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?
Hey! I am really wanting to try this but I am trying to do with what I have handy. Do you think I sub Sugar free maple syrup for the vegetable glycerin? I apologise if you have already answered this, I am just super excited as my family is meeting up for a camping trip soon and I am the only keto person, so if I want to fit in for s’more time I need to make/bring my own mellows! Thank you for the wonderful recipe, have a wonderful holiday season!
Yes, should work! Sounds really really interesting! Let me know! I haven’t answered that and it’s OK regardless!
Hi!
Can I use stevia in place of the vegetable glycerin? If so how much? I’m on THM but also try and avoid the sugar alcohols, if possible.
Typically you would use 1/32 tsp of stevia for 2 T of glycerine. The marshmallows work but they do come out a bit odd. Worth trying though :).
Hi, I don’t have a candy thermometer. Will I be able to make these without one?
Thanks!
You can test some syrups about what stage they are in with other tests – I haven’t done it w/ sweeteners other than sugar, however.
Thank you for this post! Will honey work in this recipe?
Yes!
Thank you for great recipes! Was so excited to make these I have them in freezer but I never got peaks. Used my stand mixer for more than 15 minutes – made a mess. I followed recipe exactly. I used swerve granular for my sweetener and now glycerin.
Anyone else not get peaks?
I have never had a problem. Maybe it was warm in your home and needs a bit longer? I have never used swerve but I’ve used several sweeteners.
I was going to use liquid stevia drops and Pyure (erithrytol and stevia powder blend) for this but I am a little lost on how much to incorporate. I don’t want to mess this up!!! ?
I haven’t done conversions with Pyure – haven’t ever used it. I would recommend looking at their conversion charts and making a good guess and going by taste. I think you will do OK :).
Hello, I’d love to try these, but I’m a little confused.
You note that you can sub 1/2 C. for the 1/2 C. liquid sweetener, but wouldn’t this throw off the wet to dry ratio? Or does it not matter with this recipe?
Thanks! 🙂
Shouldn’t matter w/ this recipe. I’ve tried it many ways. Enjoy!
I would love for you to make a video of you making these! Any chance of that?
will work on that! So sorry for the delay in responding. I have so many comments I’m trying to weed through!
Can you use these to toast over a campfire?
They don’t roast well but they do soften and make good enough marshmallows for s’mores.
Hi again, Candy – I just read that you can let them dry for a few days and that allows them to roast. I’m going to try it!
I made these with Lakanto classic sweetener and they were awesome. No after taste like stevia.
YUM!
I’m not clear on how vegetable glycerine acts the same as liquid sweetener?
Have you ever tasted it? It’s sweet :).
can this beq used as marshmallow creme as well?
You would have to make it into a marshmallow cream. I should work on a recipe!
Marshmallow creme would be amazing!
Should you change the stevia measurement to be 3/8 of a cup, rather than 3/8 of a tsp? Thanks.
Hi there. No, stevia extract is super sweet. Here’s more information: https://wholenewmom.com/kitchen-tips/stevia-what-it-is-and-how-to-use-it/
Has anyone had any success in making these with agar? I tried a different recipe which produced a frothy mixing bowl which reduced to a clear liquid. Today I tried your recipe which took a lot of mixing time but started looking promising…until putting it in the pan aka its final resting place. Within an hour or 2 I had a square pan filled with a brown liquid and varying texture resembling nothing close to a marshmallow. I am starting to think vegan marshmallows are a myth, they aren’t possible without witchcraft.
Am I alone????
Hi there. I’m looking around and seems you might have to let the agar sit on the water for about 1 hour. I will see if I still have this in my cabinet and try it. I am reading some say it works and some not so perhaps there is another variable.
I made these they came out perfect you need to beat it for like 10 minutes until very stiff peaks form then place in pan also makes great fluff
Is it 1 1/2 cups of sweetener AND 3/4 cup erythritol? How would I make this with ONLY erythritol? Recipe looks great!
Eryth is 30% less sweet than other sweeteners so either use the same amt and have them be a little less sweet or increase it 30%. Enjoy.
My youngest has been begging for marshmallows since we started following a keto lifestyle in November. I found your recipe this morning and made a batch to surprise her. They are wonderful!! My only issue with them is that they set before I could smooth out the top…oh well!! Keep the recipes coming, please!
Great! Aren’t they fun? More recipes coming soon – hope to have 2 new ones over the next week or so. Thanks!
Hello, I have a recipe asking for 24 oz marshmallows, how much does 1 batch of these make? Thank you!
Simply weigh the final product or the components and you will know. I haven’t done that yet :). Enjoy!
Hello, I made these and they turned out great! Now the question, I have a recipe that calls for 24 oz marshmallows, what would this batch (oz) be considered? Thank you
I haven’t weighed the components but you could do that or weigh the final product.
Re: comment above about agar version of recipe not working –
– following are 2 links to GMO vegan versions (contains corn & sugar) (*check their ingredients tho: they add xnathan or guar gum, & baking powder etc, I presume that helps to make the “vegetarian gelatin” or agar work maybe (?)) –
https://veganmarshmallows.blogspot.ca/2009/04/vegan-marshmallow-recipe.html …
https://www.vegparadise.com/news84.html …
RE: rice crispy squares, FYI, I happened to find the following recipe:
NonGMO, gluten free, vegan crispy rice squares, nut free (sweetened with rice syrup or coconut syrup) –
(link removed by blog owner due to the post being deleted)