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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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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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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
Kathleen
1Wow, this recipe is perfect! I will definitely be making these divine marshmallows again, thank you!
Maya | Wholesome Yum
0I’m so glad you liked them, Kathleen! Enjoy!
Julie Jacobson
1I decided to make these marshmallows for rice Krispie’s treats. I wanted sugar free for my husband. After whipping them up, I add the rice krispies and put in the refrigerator to chill and set up. They came out awesome. Great recipe. Thank you so much. My husband didn’t even know they were not the original recipe using regular marshmallows.
Jaclyn C-M
0Did you use this recipe as-is with the same amounts of ingredients listed for rice krispie treats, or did you have to alter the amounts?
Karen
1Wonderful! I didn’t expect it to be so good, what a nice surprise. Well done! thank you.
Laura
1Just made these today & they are delicious! Than k you!! I’m going to try dipping them in chocolate because that’s my favorite.
Cheryl
1As 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.
Lawrence Boss
0Is there are reason you specify a hand mixer versus a stand mixer with a whisk attachment?
Maya | Wholesome Yum
0Hi Lawrence, The reason is I don’t own a stand mixer because I can do everything with a hand mixer and it takes up less space. 🙂 You are welcome to use a stand mixer here if you have one!
BILL M
0If you wanted Mini Marshmallows, could you put it in a piping bag and pipe them onto a parchment/silicone sheet or is it too thin?
Maya | Wholesome Yum
0Hi Bill, Yes, you can definitely do that. The fluff is not too thin for this. Great idea!
Danyel
0What can you replace the gelatin with? I’d like to make this vegan friendly. Can pectin or agar agar work?
Maya | Wholesome Yum
0Hi Danyel, Sorry, I don’t have a substitution for the gelatin in this recipe. It’s definitely possible to make marshmallows with agar agar (not sure about pectin), but you’d need a recipe developed for that ingredient.
Amie
0My friends and husband can’t eat gelatin because of pork and beef. What can substitute for that ingredient?
Maya | Wholesome Yum
0Hi Amie, I’ve only made this recipe with gelatin. There are other ways to make marshmallows, but they are completely different recipes so I don’t have a substitution to advise without testing. Sorry!
Patricia
0Perfect marshmallows every time. I’ve done same recipe and also with my own harvest honey since I don’t feed my bees sugar water.
Jenny
0They turned out more meringue like as opposed to a chewy store bought marshmallow so I’m not sure what I did for them to be this result. Lol. Maybe too much liquid? And they are a bit saltier than expected. They are sweet but the salt content is really noticeable. I may try again and see if I can get these right.
Maya | Wholesome Yum
0Sorry to hear they turned out a little off, Jenny. It could be a difference in gelling power of the gelatin? I linked the one I used above. The salt is just to balance the sweetness and I don’t usually taste it, but feel free to use less next time if it was too noticeable.
Dy Webster
0My daughter would love these but won’t eat anything I make with gelatin in it.
Betty
0Can I make these using just aluose
Maya | Wholesome Yum
0Hi Betty, Yes, you can! You’ll need 33% more, so that’s 2 cups for this recipe. Make sure it’s confectioners allulose for the best texture in your marshmallows.
Eliza
0I’ve made them with allulose and just a little maple syrup. They were great! Allulose is generally a one to one conversion in recipes. Thank you for the recipe.
Maya | Wholesome Yum
0I’m glad that worked well for you, Eliza! Just a heads up that allulose is not 1:1 with sugar (or Besti, which IS 1:1 with sugar, but it’s 1:1 with erythritol. Of course the right sweetness is very subjective, and in your case the added maple syrup made yours sweeter than allulose would have been alone. Enjoy!
Denise
0Can these marshmallows be roasted over a fire?
Wholesome Yum D
0Hi Denise, While this low carb marshmallow recipe has the flavor and texture of real marshmallows, they don’t roast well.
Kimberly
0Where do you add the salt?
Maya | Wholesome Yum
0Hi Kimberly, The salt gets added in step 3, as written on the recipe card above.
Kimberly
0Thank you so much Maya, I totally missed it?
Caroline
0Hi, unfortunately in England we are unable to buy Besti Powdered Monk Fruit Allulose Blend or any sweetener with Allulose or Monk Fruit in it. Would your recipe work ok will erythritol or stevia please? Many thanks Caroline
Maya | Wholesome Yum
0Hi Caroline, It does with a powdered sweetener, but the texture turns out more gritty.
Nerdy Cooke
0Hi, just wondering if it would be feasible to substitute making the syrup with premade skinny no sugar added simple syrup. If so, how much syrup would be required? 1/2 cup? or more?
Kim
0I’ve tried this recipe a few times, they come out gritty. I’ve tried heating the sweetner more, added while mixing differently, nothing seems to work. Help!
Maya | Wholesome Yum
0Hi Kim, Sorry to hear that. Did you use Besti Powdered Monk Fruit Allulose Blend? Other sweeteners do make these gritty, and I said that in my post.
Maya | Wholesome Yum
0Hi there, I haven’t tried it with that brand so am not sure. It does work with Wholesome Yum Zero Sugar Simple Syrup.
Jenny
0Can you freeze these?
Wholesome Yum D
0Hi Jenny, Yes, you can and you’ll find those instructions in the post.
Anna pozzi
0You put. The ingredients no amounts frustrating. Without amounts of each ingredient you can’t call it a recipe. Only instructions bummer
Maya | Wholesome Yum
1Hi Anna, Of course I have ingredient amounts. Without reading, you can’t call it no amounts. 😉 They are on the recipe card, above where you left this comment.
Bea
0I followed the directions to the letter but after the marshmallow set up in the fridge and I cut them, they were slightly, I mean very slightly gritty. Not unpleasant but I am wondering if it is because I used regular erythritol and not powdered monk fruit sweetener. I figured it would dissolve in the water on the stove and I had a 3 pound bag to use up. Any ideas or suggestions?
Maya | Wholesome Yum
0Hi Bea, Yes, the reason yours were gritty is because you used erythritol, so unfortunately you didn’t follow the recipe to the letter. You need Powdered Besti to avoid a gritty texture, and I highlighted this in my post. Erythritol does not dissolve well. I hope you get the chance to try the recipe again as written.
Linda Deziel
0Perfection.
Judie
0I have a question about substituting monk fruit/allulose sweetener for sugar in a traditional marshmallow fluff recipe. I have made traditional marshmallow fluff many times but I have never tried it with an alternative sweetener. Can you tell me if I can still make it the traditional way, that is with egg whites, crème of tartar, a pinch of salt, vanilla, BUT with the simple syrup made from the monk fruit/allulose sweetener?
I have no experience with my traditional recipes and substituting the sugar with the monk fruit/allulose sweetener and would appreciate advice on how these sweeteners act or react with some of the other ingredients. I have read that it measures like sugar but I know that the chemistry may be unique and could cause issues.
Your advice is appreciated.
Maya | Wholesome Yum
0Hi Judie, Besti can be substituted 1:1 for regular white sugar, and yes, it should work fine for the recipe you described. Please let me know how it goes!