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    Home / Recipes / Candy

    Keto Sugar-Free Marshmallows

    By Lisa MarcAurele · Jul 8, 2020 · 31 Comments

    10.4K shares
    Jump to Recipe
    keto sugar free marshmallows recipe
    keto sugar free marshmallows

    These easy keto sugar-free marshmallows are the perfect low-carb treat to enjoy around the campfire. Plus, they're paleo friendly, 0 net carbs, and only require 4 ingredients to make!

    keto-sugar-free-marshmallows recipe
    Article Index
    • Step-by-Step Directions
    • How to Serve Toasted
    • Carbs in Marshmallows
    • How to Make Keto S’mores
    • Other Recipes to Try
    • Keto Marshmallows Recipe
    • Recipe

    Have you been missing marshmallows on your camping trips or at backyard bonfires? If so, you must try this easy recipe.

    Regular marshmallows made from sugar, water, and gelatin are full of carbs. But by replacing the sugar with low carb sweetener, this version becomes a paleo friendly treat with 0 net carbs.

    Yep, you read that right. These sugar-free marshmallows are just 0 net carbs each!

    Thanks to the gelatin, the taste and texture is just like traditional ones. And you might be surprised how easy they are to make.  In fact, you only need 4 simple ingredients plus water!

    Step-by-Step Directions

    By heating a sweet mixture on the stove and then mixing all the ingredients together, you’ll have low-carb marshmallows in no time!

    1. Bring syrup mixture to boil. Over medium heat, add the warm water, powdered sweetener, and cream of tartar to a saucepan. Whisk until the ingredients are combined and dissolved. Continue to heat the sweetened mixture until it comes to a boil.
    sweetener and water in pan
    1. Bloom gelatin. While syrup is cooking, add the cold water to a mixing bowl. Sprinkle the unflavored gelatin on top. Do not mix, just allow it sit for about 10 minutes.
    adding gelatin to water
    1. Boil syrup and add vanilla. Once the mixture on the stove comes to a boil, continue to boil it for 2-3 minutes, whisking often. Make sure it boils for at least 2 full minutes. After 2-3 minutes, remove the mixture from the heat and whisk in the vanilla extract.
    2. Combine syrup and gelatin. Start blending the gelatin mixture on high, and immediately pour the heated mixture into the mixing bowl with it.
    heated mix into gelatin
    1. Beat mixture and transfer to prepared pan. Continue to beat the mixture on high for roughly 12-15 minutes. You want it to be very fluffy with peaks that hold their shape well on their own. Immediately transfer the mixture into a parchment lined 9×9 baking dish and smooth it into an even layer.
    whipped marshmallow mix
    1. Allow to set then cut. Let the mixture sit untouched on the counter at room temperature for at least 8 hours or overnight. Do not disturb it and do not refrigerate it. After allowing the mixture to set overnight, cut into 20 servings.

    How to Serve Toasted

    These homemade keto marshmallows can be enjoyed as is or toasted. Both versions are delicious!

    To toast, I recommend using a kitchen torch. This is the best way to get that nice, deep golden color and crisp outer layer.

    These sugar-free marshmallows have a lower melting point than traditional ones. So if you try to toast them over a fire, they may melt before they toast.

    But a kitchen torch works perfectly to get them toasted and melty!

    sugar free marshmallows

    Carbs in Marshmallows

    Did you know that store-bought marshmallows use both sugar and corn syrup? 

    The syrup prevents crystals from forming as the mixture cools. This makes it easier to mass-produce them. 

    You’ll also find corn syrup in a lot of recipes for the same reason.

    So it’s no surprise that one piece, or 10 minis, contain 6 grams of carbs. That adds up quickly!

    These homemade marshmallows without corn syrup, on the other hand, are totally carb free. How great is that?

