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No Fail Fluffy Keto Marshmallows

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Life changing kitchen moment today guys! I’m so excited to share my recipe for the BEST Keto Marshmallows.

Super fluffy, squidgy and they toast just like the real deal… and not a crystallising gritty crumb in sight! The secret? Allulose — a low-carb, keto friendly sweetener that won’t spike your blood sugar levels.

And you can see just how easy it is to make keto marshmallows — here's the recipe step-by-step.

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Why Use Allulose?

If you haven’t tried it, Allulose is probably the best sweetener you can use to make keto marshmallows. Unlike Erythritol and Swerve, which tend to leave a slight grittiness in marshmallows, meringues and caramel, Allulose is the genius ingredient to make them super smooth!

Another big advantage of Allulose is that it browns well and is ideal for treats like Creme Brûlée and marshmallows because you can toast them. I can see how well that would work in recipes like these Candied "Yams" with Marshmallows, just in time for Thanksgiving and Holidays!

I like using Allulose as this natural low-carb sweetener does not crystallise once chilled. It makes smooth Keto Caramel and the softest Keto Ice Cream. If you can’t find Allulose, use Erythritol or Swerve — they just might not be quite as smooth. Feel free to adjust the level of sweetness by using a few tablespoons less or more sweetener.

Should I Use Coating?

You can optionally coat the marshmallows with a combination of powdered low-carb sweetener and arrowroot powder. This will remove any stickiness from the surface. Although arrowroot powder is a starch and will add carbs, the effect will be minimal. If you use the recommended amount, one large marshmallow will contain 1.9 g net carbs.

Treats You Can Make with Keto Marshmallows

You can enjoy these sugar-free marshmallows on their own or on top of our Keto Hot Chocolate. And did I mention you could even use these to make Keto S'mores Bars by using our Low-Carb Graham Crackers?

Or how about Chaffle S'mores? You can find the recipe and many more in Martina's latest Chaffles Book. Happy squidding!

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Sweeteners You Can Use to Make Keto Marshmallows

Allulose is the preferred option in this low-carb marshmallow recipe. It tastes just like sugar with none of the carbs, blood sugar spikes and calories. There are a couple of drawbacks though. It's not easy to find outside the US and it's one of the most expensive keto ingredients. Although rarely, it may cause GI distress so keep that in mind if you use it for the first time.

If you can't get Allulose, there are other options you can use to make keto marshmallows, and below are the advantages and disadvantages of each one of them.

Bocha Sweet is a sweetener that is very similar to Allulose. I haven't tried using Bocha Sweet to make sugar-free marshmallows but I have used it in this Keto Caramel recipe which was a success. (Thank you for the recommendation Carolyn!)

Erythritol or Erythritol-based sweeteners like Swerve are good low-carb options that are widely available and less expensive than Allulose. This also includes sweeteners containing stevia and monk fruit. Marshmallows made with Erythritol are virtually zero-carb although there are a couple of drawbacks. The texture of these keto marshmallows will be slightly gritty with cooling effect that is common in sugar alcohols.

Xylitol is another option you can use in homemade low-carb marshmallows. Marshmallows made with Xylitol will have a better texture than those made with Erythritol. Although they won't be gritty, you'll still notice a slight cooling aftertaste. Also, keep in mind that Xylitol is not zero carb and contains more calories than Erythritol. It's one of the more common sweeteners that are known to cause GI distress. Finally,  Xylitol it toxic for dogs so keep that in mind if you have fluffy friends in the house.

Yacon syrup is a good low-carb alternative to honey and maple syrup. It's low in calories and has a low glycemic index. Although it’s low in carbs, yacon syrup is not a zero-carb sweetener and you should only be using small amounts. In this keto marshmallow recipe I'd use 1/4 to 1/2 cup just to keep this recipe keto approved.

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Do you have our KetoDiet App? You can easily swap any low-carb sweeteners for Allulose by cloning and modifying the recipe. All macros will instantly get updated! Our app is free to download on the App Store and Google Play.

You may also like these Low-Carb Marshmallows, one of the first recipes we ever shared on this website. It's a cross between a marshmallow and a meringue topping and it's just as delicious!

