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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 :
Click 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.
Reader Fave Keto Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
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.
Recipe Video
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Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click 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.
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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!
Video Showing How To Make Keto Marshmallows:
Don't miss the VIDEO above - it's the easiest way to learn how to make Keto Marshmallows!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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73 Comments
Carol Kingsolver
Hi, I was wondering if the marshmallow recipe coukd be made with stevia?
Maya | Wholesome Yum
Hi Carol, I haven’t tried it with stevia, as I don’t like the taste. Most brands of stevia include fillers, which are either erythritol (will not dissolve well and not recommended for this recipe) or maltodextrin/dextrose (these are other names for sugar and not recommended for keto). If you use a pure stevia powder, that may work, but it would be very concentrated so you’d need much less. Let me know how it goes if you decide to try it. Otherwise, you can get the Besti sweetener recommended for this recipe here – it’s all natural, contains no sugar alcohols, and gives the best texture for marshmallows.
alice lungociu
Thank you for making it possible to access the recipe without wading through al extraneous material
Lizet Bowen
I’m so glad I found your recipe! I’ve made or tried to make sugar free mashmallos before, and it was a disaster!
I have monk sweetner, but it’s the Walmart brand, I wonder if that would work.
Does the sweetner syrup actually looks like syrup? or is the texture more like water?
Thanks!
Mahy
It’s been so long since when I last enjoyed marshmallows at home. Your recipe got me so excited to get back to one of my old traditions. Thank you!
Pam Greer
I can’t wait to try these!! I bought some monk fruit sweetener and have been collection recipes to give it a try!
Luci
These marshmallows are so yummy! I haven’t made marshmallows till now and it was a blast! My son even had fun whipping them up with me! I will definitely be making these again soon! I might try even making Rice Krispies with them too!
Kayla
Hi there! Would like to say that these were AWESOME, had tried a different recipe before this one and it flopped awfully. Yours came out beautifully and almost perfect: Except I somehow messed it up. The mallows are great in density, flavor and texture, except very gritty? Used powdered monkfruit sweetner, so I’m not sure why they’re gritty… Also the sweetner dissolved in the water, so I’m at a loss. We’re going to make it again regardless, but any tips would be appreciated!
Wholesome Yum M
Hi Kayla, If you used powdered monk fruit erythritol sweetener, then your marshmallows may be gritty. Erythritol does best in baked goods and not as well in candy confectionary uses because it can crystallize and create a grittiness or crunchy texture. For this recipe, Besti Monk Fruit Allulose is the best sweetener for the job. Allulose not only dissolves better, but it does not re-crystallize. I hope this helps!
Renee
Hello, can these marshmallows be used in rice crispy treats?
Wholesome Yum M
Hi Renee, I have not personally tested using the marshmallows this way, but I think it should work. Please let us know if you decide to give it a try!
Shana
Hi, I can’t buy any powdered monk fruit allulose blend. What can I use to substitute this? Are there different options? Thanks
Maya | Wholesome Yum
Hi Shana, I have made these with a combination of powdered erythritol and stevia in the past, however the texture was not nearly as good. Erythritol crystallizes with storage, and also does not work for roasting. You can try it out, but for best results you can get powdered monk fruit allulose blend here.
Betsy
Just made these. They are huge! Omg! So big and fluffy. I had no issues with the hot part, and used my KitchenAid mixer for about 8 min and did this ever double! My question is can I use a bigger pan to get them a bit smaller in height? Also, will they firm up more as they sit in the frig? These are monsters. I’m not worried about the macros as I can figure that out.
Also, I used lakanto powdered and they came out very well. I miss the stickiness of a “real” marshmallow but this will def help. I also used 2 envelopes of Knox gelatin in this recipe.
Wholesome Yum M
Hi Betsy, Yes, you can put them in a bigger dish to make them smaller. They do get sticky like a real marshmallow if you use Besti Powdered as stated in the recipe.
Betsy
Next time I make them can I used flavored gelatin? There will be a next time!
Wholesome Yum M
Hi Betsy, Oh interesting! I think that would work as long as you keep the amount of gelatin the same. Make sure to use sugar-free!
Betsy
Squeal I will def use sugar free! And I can’t wait to make them. Rasp marshmellows here I come! (And in a larger pan, lol).
Jenny
Hi, I just bought Allulose and will buy Besti next now that I know it exists! Should I use the Allulose and add a bit of monkfruit extract? I appreciate your advice as I love marshmallows!
