Easy Sugar Free Marshmallows

Keto marshmallows on a brown cutting board.

5 from 103 votes!

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!

Prep Time2

Cook Time15

Total Time17

Course: keto snack

Cuisine: American

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: serves

Calories: 5kcal

Author: Megan Ellam

Equipment

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.

Nutrition