Homemade Sugar-free Marshmallows
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These sugar free marshmallows are light, fluffy, and easy to make. They’re a great alternative to store-bought marshmallows when you want a sweet treat without all the sugar.
They’re perfect for hot cocoa, snacking, or homemade s’mores—and you can adjust the sweetener to fit your dietary needs.
If you’ve ever wondered whether you can make marshmallows without sugar, the answer is yes—and they’re surprisingly delicious.
Making marshmallows at home is also a lot of fun. It’s amazing to watch a simple mixture transform into thick, glossy fluff and then set into soft, pillowy squares that taste even better than the packaged kind.
I love fun treats, but store-bought marshmallows often contain a lot of sugar and unnecessary additives. Making them at home gives you full control over the ingredients.
We used to make these marshmallows with sugar, but now that we've gone low-carb, those days are over. But you can substitute the low-carb sweetener with a regular one if you'd like.
I love making these marshmallows with our sons. What fun to see water, sweetener, and gelatin turn into white fluffiness in a bowl, and then seeing them turn into marshmallows that tasted much better than anything I'd ever bought in a bag.
Why Make Homemade Marshmallows
- Control the ingredients: Skip additives, dyes, and sweeteners you’d rather avoid.
- Lower sugar option: A great alternative to traditional marshmallows when you want a sweet treat without all the sugar.
- Flexible for special diets: Works for low-carb, keto, paleo, and more depending on the sweetener you choose.
- Fun to make: Watching the mixture whip into fluffy marshmallow is part of the magic.
- Perfect for treats: Great for hot cocoa, s’mores, or just enjoying on their own.
- Save Money: Sugar-free marshmallows cost a small fortune. Making them at home is so much less expensive.
We’ve even used these to make homemade s’mores (using homemade chocolate bars), and they were a huge hit with an organic skincare expert and friend who was visiting from Australia. She'd never had s'mores before!
Why This Recipe Works
- Uses allulose for proper structure: Helps create a soft, fluffy texture similar to traditional marshmallows
- No egg whites needed: Keeps the recipe simple and more allergy-friendly
- Balanced liquid ratio: Allows the marshmallows to whip up thick and set properly
- Whips to the right consistency: Creating that classic glossy, stable marshmallow texture
Best Sweetener for Sugar Free Marshmallows
Allulose works best for making sugar free marshmallows because it creates a soft, fluffy texture and allows them to melt and brown more like traditional marshmallows.
If you prefer a sweeter result, you can use an allulose blend (such as allulose combined with monk fruit or erythritol), but the texture may be slightly firmer.
Erythritol alone is not recommended, as it can result in a firmer, less smooth texture.
Frequently Asked Questions
Will These Sugar Free Marshmallows Roast?
Yes—if you make them with allulose, they can actually roast and brown nicely. They do tend to soften and brown more quickly than regular marshmallows, so keep a close eye on them.
Most other low-carb sweeteners will not roast the same way, though they can still get soft and gooey.
Can You Make Marshmallow Shapes?
Yes! These marshmallows work well in silicone molds.
Lightly grease the molds, then spoon or pipe the marshmallow mixture in. Let them set fully before removing.
Can You Use Other Sweeteners?
You can experiment with different sweeteners, but the results will vary.
Allulose typically gives the best texture and roasting performance. Erythritol alone does not work well, so it’s best to start with the sweetener recommended in the recipe.
What Kind of Gelatin Is Best?
Look for a high-quality, grass-fed gelatin if possible. This helps give the marshmallows the best texture, structure, and nutrition.
Substitutions for Special Diets
- Vegan option: Agar may work in place of gelatin, but I haven’t personally tested this version, so results may vary.
- Sweetener options: Different sweeteners can work, but texture and sweetness level will change. See recipe notes for best results.
- Glycerin substitution: Another sweetener may work in place of glycerin depending on the version, but some experimentation may be needed.
Flavor and Coating Variations
It’s easy to customize these sugar free marshmallows with different flavors and/or coatings.
Cocoa Marshmallows
For a light chocolate flavor, add 1–2 tablespoons cocoa powder when mixing in the vanilla. You can also dust the finished marshmallows with cocoa powder for a richer chocolate coating.
Coconut Marshmallows
Roll or sprinkle the finished marshmallows with unsweetened shredded or toasted coconut for extra texture and flavor. This works especially well for a slightly firmer, less sticky exterior.
