I’m sweet on this light, fluffy low carb marshmallows recipe!
Never in my wildest dreams did I think that a marshmallow could be considered a low carb candy but this is one of those mind-blowing low carb recipes that seems too good to be true! But its NOT!
Low carb desserts don’t always make an impression but this refined sugar-free one will impress even those that don’t follow a low carb diet! If you love satisfying low carb snacks with only 3 ingredients + water, you’ll be stuck on these!
They’ll melt in your mouth or in your hot cocoa!
Here’s why you should make this low carb marshmallows recipe immediately:
- It’s impressive (and super fun!) to make your own homemade marshmallows! You’ll feel some serious Martha Stewart vibes making these!
- There’s absolutely ZERO refined sugar in these!
- I gravitate towards a yummy recipe with minimal ingredients!
- These are a blast to make with kids or to serve at a party – especially if there’s a theme you can cater them too (more on that below)!
- These are paleo, keto and party friendly!
- Who knew marshmallows could be so versatile?! You can make these into different flavors, shapes, colors, dip them in chocolate, spread them on cakes/cupcakes or whatever your heart desires! The options are as endless as my love for them!
Traditionally, that sweet, gooey store-bought package of marshmallows that we grew up on have some not so sweet ingredients in them.
Traditional marshmallows: According to the USDA’s website, one cup of regular large marshmallows racks in 5.9 grams of carbs and 4.1 grams of sugar, while a cup of miniature marshmallows are 34.4 grams of carbs and 26.5 grams of sugar! YIKES!
Not only are the carb and sugar counts through the roof, but there are some funky ingredients included, such as corn syrup AND sugar, modified cornstarch and artificial flavors! I don’t know about you but that REALLY kills my mellow!
NOW! This low carb marshmallows recipe! There’s no questionable ingredients, no refined sugar and no more reasons why you shouldn’t make these ASAP!
Here’s what you’ll need to make a batch of your very own sugar-free marshmallows:
- Water: You’ll use this for both the gelatin and for the erythritol
- Gelatin: This is the agent that’ll thicken your marshmallows! I like to use the brand Knox.
- Erythritol: A better version of “sugar” (it’s a refined sugar substitute) with ZERO calories or actual sugar. It is diabetes friendly and doesn’t spike blood glucose or insulin levels.
- Salt: A pinch is perfect! If you have sea salt, this is the perfect time to use it! (Believe it or note) This brings out the sweetness.
- Vanilla Extract: You can also use a vanilla bean too if you have it but it’ll be more expensive.
Tools To Make
Here are the tools you’ll need to make this low carb marshmallows recipe:
- 8×8 casserole dish: for setting your marshmallows
- Parchment paper (or silicone baking mat): to help with the marshmallows sticking to the casserole dish
- Measuring cup: for the specific water measurements needed
- Fork/whisk or hand mixer: to help dissolve the gelatin and whisk it up
- Saucepan: to heat up the erythritol water ingredients
- Bowl: to transfer the boiling erythritol water into to keep it hot as possible (use a metal bowl for best results)
- Greased sharp knife: to cut the final prepared marshmallows into squares
Store this low carb marshmallows recipe 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 them to avoid them sticking together. When you want to use them, simply take ‘em out and let them thaw! You can also eat them frozen too! YUM, it’s like marshmallow ice cream!
Usually, one serving is 4 regular marshmallows but you do you, boo!
Gahhh, there are just TOO many way to eat these. A few of my faves include:
- Smores! Sandwiched between low carb graham crackers. NOTE: I had trouble roasting these marshmallows over a traditional fire — they melt more quickly than traditional. I was able to brown the edges using a kitchen torch for the same taste and texture of traditional 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 low carb fudge (ala rocky road!)
Try any of these and you’ll thank me later!
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: Don’t want the classic vanilla marshmallow flavor?! Experiment with flavored extracts, such as: orange, peppermint, lemon, almond, strawberry, whatever. You could even blend them for some wild results!
- Mix in spices like cinnamon, nutmeg or pumpkin pie spice.
- Introduce COLOR to them: Add your fave color food coloring to your marshmallow mixture to add some pizazz and merriment! Try a few drops for a lighter color and more drops for deeper hues.
- Make 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 or low carb dark chocolate and dip these marshy beauties into it!
Low Carb MarshmallowsPrint Recipe Pin Recipe
- 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!
Sweet tooth still raging? Check out these other desserts:
- Sugar Free Whipped Cream. Because dessert is just boring without it!
- Low Carb Pudding. The cure to your chocolate cravings!
- Sugar Free Chocolate Chips. Perfect to sprinkle on EVERYTHING!
- Low Carb Popsicles. Delicious summertime treat!
- Low Carb Nutella. Just like the traditional kind, just without the carbs!
I hope this low carb marshmallows recipe inspired you to make a batch of these sweet treats as soon as you possibly can!
If you do make these, let me know your thoughts in the comments below! Especially let me know if you made a customized version! Enjoy!