My
Shop Keto
Wholesome Yum
Free Printable: Low Carb & Keto Food List
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
You need just a few ingredients to make these sweet, but surprisingly sugar-free marshmallows! This low carb keto marshmallows recipe is made without corn syrup or sugar (of course), but the end result has the same taste and texture you’d get from the store-bought sugary kind… the key is this special sweetener.
I’ve had this gluten-free marshmallows recipe for a few years now, but more recently, switching to using Besti powdered monk fruit really improved the texture.
I put these into little gift boxes with hot cocoa mix for my team last year, and it was such a fun project. (I don’t have the mix on the blog yet, but I do have keto hot chocolate you make right now with these. Or, do the classic thing and make s’mores with some keto graham crackers and keto chocolate squares.)
Anyway, it’s about time this post reflected the changes, so you can make the best keto marshmallows, too. 😉
The only annoying part about making low carb marshmallows is that you have to beat them for a long time. It takes ten to fifteen minutes with a hand mixer! If you have a stand mixer, this is the time to take advantage of it. That way, you can do something else while it does its thing.
This low carb keto marshmallow recipe was originally published in September 2017 and updated in October 2020 to include FAQs, step-by-step instructions and pictures, more helpful tips, and a sweetener update that makes for the best keto marshmallow texture! Here’s a picture from the original – they were less smooth and had more air pockets, due to the sweetener choice:
How To Make Sugar-Free Marshmallows
Ready to learn how to make keto marshmallows? It’s super simple:
- Bloom gelatin. Sprinkle gelatin powder over water and whisk immediately. Let it sit for a while – it will turn into a gel.
- Make simple syrup. Heat water and Besti Powdered Monk Fruit Allulose Blend until sweetener dissolves. (This is the same process I use for keto simple syrup!) Remove from heat and stir in vanilla.
- Combine gelatin and syrup. Pour the hot syrup into the gelatin mixture, while whisking constantly.
- Whip marshmallow fluff. Using a hand mixer on high, beat the mixture until it doubles and looks like stiff egg white peaks. You should see streaks from the mixer.
TIP: You want to beat the marshmallows until stiff peaks form, but don’t overmix. Otherwise, it will be very difficult to spread the marshmallow creme into the pan, and the texture of the final product may be off.
- Spread and chill. Transfer to a parchment-lined pan, smooth with a spatula, and refrigerate for at least 8 hours or overnight, until set.
How to cut the keto marshmallows:
You can cut marshmallows into any shape you like, but typically you’d want cubes:
- Lift the edges of the parchment paper to remove from the pan.
- Use a large chef’s knife to make parallel cuts in one direction, 1 inch apart.
- Make parallel cuts in the opposite direction, to make a grid.
- Avoid a see-saw motion – use gentle downward or rocking motion instead.
Low Carb Marshmallows FAQs
How many carbs in marshmallows?
Regular marshmallows have 6g net carbs each – and it’s all sugar! While 6 grams doesn’t sound like much, what are the chances you’d eat just one? It adds up quickly if you even have a few.
Fortunately, the carbs in these sugar-free marshmallows are much lower – just 0.1g net carbs each!
Are marshmallows keto-friendly?
Regular marshmallows are pure sugar (and made with corn syrup!) – not keto friendly.
Fortunately, marshmallows on keto are possible. Just make your own homemade marshmallows without corn syrup using this recipe!
Are marshmallows sugar-free?
No, most marshmallows are usually made with a mix of granulated sugar and corn syrup to sweeten. Which is why we needed this easy low carb marshmallow recipe – it’s sugar-free!
Can you use a different sweetener?
When I first made this keto marshmallow recipe, my solution was to use a combination of powdered erythritol and vanilla stevia. The powdered erythritol is a finer consistency and takes some time to crystallize, so it worked okay, but they did crystallize over time.
When I re-tested these keto marshmallows with Besti Powdered Monk Fruit Allulose Blend, it turned out so much better. The texture is incredible!
This is why I only recommend Besti Powdered for this recipe now. Not only does it replace powdered sugar cup-for-cup, and when you make low carb marshmallows with it, the texture is almost identical to real ones.