    With no sugar, no carbs, and no corn syrup, these make a delicious and guilt free treat.

    keto marshmallows on plate

    How to Make Keto S’mores

    I think these sugar-free marshmallows are a great treat all on their own. But you may be wondering if they'd work for a keto version of s’mores.

    You'll need to make low-carb graham crackers first. I don't know of any brand that makes keto-friendly ones

    For your chocolate layer, any sugar free chocolate will do. Lily’s stevia-sweetened chocolate is a popular option in the low carb community.

    To assemble, simply toast a marshmallow with a kitchen torch. Once it’s ready, sandwich it between two graham crackers with a few squares of chocolate and enjoy!

    toasted keto marshmallows

    Other Recipes to Try

    Looking for a few more keto sweet treats for snacks or dessert? Check out a few of these favorites:

    • Low Carb Creme Brulee has a rich custard base topped with a layer of caramelized sweetener. It’s another excuse to use a kitchen torch!
    • Keto Peanut Butter Cups combine chocolate and peanut butter for a delicious way to satisfy your sweet tooth!
    • Chocolate Dream Pie made with a coconut pie crust is low in carbs and only requires 3 ingredients to make.
    • Keto Cheesecake Fat Bombs are sweet, creamy, and only 1 net carb each.
    • Sugar Free Tootsie Rolls are a fun way to enjoy a sugar free version of the chocolate chewy candy!

    Keto Marshmallows Recipe

    These easy sugar-free marshmallows are a wonderful treat any time. Take them camping in the summer or to a bonfire in the fall.

    You can even put them in your keto hot chocolate in the winter. In spring, Cut them into shapes to make low-carb Peeps for Easter.

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    keto sugar free marshmallows

    Keto Sugar-Free Marshmallows

    5 from 11 votes
    Easy homemade marshmallows without any sugar added. This low-carb version is a zero carb treat to enjoy as-is or toasted.
    Prep Time:20 minutes mins
    Cook Time:10 minutes mins
    Resting time:8 hours hrs
    Total Time:8 hours hrs 30 minutes mins
    Course: Dessert, Snack
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 20
    Calories: 9

    Video

    Ingredients

    • ½ cup cold water
    • 3 Tbsp. grass-fed gelatin or regular unflavored gelatin
    • ½ cup warm water
    • 1 cup Swerve Confectioners Powdered Sweetener see note
    • ¼ tsp. cream of tartar
    • 1 ½ tsp. vanilla extract

    Instructions

    • Place the warm water, Swerve sweetener and cream of tartar into a saucepan over medium heat on the stove. Whisk until the ingredients are combined and dissolved.
    • Continue to cook the sweetened mixture until it comes to a boil.
    • While the sweetened mixture is cooking, add the cold water to a mixing bowl, and sprinkle the unflavored gelatin on top. Do not mix it at this point, just let it sit for 10 minutes.
    • When the mixture on the stove comes to a boil, continue to boil it for 2-3 minutes, but no less than 2, whisking often.
    • Remove the mixture from the heat once it has boiled, and whisk in the vanilla extract.
    • Start blending the gelatin mixture on high, and immediately pour the heated mixture into the mixing bowl with it.
    • Continue to beat the mixture on high for roughly 12-15 minutes, or until it has become fluffy and has peaks that hold their shape well on their own.
    • Immediately transfer the mixture into a parchment lined 9x9 baking dish, and smooth it into an even layer.
    • Allow the mixture to sit untouched on the counter at room temperature overnight. Do not disturb it, and do not refrigerate it.
    • Cut the finished marshmallows into pieces, and serve any way that you would like.

