Homemade Marshmallows {sugar-free option}

These Sugar-free Marshmallows are fluffy, light, low-carb, and super fun to make. Plus you can easily vary the sweeteners for whatever your dietary needs are.

I'm all for fun treats for my kiddos (and who am I kidding--for me too, right?), but I'm not for all the sugar in store bought marshmallows. And did you know that most marshmallows have added food coloring in them? No joke. Now you can enjoy sugar-free keto marshmallows without the sugar and minus the food coloring as well.

Homemade Marshmallows? Yes, please! Fun to make, these marshmallows are sugar-free, paleo, and autoimmune protocol/AIP compliant. No dyes or artificial flavors.

I'm always trying to make healthier versions of processed foods - like Homemade Chocolate Chips, Homemade White Chocolate Chips, Taco Seasoning, Hamburger Helper, and Chocolate Frosting.

But one of our all time favorite recipes is on that I'm sharing with you today--Homemade Sugar-free Marshmallows that can also be made as low-carb marshmallows.

Once on Facebook, I mentioned to my fans that I ended up staying up 'til 12:30 making homemade marshmallows and gluten-free graham crackers for my kids.

There was a ton of really fun and thoughtful responses, including a number of readers asking for the recipes.

Well, here is the marshmallow recipe, that just happens to be sugar-free.

The graham crackers weren't quite really what we wanted, so I'll be going back to the drawing board on those.

I first made homemade marshmallows with my son. What fun! To see water, sweetener and gelatin turn into white fluffiness in a bowl and then turning into marshmallows that tasted much better than anything I'd ever bought in a bag.

The reason we made them in those days was to avoid that blue food coloring I mentioned.

Why else might you make your own marshmallows?

Why Make Homemade Marshmallows

- Avoid food coloring (the blue food coloring is in there to make the white look brighter. Goodness, right? If you really really want to add some blue, use a tad of this natural blue food coloring instead.)
- Avoid corn syrup (first of all, I want to avoid corn syrup due to almost all corn being GMO these days, but also because a lot of corn syrup has mercury in it due to the method of processing. (source)
- Avoid Sugar - Sugar is just a huge problem, according to TONS of info on the web these days. And if you have candida, like I do, then sugar is a complete no-no. Many of you are eating Sucanat, coconut sugar, honey, etc. All, in my opinion, are much better than white sugar. I plan to share more info on this soon.
- Fun with kids (and even if you don't have kids, it's super fun for us adults too!)
- And---if you are off sugar and have ever bought sugar-free marshmallows, then you'll save a TON of money with these. I just saw a measly 2.7 oz bag of sugar-free marshmallows for $1.99. Eek!!

We made these in August with some Grain-Free Graham Crackers and my Homemade Chocolate / Carob Chips and made our own sugar-free, grain-free S'mores. They were great! We shared them with a special visitor from Australia. She didn't know what S'mores were, prior to coming to the US, but she does now :).

eating grain free S'mores with Narelle Chenery
Yummy Homemade S'mores on the beach with Narelle Chenery

And if you do decide to use xylitol and roast these in a fire, they don't really roast - but they do soften up. Just enough for S'mores :-). And if you use Sucanat, the marshmallows will of course be a brownish color.

About Stevia and these homemade marshmallows:

Stevia is super sweet so you only need a tad. I bought these (the links are affiliate links) scoops and use the 2nd smallest as "1 scoop," or 1/32 of a teaspoon.

Yes, it's THAT sweet! And if you're wondering about whether it's OK to eat stevia or not this post should help.

Norpro mini stainless steel measuring spoons

This post on Stevia - What it is and how to use it should help too.


Will These Marshmallows Roast?

Homemade marshmallows simply don't roast well. However, if you'd like to try it, you can let them dry for a few days before roasting and use just quick bursts of heat. I haven't tried this yet but I read this should work so I'll have to give it a run with a few different sweeteners to see how it goes.

Can You Make Marshmallow Shapes with These Marshmallows?

This recipe should work great in silicone molds. Just spray the molds with a (preferably healthy) cooking spray or coat the molds with a small amount of vegetable oil.

These molds would be SO much fun to use for Easter!

You can spoon the marshmallow mixture into a plastic bag, snip off the ends and pump the mixture into molds more easily.

Can You Use Other Sweeteners?

Yes, in general you can use any sweetener you'd like. If you'd like to switch the glycerin for another sweetener, a 1:1 ratio of water to sweetener so it looks like that will work too. I haven't tried it well, however.

One reader commented that she tried this recipe using only erythritol and it didn't work out well. I haven't tried this, but if you are going to, please try a small batch first or at least be prepared that it might not work out.

What Kind of Gelatin Is Best to Use?

One great company is Great Lakes - it's made from pastured cows without antibiotics in their feed. There are a number of other good ones like Vital Proteins and Trim Healthy Mama.

Homemade Marshmallows? Yes, please! Fun to make -- Sugar free and low carb to boot!

