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Yes, You Can Actually Roast My Healthy, Sugar Free Marshmallows
To say I love these sugar free marshmallows is an understatement! Even though I make them without corn syrup or sugar, the taste and texture is so similar to the sugar ones we all like. I even put these into little gift boxes with sugar free hot cocoa mix for my team one year.
Over the (many) years I’ve been making these healthy marshmallows, the only thing missing was the ability to roast them over a fire without melting away. This year, I set out to change that! After several (surprising) tests, here’s why they’re even better now:
- They brown like regular marshmallows – Yes, these are actually roastable, and I’ve added a few new pictures to show you! Thanks to a couple extra secret ingredients, I’m thrilled with the beautiful char these can get now, and unlike my previous version, they no longer melt into a puddle the second they hit some heat.
- Soft, smooth, and fluffy – I’ve been making this recipe since 2017, but when I switched to powdered Besti sweetener, that majorly improved its texture. They’re more fluffy, with no gritty texture, and they last longer.
- Just 5 ingredients – Plus water and salt. And you can have a batch of these light, airy, sugar free marshmallows ready in about 20 minutes.
- All natural, no refined sugar – These are low carb, sugar free, gluten free, super low calorie, and made without artificial sweeteners. They’ve got almost zero net carbs per serving and even a boost of collagen (from the gelatin in them).
Now that you can roast healthy homemade marshmallows over the fire, there are so many ways to use them! Make s’mores with sugar free graham crackers, toss them in low carb hot chocolate, whip up a batch of healthy rice krispie treats, or even enjoy them plain (um, like my kids do). Make them with me and I promise they’ll be gone so fast!
“As most things I make, I made these for my husband. He wanted marshmallows in his hot cocoa. They came out the perfect, flavor, the texture is excellent. I’ll definitely be making these again.”
-Cheryl
Ingredients & Substitutions
Here, I explain the best ingredients for my sugar free marshmallow recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Gelatin Powder – The main ingredient (no substitutes, sorry!). Any unflavored gelatin should work, but their gelling power can vary, so it can affect the texture of your healthy marshmallows a bit. I always use and tested this recipe with this brand.
- Besti Powdered Monk Fruit Allulose Blend – When I first made these as keto marshmallows, I used a combination of powdered erythritol and vanilla stevia. Powdered erythritol is a finer consistency, so it worked okay, but they still crystallized and got gritty over time. After I re-tested these keto marshmallows with Besti, they turned out so much better — more fluffy and no gritty texture even days later! This is why I only recommend Powdered Besti for this recipe now. You can try different sweeteners, but this is the only sugar substitute I’ve found to get the same texture as regular marshmallows.
- Whey Protein Isolate & Baking Soda – My 2 new secret ingredients to slow down melting and support browning! I don’t recommend most other types of protein powder here, because they don’t make browning work the same way. If you need a dairy-free option, you can leave out the protein altogether, but the marshmallows just won’t brown well and will be better eaten at room temperature. (The baking soda alone is not enough, and adding more changes the taste.) Or you can use pea protein, but you might need to heat for longer to get it to dissolve.
- Warm Water – To bloom the gelatin.
- Vanilla Extract & Sea Salt – For flavor.
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How To Make Sugar Free Marshmallows
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Bloom the gelatin. Pour warm water into a large bowl, sprinkle the gelatin over it, and whisk immediately. Set aside to bloom.
- Dissolve Besti and add-ins in water. In a medium saucepan, whisk together Powdered Besti, whey protein powder, baking soda, and salt. Add water and mix again. Heat gently, stirring frequently, until the mixture is hot but not boiling and the sweetener has dissolved. (The color will change from opaque to slightly translucent. I remove it immediately once bubbles starting to form at the edges!) Remove from heat and stir in the vanilla.
- Combine. Pour the mixture from the saucepan into the bloomed gelatin while whisking constantly. The gelatin will thin out with the hot liquid.
