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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

Nutritional values (per serving, 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)

Optional Coating


  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 10 to 12 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

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
0.7 g0 g0 g3 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
0.7 g1.3 g0 g8 kcal

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Jo Harding
Creator of

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 (48)

ok i was wrong.. i let my soupy mess stay in the bowl overnight. it set, it's was pretty tasty

Yes, these may take time to set but glad they turned out well!

sadly, it turned into glue.
i wonder what the difference is between those of use that get slop and those that get marshmellows

These were terrific and turned out awesome on the first try. Even my sugar alternative hating people loved them and couldn't believe they are low carb. Definitely keeping this one for the future.

These are awesome! First time making them yesterday & it worked! This is a game changer. Honestly I thought I had ruined the mix with a thermometer mishap, and my impatience with them drying had me saying this won’t work, but 24 hours later they were perfect. My only change will be to add a bit more vanilla next time. Everyone that tried them approved & I can’t get over how they squish like a regular marshmallow.
I don’t know if it makes a difference to those having recipe issues, but I decided to make mine by weighing all the ingredients, I figured it was the most accurate method.

Awesome! I'm glad you like them! I think you can never go wrong with a bit more vanilla 😊

I wasn’t going to comment. However after seeing a few negative comments I just have to say…. I have now made this twice, and it has turned out amazing both times. Absolutely fantastic!  And I and my kiddos are super happy to have a marshmallow again. We even roasted  them over a fire and made keto s’mores.
To those that said it turned out soupy… I don’t know if maybe the sweet syrup needed to be cooked longer?  Or if it wasn’t hot enough when poured over the gelatin?  Just a thought. Also. What brand of gelatin was used?   Anyway. To the creator of this recipe, thank you!  My family loves it!!!

Thank you so much Melissa, I'm glad you like it!

The BEST marshmallows! I've tried other recipes with erythritol and they simply don't work. Finally a proper fluffy marshmallow. Thanks, will be using them for candied yams this year!

Should have read the comments... your recipe doesn't work for anyone! Huge waste of time and money. I can't buy allulose in my country and just threw everything I had left in this disgusting liquid mess. Not impressed.

As much as I understand your frustration (I get it, you don't want to waste ingredients!), I'm not sure what you mean by "other comments" and "anyone" - that is simply not true. You also mentioned you can't get allulose so that means you didn't use it? How can you then say my recipe doesn't work? Also, this recipe has a video recipe attached which shows how to do it.

Oh dear... no wonder it didn't work if you didn't use allulose. Why blame it one the recipe creator???

Followed it to a T and it turned out like gelatinous slop like another commenter said. Not sure if you have changed the amounts, but we followed it word for word lol

Sorry to hear that Alex, that must have been disappointing! I can see that 3 people commented with this issue but I'm not sure why that happened. It is a mystery but I will report back if I find out why. Mine worked always 100% and I made it many times as I was testing it for my Keto Chaffles cookbook.

Worked for me! Thanks for the great recipe. I've MISSED marshmallows.

😥 Very sad. I have been mixing for 30 minutes and it hasn't worked. I did 15 minutes in the stand mixer and another 15 with the hand mixer.
Wish I had taken a picture before I threw all the beaters in the bowl with soapy water.
I really wanted this to work.

I'm sorry Barbara, I'm not sure what happened. Can you please be more specific in case I can help prevent this? Did the mixture not whip up? Was it runny? Solid? Did you use the right amounts. Sorry I have to ask as this recipe has been tested so much, I just want to figure out what might have gone wrong.

Hi there! Thank you so much for the recipe! They taste just like the real deal & will be a huge hit at our camping trip this weekend for my family with food sensitivities. I feel like I followed the directions to the tee, but this is my cooking with gelatin and there’s a thin layer of gelatin on the bottom of the marshmallows. I used a stand mixer for the full 10 minutes… Any ideas on what I need to do differently?

Hi JS, I'm sorry, it seems that your comment got trapped in my filter. I think this could be the case that it needed a bit more mixing, maybe just a minute or two. This can happen if the fluffy mixture is still too warm.