Can you roast these healthy low carb marshmallows?
While this low carb marshmallow recipe has the flavor and texture of real marshmallows, they don’t roast well.
Fortunately, you can still make keto s’mores with them! The trick is to time the heat just right. You want to heat the marshmallows for just a few seconds, so that they just barely start to melt. Then, make the s’mores with them immediately, pressing down before they cool. Even though you don’t get the caramelized exterior, you do get that gooey texture!
Pair these gluten-free marshmallows with my keto graham crackers for perfect keto s’mores!
Can you use sugar-free marshmallows in recipes?
Usually, yes. You can absolutely use the keto marshmallow fluff in any recipes that call for fluff, and you can also make s’mores, provided that you don’t overheat the sugar-free marshmallows, to avoid melting them.
Gluten-Free Marshmallows Storage Instructions
Can you make these ahead?
Yes, the marshmallows store really well, so you can make them several days in advance.
How to store keto marshmallows
Store the marshmallows in the refrigerator for up to 5-7 days.
To store them, line an airtight container with parchment paper and arrange them in a single layer. If you need multiple layers, line with more paper between them, so that they don’t stick together.
Can you freeze sugar-free marshmallows?
Yes, you can! For best results, arrange them in a single layer on a parchment lined baking sheet and place in the freezer. Once solid, you can transfer them to a freezer bag for storage.
To thaw, place them in the fridge overnight, or on the counter.
More Sweet Keto Snack Recipes
If you like this sugar-free marshmallow recipe, you might also like some of these other keto sweet snacks that might make you feel just as nostalgic as marshmallows:
- Keto Gummy Bears – Another delicious way to use the gelatin powder you’re getting for this keto marshmallow recipe.
- Keto Brownies – Made with just 6 ingredients and ultra-fudgy! Perfect for chocolate cravings.
- Sugar-Free Vanilla Cupcakes – It’s nearly impossible to tell that these cupcakes are made without sugar! Don’t skip the raspberry buttercream frosting, it’s the best!
- Keto Oreos – Just like the classic cookie and only 3.5 grams net carbs in each oversized cookie.
- Keto Granola – Munch on it by hand, or serve with vanilla almond milk.
Tools To Make
Tap the links below to see the items used to make this recipe.
- Mixer – A must for this sugar-free marshmallows recipe. A hand mixer works fine, but if you have one, this is the time to pull out a stand mixer, as it takes a good 10-15 minutes to whip the marshmallow fluff.
- 8×8 Pan – Use a 8×8 pan to ensure that the sugar-free marshmallows have the right thickness.
- Chef’s Knife – When you slice the gluten-free marshmallows, you’ll want to make sure to use a large chef’s knife like this one.
How To Make Keto Marshmallows
Sugar-Free Marshmallows Recipe (Keto Marshmallows)
A simple sugar-free marshmallows recipe with just 3 ingredients! These low carb keto marshmallows have the same flavor and texture you love, without sugar or corn syrup.
Go Ad-FreeRecipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Line an 8x8 in (20x20 cm) pan with parchment paper. Set aside.
-
Pour 1/2 cup (118 mL) warm water into a large bowl (it will barely cover the bottom of the bowl). Sprinkle gelatin over the water and whisk immediately. Set aside.
-
Meanwhile, add remaining 1/2 cup (118 mL) water, powdered sweetener, and sea salt to a large saucepan. Heat over low to medium heat for a few minutes, stirring frequently, until the mixture is hot, but not boiling, and sweetener dissolves. (The color will change from opaque to slightly translucent, and remove immediately as soon as you see bubbles starting to form at the edges.)
- Remove from heat. Stir in vanilla extract. Pour the hot liquid into the large bowl with gelatin, while whisking constantly.
-
Using a hand mixer on high power, beat the mixture for about 12-15 minutes, until the volume doubles and the mixture looks very fluffy, like stiff egg white peaks. (The time could take longer depending on the size of your bowl and how powerful your mixer is.)
- Transfer the marshmallow mixture into the prepared pan.
-
Refrigerate for at least 8 hours, or overnight, until firm and no longer sticky. Use a sharp chef's knife to cut into squares.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too - I'd love to see it!
Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 4 1-inch marshmallows each
This recipe was updated in December 2019 to use the new Besti Monk Fruit Allulose Blend. The previous version used the same amount of powdered erythritol combined with 1/2 teaspoon vanilla stevia. You can still make the old version, but I found that the monk fruit allulose blend is way better - the texture is almost identical to real marshmallows made with sugar!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂
148 Comments
Deborah Gray
0Hello Maya! This was the first Thanksgiving. I have been brave enough to try this marshmallow recipe! I should have known because it was yours! That it would be wonderful 🙂 it was absolutely great on top of your butternut squash casserole that everyone loved! Thank you so much for the recipe. Let me encourage everyone to try it. It’s no big deal went on for a very easy thing. That’s impressive.
Laura
0Just made these today & they are delicious! Than k you!! I’m going to try dipping them in chocolate because that’s my favorite.
Penny Coventry
0I attempted to add rice krispies, key word attempted. They got mushy and the marshmallow was too gummy. I have made many reciped on this site and this was the first major failure.
Wholesome Yum D
0Hi Penny, Sorry this recipe didn’t turn out as expected. Did you use the marshmallow fluff (before letting them set), or did you remelt the marshmallows?
Debbie
0can these marshmallows be used for Rice Krispy treats?
Wholesome Yum D
0Hi Debbie, I would suggest using the marshmallow creme (before refrigerating) to make Rice Krispy treats.
Erika
0Help! I accidentally over mixed mine and it was basically a blob that wasn’t spreadable. Taste was on point tho. Can I just melt it a little bit or what do you suggest? I don’t want to throw it out. Thank you!
Wholesome Yum D
0Hi Erika, At this point, there isn’t much you can do if it’s been over-mixed.
Elizabeth
0Maya, these marshmallows were so easy and quick to make. I used my Monk Fruit with Erythritol and put in my coffee grounder to powder. I beat the ingredients for 12 minutes in my Kitchen Aid stand on a 6 sometimes 8. They filled an 8 X 8 pan to the top and were so fluffy. After a short while in the fridge, they were ready to slice into squares. So so yummy. They were sorta gritty, but the taste was divine. Not sure how to improve the gritty texture.
Thank you for you amazing recipes. You have made my Keto journey so enjoyable.
Maya | Wholesome Yum
0Hi Elizabeth, I’m glad you liked the marshmallows. Using Besti sweetener (monk fruit allulose blend) will eliminate the gritty texture. 🙂
Ana
0Constructive criticism: There are not enough details about how a baker would make perfect marshmallows. For example, websites written by pastry chefs explain how to test when the sugar mixture is ready to take off the stove or how to shape the marshmallows so that they have better texture. My marshmallows came out much better when I followed the detailed recipes from Emma’s Goodies and the Flavor Bender, simply substituting the sugar for allulose (and corn starch with casein powder). Since we’re going to the effort anyways, why not use some tips written by pastry chefs? The allulose itself works great to replace sugar though!
Maya | Wholesome Yum
0Hi Ana, Thank you for the feedback. Sorry that you thought the recipe was not detailed enough. I feel that I go into quite a lot of detail about my recipes in my posts. For this recipe, I did include when to remove the mixture from the stove — when “the mixture is hot, but not boiling, and sweetener dissolves” — and there is no shaping involved as the marshmallows are poured into a pan. I provide tips for my own recipes, for success needed for my recipe, not for others’ recipes. I can’t tell from your comment if you actually tried this one or not, but would be happy to help if you ran into any issues.
Noelle
0Can you use a sweetener like allulose in this recipe?
Maya | Wholesome Yum
0Hi Noelle, This recipe uses Besti, which is an allulose-based sweetener with monk fruit added to make it the same sweetness as sugar. Plain allulose should work as well, you’ll need 33% more of it.
Marie
0Hi, do you know if liquid sweetener work as well? Because that’s the only thing I have in the house right now and am really interested in this recipe, thanks.
Wholesome Yum D
0Hi Marie, Liquid sweetener would not work in this recipe because it would be too watery.
