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closer view of stacks of best keto marshmallows
Home > low carb desserts > Low Carb Keto Marshmallows

Low Carb Keto Marshmallows


5 from 14 votes
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With their unmatched, super iconic, fluffy, bouncy texture, and their soft, sweet, and vanilla-y flavor, these keto marshmallows are the PERFECT upgrade to all your keto desserts, yet are incredible on their own.

Some of my favorite ways to put them to use? Over a pipin’ hot cup-o-keto hot chocolate, or sandwiched between my keto graham crackers with keto candy.
closer view of keto marshmallow fluff recipe

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Homemade Marshmallows? Do I Dare?

I was very intimidated to test recipes for keto marshmallows. Honestly, I wasn’t sure it was possible. Sure, Alton Brown can do it, but can I? The truth is, I’m not the most careful cook/baker. I get distracted often. Burn things, cut myself, the list goes on. I’ve become a master at “fixing” my mess-ups, and marshmallows seem like something you can’t fix.

So I researched. Wrote a recipe. Tested it. And they were perfect. On the first try!

All this to say, don’t let the thought of homemade marshmallows intimidate you. Because this is one of the easiest desserts you can make. And the reward? Fluffy, bouncy perfection that’s delicious in so many things, yet amazing on its own. Plus some SERIOUS kitchen cred 😂🤍 Now, go impress yourself, my friend. And enjoy! – Linds x
top view of sugar free marshmallow

Keto Marshmallows Video Tutorial

On your phone? Check out my web story here.

Important Ingredient Notes

Here’s what you’ll need and some potential swaps for low carb marshmallows:

  • Water – Use cold water, it makes mixing in the gelatin significantly easier.
  • Gelatin – This will thicken your sugar free marshmallows. I use Knox brand. See the sweetener note below for how much to add…
  • Salt – Brings out the sweetness.
  • Vanilla Extract
  • Keto sweeteners – You have options, but here’s what you should know: All options listed below are a 1:1 swap with traditional sugar. Other brands of allulose or erythritol are 70% as sweet, so adjust accordingly. Trader Joe’s Allulose is my sweetener of choice, as allulose doesn’t recrystallize when cool, whereas erythritol (the sugar alcohol used in Lakanto and Swerve products) does. The recrystallization will give your keto marshmallows a slightly gritty texture. If using allulose you’ll add a bit more gelatin to compensate for this.

closer view of stacks of best keto marshmallows

Tips + Tricks

As mentioned, these low carb marshmallows are super easy to make, if you follow my tips and tricks. Here are the important steps:

  • 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.

Storing + Freezing Tips

Once set, store your low carb marshmallows in the fridge for optimal freshness.

These marshmallows are surprisingly freezer-friendly. Just store them in a Ziplock bag with parchment paper in between each to prevent them from sticking together. Thaw before use.
closer view of sugar free marshmallow

How to Eat!

There are just TOO many ways to eat these. A few of my faves include:

  • Smores. It’s important to mention that these sugar free marshmallows don’t roast over a fire as well as traditional (they melt more easily). I was able to brown the edges using a kitchen torch for the same taste and texture as smores.
  • Added to a trail mix
  • Topping to warm drinks like hot chocolate, or keto pumpkin spice latte.
  • Tossed in a salad with keto fruits.
  • Added to keto fudge (ala rocky road!)

Recipe Variations

  1. Switch up the Flavor. Experiment with flavored extracts, such as orange, peppermint, lemon, or strawberry.
  2. Mix in spices like cinnamon, nutmeg, or pumpkin pie spice.
  3. Add some color using food coloring. Try a few drops for a lighter color and more drops for deeper hues.
  4. Cut them into shapes. Use a longer pan (9×13 baking sheet) so that your sugar free marshmallows are a bit thinner and easier to press a cookie cutter into.
  5. Dip marshmallows into chocolate. Melt some chocolate, allow it to cool (but not harden) and dip these marshy beauties on in!

