No Fail Fluffy Keto Marshmallows
Jo Harding- Ready in 1h
- 0.7 g net carbs
- 8 kcal
- Serves 15
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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.
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.
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.
Step-by-step
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)!
Recipe
No Fail Fluffy Keto Marshmallows
★★★★★4.6These are by far the BEST Keto Marshmallows. Soft, fluffy keto marshmallows that toast just like the real ...
- Hands on
- 30m
- Overall
- 1h
- Servings
- 15
- 0.7 g
- Net carbs
- 1.3 g
- Protein
- 0 g
- Fat
- 8
- kcal
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)!
Nutrition per serving, 1 marshmallow
Carbs 35%Protein 65%Fat 0% of calories
- Net carbs
- 0.7 g
- Total carbs
- 13.3 g
- Fiber
- 0 g
- Sugars
- 0 g
- Protein
- 1.3 g
- Fat
- 0 g
- Saturated fat
- 0 g
- Calories
- 8 kcal
- Sodium
- 23 mg · 0.99% RDA
- Magnesium
- 0 mg · 0.12% RDA
- Potassium
- 1 mg · 0.03% EMR
Nutrition by ingredient
| Per 1 marshmallow | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Water, still | 0 g | 0 g | 0 g | 0 |
| Gelatin powder, thickening agent, unsweetened | 0 g | 1.3 g | 0 g | 5 |
| Water, still | 0 g | 0 g | 0 g | 0 |
| Allulose, natural low-carb sweetener | 0.7 g | 0 g | 0 g | 3 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 1 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Total | 0.7 g | 1.3 g | 0 g | 8 |
Serving size 1 marshmallow
- Gluten free
- Dairy free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
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Comments & ratings (54)
I've successfully made this many times with erythritol.
Has anyone tried making it vegan using agar agar or gellan gum?
I've tried agar agar and it was ok, never tried gellan gum though!
I wonder if some people are using powdered sugar replacement in the simple syrup because the recipe calls for it later on to dust. I say this because I used a powdered Swerve, not realizing at first that's not what the simple syrup calls for. Luckily I weighed it and ended up having to use 2 cups of powdered to equal 200g. They'll still need to sit overnight, but so far they look good and whipped to a stiff peak, and I think it has a lot to do with using the right weight of the wrong product, instead of ending up with half the amount of simple syrup (and a higher water to sugar ratio in said syrup).
Thank you Carly, well spotted! Back when this recipe was developed there was only one type of allulose so I didn't even think about mentioning "granulated" - I'll add that to be sure!
Them came out fantastic 😋Thank you
Thank you for the lovely feedback, Rose!
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."
source: https://nancyguberti.com/heard-of-allulose/
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
source: https://www.ketoasap.com/arrowroot-flour/
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.
D.
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!