    Notes

    Using only Swerve may result in the erythritol crystallizing if chilled. You could use ½ cup of Swerve along with ½ cup of a non-erythritol sweetener like Bochasweet.
    These homemade marshmallows have a lower melting point that regular ones. But they can be easily toasted using a kitchen torch or quick dip in a campfire.
    Marshmallows can be coated in powdered sweetener to make them less sticky. 
    Store them in a covered container or zipper bag. They should keep for a 2-3 weeks at room temperature. For longer storage, they can be placed in the freezer for at least 3 months or the refrigerator for 2-3 months.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1piece | Calories: 9 | Carbohydrates: 0g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 10mg | Sugar: 1g | Calcium: 1mg | Iron: 1mg

    Additional Info

    Net Carbs: 0 g | % Carbs: 0 % | % Protein: 47.1 % | % Fat: 52.9 % | SmartPoints: 0
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 9
        [carbohydrates] => 0
        [protein] => 2
        [fat] => 1
        [saturated_fat] => 1
        [sodium] => 5
        [potassium] => 10
        [sugar] => 1
        [calcium] => 1
        [iron] => 1
        [serving_unit] => piece
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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    Reader Interactions

    Comments

    1. Giddy Gourmet

      September 29, 2023 at 2:13 pm

      5 stars
      So very quick and easy to make. After waiting until the next morning, I cut the marshmallow with a knife heated on my gas stove. The marshmallows cut perfectly. I put them in a glass pan with a lid and sprinkled them generously with Swerve Confectioners Sugar. They melted beautifully in my Keto Hot Chocolate. This one is a keeper for sure! Thanks for sharing! 😉 When the grandkids arrive, I'll let them add different flavoring to dress it up a bit.

      Reply
    2. Chris

      March 23, 2022 at 8:30 pm

      Can you add these to coookie dough, fudge etc. and bake?

      Reply
      • Lisa MarcAurele

        March 24, 2022 at 1:05 pm

        You can use them like regular marshmallows so they should work for all of those uses.

        Reply
    3. Regina Schneider

      January 13, 2022 at 9:58 pm

      I have to give this recipe another try. I've never worked with gelatin before and I must have overbeated it. It didn't smooth out in the pan, it had more of a cottage cheese consistency.

      Reply
      • Lisa MarcAurele

        January 14, 2022 at 8:24 am

        The key is to make sure you soften the gelatin first before dissolving in a hot mixture.

        Reply
    4. Sandy

      November 20, 2021 at 11:01 am

      5 stars
      Just made these yesterday and they came out great. Mine came out a little lumpy but I know it was because I simply mixed it for too long. Honestly I don't care what they look like. The bottom line is I have wonderful homemade marshmallows. I can't even describe how excited I am about this! I have loved every recipe I have tried of yours. Thanks so much!

      Reply
      • Lisa MarcAurele

        November 20, 2021 at 3:22 pm

        So happy it worked out despite the lumps. Enjoy the marshmallows!

        Reply
      • Jenny

        May 19, 2023 at 11:59 pm

        5 stars
        Can you use the marshmallow "fluff" as is immediately or possible use as a filling?
        Just made them tonight. They are set aside to set up. But definitely tastes yummy on its own.
        We are going to use them to make s'mores with homemade gf vegan gingerbread spiced graham crackers and various chocolate squares.
        Am packaging some up for my new neighbors too as a welcome gift.

        Reply
    5. Wendy

      July 02, 2021 at 10:22 pm

      I’ll see what happens tomorrow. It was was not smooth and was a little lumpy. Maybe I over mixed it’s just a little. We’ll see how it taste

      Reply
      • Lisa MarcAurele

        July 03, 2021 at 5:25 pm

        Lumpy should be fine. Hope it worked out.

        Reply
    6. Danny

      April 14, 2021 at 1:11 pm

      5 stars
      Can I replace the cream of tartar? With xanthan gum, baking powder, or baking soda, or a little bit of vinegar?

      Reply
      • Lisa MarcAurele

        April 15, 2021 at 5:17 am

        The cream of tartar helps stabilize the whipped egg whites. Xanthan gum can be used as a stabilizer, but I'm not sure how well it works with egg whites.

        Reply
        • Catherine Pitts

          March 08, 2022 at 2:13 am

          But this recipe doesn't use egg whites. Has the recipe changed? I wondered why there were no egg whites...

