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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
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
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The recipe card is below! Readers that made this also viewed these recipes:
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 VideoTap on the image below to watch the video.
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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!
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.
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