Substitutions for Special Diets

  • Vegan Option: For a vegan marshmallow option, use agar powder in a 1:1 substitution for the gelatin. I personally haven't done this but it is supposed to work out just fine. Enjoy!
    If you are attempting to make a vegan option, be aware that you might have varying results. You do need to let the agar sit on the water for about 1 hour before using it. Also, the results with agar can be variable so please be aware. I am going to try to do some experimenting to see if I can figure out what makes them work vs. not work.
  • Xylitol: Any other healthy sweetener can be used instead of xylitol, but if using erythritol use 1/3 more. If using a liquid sweetener, you may need to use a different amount, so read How to Substitute Sweeteners first. Approx. 12 scoops (3/8 of a teaspoon) of stevia (see How to Use Stevia) will work. Use honey, maple syrup (read this post for help choosing maple syrup), coconut sugar, or sucanat for AIP.
  • Glycerine: You can also substitute any healthy sweetener for glycerine. Again, though, if using a granulated sweetener a different amount may need to be used. If you're on the THM diet, use xylitol or erythritol - again, use 1/3 more if using erythritol.


Sugar-free Marshmallows

These Homemade Marshmallows are super fun to make and have no artificial flavors or colors. Make them sugar free for a low carb treat.
4.64 from 11 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan
Keyword: keto marshmallows, Sugar-free Marshmallows
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 9 dozen of marshmallows approx.
Calories: 8kcal


  • 2 tablespoons gelatin
  • 1/2 cup cold water
  • 1 1/2 cups allulose or xylitol (See Recipe Notes for Alternatives)
  • 1/2 cup hot water
  • 1/2 cup vegetable glycerine (functions as a sweetener in this recipe. See Recipe Notes for Alternatives)
  • 2 teaspoons vanilla extract


  • In a medium to large-sized bowl, sprinkle the gelatin over the cold water. Allow to sit for at least 5 minutes.
  • In a heavy bottom sauce pan, stir sweeteners and remaining (hot) water.
  • Heat sweeteners and water over high heat until the mixture reaches 240 - 245 °F, or the soft ball stage.
  • Gradually (and carefully :-)!), while mixing constantly, add the hot mixture to the water and gelatin mixture.
  • Slowly add the vanilla to the mixture while beating.
  • Beat on high until the mixture form stiff peaks (almost like beaten egg whites).
  • Pour into a lightly greased 8x8 pan. You can use whatever size pan you like to make either thick or thin marshmallows. The 8x8 pan will make pretty nice-sized thick marshmallows.
  • Allow marshmallow to set. Then cut into desired sized. This can take 6-24 hours (I've never had it take that long), but you can put them in the freezer to speed it up -- just don't forget they're in there :).
  • If desired, coat with cocoa, raw or toasted coconut, ground up nuts - have fun with your toppings!
  • Store in an airtight container and try to keep your kiddos out of them!


Serving: 1dozen | Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 2mg | Sugar: 1g | Calcium: 2mg | Iron: 1mg | Net Carbs: 1g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Interested in some other Processed Food Replacements? How about:

- Powdered Sugar / Powdered Sugar Substitute
- Powdered Egg-Replacer (like Ener-G)
- Homemade Taco Seasoning
- Soft Pumpkin Cookies (these taste amazingly like Enjoy Life)
- Homemade "Almond Joy" Bars 

Are you a S'more or marshmallow lover too?



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Recipe Rating



  1. Hello!
    I’ve never heard of vegetable glycerin. You say a 1:1 ratio sweetener to water, without it. So if I’m using 2 cups Splenda do I use 2 cups water🤦‍♂️

    1. Hi there - sorry for the delay. That should work. I haven't tried these with Splenda, however, so I can't say how they will turn out. However, are you saying you want to use a total of 2 cups water for the whole recipe? I have to retest this recipe using some other sweeteners.

  2. Can I use different extracts flavors like either peppermint or pumpkin pie spice flavors for the sugar-free marshmallow recipe and how do I use cookie cutters to cut out shapes and how do I add food coloring to them?

    1. Yes you can for sure. I think about 1-2 teaspoons of extract should work for the recipe but I would start with less to make sure you don't add too much. I think if you dust the cutters with some arrowroot or powdered sweetener that should work...you could use a healthy cooking spray too. Food coloring I would also add when you add the vanilla. Hope that helps!

      1. Just out of curiosity can I make the sugar-free marshmallows in a snowflake shaped silicon baking mold? 🙂

        1. Yes, for sure - might be a little hard to unmold so I would make sure to coat the mold well but not overdo it. I think it would be beautiful!

        1. Hi again. You can try it, but I didn't really like them with just stevia. Even just erythritol worked but was an odd texture. In this case you would want to make calculations about how much to use - monk it 64 times sweeter than sugar. Do you know how much to use?

    1. It's a sweetener. I think the recipe works out really well w/ these but you could try other combinations.

  3. 5 stars
    Thank you for teaching single ingredient Stevia! Thank you for not expecting me to have lots of experience with foams. My burning question remains: If I use a 32nd tsp Stevia, do I still need the hot water? That's very little sweetener for so much water. And finally, what I seek to do is make a mallow type product with Stevia, flavored and sweetened with freeze dried fruit. Can I do that? Suggestions? Sincerely, you biggest FAN! I don't understand the roll each ingredient plays in the finished product.