        • Lisa MarcAurele

          March 08, 2022 at 8:49 am

          This marshmallow recipe has always been gelatin based.

    7. Valerie Roman

      November 14, 2020 at 12:55 am

      I am so excited I read all posts for tips there were none so I will try an follow recipe to the T. On amazon I purchased chocolate covered marshmallows. $30 for small box I am hoping to make these an dip in chocolate.

      Reply
      • Lisa MarcAurele

        November 14, 2020 at 2:50 pm

        These are great dipped in keto-friendly chocolate!

        Reply
    8. melissa

      July 28, 2020 at 9:22 am

      Erythritol causes severe stomach upset for me, could I use monkfruit instead?

      Reply
      • Lisa MarcAurele

        July 28, 2020 at 10:34 am

        Allulose or BochaSweet will work in the recipe too.

        Reply
    9. Nicole

      July 06, 2020 at 10:05 am

      Tried these twice. I don't know what I did wrong but they were not good. I'v enjoyed many of your other recipes though. You're typically my go to for keto recipes.

      Reply
      • Lisa MarcAurele

        July 06, 2020 at 3:46 pm

        I've noticed that with more powerful mixers, you may not need to beat for the full time stated. When I do them in my stand mixer, the mixture reaches peaks in under ten minutes. Maybe you mixed it too much? Since you didn't say what the issue was, I'm not sure what advice to give. I will say that some sweeteners seem to do a little better than others.

        Reply
    10. jennifer

      June 22, 2020 at 8:30 am

      Wow, I always wondered if this was possible, you proved it! hoping mine turn out half as good looking!

      Reply
    11. Tami Simkins

      June 19, 2020 at 7:02 pm

      5 stars
      Knocked it out of the park! I made these yesterday and left them out overnight. Taste and texture were spot on straight out of the mixer and really bouncy and delicious after sitting out overnight. These are so good and really easy to make. I urge anyone wondering about this to try them. Followed the recipe exactly and they were amazing! I haven't had a "real" marshmallow in years, but this is just like I remember.

      Reply
    12. Patti

      June 19, 2020 at 10:35 am

      5 stars
      My husband is on low carb for his health. He’s always been such a sugar addict so he’s having a rough time with it. He LOVED these. Thank you so much!

      Reply
    13. Tami Simkins

      June 18, 2020 at 7:56 pm

      I just made this. It hasn't set yet because I just pulled it out of the mixer, so I'll post again tomorrow when it's ready. I tasted it off the beater (I used a KitchenAid with the whisk attachment). Texture and taste are amazing!!! Now to wait...

      Reply
    14. Megan Stevens

      June 17, 2020 at 11:20 am

      5 stars
      So cool that marshmallows can be made with gelatin! Love this and thanks for the great recipe.

      Reply
    15. Donny

      June 17, 2020 at 11:14 am

      5 stars
      These look so good! Thanks for all the tips. Making marshmallows is kind of scary but this post is super helpful.

      Reply
    16. Cecelia M Teague

      June 16, 2020 at 4:44 pm

      This recipe looks so good and pretty easy! How are they stored? I'm assuming after they are dried a bit they can be stored loosely in a plastic bag in the pantry?

      Reply
      • Lisa MarcAurele

        June 17, 2020 at 6:51 am

        They should be fine stored at room temp in a covered container or zipper bag for 2-3 weeks.

        Reply
    17. Jean Choi

      June 15, 2020 at 7:42 pm

      5 stars
      Such perfect texture! And love that these are low carb.

      Reply
    18. Niki

      June 15, 2020 at 6:26 pm

      Do you recommend covering with plastic wrap to leave on counter overnite?

      Reply
      • Lisa MarcAurele

        June 16, 2020 at 8:45 am

        I don't use plastic wrap because it can trap in moisture.

        Reply
    5 from 11 votes (2 ratings without comment)

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