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 actually nourishing. Did you ever imagine that you could have marshmallows that are healthy? 

I wasn't 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 hard look at all the things that I am cooking.

At first, I felt a little bit discouraged. 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 that I used to as long as I like a few adjustments.

What you're going to love about this recipe

• Easy. Who knew keto marshmallows were so easy to make.
• Light and fluffy. These marshmallows are light and fluffy just like original marshmallows.
• Healthy. These homemade keto marshmallows are sugar-free and also have healthy collagen protein in them. What could be better?

Recipe Notes

Ingredients

This recipe doesn't use eggs like traditional marshmallows. All of the fluffiness comes from beating the geletain with the how syrup made with sweetners and water.

Sweeteners: xylitol and allulose

There are a few sugar-free options. I found the best results using a mixture of xylitol and allulose. Both of these powdered sweeteners are natural sweeteners but have no calories and zero impact on blood sugar.

These marshmallows are are light and fluffy just like the real ones.

Gelatin

I chose to use Vital Protein's grass-fed collagen. I like the idea of getting a little extra nutrition in the form of marshmallows. What is better than that?

Step-by-Step Instructions

Get Ready

• Prepare a cake pan: Line a 9x9 cake pan with plastic wrap and coconut oil to prevent sticking.
• Bloom the gelatin: In your stand mixer add the gelatin and ½ cup of cold water, whisk to combine, let it sit 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. You want to get the gelatin off the sides of the mixer and broken up so the sugar syrup can melt it evenly. Try to do this a few minutes before the sugar syrup reaches full temperature.
• Add the sugar syrup: With the mixer still on low, slowly add the hot sugar syrup. Mix on low and slowly begin increasing the speed as the mixture cools slightly. Approximately 3 to 5 minutes.
• Mix on high: Once the mixture is well combined and starts to get a little bit fluffy turn the mixture on high. Beat for about 8 minutes.
• Add the salt and vanilla: 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 marshmallow to set

• Scrape: Scrape the mixture into your prepared cake pan. It's a good idea to oil your spatula to help with all of the stickiness.
• Cure: Let the marshmallows sit for 5 to 6 hours before cutting.

Cut The Marshmallows

• Cut: Turn the marshmallows out and cut with an oiled knife into 25 pieces.

Other low carb recipes that you might like

• Keto Snowball Cookies
• Chocolate Chia Pudding
• Strawberry Chia Pudding