Stephanie Logan
0My marshmallows came out grainy and way too sweet! Guess I didn’t boil the sweetener long enough. I used Whole Earth Erithritol Monkfruit. Guess it’s sweeter than sugar. Disappointed.
Maya | Wholesome Yum
0Hi Stephanie, I specifically called out in the post that I don’t recommend using erythritol-based sweeteners, this is why they were grainy. I hope you’ll get the chance to try the recipe with Besti sweetener as written.
Deb
0These were so easy to make! I didn’t have the sweetener recommended so I just used monk fruit sweetener that I sort of powdered,😁. So yes, they are a bit grainy but I haven’t had marshmallows since 2012 so who cares!! They are delightfully fluffy and delicious!
Kerri
0Amazing! Would these roast up over a campfire too?
Wholesome Yum D
0Hi Kerri, These marshmallows do not brown like regular ones would, but you can melt them slightly to make them gooey.
HobeyBear78
0Can you dehydrate these to make an on the go candy? I was thinking of using peppermint extract instead of vanilla to make a candy mint.
Wholesome Yum D
0I have not tried that but please let me know the results if you do.
Jake
0Maya, I also made “Rice Krispie” treats with the marshmallow. I used the High Key fruity cereal and they were fantastic. So many possibilities. Again thanks for all you do.
Jake
0Hi Maya, just wanted to let you know that I made your marshmallows yesterday. Wonderful recipe, so good. I let them set up overnight in the refrigerator, but they were still pretty soft, so I put them in the freezer the next day. They were set a bit firmer, but still soft and chewy, very close to a regular marshmallow. I had about 2 cups left that wouldn’t fit in my pan, so I wondered what would happen if I added some cocoa powder to make chocolate marshmallows. I added about 1 1/2 tablespoons of cocoa and whipped some more with my stand mixer and balloon whisk. Spooned it on a small parchment lined pan (it spread out on its own to 1/2” thick), and put it into the freezer. Today I cut them into 2” x 2” squares, and melted some lily’s milk chocolate chips and very carefully coated the semi-soft marshmallows. Put back into the freezer so the chocolate would set. They turned out better than I expected, tasted just like a Three Musketeers bar and less than 1/2 net carb from the chocolate coating. Being in Southwest Florida it’s to hot to have the Choc-Zero chips shipped in (tried it once and had a melted blob, they did credit my money back). I wish I could send you a photo. Maybe you could add it to your recipe collection. Thanks for all your recipes, it makes it so much easier to stay Keto if you have good food.
Wholesome Yum D
0Hi Jake, Feel free to email me a picture of this delicious sounding recipe!
Mystle
0Awesome!! As I love marshmallow peeps these hit the spot and keep me on track.
Cheryl
0As most things I make, I made these for my husband, he wanted marshmallows in his hot cocoa. I was doubtful that I would be able to accomplish any near eatable after reading some of the reviews. They came out the perfect, flavor, the texture is excellent. I’ll definitely be making these again. Thank you so much for all that you do to make our life better..it is much appreciated.
Flora
0The ingredients are listed but not the amounts. I spent more time looking for this info than making the recipe.
Wholesome Yum D
0Hi Flora, At the top of the page there is a jump to recipe button that will take you right to the ingredients list.
Laura
0How long can you store the marshmallows?
Wholesome Yum D
0Hi Laura, You can store the marshmallows in the refrigerator for up to 5-7 days.
Gisela
0absolutelly stunningly delicious! i made them with erythritol and it worked marvellous! loved them thanks so much!
Kir Landon
0Have you tried using these for crispy rice treats? I was thinking I’d just mix in cereal and butter before I refrigerate, but have no idea if it would be that simple. Any suggestions?
Wholesome Yum M
0Hi Kir, I have not tested this recipe for rice treats. If you decide to try it, please share how they turn out!
Luba Zaharin
0I was awed that I could make my own marshmallows. It was simple, fast and absolutely yummy. I paired it with and served two squares with the Blackberry Sugar Free Keto Frozen Yogurt with a leaf of mint on top for presentation….OMG it looked and tasted like I just ordered something from a 5-star restaurant and had to pay $12 for it 🙂 The best part is, my husband really hates marshmallows and yup, he gave this home-made recipe a high rating!! Yay!