Hands-on Overall

Serving size 1 marshmallow

Allergy information for No Fail Fluffy Keto Marshmallows

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
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Nutritional values (per serving, 1 marshmallow)

Net carbs1.3 grams
Protein1.3 grams
Fat0 grams
Calories11 kcal

Calories from carbs 52%, protein 48%, fat 0%

Total carbs1.3 gramsFiber0 gramsSugars0 gramsSaturated fat0 gramsSodium23 mg(1% RDA)Magnesium0 mg(0% RDA)Potassium1 mg(0% EMR)

Ingredients (makes 15 marshmallows)

Marshmallows:
Optional Coating

Instructions

  1. Line a baking dish (28 x 18 cm/ 11 x 7.5") with parchment paper or use a silicon baking dish.
  2. Sprinkle the gelatin in a small bowl filled with 1/3 cup of water and let the gelatin bloom (soak up the liquid) for a few minutes.
    No Fail Fluffy Keto Marshmallows
  3. Meanwhile, make a simple syrup by heating the remaining 1/2 cup of water with Allulose.
    No Fail Fluffy Keto Marshmallows
  4. Stir and heat up over a medium heat until boiling and fully dissolved. Shake and tilt if needed to dissolve fully. Cook for 2 to 3 minutes. If you've got a thermometer it should reach about 100 °C/ 210 °F. You'll have to work quickly to make sure the syrup is still hot. No Fail Fluffy Keto Marshmallows
  5. For the next step you should ideally use a stand mixer. You could use a hand mixer but keep in mind you’ll need to hold it for 15 minutes! Place the bloomed gelatin into your stand mixer and turn on low to break up the bloomed gelatin. No Fail Fluffy Keto Marshmallows
  6. Quickly pour in the hot syrup straight on the gelatin, not on the sides of the mixing bowl so it retains the heat when it touches the gelatin. Increase the speed to high and whisk for about 10 minutes.
  7. Sprinkle in the salt about halfway through, and the vanilla extract just a minute or two before it's done. When ready, the mixture will be fluffy and stiff. No Fail Fluffy Keto Marshmallows
  8. Turn the mixer off and quickly spread the marshmallow in a lined dish or a silicon dish. You'll need to work fast before it solidifies. Let the marshmallows dry uncovered at room temperature overnight. (It's even better if you cut the marshmallows first and then dry overnight.) No Fail Fluffy Keto Marshmallows
  9. Remove from the baking dish and cut with a greased knife into 15 pieces.
    No Fail Fluffy Keto Marshmallows
  10. You can optionally dust these with some powdered low-carb sweetener and arrowroot powder (2 tbsp sweetener and 1 tbsp arrowroot powder). This will remove any stickiness from the surface. Store in an airtight Tupperware, layered between sheets of greaseproof paper, for 2 to 3 weeks. No Fail Fluffy Keto Marshmallows
  11. Enjoy with some Keto Hot Chocolate or use these to make Keto S'mores Bars by using our Graham Crackers! No Fail Fluffy Keto Marshmallows
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Ingredient nutritional breakdown (per serving, 1 marshmallow)

Net carbsProteinFatCalories
Water, still
0 g0 g0 g0 kcal
Gelatin powder, thickening agent, unsweetened
0 g1.3 g0 g5 kcal
Water, still
0 g0 g0 g0 kcal
Allulose, natural low-carb sweetener
1.3 g0 g0 g5 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 1 marshmallow
1.3 g1.3 g0 g11 kcal

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Jo Harding
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Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (16)

For some reason, these did not dry out. Dried them overnight. I used Allulose and followed the recipe, though I had to use a hand mixer. I did mix them unti they formed stiff peaks.
Any ideas as to why they didn’t dry?
Happy Thanksgiving.
D.

Reply

Hi Deb, I think for that "complete marshmallow experience" you will either need to coat them in powdered sweetener or arrowroot powder, or a combination of both (I just added a note to the recipe - you can do that now).
Arrowroot powder is a starch (and real marshmallows are coated in cornstarch) but you will only need about a tablespoon for the whole batch so the carbs won't add up. I hope this helps!