Berry Marshmallows
For a naturally flavored option, grind freeze-dried berries (like strawberries, raspberries, or blueberries) into a fine powder using a spice grinder. Either mix the powder into the marshmallow mixture at the end of whipping or dust it over the finished marshmallows for a light fruit flavor and a nice burst of natural color.
Start with a small amount and adjust to taste, as freeze-dried fruit powders are concentrated.
Powdered Sweetener Coating
Lightly dust the marshmallows with powdered low-carb sweetener to prevent sticking and give them a classic look.
Mixed Coatings
Try combining coatings for variety—some plain, some cocoa-dusted, and some rolled in coconut. This is a fun option for serving or gifting.
Ways to Use Sugar Free Marshmallows
- Add to hot cocoa
- Make homemade s’mores
- Enjoy as a snack
- Cut into smaller pieces for dessert toppings, like on pudding or ice cream, or add to cookies or chocolate bark.
More Homemade Healthy Pantry Recipes
If you like this recipe, you'll likely enjoy these recipes too!
- Powdered Sugar / Powdered Sugar Substitute
- Powdered Egg-Replacer (like Ener-G)
- Homemade Taco Seasoning
- Soft Pumpkin Cookies (these taste amazingly like Enjoy Life)
- Homemade No Bake Almond Joy Bars
These sugar free marshmallows are easy to make with just a few simple ingredients. Do make sure to review the notes below for the best texture and results, especially when choosing your sweetener.
Sugar-free Marshmallows
Ingredients
Instructions
- Add the cold water to a large mixing bowl. Sprinkle the gelatin evenly over the top and let it sit for 5–10 minutes to bloom.
- In a small saucepan, combine the allulose and hot water. Heat over medium heat, stirring until fully dissolved. Continue heating until the mixture reaches 240–245°F (soft ball stage).
- With the mixer running on low speed, slowly and carefully pour the hot mixture into the bloomed gelatin.
- Increase speed to high and beat for 8–12 minutes, until thick, glossy, and fluffy. The mixture should hold its shape and form soft peaks.
- Mix in the vanilla extract (and salt, if using).
- Beat on high until the mixture form stiff peaks (almost like beaten egg whites).
- Pour the mixture into a lightly greased or parchment-lined 8×8 pan, or into molds. Smooth the top quickly, as it will begin setting fast.
- Allow the marshmallows to set at room temperature for several hours, or until firm. You can refrigerate to speed this up, but avoid freezing.
- Cut into squares using a greased knife. If needed, lightly dust with powdered sweetener or starch to reduce stickiness. Dusting with cocoa powder will do the same and will add nice flavor as well.
- Store in an airtight container and try to keep your kiddos out of them!
Notes
- Use allulose for best results: It creates the softest texture and allows the marshmallows to melt and brown more like traditional ones.
- Whip until thick and glossy: The mixture should hold its shape before transferring to the pan.
- Work quickly: Marshmallow mixture sets fast once whipped, so pour it into the pan or molds right away.
- Grease well: Lightly oil your pan, spatula, and utensils to prevent sticking.
- Let fully set: Allow to set in mold or pan for several hours for best texture and clean cutting.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
Tips for Perfect Sugar Free Marshmallows
- Use the right sweetener: Allulose gives the best texture and allows the marshmallows to brown when roasted. Other sweeteners may not perform the same.
- Whip long enough: The mixture should become thick, glossy, and hold its shape. This is key for that classic fluffy texture.
- Work quickly: Once whipped, the mixture sets fast, so transfer it to your pan or molds right away.
- Grease everything well: Marshmallow mixture is very sticky—lightly oil your pan, spatula, and even your hands if needed.
- Let them fully set: Give the marshmallows enough time to firm up before cutting for clean edges.
Are you a S'more or marshmallow lover too?
New follower here! I discovered you through Six Sisters Stuff. I love this post.
Vegetable glycerine? as another sweetener? I don’t understand? I really want to make these and have been searching for a good recipe without so much sugar and also no corn syrup.
Hi Rayleen – can you clarify your question please? Vegetable glycerine is an acceptable sweetener for those suffering from candida. Let me know if that’s what you were wondering about.