Kathy
0I just made these and they are delicious! My only problem is that even after leaving them almost 24 hours in the fridge, they are still very sticky. Could it just be all the humidity in the air? I used powdered allulose instead of the blend.
Thanks so much for all your recipes!
Wholesome Yum M
0Hi Kathy, Yes, it could be due to humidity. Dust them lightly with powdered sweetener and slice them into servings. Dust the cut marshmallows again lightly with powdered allulose and store. This should prevent them from sticking together too much. Enjoy!
Lori
0Made this with my granddaughter. Followed the recipe exactly. They looked perfect, just like the recipe picture. Unfortunately, they tasted terrible. Way too sweet. Ended up throwing the entire batch out. Oh well. Every other recipe I’ve tried from this site has been great.
Wholesome Yum M
0Hi Lori, Sorry these didn’t turn out as expected. Did you use Besti Powdered Monk Fruit Allulose in the recipe?
Margie
0Hi my question is. Can you use a different unsweetened gelatin powder?
Wholesome Yum M
0Hi Margie, Yes, whatever brand you have on hand will do.
Sandy R Padlo
0You must be reading my mind! I’ve been wondering if there is a way to make KETO marshmallows, and you sent out the recipe. I’m so grateful. I don’t mind cooking but sense I’ve gone KETO (due to health reasons) I don’t know how Keto approved sweeteners act in comparison to sugar or other typical sweeteners I’ve used all my long life. I haven’t tried it yet but will in the near future. Thank you, thank you.
Roe
0Could I try this recipe for a keto marshmallow fluff? The spreadable kind? If so, would I use less gelatin?
I appreciate your suggestions!
Wholesome Yum M
0Hi Roe, I have not personally tested this, so I can’t guarantee it will work, but I think it will if you cut the amount of gelatin down to 1/2 -1 tablespoon. Let us know how it turns out if you decide to try it!
Joanne Lightfritz
0Question – Can you use straight powdered allulose instead of the blend? Thank you ☺️
Wholesome Yum M
0Hi Joanne, Yes, you can use pure allulose in the recipe in place of the blend. Check out this sweetener calculator so you can determine how much you will need to keep these marshmallows at the correct sweetness level.
Judy
0These are AMAZING!!! They really taste like a regular marshmallow!
Laura
0Can you use a premade simple syrup? I buy Swoon simple syrup and it is sugar free. What amount would I use if I wanted to try it? 1/2 cup? Thanks!!
Wholesome Yum M
0Hi Laura, I have not tested this recipe with any other pre-made simple syrup, but it should work. I can only recommend using my Wholesome Yum Keto Simple Syrup, as I’m not sure if there are any preservatives or other ingredients added to the brand you mentioned. I hope this helps!
Bren
0Am I able to use Besti simple syrup in place of making the simple syrup? I know it’s not hard to make but I am curious
Wholesome Yum M
0Hi Bren, I have not personally tried this, but it should work just the same!
Mystle Foth
0For someone who has a weakness for marshmallow peeps. These were amazing!!! I used monk fruit and put it in my ninja to make a powder. It was a bit gritty but like I said, if my eyes were closed it would be like a peep. I actually woke my daughter at 2:30 am to lick the beater and she jumped outta bed. We’ve had a couple plain and paired it with keto Graham crackers and Lily’s chocolate. Will definitely keep these on hand. Is there a krispie treat recipe to use this with?
Nina Cohen
0OMG! These are amazing! I had my doubts, but I decided to buy the special sweetener and go for it. Soooo glad I did! These come out very thick in an 8×8 pan and one is too big for a s’more made with 2″ square graham crackers (homemade, of course!). But what the heck…it was fun to eat something messy! I cut them so they are only half as tall and that worked perfectly. One pan of these will last forever! But I love being able to grab a sweet treat when my sweet tooth is screaming and not mess up my calories or carbs for the day. I made them a week ago and have half the pan left, so I just cut them into little cubes and are freezing them now for later. Looking forward to summer and making s’mores with these outside sometime!