"Allulose is absorbed by the body but supposedly not metabolized by the body and has approximately 70% sweetness of sugar but 90% fewer calories. It can be found naturally in raisins, figs, and jackfruit, but this is not what the ingredient in the food products are deriving it from! Take a wild guess what this commercial scale of allulose is derived from? Drumroll, enzymatic conversion of corn. To boot, it states that the allulose syrup is from genetically modified (GMO) corn and therefore contains a very toxic chemical named glyphosate."
Also you did not account for the carbs in the arrowroot powder...
The nutritional value of arrowroot powder comes mainly from carbs, as it is a starch. So, here is the nutritional information of 100 grams of arrowroot powder (*). Arrowroot powder is not Keto friendly...
Calories  357 kcal
Fat  0.1 gram
Protein  0.3 grams
Total Carbs  88.15 grams
Fiber  3.4 grams
Net Carbs  84.75 grams

Thank you for your comments. We have everything about Allulose in this post: Can I Have Allulose on a Healthy Low-Carb Diet?
I'm afraid the post you linked to is not entirely based on facts. I'm not sure why they assume that all Allulose is made from GMO corn. It's almost like saying that all beef is grain-fed or that all strawberries are treated with pesticides. Similarly, same applies to Erythritol. Always check the brand.
Now is arrowroot keto? Carb count per 100 g is not the only factor to consider and in this case the contribution per serving is negligible. If I were to go strictly by the carb count, foods like blueberries and even some spices would have to be excluded. Although there are general rules for the keto diet, the one factor that matters most is bioindividuality. Here's more about "keto foods": 7 Common Diet Myths in the Keto Community
Finally, arrowroot is listed as optional, therefore it is not included in the nutritional facts. I never include optional ingredients in the nutritional data. Having said that, our app users can get nutritional data with optional ingredients when they create their own meals based on blog meals in the app.

Can I use powdered Monkfruit/erythritol instead?

You can although the result may be a little bit gritty (once the marshmallows cool down in the fridge).

This recipe sounds great!! My kiddos LOVE marshmallows!!
HOWEVER, I'm fairly certain that allulose is just the new name for aspartame. Someone please correct me if I'm wrong, but I DO know they renamed aspartame due to people realizing that it, and all other artificial sweeteners for that matter, is toxic. Injesting any artificial sweeteners, while they may be keto friendly, are like setting off a "bomb" in your gut.. it destroys all of the good gut bacteria.

To be fair it's not unusual and I know it happened before with other products. In this case, however, allulose has fortunately nothing to do with aspartame: Can I Have Allulose on a Healthy Low-Carb Diet?
PS: This is the sweetener you need to use for legit marshmallows 😉

I made this for the second time last night, at 915PM when the desire of eating some hit me and they were done in 15 minutes (other than the overnight drying out step). They are so good! I sprinkled arowroot/allulose on the parchment paper and removing them this morning was a lot easier so I was thrilled since I struggeld a bit the first time. I might get a silicone pan to see if it is even easier. Can't even tell they are suger free, no aftertaste, texture is perfect soft and so fluffy. My son and husband love them while my kid always usually comments when he notices something is sugar free. 5+++ stars from us!

Thank you so much Julie! We love allulose too!

I have tried several times to make this receipe with little success my marshmallows are not peaking fully and are still wet the next day. I have followed your recipe 100 please tell me what I found g wrong they taste amazing but just not setting

Hi Jenny, sorry to hear your marshmallows aren't reaching stiff peaks. It worked for both Martina and I, plus others based on the feedback so far. I wonder if it's a temperature thing, even the room temperature can make a big diff.
Martina and I will both test this recipe again for you and see if boiling the allulose to a higher temperature may help. I would also make sure your bowl and whisk is fully clean and dry and perhaps try beating for longer to really reach stiff peaks. Depending on the mixer you use it may take longer. I used a Kitchen Aid which is really quite powerful and it was a good 10 minutes. Thank you!

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.

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!

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 😊

Hi Roberta, I may have a solution for you! I get mine at
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!

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 😉

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

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

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! 😊

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!

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

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.

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!

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

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.

You can! Just pipe long ropes and after they set cut them with scissors or a knife

Can these be made vegetarian?

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.

Please, can I use Agave instead of local?

I'm afraid agave is not a healthy low-carb alternative. It's high in fructose so I can't recommend it.