Homemade Sugar-free Marshmallows
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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 for me too), 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. Well, now you can enjoy sugar-free keto marshmallows without the sugar and minus the food coloring as well.
This Homemade Sugar-free Marshmallow recipe is one of our all-time favorites. We used to make them 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 first made these homemade marshmallows with my son. 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.
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Why Make Homemade Marshmallows
- Avoid food coloring: The blue food coloring is in store-bought mallows to make the white look brighter. Sheesh. I mean, you really really want to have brighter marshmallows, 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.
- 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. Sucanat, coconut sugar, honey, and others are better than white sugar, but still don’t work well for people who need to avoid the carbs.
- Fun with kids: Even if you don’t have kids, making these marshmallows is super fun for adults too!
- Save Money: Sugar-free marshmallows cost a small fortune. 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 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 and clearly they were a hit.
FAQs
Will These Sugar-free Marshmallows Roast?
Homemade sugar-free 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. It’s likely that allulose will work best for this.
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.
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.
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
Sugar-free Marshmallows
Ingredients
- 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
Instructions
- 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 8×8 pan. You can use whatever size pan you like to make either thick or thin marshmallows. The 8×8 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!
Notes
-
Vegan Option: For a vegan marshmallow option, use agar powder in a 1:1 substitution for the gelatin.
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.
- Roasting Tips: Homemade sugar-free 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 it should work. It’s likely that allulose will work best for this.
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.
Are you a S’more or marshmallow lover too?
I made these today, but I guess something went wrong. It seems really really sticky. I greased the glass dish with coconut oil, but I can hardly get these cut and out of the dish. I pretty much have to use a spoon to scoop it out, and then just eat it off the spoon because it’s stuck. On the up side, it will probably work great on top of a sweet potato! 🙂
Sorry – I never had an issue. Glad you are flexible!
Can stevia be used as the sweetner?
You know, I didn’t think so but maybe. Try about 1/2 tsp liquid stevia maybe. I have a recipe on my blog for that if you want to save $$.
Yum! How would you make the mini marshmallows like the ones that are store bought?
Did you ever make marshmallows with marshmallow root?
Can you use syevia instead of xylitol? If so, how much? Liquid or powder?
How many drops of peppermint essential oil equal a 1/4 sp of peppermint extract?
And finally, can you please share the grai free graham cracker recipe?
Thanks!!!!
Just cut ’em smaller, but it might be hard :). Haven’t done the root thing yet :). You would need a bulking agent so maybe my DIY Truvia? I don’t know about the drops. I’ll have to work on the grain free cracker recipe – and find it again – sheesh! 🙂 I think I know where it is :).
Can I just use 2 cups of honey instead of the sweeteners listed or should I use a different amount to achieve the same level of sweetness?
This post on substituting sweeteners should help :-).
Help! I have now unsuccessfully made two batches of marshmallows and both of them came out with nice white on top, but the bottom is like a thick sticky jello. I used the gelatin you recommended along with all the same ingredients. I thought I didn’t mix them well enough. So I mixed the second batch higher and longer with my kitchenaid professional mixer. Then I thought I wasn’t setting them properly. Are they supposed to set in the fridge? Please help…
Alita
I set mine in the fridge, but they don’t need to. hope they work next time!
Hi there am wondering…if you have tried making rice crispy treats with these. And how it worked out for you, or if you think it might work.
Thanks, Alita
PS I love your xylitol recipes! Our family cant do any sugars at all, and stevia makes us ill (with headaches and stomach aches.) So after 2 years of no sugars, xylitol has finally put the sweet back into our lives. We call it happiness!
I think it would work for sure. We pretty much avoid processed cereals so I haven’t tried. You are so welcome!!! Did you see my DIY Truvia recipe?
I made these tonight, and only licked the spoon so far, as they are still setting.
I used Sucanat for the granulated sweetener and raw agave for the liquid, so they have a molasses taste and tan color.
I will caution that I had to beat the mixture for a good 7-10 minutes to achieve the consistency I wanted. I think it was my mixer, though, because it’s not the most powerful motor in the universe. After that time, though, it did get really fluffy and “Fluff”-like in consistency. It’s setting as I type this!
I can’t wait to put these in my cocoa (Sucanat goes well with chocolate)! I eat low-gi, so I can’t eat store-bought marshmallows, and ricemellow is just way too sweet for me.