More No Bake Keto Desserts

closer view of keto marshmallow fluff recipe

Low Carb Keto Marshmallows

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Servings :9 Marshmallows
Prep Time25 minutes
Cook Time6 hours
Total Time6 hours 25 minutes
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Ingredients

  • 1/2 Cup cold Water (for gelatin)
  • 3 - 3 1/2 Tablespoons Gelatin 3 for erythritol based sweeteners, 3 1/2 for allulose based sweeteners
  • 2/3 Cup Water (for the sweetener)
  • 2 Cups Swerve, Lakanto, or Trader Joe's Allulose granular (note 1)
  • Pinch Kosher Salt
  • 1 1/2 Teaspoons Vanilla Extract
US Customary - Metric

Instructions

  • Prep. We will need to work quickly while the marshmallows are hot, so prepare an 8x8 casserole (note 2) dish with parchment paper and grab your electric (or stand-up) mixer. Set aside.
  • Combine. Add 1/2 cup cold water to a large bowl. Sprinkle gelatin (3 tablespoons) on top and whisk until it dissolves. Set aside for 10 minutes.
  • Heat. Meanwhile, add 2/3 cup water, sweetener (2 cups), and a pinch of salt to a saucepan over medium-hgih heat. Whisk as you bring this combo to a boil, and continue to boil for 2 minutes.
  • Whisk. After 10 minutes, run the stand up or electric mixer in your bowl with the gelatin to break it into small clumps. With the mixer on, pour in the hot erythritol water, plus the vanilla extract (1 1/2 teaspoons). Make sure to 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.
  • Shape. Pour marshmallow fluff into your prepared baking dish. Allow them to dry (uncovered) on the counter for 6 hours (note 3). Once firm, cut your marshmallows using a greased sharp knife (I rub melted butter along the edge of the knife with a paper towel). Store cut marshmallows in the fridge, and enjoy!
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Lindsey's Tips

  • Sweetener - Lakanto, Swerve, or Trader Joe's Allulose. My preferred sweetener here is Trader Joe's Allulose, as allulose doesn't recrystallize when cool. If using Swerve or Lakanto, your marshmallows WILL have a gritty texture (this is just the erythritol recrystallizing. That said, allulose produces a softer marshmallow. You can add more gelatin to combat this (I suggest using 3 1/2 tablespoons).
  • Casserole dish size. If making large squares, use an 8x8 casserole dish. To cut shapes into your marshmallows (hot chocolate photo above), use a 9x13 casserole dish. Note that your marshmallows won't be as tall.
  • Setting the marshmallows - 6 hours at room temp is great if your kitchen is cool. I made these during summer (around 80F in my kitchen) and had to put them in the fridge for the last hour so they would fully set.

Nutrition

Calories: 19kcalTotal Carbohydrates: 22gProtein: 4gFat: 1gSodium: 6mgFiber: 1gSugar: 1gNet Carbs: 0gSugar Alcohol: 21g
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

Reader Interactions

Comments

  3. OMG, the fact that these can be roasted! I have some keto chocolate at home, so I think this will catch my smores craving. Looks delicious, thank you for posting!

    Reply

  5. My friend is a huge marshmallow fan, but also recently started a low carb diet. She is so thrilled with your recipe and we will be making it on repeat!

    Reply

  7. Hi Lindsey,
    Thank you so much for this recipe. I’m so excited to be able to make many of my favorite sweet treats that call for marshmallows again!
    I enjoy many of your low carb recipes.
    I noticed that you have 2/3 cup water (for erythritol), since erythritol is in parentheses, am I using the same amount of water for allulose?
    Thank you again!

    Reply

    • Hi Delores! Thanks for catching that, it should read “for the sweetener” (vs. for the gelatin). Thank you so much for your kind words, they mean more than you know! Can’t wait to hear what recipes you make with these marshmallows, please come back and share 🎉!

      Reply

    • Hi Michael! I’d rework things quite a bit — typically marshmallow fluff is made with egg whites instead of gelatin. If you want to use this recipe for fluff, I’d make them per the recipe, and melt them in the microwave. Hope you enjoy, let me know what you try!

      Reply

  18. Hi!
    3 questions, if I may…
    1. Does Amazon have the snowflake mold?
    2. Do you have to put flour, powdered sweetner or baking spray with flour in first?
    3. As a vegetarian, can agar agar be substituted for the gelatin or do you have another recommendation?
    THANK YOU in advance!!!

    Reply

    • Hi Kathleen! To make the snowflake shape, I poured the whipped ingredients into a 9×13 dish and used a snowflake cookie cutter (you can use any shape you like here!). You don’t need to use cooking spray, I find parchment paper to be the easiest. I haven’t tested this with agar agar — you may want to follow a vegetarian recipe and substitute powdered erythritol for their sweetener? Let me know how it goes!

      Reply

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