Easy Sugar Free Low Carb Keto Marshmallows Recipe

These easy sugar free low carb keto marshmallows recipe needs just 5 ingredients and tastes just like a traditional marshmallow!

Sugar Free Homemade Keto Marshmallows

If you’ve been following me for a while, you know I love a good recipe challenge. And let me tell you…this one has been sitting on my foodie bucket list for years.

I’ve made everything from keto breads and cheesecakes to sugar-free candy, but homemade keto marshmallows always intimidated me.

Traditional marshmallows rely on hot sugar syrup, corn syrup, and very precise candy-making techniques. Recreating that same fluffy texture without table sugar or corn syrup seemed almost impossible.

But after years of recipe testing, I finally felt confident enough to give these easy sugar-free marshmallows a try.

My very first batch wasn’t a complete failure, but it wasn’t exactly what I was hoping for either.

I used pure liquid allulose, and while the marshmallow mixture whipped beautifully and became bright white, it stayed just a little too soft. That’s when I realized the extra moisture from liquid allulose was preventing the marshmallows from setting as firmly as I wanted.

For my second attempt, I kept everything exactly the same except for one important change.

Instead of liquid allulose, I used a confectioners-style monk fruit allulose blend, and it made all the difference!

The marshmallow mixture whipped into thick, glossy stiff peaks, set beautifully at room temperature, and gave me the fluffy texture I’d been dreaming about. I also switched from an 8×8 pan to a 9×9 pan, which created the perfect marshmallow height.

I can honestly say these are everything I hoped they’d be.

Soft.

Fluffy.

Light.

And completely sugar free.

Why You’ll Love These Homemade Keto Marshmallows

Whether you’re following a keto diet, low carb diet, or simply trying to reduce your blood sugar spikes, these homemade marshmallows are an easy recipe you’ll want to make again and again.

They’re:

• Zero added sugar
• Low carb and keto friendly
• Naturally gluten free
• Only 3 calories each
• Made without corn syrup
• No egg whites required
• Perfect for hot chocolate
• Great for s’mores
• Delicious in protein shakes
• Perfect sweet treat for holidays or everyday snacking

Unlike store-bought marshmallows, these contain simple ingredients you can actually pronounce.

Why I Use Grass-Fed Gelatin

One of the reasons I love making homemade marshmallows is that they’re actually a delicious way to enjoy one of my favorite functional ingredients, grass-fed gelatin powder.

I personally only use and recommend grass-fed beef gelatin because it comes from pasture-raised cattle rather than conventionally raised animals. While all gelatin provides collagen-building amino acids, choosing grass-fed sources gives me greater confidence in the quality of the finished product.

Gelatin is rich in amino acids like glycine, proline, and hydroxyproline, which are the primary building blocks of collagen.

These amino acids may help support:

• Healthy skin elasticity
• Strong hair and nails
• Joint comfort
• Bone health
• Healthy digestion
• A healthy gut lining
• Better recovery after exercise
• Muscle maintenance as we age

Glycine is especially interesting because it also plays a role in supporting relaxation and restful sleep, which makes these marshmallows a fun bedtime treat in a cup of sugar-free hot chocolate.

Of course, I’m not eating marshmallows as my primary collagen source, but I certainly don’t mind getting a little extra nutrition while satisfying my sweet tooth!

Ingredients You’ll Need

One of my favorite things about this marshmallow recipe is how incredibly simple it is.

You’ll only need:

• Cold water
• Grass-fed gelatin powder
• Monk fruit allulose sweetener
• Vanilla extract
• Vanilla liquid stevia
• Salt

That’s it.

No corn syrup.

No sugar.

No artificial food coloring.

No preservatives.

Why This Sweetener Works Best

After testing multiple batches, I can confidently recommend using a confectioners-style monk fruit allulose blend instead of liquid allulose.

Liquid allulose contains additional water, which can make the marshmallow mixture softer and delay setting.

The powdered monk fruit allulose blend dissolves quickly in the hot syrup while allowing the gelatin to create those beautiful fluffy stiff peaks.

Unlike regular sugar, keto-friendly sweeteners don’t caramelize exactly the same way, so you don’t need to cook them to the traditional 240°F soft-ball stage.