    1. Hi there. Awwww you are soooo sweet! I am sorry I don't recall what I did when I made these with just stevia. We didn't love them but I don't think we changed the recipe at all. Might be that adding in another Tbsp of the gelatin would be a good idea. They weren't horrible, but they were not as good as the other ones. Oooh that sounds GREAT w/ the freeze dried fruit - powder or chunks???

      1. 5 stars
        I keep the powders because they add bold flavor and natural color without the water in fruits. You have to watch your carbs though. These definitely affect insulin response.
        As the alulose is more readily available now I will stick to your recipe.
        Thanks Love

        1. I have some powdered fruits as well--sounds like such a great idea. I'm going to rework this recipe without the glycerin, hopefully. I need more time or another me for sure.

  4. Please I beg you to add a HUGE disclaimer that xylitol is EXTREMELY toxic to dogs. Even the tiniest amount is deadly. Too many people don’t know this and might feed their pet this without realizing.

    1. Thanks for commenting and reading. I'm actually changing more and more of my recipes over to have a different sweetener so that shouldn't be as much of an issue going forward.

    1. Hi there! It depends on the sweetener that you use. Allulose will brown some. If the sweetener will caramelize then the marshmallow will roast.

  5. Please make sure your followers are aware that xylitol is deadly to pets; even in minute quantities. I won't allow anything in my house that lists it as an ingredient. Thanks!

    1. Yes, that's true! It's hard to know what kind of warning to give, however, since other foods are toxic to dogs as well--and other foods are toxic to other animals. It would become cumbersome to address all of these issues. Let me know what you think and hope you like the marshmallows either way!

        1. That is a concern. I haven't done a ton of research but I wonder if other things can be that fatal to pets in very small amounts? I think it's .1 g / kg is lethal to a dog so it depends on the size of the dog.

          I actually am moving away from xylitol to other sweeteners--You can see the new links in this post. https://wholenewmom.com/recipes/low-carb-almond-crescent-cookies/

          So it won't be as much of an issue going forward. Does that help?

    1. Yes, you should be able to use a granulated sweetener. I might redo this recipe at some point....not sure if they will be too grainy if you do that so sorry I'm not completely sure! Please let me know if you do try!

  6. Hi Adrienne, do you think the Lakanto Golden Monkfruit would work in place of xylitol? I haven’t looked into the dessert recipes enough to know if that’s even an acceptable product for your diet protocol. I thought it might give the blessed marshmallows (that I positively love!) a nice almost caramelized essence, or at least a nice aftertaste. I’m just wild about toasted coconut marshmallows and I might have to try with these...?

    1. Hi there. Yes, it should! I really like it. I have been using it more and more in our recipes. It's supposed to be a sub for brown sugar. Nice idea!!!!

  7. 5 stars
    I have tried several other sugar free marshmallow recipes but this one tastes exactly like the real deal. It took quite a bit of mixing to get to that fluffy stage but well worth it. I think I'll try adding some different extracts.. strawberry, cherry, orange.. I LOVE marshmallows. Thank you so much for sharing your recipe.

    1. Oh wow that makes me so happy! I had someone tell me that it was too sweet, but so are marshmallows, right :)? Thank you!! I'm working on a few recipes that will use them :).

      1. I read that others were concerned about using xylitol and so am I since I have 3 dogs. I actually used Splenda and it worked perfectly. I forgot to mention that in my previous post.

        1. Glad you found something that works. I think you would love the Lakanto. I'm a little concerned with the carb count of the extra ingredients in Splenda and it's affects on gut health.

            1. You are so welcome. I have spoken with several diabetics who have had reactions to Splenda :(. The carb count on the label can be complicated.

    1. Hi there - yes, they are really really sweet. Of course, so are regular marshmallows. 🙂 I find that blending sweeteners works best. Did you use the glycerine too?

  8. how long do you have to mix the marshmallows. My first batch kind of got stringy after 6-8min. Did I overbeat or underbeat?

    1. Hi there - it can take awhile. But stringy seems odd to me. What sweetener are you using and was it fluffy before that? I'm reading that stringy might be part of the way there but you need to keep going. Hope that helps!

  9. I've had my marshmallow mixture beating with the Kitchen Aid on high for over 15 minutes and it's still not forming peaks. Any ideas?

    1. Hi there. I'm so sorry I wasn't able to answer earlier. How did it turn out and what sweetener did you use? We had a health scare this evening and some other big things so I wasn't on the blog as much. Thanks for understanding :).

  10. 5 stars
    Doubled the recipe for our upcoming camping trip and now we’re set on marshmallows! With doubling, the recipe made THREE 8 x8 pans and TWO 9x13 pans! So many, but so yummy! Followed the recipe and the marshmallows turned out delicious!

  11. Upon reading, I find it hard to understand how to substitute sweetener. I do not like stevia and I was hoping to use either coconut sugar or honey, maple syrup may work for me as well but I am confused by how to do so.

    1. Hmmm. I have never tried that but I would think it should work. We have tried several sweeteners. Some are better than others but they all have worked. Stevia wasn't very good :(.