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
- 2 tablespoons gelatin
- 1/2 cup cold water
- 1 1/2 cups allulose
- 1/2 cup hot water
- 2 teaspoons vanilla extract
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 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.
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?
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
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.
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?
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!
Just out of curiosity can I make the sugar-free marshmallows in a snowflake shaped silicon baking mold? 🙂
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!
Can these be made single sweetened with monk fruit extract?
Good question–do you mean extract alone or with erythritol?
Only monk fruit extract.
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?
What was the 1/2 cup vegetable glycerine for it doesnt say
It’s a sweetener. I think the recipe works out really well w/ these but you could try other combinations.
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.
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???
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
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.
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.
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.
Can you roast these?
Hi there! It depends on the sweetener that you use. Allulose will brown some. If the sweetener will caramelize then the marshmallow will roast.
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!
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!
My concern is that even a drop or two can kill. Thanks!
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?
Is there a substitute for the glycerin that doesn’t have carbs?
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!
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…?
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!!!!