- Whip to stiff peaks. Using a hand mixer, beat the mixture until it doubles in volume, and becomes thick and airy. The sugar free marshmallow fluff should hold stiff peaks when ready.
- Pipe or spread. I usually just spread the fluff into a parchment-lined square baking pan, as shown below. You can also transfer to a piping bag and pipe shapes onto a parchment-lined baking sheet.
- Refrigerate until firm. If you used a baking dish like I did here, cut into cubes. For the best texture, let the sugar free marshmallows dry out uncovered on a rack over a baking sheet.
My Recipe Tips
- To avoid splattering, grab the deepest bowl you’ve got and start slow with the hand mixer. I prefer these stainless steel bowls these days (love how deep they are and don’t slide around my counter!), But I still have to start with the mixer on low and do a few minutes on medium-low before increasing the speed. I’ve gone high too soon before, and it’s a huge pain to clean the dried marshmallow fluff droplets off everything – they are sticky!
- Don’t let your mixer speed get too high. I usually keep it around medium. Very high speed can leave air bubbles in your homemade marshmallows.
- PSA: Whipping the healthy marshmallow fluff takes a really long time. It might seem like it’s not working, but keep going. It takes 12-15 minutes with my powerful hand mixer. If you have a stand mixer, this is a great time to use it, so you don’t get tired while using the hand mixer!
- 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 won’t turn out right.
- I added the drying step recently, and it helps with texture, so the marshmallows don’t feel as tacky on the outside. Browning is also nearly impossible without this. The drying time can vary depending on how humid your kitchen is — at least 24 hours, but it can take multiple days for the surface to no longer feel tacky.
- Even with these adjustments, these sugar free marshmallows are a little sticky on the outside and tend to stick together. If you want to avoid this, I recommend one extra step: toss the dried marshmallows in micellar casein (a type of milk protein powder). This not only helps keep the surface dry but also promotes browning. Otherwise, you can just keep them from touching each other while storing (I just put pieces of parchment paper between them).
- Avoid a see-saw motion when slicing. I recommend a gentle downward or rocking motion instead, to avoid frayed edges.
Sugar Free Marshmallows
By
Make my healthy, sugar free marshmallows with just 5 ingredients — you can actually roast them! They're soft, fluffy, and easy to make.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Line an 8×8 in (20×20 cm) pan with parchment paper. Set aside.
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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.
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Meanwhile, in a large saucepan, whisk together the powdered Besti, whey protein isolate, baking soda, and sea salt. Add the remaining 1/2 cup (118 mL) of water and whisk to combine. Heat over low to medium heat for a few minutes, stirring frequently, until the mixture is hot but not boiling and the sweetener has dissolved. (The color will change from opaque to slightly translucent, and remove immediately as soon as you see bubbles starting to form at the edges.)
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Remove from heat. Stir in vanilla extract. Pour the hot liquid into the large bowl with gelatin, while whisking constantly.
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Using a hand mixer on high speed, 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.)
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Transfer the marshmallow mixture into the prepared pan.
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Refrigerate for at least 8 hours, or overnight, until firm. Use a sharp chef's knife to cut into 1-inch cubes.
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Optional step for better texture: Arrange the sugar free marshmallows on a rack over a baking sheet. Leave uncovered at room temperature for at least 24 hours to dry out the surface.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 4 1-inch marshmallows each
- Tips: Check out my recipe tips above to help you get the perfect fluffy texture, prevent sticking, and make these sugar free marshmallows roast beautifully.
- Storage & meal prep: These healthy marshmallows store really well, so I often make them ahead. They’ll keep in an airtight container on the counter for a couple of days, or in the fridge for up to 1-2 weeks. They can stick, so I line parchment paper at the bottom as well as between layers.
- Freeze: Yes, you can freeze these. Spread them out on a parchment-lined baking sheet first and pop in the freezer until solid, then keep in a zip lock bag for up to 6 months. Thaw on the counter or in the fridge.