Dunno how long I whipped it? Wasn’t stiff thou still kinda soft. But I scooped it out and put it in containers. Still like a creme after a number of hours. Um wonder what it will be like when I pull it outta the frig. Will let you know later
Maybe you just discovered how to make the creme :).
Well I followed the recipe and used coconut syrup for the (1/2 cup liquid sweetener (I used vegetable glycerine. You could also use more granulated – read substituting sweeteners first.)
It hasn’t hardened yet? Still thin, maybe I didn’t whip it long enough?
I don’t know what happens if you stop whipping early, but it really gets like stiff egg whites and then firms up inthe pan. I’m thinking it should work- did you use enough gelatin? Maybe you didn’t get it hot enough?
I made this for the marshmallow creme. I used xylitol & coconut syrup. Turned out well. Now to see how it works in my recipes that requires it!!!
Sorry – I am not following you – do you mean you are using this recipe to make marshmallow cream? let me know how you changed it b/c I think it will be quite stiff. Thanks!
Hi, I love this recipe!. Can not wait to make smores.
I made the marshmallows. I used granulated turbinado/raw sugar and then liquid sugar in the raw for the liquid sweetener part of the recipe and they came out pretty good. Definitely similar to a store bought marshmallow, just a little more vanilla flavored and a tad bit too sweet for my liking. I think next time I’ll add less sugar and vanilla. Other than that, the texture was great and although they didn’t melt like store bought marshmallows when I put them in the oven, they still gave my dish a nice marshmallow flavor. When melted they became more of a sticky liquid than toasting like the store bought ones. Even so, I’m glad I found this recipe and I’m going to continue to use it!
Yea! Glad you enjoyed them!
Okay, thanks! I just thought that maybe the evaporated cane juice may work better instead of the granulated turbinado sugar I have since sometimes the turbinado sugar doesn\’t seem to dissolve all the way…I guess I could always try both though!
Let me know :).
Planning to make this recipe for Thanksgiving. Would Evaporated Cane Juice work well as a sweetener in this rather than granulated sugar since it’s a liquid? Also, the recipe says to add sweetener 2 different times…and since I’m not planning to use vegetable glycerine, does this just mean to add the evaporated cane juice twice?
Thanks! 🙂
I just clarified the recipe – it’s just 2 different kinds. Try reading my subbing sweeteners post. I think it will work ok for you but you might wish to reduce the water. Enjoy!
Thank you so much for this delicious recipe. Works a bomb! Also on anti-candida and so nice to have something else sweet to eat and easy to make. I’m from Zimbabwe origianly and don’t know anything about s’mores. But i cut some of these marshmallow into long strips, and lay them in a crepe with shavings of solid cocoa(no sugar). Fabulous treat!
Did I mention what s’mores are ? Graham crackers (slightly sweet crackers ) with some chocolate and then melted marshmallows, made into a sandwich. Glad you like them!
What a fun idea! (There’s enough sugar in S’mores already! What a great idea to cut down the sugar!)
If you haven’t already, I’d love for you to visit my Gluten-Free Monday party at OneCreativeMommy.com and link up this and any other GF idea you would like to share. I hope to see you there.
Thanks for the sugar free option. I need that and they look so good!
Love this recipe Adrienne, homemade marshmallows is on my long list of things to do!
And thank you so much for linking up with Healthy 2day Wednesdays as always! Hope you have a blessed week and hope you’ll be linking up this week! I also wanted to let you know I chose this post as one of my top three this week!
Thanks!!!!
We don’t have any sugar restrictions at the moment, so I could use 2 c. of granulated sugar? Powdered sugar?
I found this graham cracker recipe I hope to try.
https://www.seriouseats.com/recipes/2010/06/gluten-free-graham-crackers-recipe.html It does have cornstarch in it, but since smores are such an occasional treat, I’m going to go for it anyway. Plus it will use up that last bit of pesky cornstarch that I just couldn’t throw away for some reason.
Just use the granulated sugar. If you use powdered it will make them too sweet, but would still work I think. The sweetener amounts appear to be fairly forgiving. Hope you enjoy them! I might try that recipe you mentioned but use all whole grain flour. Thanks!!
Haven’t tried it yet, but here’s a graham cracker recipe I came across – (Link deleted by Whole New Mom due to it not working anymore.)
Thanks!!! I’ll try them.