Virtually carb-less, extra fluffy, delightfully chewy and made with only 3 ingredients. These sugar-free, paleo and keto marshmallows are simple to make and irresistible to eat — perfect for low-carb s’mores or a sweet snack any time.
Paleo & Keto Marshmallows ☁️
Extra Light and Fluffy
I’m excited to share this recipe — I honestly never expected keto marshmallows to work so well, but they do. Compared to conventional marshmallows loaded with sugar and corn syrup, this sugar-free version is a cleaner option. If you use a high-quality gelatin (for example, grass-fed), these marshmallows become little collagen-rich bites.
When sugar alcohols are subtracted from total carbs, the net carbs for these come out to effectively 0g — though, as always, enjoy in moderation.
The Details
The recipe really is simple: gelatin, a sweetener and vanilla extract are the three main ingredients. Add water and a pinch of salt, heat the sweetener into a syrup, bloom the gelatin, then whip everything to a stiff, fluffy consistency.
Because these marshmallows are sugar-free, they don’t behave exactly like sugar-based marshmallows: they won’t brown or toast the same way. Instead, you’ll get a wonderfully melted marshmallow fluff when warmed. For s’mores, lightly melt your chocolate and combine with the marshmallow for a delicious result.
They’re fantastic with keto graham crackers, or try topping them with raspberry chia jam and dipping in melted dark chocolate for a candy-like treat reminiscent of classic confections.
Gelatin
Choosing grass-fed, high-quality gelatin is recommended since it supplies beneficial collagen. Any gelatin that gels should work; the recipe calls for 3 tablespoons (equivalent to three standard packets).
Sweetener
This recipe was tested with xylitol, allulose and erythritol — with clear winners.
- Xylitol — my top choice. It yields slightly denser, chewier marshmallows that taste great and do not crystallize during preparation. Note: xylitol is extremely toxic to dogs (and harmful to some other pets), so keep it away from animals.
- Allulose — a close runner-up. Marshmallows made with allulose are extremely fluffy and tasty. Because allulose is about 70% as sweet as sugar, you may need to increase quantity about 30% to match sweetness. Allulose can brown slightly, but these marshmallows still won’t toast like sugar versions.
- Erythritol — not recommended. In testing erythritol tended to crystallize during whipping, leaving an unpleasant gritty texture.
As for quantity, two cups of sugar are typical in traditional marshmallows, but for keto palates 1 cup of sweetener is usually sufficient. You can also use 2/3 cup plus a few drops of vanilla stevia at the end for less sweet results.
Simple Rules for Success
- Prep: Measure and stage all ingredients. You’ll need an uninterrupted 20 minutes for the active steps.
- Whip: Use a stand mixer with a whisk attachment if possible. A hand mixer also works but requires more effort — plan to whip about 15 minutes on high until the mixture is very stiff.
- Weather matters: Dry, low-humidity conditions give the best results. In humid weather the marshmallows may sweat slightly; thorough whipping helps reduce this.
- Dry at room temperature: Let the marshmallows set uncovered at room temperature for several hours or overnight. Avoid refrigerating them while they set, which can introduce moisture.
Sugar Free, Paleo & Keto Marshmallows
Ingredients
- 1/2 cup cold water
- 3 tablespoons gelatinpreferably grass-fed
- 2/3 cup water
- 2/3-2 cups xylitol or alluloseuse 1 cup xylitol or 1 1/3 cup allulose*
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla extract
Serving suggestions
- dark chocolate (such as Lily’s)
- keto graham crackers
- raspberry chia jam
Instructions
-
Have all ingredients measured and ready. You’ll need an uninterrupted 20 minutes for the active steps.
-
Line a 9×9-inch pan with foil and grease with coconut oil. Fit your stand mixer with the whisk attachment or have a hand mixer ready.
-
Pour 1/2 cup cold water into the mixing bowl, sprinkle in the gelatin, mix with a fork and allow it to bloom for 10 minutes while you prepare the syrup.
-
In a saucepan, combine the remaining 2/3 cup water and the sweetener. Bring to a rolling boil over medium heat, letting the sweetener dissolve and keep the mixture boiling for about 2 minutes. If using a thermometer, the temperature will reach roughly 210°F/100°C.
-
Work quickly: start the mixer on low to break up the gelatin, then slowly pour in the hot syrup (avoid pouring on the bowl sides). Increase to high and whip nonstop for about 15 minutes until very stiff. Add salt around minute 8 and vanilla (and any stevia drops) about minute 12. The mixture should be stiff and hold its shape.
-
Turn off the mixer and quickly pour the marshmallow batter into the prepared pan. Xylitol-based mixes set faster than allulose, so move quickly if using xylitol.
-
Allow to dry uncovered at room temperature for 6 hours or overnight. Remove from the pan and cut with a greased knife. Keto marshmallows generally aren’t overly sticky; if needed, lightly grease or dust with powdered sweetener for hot conditions. Store in a cool, dry place for up to a couple weeks or freeze for longer storage.
Notes
When calculating net carbs many people subtract sugar alcohols as they do fiber, which effectively makes these marshmallows 0g net carbs. Still, enjoy responsibly.
Nutrition
|
Sodium: 25mg