Easy Sugar Free Marshmallows

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

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.

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.

FAQs

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

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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!

Cook ModePrevent your screen from going dark

Prep Time: 2 minutes mins

Cook Time: 15 minutes mins

Total Time: 17 minutes mins

Course: keto snack

Cuisine: American

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Calories: 5kcal

Author: Megan Ellam

Servings: 16 serves

MetricUS Customary

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Equipment

• Stand mixer
• Silicone Spatula
• saucepan
• Measuring jug

Ingredients

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

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

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