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?
I love the idea that you used Vegetable Glycerin. It just so happens that I have some in the cupboard and have used it in other recipes. What can you use on the outside of the Marshmallows, my husband does not like Coconut at all. AND I always have to Disguise the taste of coconut for my husband. Also, have you tired to melt them in a Sweet Potatoe dish? I was wondering how they melted and do they react the same as the store bought marshmallows do when melted or brown in a sweet potatoe dish? Thank you so much for your help. I love your creativity with different sweeteners. Sincerely, Cathi G.
They will melt but not brown in the same way. I think it you added a tad of agave or a browning sweetener that might help. I’ve been looking to that. You could use powdered sweetener or carob instead of coconut (or cocoa). if you just need a dusting you could use a starch. Blessings!
Do you happen to know the calories, carbs, and protein content of these? They look delicious!
Sorry, I don’t. I’ve been thinking about putting that all on my blog. I’ll look into it. You could do the calories of the whole thing and divide it out perhaps :).
Hi!
I’m not sure if I can find Glycerine in Sweden, I haven’t seen it anyway. Can you substitute it with liquid artificial sweeteners, or more specifically, have you tried to? 🙂
Best regards
//Jennifer
You can use a granulated sweetener but add some liquid. Like I outlined in this post. https://wholenewmom.com/whole-new-budget/baking-with-honey-sugar-for-baking/
It is typically used as a cosmetic agent / skincare so check there. As long as you can find out it’s food grade it is OK to use.
Thank you so much for your reply! 🙂 I will definitely try this one out! I’m planning to add some protein powder to the mixture at the end, preferably vanilla casein, and perhaps it will end up more like a cream… 🙂
In that case, hello sugar & gluten free Mars bars! 😀
Neato – hope they turn out well!
Exactly how much water is used with the gelatin and how much “remaining” water is used in the pan with the sweetners? Thank you!
The recipe states to use the gelatin with the cold water and then the hot later :). I’ll try to reword it. Thanks.
Thank you so much for clarifying!
How long does it take to set?
After it’s in the pan? You can speed it up in the fridge :). I never timed it but it likely would take several hours out of the fridge but you could shorten it in the fridge or freezer considerably. Just a guess but 1 hour-2 in the fridge and 1/2 in the freezer?
omg I used to devour the ones with the toasted coconut!!! Definitely making some!!
I don’t have xylitol can I use something else. Honey comes to mind….?
Yes, that should work :)!
Make sure to use Birch xylitol as most xylitol is also processed from, you guessed it, GMO corn!
I always use birch or non GMO corn xylitol. Thanks. I am sorry, but that post on xylitol by Healthy Home Economist had many untruths in it so I had to delete the link. Thanks though. I am going to do a write up in the future.
How did I miss this one! I’ve made marshmallows before with honey, But love the use of xylitol.
The look so beautiful.
Have a great weekend friend.
Hugs,
–Amber
I just found this now. We will definately have to try them. My kids eat my home made goodies almost as fast as I can make them. Hubby’s usually lucky to get 1. lol
Would this recipe work with honey as the sweetener?
Yes, they should work just fine. 🙂