Sugar-Free Keto Marshmallows

These are the fluffiest, most delicious sugar-free marshmallows. They’re made with grass-fed gelatin and zero unhealthy sugars, so they’re nourishing. Did you ever imagine that you could have marshmallows that are healthy? 

I was never planning on making anything sugar-free for the blog. However, I’ve been dealing with having high blood sugar. This popping up made me take a long, hard look at all the things that I am cooking.

I love to eat, but that’s because I love living well. My eating needs to serve my lifelong goals of health and wellness.

At first, I felt a little bit discouraged. Well, if I’m honest, I was pretty dang depressed. I thought, great, now I am going to have to give up all of the things I love. Which, for a foodie, is pretty sad.

This recipe is just one attempt to prove to myself that I can enjoy eating everything I used to as long as I make a few adjustments. And the attempt paid off, big time!!! These marshmallows are completely fabulous. How cool is it that I can use this low-carb marshmallow recipe as health food???

I’m expanding my keto recipe repertoire on the daily. It is possible to keep the carb count low, stay keto friendly, be gluten-free, and eat amazing food.

What you’re going to love about this recipe

• Easy. Who knew keto marshmallows were so easy to make? I always thought there was some big mystery to these odd white chunks of delicious. Nope!
• Light and fluffy. These marshmallows are light and fluffy, just like original marshmallows.
• Healthy. These homemade keto marshmallows are sugar-free and have healthy collagen protein. What could be better? Diet, schmiet.

Recipe Notes

Ingredients

This recipe doesn’t use eggs like traditional marshmallows. The fluffiness comes from beating the gelatin with a fabulous keto syrup made with sweeteners and water. These marshmallows are light and fluffy, just like regular marshmallows.

Sweeteners: xylitol and allulose

There are a few sugar-free options. I found the best results using a mixture of xylitol and allulose. These powdered sweeteners are natural but have no calories and zero impact on blood sugar. You can also use an allulose/monk fruit blend.

Science nerd time! Xylitol is a type of sugar alcohol. Despite its name, it has nothing to do with the alcohol that people drink, and it certainly won’t get you drunk! The body absorbs sugar alcohol at half the rate of sugar, so it doesn’t spike your blood sugar.

PLEASE NOTE: Xylitol is extremely toxic to dogs. Store xylitol in a place where dogs cannot access it. I highly recommend labeling it to remind everyone in your family to protect your furry family members.

Gelatin

I chose to use Vital Protein’s grass-fed collagen. Collagen is renowned for its healing properties for skin, hair, and gut biome. Its collagen that makes bone broth so nutritious. I like the idea of getting a little extra nutrition in the form of marshmallows.

Step-by-Step Instructions

Get Ready

• Prepare a cake pan: Line a 9×9 cake pan with plastic wrap and coconut oil to prevent sticking.
• Bloom the gelatin: This is the process of soaking gelatin in cold water so that it will dissolve evenly. In the mixing bowl of your stand mixer, add the gelatin and 1/2 cup of cold water and whisk to combine. Let it sit at least 5 minutes while you make the sugar syrup.

Make the sugar syrup

• In a medium-sized saucepan over medium heat, add the remaining ⅔ cup of water.
• Add the xylitol and the allulose to a saucepan. Bring the mixture to a boil. Using a candy thermometer, bring the sugar syrup to 240°F.

Make the marshmallows in your stand mixer

• Mix on low: Fit your stand mixer with a whisk attachment. Turn the mixer on low and break up the gelatin mixture. Sometimes I use a spatula for this step.
• Combine: You want to get the gelatin off the sides of the mixer and broken up so the hot sugar syrup can melt it evenly. Try to do this a few minutes before the sugar syrup reaches full temperature on the stove.
• Add the sugar syrup: Slowly add the hot sugar syrup with the mixer still on low. Mix on low and slowly increase speed as the mixture cools slightly. Continue mixing for approximately 3 to 5 minutes.
• Mix on high: Once the mixture is well combined and starts to get a little bit fluffy, turn the mixer on high. Beat for about 8 minutes.
• Add the salt and vanilla extract: You can use another flavoring here such as strawberry, lemon, or peppermint. You can also add a few drops of food coloring for colored marshmallows.
• Continue to mix on high: Mix for another 3 to 4 minutes. The mixture will be very sticky.

Prepare the marshmallows to set

• Scrape: Scrape the marshmallow mixture into your prepared cake pan. It’s a good idea to oil your spatula to help with the stickiness.
• Cure: Let the marshmallows sit for 5 to 6 hours or overnight at room temperature before cutting.

Cut The Marshmallows

• Cut: Turn the marshmallows out of the pan onto a cutting board lined with parchment paper. Cut with an oiled knife into 25 pieces.
• Chow down: To stay low carb, keto friendly, enjoy these as-is. Otherwise, slap that bad boy on a graham cracker with low-sugar dark chocolate and enjoy a next level s’more.

Other keto dessert recipes that you might like

• Keto Snowball Cookies
• Chai Latte Chia Pudding
• Chia Pudding 6 Ways