Wholesome Yum M
Hi Jenny, Pure allulose on its own is 70% as sweet as sugar, and the blend listed in the recipe card is 1:1 with sugar. So you can increase the amount of allulose to a scant 2 cups.
Katie
Hello! I’m new to keto and This looked like a delicious way to bend to my sweet tooth. I had an issue with the “fluffing” of the gelatin mix though, after combining everything in my stand mixer and letting it run for about 25 minutes, I didn’t get any rise in volume. It was still the consistency it had been in the pan, only opaque once more. The mix did sit for about a minute and a half in between heating and mixing. What could I do differently at my next attempt?
Wholesome Yum M
Hi Katie, Did your hot mixture come to a boil? If it reaches the boiling point, the hot sweetener mixture changes the consistency and will prevent it from fluffing up like it should.
Ida
Mine never got fluffy, it just kept being like water… What did I do wrong?
Wholesome Yum M
Hi Ida, Did you whip your mixture long enough? It does take about 15 minutes to get them to turn opaque and start fluffing up.
Joy Paul
These are simply amazing! Thank you so much for this recipe! I thought I should give up on getting to eat marshmallows again, but thanks to you these are perfect!
Jessica K Precht
I followed the recipe and they came out perfectly
Danielle Newton
How long do these last? In the fridge or out at room temp. Which is better?
Wholesome Yum A
Hi Danielle, see my tips in the post above. Line an airtight container with parchment paper and arrange them in a single layer, and they will be fine at room temperature. If you need multiple layers, line with more paper between them. They should last for at least a few days.
Amy
Could you sub powdered stevia for the erythritol?
Wholesome Yum
Hi Amy, I don’t think that would work but I haven’t tried myself. Let me know if you give it a shot!
Diana
I only had stevia. So, yes it’s works thanks for the recipe 🙂
Sarah
I made these in the came out amazing! Also used your graham cracker recipe. Can’t wait to enjoy these with some dark chocolate up north next week!!
Sarah
Do you think you could substitute powdered collagen for gelatin?
Wholesome Yum
Hi Sarah, collagen and gelatin aren’t interchangeable here. You need gelatin for the marshmallows to set.
Brigid
Has anyone tried using these to make rice krispie treats? I was going to try and make a reduced sugar, gluten free version for a friend.
Maya | Wholesome Yum
Hi Brigid, Since we are low carb I have not, sorry. Let me know if it works for you.
Hannah
Also, do you think it’s possible to add & incorporate the “pre-set” marshmallow mixture to a Keto frosting (like your cream cheese recipe) – for additional texture, stability & flavor?!
Thanks again in advance! &, MAY GOD BLESS YOU IN EVERYTHING YOU DO!!!
-Hannah
Maya | Wholesome Yum
Hi Hannah, Sorry, I haven’t tried that so am not sure!
Misti
Would this work in a recipe for Fudge???
My Mom made the BEST fudge, simply using Kraft’s recipe on marshmallow fluff. Obviously NOT an acceptable dessert for KETO.
Tried a few keto fudge recipes but they are NOT what I consider fudge. More like frozen chocolate bars & they melt immediately out of the freezer. The only thing I can think of that these recipes are not working, is they’re missing the marshmallow fluff.
If possible, I was thinking of using it prior to setting, to avoid having to melt the marshmallows again. What do you think?
Thanks 🙂
Maya | Wholesome Yum
Hi Misti, I haven’t tried using it for that, and have not made fudge using regular marshmallow fluff either, so can’t say. Let me know if it works for you.
Jackie K Funk
Due to having type 2 diabetes & still want my sugar free hot chocolate but I also want marshmallows. These were PERFECT!!
Renee
The taste was pretty good. After they sat for a little while, the vanilla flavor got really intense, to the point you’d rather not eat them alone. They also got a little watery afterword. I think that was my fault; I don’t think I mixed it quite long enough. Also I’d recommend using a stand mixer instead. I think that would help with the texture.
TheArtemisMoon
Mine came out more like meringue. Is that how they are supposed to be? If not, what might have gone wrong? Thanks.
Maya | Wholesome Yum
I’m not quite sure what you mean. Was the texture too stiff? It’s possible that they dried out, or that you over mixed them.
Ron
Can you sub Agar for the gelatin?
Maya | Wholesome Yum
Hi Ron, Sorry, I haven’t tried that. Let me know if it works for you.
Deborah
I have just made these with agar agar and so far so good, just waiting for them to set will let you know.
Maria
Hello! Will this recipe work well with popcorn (to make popcorn balls)? Is the end product sticky or does it firm up? Thanks!
