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!
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!
By heating a sweet mixture on the stove and then mixing all the ingredients together, you’ll have low-carb marshmallows in no time!
- 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.
- 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.
- 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.
- Combine syrup and gelatin. Start blending the gelatin mixture on high, and immediately pour the heated mixture into the mixing bowl with it.
- 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.
- 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!
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.
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!
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!
Keto Sugar-Free Marshmallows
- 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
- 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
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Can you add these to coookie dough, fudge etc. and bake?
You can use them like regular marshmallows so they should work for all of those uses.
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.
The key is to make sure you soften the gelatin first before dissolving in a hot mixture.
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!
So happy it worked out despite the lumps. Enjoy the marshmallows!
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
Lumpy should be fine. Hope it worked out.
Can I replace the cream of tartar? With xanthan gum, baking powder, or baking soda, or a little bit of vinegar?
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.
But this recipe doesn't use egg whites. Has the recipe changed? I wondered why there were no egg whites...
This marshmallow recipe has always been gelatin based.
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.
These are great dipped in keto-friendly chocolate!
Erythritol causes severe stomach upset for me, could I use monkfruit instead?
Allulose or BochaSweet will work in the recipe too.
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.
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.
Wow, I always wondered if this was possible, you proved it! hoping mine turn out half as good looking!
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.
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!
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...
So cool that marshmallows can be made with gelatin! Love this and thanks for the great recipe.
These look so good! Thanks for all the tips. Making marshmallows is kind of scary but this post is super helpful.
Cecelia M Teague
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?
They should be fine stored at room temp in a covered container or zipper bag for 2-3 weeks.
Such perfect texture! And love that these are low carb.
Do you recommend covering with plastic wrap to leave on counter overnite?
I don't use plastic wrap because it can trap in moisture.