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    Home » Dessert » Homemade Keto Marshmallows

    Homemade Keto Marshmallows

    Published: Jan 23, 2023 by Wendy Polisi Modified: Jan 23, 2023 · 1137 words. · About 6 minutes to read this article.

    Jump to Recipe Print Recipe

    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!

    Overhead photo of a wooden cutting board with keto marshmallows.

    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.

    Ingredients Needed

    Overhead photo of water, gelatin, keto sweeteners, and vanilla in prep bowls.
    • 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.

    Variations

    • 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.

    Parchment lined 8 x 8" pan.
    Gelatin and water in the bowl of a stand mixer.
    Gelatin and water that have been mixed together in the bowl of a stand mixer.

    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.

    Bloomed gelatin in a bowl.
    Sweetener and water in a sauce pan.
    Sweetener and water cooking in a saucepan.

    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.)

    Gelatin, sweetener and water in the bowl of a stand mixer.
    Whipped keto marshmallows being added to a parchment lined dish.
    Marshmallows being pressed down with parchment paper in a parchment lined baking dish.

    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.

    Keto marshmallows that have set ready to be cut.
    Partially cut low carb and sugar free marshmallows on a cutting board with a knife next to them.
    Cut keto marshmallows on a cutting board.

    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.

    Recommended Tools

    As an amazon associate, I earn from qualifying sales.

    • 8 x 8” pan
    • Parchment paper
    • Stand Mixer or Hand Mixer
    • Saucepan
    • Candy thermometer
    • Sharp knife

    Storage

    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.
    Side photo of three keto marshmallows stacked on a wooden cutting board.
    Photo of a keto quickstart guide with the description of the guide on the right.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see all my delicious recipes.
    Overhead square photo of low carb keto marshmallows on a wooden cutting board siting on a red and white checked napkin.
    Print Recipe

    Keto Marshmallows

    Homemade keto marshmallows are the perfect way to satisfy a craving and stay on track with your eating goals! Not only are these marshmallows healthier than traditional versions, but they're also super easy to whip up.
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 6.82kcal
    Author: Wendy Polisi
    As an Amazon Associate I earn from qualified sales.

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    Nutritional information is provided as a courtesy and is believed to be accurate.  The sugar alcohols have been deducted from the carb count.  If you are counting carbs strictly, I recommend recalculating yourself.

    Nutrition

    Calories: 6.82kcal | Carbohydrates: 0.04g | Protein: 1.5g | Fat: 0.002g | Saturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 51.91mg | Potassium: 0.78mg | Sugar: 0.04g | Calcium: 1.03mg | Iron: 0.02mg
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    Welcome

    I'm Wendy and I'm here to show you just how delicious a low carb, gluten free and keto diet can be! You are just as likely to find me obsessing over all things cheesy as you are getting excited by a full produce drawer. I'm a mom to three, obsessive planner and roller coasters are my happy place. Let's dig deeper →

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