Hi! Great post! I’m looking for a sugar free marshmallow that is chewy like the store bought ones- does this recipe yield that type or is it a more light, soft dissolve-in-your-mouth kind? Thanks! 🙂
My family’s take is that they are somewhere in between. My husband said specifically that the texture is nicer than the store bought. Hope you like them.
These look delicious!! I would love for you to share at my linky party going on right now. https://www.mandatorymooch.blogspot.com/2012/10/tasty-thursdays-11.html
Thanks, Nichi
I’ve read this recipe and looked online and am still confused. How is it possible to be the exact same temperature as the sugar recipes without having specific ingredients? Each sweetener has its own specific qualities.
I hope to try this recipe as soon as my standmixer is fixed, though!!
Hi Sandra. Did you mean that the temp should be different for different sweeteners? So far, I have seen the same temps for xylitol, sugar and honey and I can say I haven’t tried honey but the others worked for me :).
I’ve made them with honey and now xylitol and the soft ball stage is the same. They both worked out splendidly.
Great!!
Adrienne,
Thanks for this receipe! I love how you used xylitol for the sweetener!
Blessings,
Jeanene
I have tried to make marshmallows using agar-agar flakes instead of gelatin but they failed every single time. We make our own ‘sugar’ syrup with honey and maple syrup. I don’t consider xylitol a whole food so I don’t use it. Unless you are careful and find the xylitol made with birch, it is made with corn[most likely GMO]and is still a really processed food.
We have marshmallows once a year when we go camping[I have very sugar sensitive kids], along with homemade graham crackers. YUM!
That was my experience in what I read about agar agar as well. My xylitol is from birch. I wish I could use other sweeteners but due to candida and now a possible stevia allergy I am really limited. Thanks!!
I am glad that you have been able to find the birch variety. My kids are very sugar sensitive[and allergic to corn] but I can’t imagine being so limited 🙁 Great job coming up with sugar free recipes!!
The agar-agar was such a mess that I had to throw out the batches that I tried, it was awful.
Ick. I throw out almost nothing. Maybe there’s another way :).
Which brand of Xylitol is made from Birch? I want to be careful 🙂
I think I linked to one – am I mistaken?
Where do you get Birch Xylitol? What is it called. I have to be careful with xylitol because I’m diabetic and xylitol is sugar alcohol…it causes blood sugar spikes. So….Please help me out here… thanks.
Hi Mimi. Sorry there wasn’t a link to make your shopping for xylitol easier. There is one now. I have bought the xylitol from varying companies. Xylitol shouldn’t cause significant sugar spikes. I did research on it- where did you get that information from? I know I saw a forum talking about it but their reasoning was completely off. Let me know and I will try to help. Take care.
Hi Megan, Do you mind sharing the (honey/maple syrup) recipe. Adrienne’s recipe looks amazing but I always have honey and Maple syrup in my kitchen. I would really appreciate it! (rachelkasey@hotmail.com)
I am pretty sure you can use the same amt of maple as the xylitol :).
If you want to truly avoid people using cows with antibiotics you should take on the challenge of making gelatin free marshmallows. There is only 2 brands out there that I know of, and as a mom of 3 vegetarian kids I would LOVE to know how to do this on my own!
I looked but couldn’t find good into today. I’ll try again if I can :).
Some sources tout grass-fed beef gelatin as a super food for its gut-healing properties!
Is there an option besides vegetable glycerin, which I have read is not good for us?
Any other sweetener should work, except stevia. 🙂
Mary, what have you found about vegetable glycerine? I’m really interested thanks for posting this!
I am interested as well – haven’t heard anything personally.
I made mine without the vegetable glycerine – I just omitted it. I found it sweet enough with just 1.5 cups of xylitol. And xylitol turns to a liquid when heated so it wasn’t a problem for the recipe.
Other than that I followed it and it worked out great! I often make with honey but wanted to try xylitol. They turned out great!
How fun. WE make them at the restaurant but they still have the sugar and corn syrup. This looks wayyyy better. Thanks for sharing Adrienne.
Thanks, France! I didn’t realize you have a restaurant. That used to be my dream!
Oh I don’t have a restaurant, I work at one. hehehe.
🙂
You would be amazing at it! I wish I could taste each our your posts…I am a lab girl, not a kitchen one…lol!
*of…not our 🙂
From what I’ve heard about owning a restaurant, I think I would pass out. But it was a dream in years past :). You’re too kind!