Sugar Free Marshmallows (2024)

But now you don’t have to, because this sugar freemarshmallow recipe will blow your mind. And you can use them in other wonderful desserts like Keto Rocky Road Fudge or Mississippi Mud Bars.

You need to try this!

And it worked like a charm! Hooray! So much better than regular marshmallows, since they aren’t tooth-achingly sweet.

• Gelatin: I always use good grassfed gelatin in my keto recipes. But Knox gelatin will work as well. It has more gelling power so you need to use less. Try about 1 ½ tablespoons.
• Sweetener: I use two different sweeteners for these marshmallows to give them the right consistency. Powdered Swerve and BochaSweet work well together so that they firm up properly but they don’t become too hard and recrystallize. Some readers have had success using all of one or the other. I do not recommend allulose here as it makes them so soft that they melt away the moment you use them in anything.
• Cream of tartar: This useful baking ingredient is made of tartaric acid. Cream of tartar helps stabilize egg whites and other whipped recipes such as these keto marshmallows. You can skip it but I do recommend it.
• Pinchsalt
• Extract or flavoring:Use vanilla for regular marshmallows. But you can also have fun playing with the flavors here. Peppermint extract is delicious, but caramel extract is tasty too!

Step by Step Directions

1. Prep the pan: Line an 8×8 inch pan with parchment or waxed paper and lightly grease the paper.

2. Bloom the gelatin: Attach the whisk attachment to a stand mixer. Pour half of the water into the bowl and sprinkle with the gelatin. Let stand while preparing the syrup.

3. Make the sweetener “syrup”: In a medium saucepan over medium heat, combine the remaining water, the sweeteners, the cream of tartar, and the salt. Bring to a boil, stirring to dissolve the sweeteners. Using a candy thermometer or an instant read thermometer, bring the mixture to 237F to 240F. Remove from heat.

4. Beat until fluffy: Turn the stand mixer on low and slowly pour the hot syrup down the side of the bowl. Once all of the syrup is mixed in, add the extract. Turn the stand mixer to medium high and beat until the mixture is lukewarm, thickened and white. This can take 5 to 15 minutes.

5. Spread in the pan: Working quickly, pour the mixture into the prepared pan and smooth the top. Let set for 4 to 6 hours, until the top is no longer tacky to the touch.

6. Let them dry: Flip out onto a cutting board and cut to the desired size. Dust with powdered sweetener, if desired. Let sit for a day exposed to the air to dry out a bit, then store in a covered container.

Expert tips

I’ve made these keto marshmallows many, many times and I’ve learned a few things along the way. So I figured I’d pass these tips on to you!

Make sure to let the gelatin bloom in water for a few minutes, as it allows the gelatin to combine properly with the hot syrup. Also remember that gelatin and collagen are not the same thing. Collagen does not work in this recipe because it does not have the gelling powder of gelatin.

Erythritol based sweeteners such as Swerve will recrystallize if used on their own. And sweeteners like Bocha Sweet will leave you with a goopy mess that may not firm up properly. So using them in combination is best. I do not recommend allulose for these sugar free marshmallows, as it makes them extra soft and they melt away too easily.

Work quickly once your mixture is thick and white. Very quickly pour it into the prepared pan and spread it. If you wait too long, it starts setting and you will get a one big lump that you can’t spread properly. But you can rewarm the mixture gently until spreadable, if this happens.

Use whatever flavoring or extract you desire. Vanilla is the standard, but peppermint extract or caramel extract are delicious too!

Frequently Asked Questions