Reply

Hi Martina, 2 quesstions about allulose: unfortunately, I can't find it anywhere in EU, I knew that it still had to be allowed as safe, but now I was wondering since you loive in UK where do you purchase it... that would be a very useful info for us living outside US, if you can share it.
The 2nd question: in the nutritional analysis, the recipes results with 1.3 net carbs from allulose: so, if makingit with erythritol which is generally consider 0 net carbs, these marshmallows would end to be 0 net carbs...?
Thank you for your recipes, always a great resource of inspiration 😊

Reply

Hi Roberta, I may have a solution for you! I get mine at https://mydiet-shop.co.uk
I noticed they ship to Europe too. The only issue is the price and you will need to order several packs for it to be worth it.
Other than that any Erythritol based sweetener will work. Until I found Allulose, I always used pure Erythritol.
As for the carb count, I can explain that. I count all calories in sweeteners as "net carbs". It's just better to be safe than sorry in case of all sweeteners (even the keto ones). Even though these sweeteners do not affect blood sugar, they still contain calories.
A general tip on net carbs... There aren't clear requirements on how to calculate net carbs when you're using sugar alcohols and many product manufacturers use this as an opportunity to label their products "low-carb" when they in fact aren't low in carbs. For example, they may be using Maltitol or Sorbitol and counting them as "zero" net carbs. I hope this helps!

Reply

Thank you so much, Martina! I'll check the site you linked me as soon as possible 😊 If it will be too expensive for my budget, I'll still go on with erythritol 😉
I completely agree with your considerations anout net/total carbs, and I usually count total (also for medical reasons), but I was just curious to clarify the difference, if any, using the 2 alternative sweeteners in the recipe, basically for those who don't mind (right or not) to be strictly diligent and are satisfied just with approssimate counting, expecially those who are that lucky to not have toi struggle with BG issues or any health related problem (even if, to ttell the truth, I think everyone should care of his health and consider it a precious good to defend even when everything's going fine, or above all then, BEFORE some problems show!).
Thanks again for your great effort sharing not only brilliant and healty recipes but also science-based and wise articles and informations... and apologize my confused English, I generally avoid writing because I'm shy and feel embarassed when speaking another language, but I really estimate your blog and I couldn't resist 😉

Reply

Thank you for your kind words Roberta! Your English is great, you shouldn't worry about that, I understand every word you said. English is not my first language either so I know how hard this can be

Reply

Incredible recipe as always. I can't wait to test allurose, unfortunately I can't find it in Brazil.

Reply

You can make these with Erythritol too, they may just get a tiny bit gritty and will have a cooling effect. Another option is Tagatose but I think it's just as hard to find as Allulose. Let me know when you make them! 😊

Reply

Oh yes! Allulose is a game changer. These are the best keto marshmallows I've made so far 😊 I made two batches, one with 1 cup and another one with 3/4 cup. I likes the sweeter marshmallows better and they toast better too. Thank you and Happy Thanksgiving!

Reply

Thank you Sarah, I'm glad you enjoyed. Happy Thanksgiving to you too!

Reply

Thank for answering a question about allulose I have been wondering for a long time. I knew that several aspects of it made it similar sugar, so I wondered if it worked with creme brulee. I am lucky enough to have it available at my local grocery store. The price of it makes me nervous about experimenting with it a lot. I have made chocolate with it mostly. I look forward to using it more (to lower my husband consumption of sugar). I used to love baking goodies around Christmas time. I hope to adapt some family recipes.

Reply

I know how you feel about experimenting with allulose. Last month I wasted a whole bag trying to recreate honeycomb but it simply didn't work. I suppose that's why it's almost like sugar 😊
If you never tried it, you need to make ice cream with it: Soft & Creamy Keto Vanilla Ice Cream It really makes a difference to the texture.
Creme brûlée, caramel, all these recipes are best with allulose!

Reply

Could these be piped to make mini marshmallow? The dusted with swerve powdered sugar?

Reply

I'm not sure about piping these as they solidify quite fast but you could cut them smaller and then roll in some powdered erythritol or Swerve... Maybe if you're quick 😊 Instead of the sweetener you could also use a tablespoon of arrowroot powder which will be closer to regular marshmallows. It's not zero carb but you won't need too much.

Reply

Can these be made vegetarian?

Reply

Hi Samantha, I haven't tried using agar powder but I think it should work (2 tablespoons of agar powder). I am not sure it would work for toasting though.

Reply