A simple rolling boil for about two minutes (or approximately 210°F if using a candy thermometer) worked perfectly during testing.

Tips for Perfect Keto Marshmallows

If this is your first time making marshmallows, don’t worry-they’re much easier than they seem.

A few helpful tips:

• Bloom the gelatin completely before adding the hot syrup.
• Use the whisk attachment on a stand mixer for the fluffiest texture.
• Pour the hot syrup directly into the gelatin instead of along the sides of the bowl.
• Whip on high speed for about 15 minutes.
• Wait until the mixture forms stiff peaks before transferring it to your prepared pan.
• Work quickly once mixing is finished because the marshmallow mixture starts setting almost immediately.
• Allow them to dry uncovered at room temperature overnight for the best texture.
• Use a lightly greased sharp knife for clean slices.

Frequently Asked Questions

Can I use liquid allulose?

I don’t recommend it.

My first test batch used liquid allulose, and while it whipped beautifully, the marshmallows remained softer because of the extra moisture.

For best results, stick with a powdered monk fruit allulose blend.

Can I use regular sugar?

Absolutely, but then these would simply become traditional marshmallows, and the nutrition information would change dramatically.

My goal was creating low carb marshmallows that taste like the real thing without affecting blood sugar the same way.

Can I use erythritol instead of the monk fruit allulose blend?

I don’t recommend it.

While many older keto marshmallow recipes use erythritol or erythritol-based sweeteners, I no longer develop recipes with erythritol because it doesn’t perform as well in many desserts and candy recipes.

Erythritol tends to recrystallize as it cools, which can leave marshmallows with a gritty or crunchy texture instead of the soft, fluffy texture you’re looking for. It also has a noticeable cooling sensation that can overpower the classic vanilla marshmallow flavor.

After extensive recipe testing, I’ve found that a monk fruit allulose blend creates a much smoother marshmallow mixture with a softer bite that’s much closer to traditional marshmallows.

If you have an erythritol-based sweetener like Swerve Confectioners, I don’t recommend substituting it in this recipe. For the best results, stick with the confectioners-style monk fruit and allulose blend listed in the recipe.

Do these taste like store-bought marshmallows?

Honestly, yes!

The texture of my low-carb marshmallows is surprisingly close to classic marshmallows, although they’re just slightly softer because they’re made without traditional sugar syrup.

Do I need a candy thermometer?

No.

A candy thermometer is helpful if you have one, but simply bringing the syrup to a rolling boil and cooking for about two minutes worked perfectly in my testing.

How should I store them?

Store your sugar-free marshmallows in an airtight container in a cool, dry place for up to two weeks.

For longer storage, freeze them for up to three months.

Can I roast these over a campfire?

Not exactly.

These low carb marshmallows taste remarkably similar to traditional marshmallows, but they won’t toast or caramelize the same way over an open flame. Regular marshmallows brown because the sugar caramelizes and melts.

Since these are made with a keto-friendly sweetener instead of table sugar or corn syrup, they don’t develop that golden, toasted exterior.

If you hold them over a flame too long, they’ll simply soften, melt, and eventually drip off the skewer rather than puffing up and turning golden brown like store-bought marshmallows.

That said, they’re still absolutely delicious:

• Floating in hot chocolate
• Chopped into homemade keto ice cream
• Added to protein shakes
• Mixed into sugar-free rice crispy treats
• Enjoyed as a sweet snack right out of the container

If you’d like a lightly toasted finish, a small kitchen or crème brûlée torch may lightly brown the outside. I recommend using quick passes with the flame rather than holding it in one spot, as keto-friendly sweeteners can melt faster than regular sugar. If you try this, let me know how it works for you!

After years of putting this recipe off, I’m so glad I finally checked homemade keto marshmallows off my foodie bucket list.

Sometimes the recipes that seem the most intimidating turn out to be some of the most rewarding. Once I swapped the liquid allulose for a confectioners-style monk fruit allulose blend, everything came together beautifully.

Whether you’re dropping one into hot chocolate, making sugar-free s’mores, adding them to protein shakes, or simply enjoying one as a little sweet treat, I think you’ll be amazed that something this fluffy can be completely sugar free, low carb, and keto friendly.

Easy Sugar-Free Marshmallows Recipe