmallows 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.

Recipes Using Sugar Free Marshmallows
I have become a big fan of using this marshmallow recipe in a lot of tasty keto sweet recipes.
- Keto Marshmallow Cookie Cake – A deliciously easy keto cookie base topped with jam, soft keto marshmallow, and chocolate.
- Rice Krispies Treats – try swapping sugary marshmallow, in Smore’s Rice Krispie Treats for a low-carb option.
- Keto Rocky Road – mix melted keto chocolate, marshmallows, nuts, and gummies to make the best sugar free rocky road!
FAQs
Yes, you can freeze marshmallows. Once dried out, slice the marshmallows and place into a ziplock bag. Store in the freezer.
These homemade marshmallows are zero carb. Store bought marshmallows are full of sugar and carbs. For a healthier choice make your own.
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 a perfect marshmallow texture.
Next Low Carb Recipes To Try
Here are just a few more delicious, easy healthy recipes to try soon.

Marshmallows in our Caramello Hot Chocolate from The Megg Fast 3.1.
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Easy Sugar Free Marshmallows Recipe
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Ingredients
- 1 cup (1 cup) water
- 3 tablespoons (3 tablespoons) gelatin
- 2 tablespoons (2 tablespoons) collagen protein (20g) optional
- 2/3 cup (⅔ cup) allulose or xylitol
- 1 tbsp (1 tbsp) allulose 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
Your Own Notes
Nutrition
35 responses to “Easy Sugar Free Marshmallows”
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Hola Megan! Quería hacerte una pregunta,si no le pongo ningún edulcorante,solo un poquito de vainilla y canela ,me saldrían bien? Es que no me gusta ponerle ningún edulcorante no me convencen,gracia
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Hi Lola, I dont think it will work at all. The sweetener (xylitol or allulose) combined with water creates a simple syrup that helps to bind the marshmallow. You can only try it, without the sweetener added it would be a cheap recipe to test, but in my opinion for this specific recipe, no it wouldnt work. They will come out more lie a gummy than a marshmallow.
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Hallo,
ich würde das Rezept sehr gerne nachmachen, verwenden Sie US Cups!?
Viele Grüße,
Gabriel-
All the measures include US cup measures-
Vielen Dank!
Grüße,
Gabriel
P.S.: Ich wünsche Ihnen ein schönes Wochenende. 🙂
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Hi Megan, thanks for sharing your recipes with us. Where can I buy these cute sprinkles? Are they keto?:)
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I’ve never made marshmallows before but the way you explained it in this recipe was straightforward and easy to understand. -
Homemade marshmallows are so much better than store bought bags. And I love that these are sugar free!! -
These marshmallows are delicious! They were very easy to make too. We used them to roast and just loved how they turned out. -
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! -
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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