Follow us 148.4k
Life-changing kitchen moment today! I’m beyond excited to share my recipe for the BEST Keto Marshmallows. These marshmallows are super fluffy, perfectly squidgy, and toast just like the real deal. The best part? There’s no gritty, crystallized texture that you often find with other sugar-free options. The secret ingredient is allulose, which makes these marshmallows smooth, soft, and incredibly delicious.
If you’ve been missing marshmallows on your keto journey, this recipe is about to become a game-changer. And trust me, once you try them, you’ll want to make a batch for all your favorite treats!
Why You'll Love This Recipe
If you’ve been searching for the perfect keto marshmallow recipe, this one has everything you’ve been craving.
- Super Fluffy Texture: These keto marshmallows are incredibly soft and airy, just like the real thing.
- Toasts Like a Dream: Thanks to allulose, they toast beautifully, making them perfect for s'mores or topping hot chocolate.
- No Gritty Texture or Aftertaste: Unlike other sweeteners, allulose doesn’t crystallize, so you won’t get that gritty, unpleasant texture. Unlike erythritol, there's no cooling aftertaste either!
- Low-Carb & Sugar-Free: Enjoy marshmallows without the carbs! Each piece has just 1.3g net carbs, making it a guilt-free treat.
- Versatile: You can enjoy them on their own, in keto s'mores, or melted into your favorite keto hot drinks. They even work great in holiday recipes!
Key Ingredients
Understanding your ingredients is key to achieving the best results, so let's break down the essential components and the possible swaps you can make.
- Allulose: The best sweetener for keto marshmallows, as it dissolves smoothly without crystallizing. It also toasts perfectly, making your marshmallows taste and behave like the real thing.
- Gelatin: Properly blooming the gelatin (letting it soak in water) is essential for getting that classic marshmallow texture. Don't skip this step!
- Vanilla Extract: For the best flavor, opt for a high-quality sugar-free vanilla extract or pure vanilla bean powder. It adds a wonderful depth of flavor to your marshmallows.
- Optional Coating: Dusting your marshmallows with a mix of powdered low-carb sweetener and arrowroot powder can help prevent stickiness. The arrowroot adds minimal carbs, but if you want to keep it as low-carb as possible, feel free to skip it or just use the sweetener. If you use the recommended amount or arrowroot powder, one large marshmallow will contain 1.9 g net carbs.
You can see just how easy it is to make keto marshmallows — here's the recipe step-by-step.
Follow us 36.6k
Allulose: How It Creates the Best Keto Marshmallows
Allulose is the top choice for making these keto marshmallows, delivering the perfect balance of sweetness without any carbs, blood sugar spikes, or calories. It tastes just like sugar but without the unwanted effects, making it a favorite for low-carb baking. However, it can be a bit tricky to find outside the US and is one of the more expensive keto ingredients. Additionally, some people may experience mild digestive discomfort when using it for the first time, so it’s wise to start with a smaller amount.
What sets allulose apart from other sweeteners like erythritol and Swerve is its ability to dissolve smoothly, giving your marshmallows an ultra-smooth texture with no grittiness at all. This makes it ideal for marshmallows, meringues, and caramel recipes.
Another big advantage is that allulose browns just like sugar, which means your keto marshmallows can be toasted to perfection. This quality makes it an excellent option for treats like Creme Brûlée or holiday recipes like Candied "Yams" with Marshmallows. It’s perfect for recreating that toasty marshmallow experience!
Lastly, allulose is fantastic because it does not crystallize once chilled, making it the go-to sweetener for creating smooth, creamy recipes. It’s what gives you silky-smooth Keto Caramel and the softest Keto Ice Cream.
Where to Get Allulose
There are a few options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout. For those outside the US, it can be a bit more challenging to find, but you can order it in bulk and have it shipped to the UK.
Other Sweeteners You Can Use to Make Keto Marshmallows
If you can’t find Allulose, here are a few options you can try:
- Erythritol or Swerve: These can be used instead of allulose, but keep in mind that they might leave a slightly gritty texture, and they don’t toast as well. Also, erythritol has a slight cooling aftertaste some people don't like. Finally, there are some potential health concerns when it comes to Erythritol so keep that in mind.
- Bocha Sweet: Another low-carb sweetener option 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!)
- Xylitol: A suitable alternative that gives a smoother texture than erythritol, but remember that it’s not zero-carb and can cause digestive issues for some. It’s also toxic to pets, so avoid this option if you have dogs.
- Yacon Syrup: If you want to add a touch of honey-like sweetness, use a small amount of yacon syrup. Although yacon syrup is not a zero-carb sweetener, it sure is a great low-carb option if used in moderation!
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.
Follow us 148.4k
Recipes You Will Love
These sugar-free marshmallows are delicious on their own, but they’re even better when added to your favorite treats. Try them on top of a cozy cup of Creamy Hot Chocolate or Gingerbread Hot Chocolate for the ultimate comfort drink. You can also use them to make some irresistible Keto S'mores Bars with our Low-Carb Graham Crackers? Or you can try the Chaffle S'mores from my Keto Chaffles Book!
For other delicious options, try incorporating these marshmallows into a batch of gooey Keto Rocky Road, or top off some Low-Carb Candied Yams with Marshmallows for a holiday treat. For a crunchy twist, make a batch of Keto "Rice" Krispie Marshmallow Chocolate Clusters that combines crispy texture with the sweetness of marshmallows.
You might also like these Low-Carb Marshmallows, one of the very first recipes I shared, which became a go-to favorite for our readers before allulose became available. They are best described as a cross between a marshmallow and a meringue topping.
Hands-on Overall
Serving size 1 marshmallow
Nutritional values (per 1 marshmallow)
Net carbs0.7 grams
Protein1.3 grams
Fat0 grams
Calories8 kcal
Calories from carbs 35%, protein 65%, fat 0%
Total carbs0.7 gramsFiber0 gramsSugars0 gramsSaturated fat0 gramsSodium23 mg(1% RDA)Magnesium0 mg(0% RDA)Potassium1 mg(0% EMR)
Ingredients (makes 15 marshmallows)
Marshmallows:
Optional Coating
Instructions
- Line a baking dish (28 x 18 cm/ 11 x 7.5") with parchment paper or use a silicon baking dish.
- 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.
- Meanwhile, make a simple syrup by heating the remaining 1/2 cup of water with granulated Allulose.
- 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.
- 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.
- 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 10 to 12 minutes.
- 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.
- 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.)
- Remove from the baking dish and cut with a greased knife into 15 pieces.
- 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.
- Enjoy with some Keto Hot Chocolate or use these to make Keto S'mores Bars (more tips in the recipe post)!
No Fail Fluffy Marshmallows
Step by Step
Ingredients
Instructions
- Line a baking dish (28 x 18 cm/ 11 x 7.5") with parchment paper or use a silicon baking dish.
- 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.
- Meanwhile, make a simple syrup by heating the remaining 1/2 cup of water with granulated Allulose.
- 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.
- 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.
- 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 10 to 12 minutes.
- 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.
- 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.)
- Remove from the baking dish and cut with a greased knife into 15 pieces.
- 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.
- Enjoy with some Keto Hot Chocolate or use these to make Keto S'mores Bars (more tips in the recipe post)!
Nutrition (per serving, 1 marshmallow)
Calories8kcal
Net Carbs0.7g
Carbohydrates0.7g
Protein1.3g
Fat0g
Saturated Fat0g
Fiber0g
Sugar0g
Sodium23mg
Magnesium0mg
Potassium1mg
Detailed nutritional breakdown (per 1 marshmallow)
Do you like this recipe? Share it with your friends!