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Sugar Free Marshmallows
Common Q&A
- Can you roast these healthy marshmallows? Finally, yes! But only if you follow the recipe exactly as written, including the whey protein isolate, baking soda, and drying step. If you don’t do these things, you can still get a gooey texture by heating very briefly before they melt, but you won’t get that charred outside.
- Can you use them in recipes? Usually yes. You can absolutely use the sugar free marshmallow fluff in any recipes that call for fluff, use the finished marshmallows in recipes that don’t require heating, or even incorporate them into recipes that heat or char them for a short time. I don’t recommend them for recipes that require melting them completely (like my keto s’mores bars, which use a store-bought version I like), because they’ll melt to more of a liquid rather than a gooey texture.
202 Comments
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!
Laura
0Great recipe. My only suggestion is do NOT beat too stiff peaks . If you do you won’t have a smooth top on your marshmallows. I used Splenda instead for the sweetener. I also used a little vanilla bean paste and pure vanilla extract.
Teresa barnard
0How many batches are needed to make rice krispy treats
Wholesome Yum M
0Hi Teresa, I am not sure, but I would guess you would need to double it. One batch makes 16 large marshmallows be sure to check with your recipe for krispy treats.
Karen
0Wow! Made with BestI Monk Fruit Allulose blend, delicious!
Took them a step further and rolled in dark chocolate cocoa powder for gifts!
JulieJOY
0I DID IT! I made marshmallows yesterday (using the Fancy Sweets allulose I had gotten off of Amazon several weeks ago), and the texture and taste were GREAT! I poured them into silicone pans vs. using parchment paper. They worked perfectly. Next time, I’m going to experiment with piping “dots” of the mixture onto (many) pans to save the labor of cutting a million mini marshmallows. We shall see!
Maya, you have the BEST recipes!
rajaa shakir
0Thank you for posting this! I was trying to see if straight allulose would work and I was just telling my husband yesterday that I needed to start using my piping tool! Can’t wait to try this.
samechick
0Hi there! Just made these with confection style sweetener and they came out beautifully! Thanks so much for this very easy recipe!
Daniel Hicks
0I live in the UK and I could only find gelatine leaf, not gelatine granules. I also didn’t have enough Xylitol for the recipe so it was a bit less than you specified. Anyways, these came out quite wet with a layer of gelatine at the bottom. I know I’ve gone off recipe to a degree. What have I done wrong here?
Wholesome Yum M
0Hi Daniel, I am sorry these didn’t turn out well for you. The gelatin sheets are fine to use, the problem is likely the sweetener and the amount used. Did you use powdered xylitol or granulated? How much were you short?
Daniel Hicks
0I had 1 cup of granulated Xylitol, but it was fully dissolved in the water.
Wholesome Yum M
0Hi Daniel, That is definitely not enough sweetener to make the recipe as is. Next time you are short on an ingredient, feel free to change the servings to scale the recipe down to what you do have on hand. For example, if you change the marshmallow recipe to 10 servings it will give you the correct amounts to make the recipe with 1 cup of sweetener. I’ve also never tried this with gelatin sheets, so am not sure if that would work the same way. I hope that helps you for next time!
Bryce
0Can you roast these on a campfire?
Wholesome Yum M
0Hi Bryce, No, they would melt over a campfire.
Mariamalia
0Hi
I tried to make your recipe but only have Lakanto Monkfruit sweetener with Erythritol, they ended up with a sugary texture…
would you recommend I powered it before using it to make the marshmallows?
Thanks
Wholesome Yum M
0Hi Mariamalia, Yes you need to use powdered sweetener for this recipe. Please keep in mind that even if you used the powdered version of your brand of sweetener it will likely still have a gritty texture. Allulose is the best sweetener for marshmallows, as it will fully dissolve in the marshmallow mixture and not have any grittiness. I recommend this brand of Besti Monk Fruit Allulose Blend, which is what I used in the recipe.