If you’re trying to cut carbs and sugar from your diet but still want to indulge in delicious treats, then look no further than making homemade keto marshmallows. These low-carb snacks are the perfect way to satisfy a sweet craving while staying on track with low-carb eating habits. A combination of gelatin, allulose, monk fruit, and vanilla will give these marshmallows an enticing sweetness while staying sugar free. So get ready for a cast of yummy flavors as we give you everything needed to make low-carb marshmallow goodies right at home!
If you have never tried a homemade marshmallow, you are in for a treat. In fact, I’d say that there is no going back to store-bought marshmallows once you’ve had homemade.
Not only are these marshmallows keto, they are dairy-free, gluten-free, and don’t rely on corn syrup to make.
Whether you are looking for a sweet treat or something to enjoy with hot chocolate, this sugar-free marshmallow recipe is sure to delight.
- Gelatin: Gelatin is a popular ingredient used in many desserts and confections, due to its ability to set and hold a desired shape when heated. Make sure you use plain (unflavored) gelatin of good quality. Vital proteins is my go-to brand.
- Monk Fruit: Monk fruit is a natural sweetener that comes from the monk fruit plant. It contains no calories and has a slightly fruity flavor, making it ideal for use in desserts. You can use an erythritol blend like Swerve if you prefer but the texture will be slightly different. Other sweeteners like xylitol or bochasweet may be used, but I have not tested these options.
- Allulose: Allulose is another low-calorie sweetener that can be used instead of sugar or other high-calorie sweeteners in recipes. It has a similar flavor to sugar and works well in many dessert recipes.
- Salt: A touch of salt adds the right balance to these keto sugar free marshmallows.
- Vanilla Extract: I love the flavor that vanilla gives, but you could omit it if you do not have it on hand.
- Coconut Lime Marshmallows: Add 1 teaspoon coconut extract and 2 teaspoons lime zest at the end of the beating. Top cut marshmallows with toasted unsweetened coconut shreds.
- Peppermint: Substitute peppermint extract for vanilla extract.
- Cinnamon Marshmallows: Sprinkle ½ teaspoon of cinnamon on the marshmallows in the last minute of beating.
- Try cutting your marshmallows into shapes! Oil tall cookie cutters and use them to cut out fun shapes. Use the scraps for hot chocolate!
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
First, start by greasing an 8x8-inch pan and lining it with parchment paper.
You want the parchment to overlap your pan enough that you can easily grab the paper to lift the keto-friendly marshmallows from the pan after they have set.
Next, add the gelatin and ½ cup of water to the bowl of a stand mixer, and mix on low until well combined.
Let the gelatin mixture sit for five minutes to bloom.
Then, bring ½ cup of water to a boil in a saucepan. Whisk in the monk fruit, allulose, and salt into the warm water. Boil, stirring frequently, until it reaches 250° F.
Stir in the vanilla extract, and then pour the mixture into the bowl of a stand mixer. (You could also use a large bowl and handheld electric mixer.)
Gradually turn up the speed to high, and beat for 8-10 minutes until the mixture is thick and fluffy and stiff white peaks have formed. (It won't be white in the beginning - this is normal. Just be patient and wait at the mixer works its magic. As you approach stiff peaks, the mixture will turn white.)
Finally, pour the marshmallow mixture into your prepared pan, pressing a lightly greased sheet of parchment paper onto the top to flatten.
Let the marshmallows sit for about 4 hours until firm and set.
Invert the pan into a work service and cut your homemade keto marshmallows into 1 ½-inch pieces. Sprinkled with more powdered sweetener if desired.
Tips & Tricks
- Make sure you give the gelatin and sugar substitute mixture time to come to temperature when cooking. This will take about 6 to 8 minutes.
- The mixture is going to start to harden quickly, so make sure you have your pan prepped before you start mixing.
- There may be bubbles, and that isn’t a huge concern. You can pop them with a toothpick or fork if you like.
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- 8 x 8” pan
- Parchment paper
- Stand Mixer or Hand Mixer
- Candy thermometer
- Sharp knife
Store leftover homemade marshmallows in an airtight container at room temperature. They should keep fresh for about ten days.
Do NOT refrigerate or freeze - they will harden.
More Keto Treats to Try
- For a deliciously decadent way to satisfy your chocolate cravings, don’t mix this 6-ingredient low carb torte.
- Keto mint chocolate chip ice cream is easy to make and sure to delight. I promise, you won’t miss the sugar!
- These keto macaroons are the perfect low carb cookies.
- Keto popsicles are perfect for summer, but truth be told I love them throughout the year.
- 3 tablespoons unflavored gelatin
- 1 cup cold water divided
- ¾ cup powdered Monk fruit
- ¾ cup powdered Allulose
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- Grease and 8” x 8” pan and then line the pan with parchment paper, leaving enough of an overlap so that you can lift the marshmallows from the pan later.
- Mix the gelatin and ½ cup of the water in the bowl of a stand mixer at low until combined. Allow to sit for at least 5 minutes.
- Pour the remaining ½ cup of water into a saucepan. Add the monk fruit, allulose, and salt. Bring to a boil. Boil, stirring occasionally, for about 8 minutes, until the mixture reaches 250° F. Stir in the vanilla and then add the mixture to the gelatin in the stand mixer.
- Start on low, and then gradually turn it up to high.
- Beat for 8 to 10 minutes, until the mixture is thick.
- Pour the mixture into the parchment-lined baking dish.
- Press a lightly greased sheet of parchment paper on the surface and let stand until set, about 4 hours.
- Invert the pan into a work service and cut it into 1 ½-inch pieces.
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