I’m sweet on this light, fluffy low carb marshmallows recipe!
Never in my wildest dreams did I think that marshmallows could be turned into low carb desserts. Sure you can easily whip up some sugar free whipped cream or sugar-free chocolate syrup, but MARSHMALLOWS?!
Let me rock your world friends…
These melt in your mouth puffs are just as sweet, pillowy, and fluffy as the traditional kind, just without the sugar.
Add them to your low carb fudge or hot chocolate for a treat! Let’s start!
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What I Love About This Low Carb Marshmallows Recipe
Let me start off by saying, (IMHO) it’s pretty impressive (and super fun!) to make your own homemade marshmallows. You’ll feel some serious Martha Stewart vibes making these…
Here’s what else to expect:
- Fluffy, springy, pillowy
- NO refined sugar
- Minimal ingredients
- Versatile shapes, colors, and flavors
Important Tips + Tricks
This low carb marshmallows recipe is easy with the right techniques. Here’s what you should know before diving in:
- Prep your workspace before getting started. We’ll be moving quickly here…
- Incorporate the erythritol and water into the gelatin as quickly as possible — Once the liquid starts to cool, it becomes difficult to incorporate and you won’t get the same “fluff”.
- Use an electric or standup mixer — this would be nearly impossible by hand!
- Combine for 12 minutes. You’ll know you’re done once your marshmallows have doubled in size.
- 2 keto sweeteners? As many of you know, sugar alcohols (erythritol) have a tendency to recrystallize when cooled, which gives these marshmallows a gritty texture. For this reason, I like a combo of erythritol and monk fruit to cut down the texture difference.
Important Ingredients Notes
What are marshmallows made of? Here’s what you’ll need to make a batch of your very own sugar-free version. Marshmallow ingredients are:
- Water: You’ll use this for both the gelatin and the erythritol
- Gelatin: This is the agent that’ll thicken your sugar-free marshmallows! I like to use the brand Knox.
- Salt: A pinch is perfect! (Believe it or not) it brings out the sweetness.
- Sweeteners
- Vanilla Extract: You can also use a vanilla bean too if you have it.
Storing Tips
Store these low carb marshmallows in the fridge (once set) for optimal freshness.
Can You Freeze Them?
Yes, surprisingly these marshmallows are freezer friendly, I love to do this to extend their life. And how great to have them on hand when you need them!
Store them in a Ziplock bag with parchment paper in between each to avoid them from sticking together. When you want to use them, simply take ‘em out and let them thaw.
Serving Recommendations
Gahhh, there are just TOO many ways to eat these. A few of my faves include:
- Smores. Sandwiched between my low carb graham crackers. NOTE: I had trouble roasting these marshmallows over a traditional fire (they melt more quickly than traditional marshmallows). However, I was able to brown the edges using a kitchen torch for the same taste and texture as smores!
- Added to a low carb trail mix
- In your low carb hot chocolate
- Covered in mashed berries (raspberries are my fave!)
- Baked into low carb brownies, or added to fudge (ala rocky road!)
Try any of these and you’ll thank me later!
Recipe Variations
There are sooooo many ways to change things up with this fluffy marshmallow recipe! Here are some ideas to get your creativity flowing:
- Switch up the Flavor. Experiment with flavored extracts, such as orange, peppermint, lemon, almond, strawberry (ala strawberry cheesecake fat bombs) — whatever!
- Mix in spices like cinnamon, nutmeg, or pumpkin pie spice.
- Introduce color to them with food coloring to add some pizazz and merriment! Try a few drops for a lighter color and more drops for deeper hues.
- Cut them into shapes. Use a longer pan (9×13 baking sheet) so that your final marshmallows end up a bit thinner and easier to put a cookie cutter into. Make them festive for the holidays… Have fun with it!
- Dip marshmallows into chocolate. Melt some low carb chocolate, allow it to cool (but not harden) and dip these marshy beauties on in!
More No Bake Dessert Recipes
Sweet tooth still raging? Check out my other no bake and low carb desserts:
- Sugar Free Chocolate Chips
- Peanut Butter Fat Bombs
- Lemon Cheesecake Fat Bombs
- Cream Cheese Fat Bombs
- Yogurt Popsicles
Low Carb Marshmallows
Print Recipe Pin RecipeIngredients
- 1/2 Cup Water (for gelatin)
- 3 Tablespoons Gelatin 3 packets of Knox gelatin (21. 6 g)
- 2/3 Cup Water (for erythritol)
- 1 1/2 Cup Swerve or Lakanto (see sweetener notes below) granular
- 30 Drops Liquid Monk Fruit Sweetener
- Pinch Kosher Salt
- 1 1/2 Teaspoons Vanilla Extract
Instructions
- Prepare an 8x8 casserole dish with parchment paper, and your electric (or stand up) mixer. Set aside.
- Add 1/2 cup of water to a large bowl.
- Sprinkle gelatin in and whisk with a fork until it dissolves. Set aside for 10 minutes.
- Meanwhile, add water (for erythritol), erythritol, liquid monk fruit, and salt to a medium saucepan over medium-high heat. Stir occasionally with a fork.
- Bring combo to a boil and boil for 2 minutes.
- Run the stand up or electric mixer in your bowl with the gelatin.
- With the mixer on, pour in the hot erythritol water and vanilla. NOTE: Transfer the erythritol water straight from a boil to the bowl (no resting time). We want to keep this combo as hot as possible, as once it starts to cool, it will set, which will lead to clumps in the marshmallows.
- Whisk (nonstop) on high for around 12 minutes. If using a hand mixer, move the mixer around continuously, you don't want the marshmallows to "set", and moving will prevent this. After 12 minutes, your marshmallows should be fluffy and will have doubled in size.
- Pour into your prepared baking dish.
- Allow them to dry (uncovered) on the counter for 6 hours.
- Once firm, cut your marshmallows using a greased (I use butter along the edge of the knife) sharp knife. Store cut marshmallows in the fridge, and enjoy!
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