These sugar free marshmallows are spongy, sticky, and slightly gooey, you won’t believe they are low carb! Made with just 3 ingredients, they take minutes to make! 2 grams net carbs per serving.
Sugar Free Marshmallows
When it comes to keto sweets, my favorite recipes to make are candy, gummy bears, and these sugar free marshmallows!
Growing up, my mom loved to make most things from scratch. From the cookies we enjoyed on weekends, to the bread she used for our sandwiches, even the fruit juice with our breakfast, those were never store bought. While my sister and I loved everything mom made, we obviously had our favorites. My sister adored her homemade caramel sauce and I was obsessed with her homemade marshmallows.
To this day, mom’s marshmallows are my very favorite thing. She never made them often (hello, sugar!) but when she did, they never lasted long. We loved putting them in our hot drinks and toasting them over the stove. When I first moved out of home, mom’s marshmallows were one of the first recipes I ever made. When I went keto, they were the very first dessert I ever gave a sugar free makeover to!
I’ve been meaning to share a keto marshmallow recipe for quite some time. They’ve been perfect on their own or sometimes I add a couple to my hot chocolate. They taste just like real marshmallows, and need just 3 ingredients!
No sugar and no corn syrup are needed, but you’d never tell. The texture is soft, sticky and spongy, and slightly gooey when it hits your mouth. They are sweet and with a lovely vanilla flavor, without being overpowering.
One of my friends is obsessed with marshmallows and I gave her some to try and she could NOT believe they were sugar free- She thought they were full of carbs!
How do you make sugar free marshmallows?
- Gelatin powder– Unflavored gelatin. Use a good quality powder to ensure there are zero clumps throughout.
- Erythritol OR allulose– My two recommended keto sweeteners. I do not recommend monk fruit for this, as it will yield a grainy texture.
- Water– Tap water is fine. Half will be mixed with the gelatin and the other half will be mixed with the sweetener to form a mock syrup.
- Vanilla extract– Gives a lovely vanilla flavor!
- Powdered sugar– Optional, but sift some keto powdered sugar over the top of the set marshmallows!
Start by placing half the water into a small bowl and sprinkle the gelatin powder on top of it. Let it sit for 10-12 minutes, for the gelatine to soak up the liquid and become gooey and gelatinous. Next, place the remaining water into a saucepan. Add the sweetener and turn the heat to medium. Gently stir the mixture together, until it begins to simmer. Stir more vigorously until it starts to boil. Once it is bubbling and boiling, remove it from the heat.
Now, add the gelatin mixture into the bowl of a stand mixer. At a low speed, turn the mixer on and start beating the gelatine. After 30 seconds, slowly add the boiled water mixture. Add the vanilla extract and mix for 10-11 minutes, or until stiff peaks form.
Finally, transfer the marshmallow mixture into a lined pan and spread out with a rubber spatula until mostly even. Refrigerate for at least 2 hours, until it is firm. Once firm, sift some powdered sweetener on top and slice into pieces.
Tips to make the best keto marshmallows
- If you don’t have a stand mixer, you can also use a hand mixer. The beating time will be slightly longer.
- If your mixture hasn’t formed stiff peaks after 12 minutes, continue beating. The mixture must have stiff peaks!
- Use a slightly wet knife when cutting the marshmallows.
- Switch out the vanilla extract for other flavor options. Peppermint, strawberry, and chocolate extracts are all fantastic options.
Storing and freezing low carb marshmallows
- To store: These marshmallows should be stored in the refrigerator in a sealed container, for up to 1 month.
- To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
More keto candy recipes
Line an 8 x 8-inch pan with parchment paper and set aside.
In a small bowl, add half your water and sprinkle the gelatin powder over the top. Let it sit for 10 minutes, for the gelatin to soak up some of the liquid and become slightly gooey.
In a small saucepan, bring the remaining water and sweetener to a simmer on medium heat. Stir regularly, until it begins to boil. Let it boil for several minutes, before removing from the heat.
Add the gelatin mixture into the bowl of a stand mixer. On low speed, turn the mixer on and mix for 30 seconds. Slowly add the boiling water/sweetener mixture, along with the vanilla extract, and beat for 10-12 minutes, or until stiff peaks form.
Transfer the marshmallow mixture into the lined pan and use a rubber spatula to smooth it out as much as possible. Refrigerate it for at least 2 hours, or until set.
Once set, use a slightly wet knife to cut pieces. Dust with keto powdered sugar and enjoy.
TO STORE: These marshmallows should be stored in the refrigerator in a sealed container, for up to 1 month.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
Recipe loosely adapted from here.
Serving: 1serving | Calories: 12kcal | Carbohydrates: 1g | Protein: 3g | Fat: 1g | Sodium: 7mg | Potassium: 1mg | Calcium: 2mg | Iron: 1mg | NET CARBS: 1g