Sugar Free Marshmallows

These sugar free marshmallows are soft, fluffy, and melt-in-your-mouth delicious—all without the sugar crash. Made with just a few ingredients, they have the perfect bouncy texture and rich vanilla flavor you’d expect from classic marshmallows, but they’re completely keto and low-carb friendly. Whether you want them in your hot cocoa, for roasting, or as a snack, these homemade marshmallows are sure to impress.

Why You’ll Love This Recipe

This recipe delivers marshmallows that look, feel, and taste just like the sugary version—but without any of the added sugar. Sweetened with allulose, they’re ideal for those following a sugar-free, low-carb, or ketogenic diet. They’re incredibly easy to make with no need for corn syrup or complicated techniques. Plus, they set beautifully and store well, making them perfect for meal prep, gifting, or everyday treats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups water, divided

• 1/3 cup powdered gelatin

• 2/3 cup allulose

• 2 teaspoons vanilla extract

Directions

1. Line an 8 x 8-inch baking pan with parchment paper and set aside.

2. In a small bowl, combine half of the water with the gelatin powder. Let it sit for about 10 minutes to allow the gelatin to bloom and thicken.

3. In a saucepan over medium heat, combine the remaining water and allulose. Stir occasionally until it begins to boil. Let it boil for several minutes, then remove from heat.

4. Transfer the gelatin mixture into the bowl of a stand mixer. Begin mixing on low speed for 30 seconds.

5. Slowly pour the hot sweetener mixture and vanilla extract into the mixer while it’s running. Increase the speed and beat for 10–12 minutes until the mixture becomes thick, glossy, and forms stiff peaks.

6. Pour the marshmallow mixture into the prepared pan. Smooth the top with a rubber spatula.

7. Refrigerate for at least 2 hours, or until fully set.

8. Once set, use a lightly wet knife to cut into squares. Optionally, dust with keto powdered sugar before serving.

Servings and timing

This recipe makes approximately 24 marshmallows.
Prep time: 20 minutes
Total time: 20 minutes (plus chilling time of at least 2 hours)

Variations

• Chocolate Marshmallows: Add 2 tablespoons of unsweetened cocoa powder to the gelatin mixture before whipping.

• Peppermint Flavor: Swap vanilla extract for peppermint extract for a festive variation.

• Coconut Coating: Roll cut marshmallows in unsweetened shredded coconut instead of powdered sweetener.

• Swirled Marshmallows: Add a few drops of natural food coloring and swirl with a toothpick for a decorative touch.

• Mini Marshmallows: Pipe the mixture into strips, let set, then cut into smaller pieces for hot cocoa toppings.

Storage/Reheating

• Refrigerator: Store marshmallows in a sealed container in the fridge for up to 1 month.

• Freezer: Freeze in a zip-top bag for up to 6 months. Thaw in the refrigerator before using.

• Reheating: These marshmallows can be roasted or gently warmed in beverages like regular ones. No reheating is needed otherwise.

FAQs

Are these marshmallows keto-friendly?

Yes, they are made with allulose, which is a keto-approved sweetener and contains no net carbs.

What is allulose and can I substitute it?

Allulose is a natural, low-calorie sweetener that caramelizes and behaves like sugar. You can substitute it with erythritol or monk fruit sweetener, but the texture may vary.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works well. Just be prepared for a bit more arm work during the 10–12 minutes of whipping.

Why are my marshmallows not fluffy?

The mixture must be whipped long enough to form stiff peaks. Also, ensure the gelatin is fully bloomed before adding the hot syrup.

Can I make these without gelatin?

No, gelatin is essential for creating the marshmallow texture in this recipe. Vegan alternatives would require a completely different method.

Do these marshmallows melt like regular ones?

Yes, they melt beautifully in hot drinks or when roasted over a flame.

Can I toast these marshmallows?

Yes, they toast and brown well, just like traditional marshmallows.

What size pan should I use if I want thicker marshmallows?

Use a smaller pan, like a 6 x 6-inch, for thicker marshmallows, or double the recipe and use a 9 x 9-inch pan.

Can I flavor these differently?

Absolutely—try using different extracts like almond, maple, or even lemon for a twist.

Why refrigerate instead of leaving at room temp?

Sugar-free marshmallows are more sensitive to moisture and temperature, so refrigeration ensures they hold their shape and texture longer.

Conclusion

Sugar free marshmallows are a game-changer for anyone looking to enjoy a sweet treat without the sugar. They’re fluffy, versatile, and melt just like the classic version—perfect for everything from snacking to s’mores. With only a few ingredients and simple steps, this recipe is a must-try for any low-carb kitchen.

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