Maya | Wholesome Yum
Hi Maria, I haven’t tried that. It’s sticky at first but then firms up when it sets. You could probably mix it before it sets? Note that with the popcorn it wouldn’t be low carb or keto, but if you are only avoiding sugar, it will still be sugar-free.
Cass
Any ideas on how to do this with pectin instead of gelatin? I’m trying to cut down on animal products. Thanks!
Maya | Wholesome Yum
Hi Cass, Sorry, I haven’t tried these with pectin. Please let me know if it works for you.
Allison Shaw
How many packets of gelatin would be equivalent of 2 tbsp?
Maya | Wholesome Yum
Hi Allison, I used gelatin that comes in a canister. If you’re using packets, it might vary by brand but usually a packet is 2 1/2 tsp. So, 2 tbsp would be 2 packets + another teaspoon (part of a 3rd packet).
Jessica
Will this marshmallow recipe work for cooking on a stick in a fire for smores? I understand that it probably won’t carmelize, but will it at least get gooey enough to eat with chocolate and some crackers from your recipe?
Maya | Wholesome Yum
Hi Jessica, They do get gooey, but much faster than “regular” marshmallows. Remove them from heat before they start to just melt and place between graham crackers with chocolate right away, then it does work. Not as perfectly as marshmallows with sugar, but still doable.
Kourtney
I really dislike the stevia aftertaste. With using vanilla extract and swerve do you find the stevia necessary?
Maya | Wholesome Yum
Hi Kourtney, You can try it without stevia, but they would be less sweet. You can’t really add more Swerve to compensate because it starts to crystallize and affects the texture.
Melody
Would this work with Swerve sweetener?
Maya | Wholesome Yum
Hi Melody! Yes, Swerve will work! I hope you like them!
Maria Morrey
Hi Maya, my name is Maria. I really want to start the Keto diet, but I have one problem. I am allergic to all artificial sugars, and I have tried them all. Anyway what can I substitute for the sweetener that I will need for a recipe?
Maya | Wholesome Yum
Hi Maria, What have you tried? I don’t use any artificial sweeteners, only natural sweeteners. You can find more info and a conversion chart in my sweetener guide. For this particular recipe you need a powdered sweetener.
Susan
Can I use non powdered xylitol instead of powdered or will it work if I put it in the blender first? Thank you. I have been wanting sugar free marshmallows for a long time.
Maya | Wholesome Yum
Hi Susan, The sweetener needs to be powdered, otherwise the marshmallows will set but they will be grainy/gritty. You could try powdering it yourself in a food processor or coffee grinder and see if that will get it fine enough.
Vicki Ponichtera
I have been looking and looking for a really good sugar-free marshmallow recipe, and today I found it! Thank you, thank you, thank you! A recipe I’d been using called for 1/2 cup of honey (not sugar-free, but better than sugar), and I wasn’t really happy with the taste. I came across your recipe today and immediately went into the kitchen to make them. I added 2 tablespoons of organic raw cacao to my batch, and YUM! I placed my batch in the pan and placed in the fridge, then I scraped the mixing bowl and put that into a cup of coffee (which is what I’m looking to do with these marshmallows). OMG! Wonderful! Thank you again!
Maya | Wholesome Yum
Thank you, Vicki!
Kimberly
Hello, could nuts/seed/rice cereal be added before it sets to make krispie-like treats?
Maya | Wholesome Yum
Hi Kimberly, Yes! I love this idea!
Michelle K.
Have you tried “roasting” the marshmallows from above (with the marshmallows resting on a plate, or a graham cracker platform), using a crème brûlée torch? I wonder how that would work.
Maya | Wholesome Yum
Hi Michelle, I haven’t tried that. I’m not sure it would work since the marshmallows have no sugar to caramelize, but I think it’s worth a try! Let me know how it goes if you do.
Luna
Your marshmallows look amazing! I don’t have a stand mixer so this is gonna be some serious work out for the hands and arms. Hahaha.
Maya | Wholesome Yum
Hi Luna, this definitely would be quite the workout without the stand mixer. You should look into getting one, I use mine frequently and it’s totally worth it. This is the one I use: https://assoc-redirect.amazon.com/g/r/https://amzn.to/2ronelI
Tresa Lovejoy
Have you tried trying to follow a traditional recipe, and swapping the corn syrup for FiberYum and the sugar for powdered sweetener?
Maya | Wholesome Yum
Hi Tresa, This recipe already uses powdered sweetener. I haven’t tried it with fiber syrup, but let me know how it goes if you try!