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.
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
Keto Marshmallows Video Tutorial
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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.
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.
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!)
- Switch up the Flavor. Experiment with flavored extracts, such as orange, peppermint, lemon, or strawberry.
- Mix in spices like cinnamon, nutmeg, or pumpkin pie spice.
- Add some color using food coloring. 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 sugar free marshmallows are a bit thinner and easier to press a cookie cutter into.
- 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
- Keto White Chocolate
- Peanut Butter Fat Bombs
- Lemon Fat Bombs
- Keto Gummy Bears
- Cream Cheese Fat Bombs
Low Carb Keto MarshmallowsPrint Recipe Pin Recipe
- 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
- 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!
Fans Also Made These Low Carb Recipes:
- 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.