Homemade Marshmallows {sugar-free option}

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 who am I kidding--for me too, right?), 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. Now you can enjoy sugar-free keto marshmallows without the sugar and minus the food coloring as well.

Homemade Marshmallows? Yes, please! Fun to make, these marshmallows are sugar-free, paleo, and autoimmune protocol/AIP compliant. No dyes or artificial flavors.

I'm always trying to make healthier versions of processed foods - like Homemade Chocolate Chips, Homemade White Chocolate Chips, Taco Seasoning, Hamburger Helper, and Chocolate Frosting.

But one of our all time favorite recipes is on that I'm sharing with you today--Homemade Sugar-free Marshmallows that can also be made as low-carb marshmallows.

Once on Facebook, I mentioned to my fans that I ended up staying up 'til 12:30 making homemade marshmallows and gluten-free graham crackers for my kids.

There was a ton of really fun and thoughtful responses, including a number of readers asking for the recipes.

Well, here is the marshmallow recipe, that just happens to be sugar-free.

The graham crackers weren't quite really what we wanted, so I'll be going back to the drawing board on those.

I first made homemade marshmallows with my son. What fun! To see water, sweetener and gelatin turn into white fluffiness in a bowl and then turning into marshmallows that tasted much better than anything I'd ever bought in a bag.

The reason we made them in those days was to avoid that blue food coloring I mentioned.

Why else might you make your own marshmallows?

Why Make Homemade Marshmallows

- Avoid food coloring (the blue food coloring is in there to make the white look brighter. Goodness, right? If you really really want to add some blue, 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. (source)
- 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. Many of you are eating Sucanat, coconut sugar, honey, etc. All, in my opinion, are much better than white sugar. I plan to share more info on this soon.
- Fun with kids (and even if you don't have kids, it's super fun for us adults too!)
- And---if you are off sugar and have ever bought sugar-free marshmallows, then you'll save a TON of money with these. 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 / Carob 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 :).

eating grain free S'mores with Narelle Chenery
Yummy Homemade S'mores on the beach with Narelle Chenery

And if you do decide to use xylitol and roast these in a fire, they don't really roast - but they do soften up. Just enough for S'mores :-). And if you use Sucanat, the marshmallows will of course be a brownish color.

About Stevia and these homemade marshmallows:

Stevia is super sweet so you only need a tad. I bought these (the links are affiliate links) scoops and use the 2nd smallest as "1 scoop," or 1/32 of a teaspoon.

Yes, it's THAT sweet! And if you're wondering about whether it's OK to eat stevia or not this post should help.

Norpro mini stainless steel measuring spoons

This post on Stevia - What it is and how to use it should help too.

FAQs

Will These Marshmallows Roast?

Homemade 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 with a few different sweeteners to see how it goes.

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.

pinterest image for sugar free marshmallows

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.

Sugar-free Marshmallows

These Homemade Marshmallows are super fun to make and have no artificial flavors or colors. Make them sugar free for a low carb treat.
4.60 from 10 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan
Keyword: keto marshmallows, Sugar-free Marshmallows
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 9 dozen of marshmallows approx.
Calories: 8kcal

Ingredients

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 8x8 pan. You can use whatever size pan you like to make either thick or thin marshmallows. The 8x8 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!

Nutrition

Serving: 1dozen | Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 2mg | Sugar: 1g | Calcium: 2mg | Iron: 1mg | Net Carbs: 1g

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.

Interested in some other Processed Food Replacements? How about:

- Powdered Sugar / Powdered Sugar Substitute
- Powdered Egg-Replacer (like Ener-G)
- Homemade Taco Seasoning
- Soft Pumpkin Cookies (these taste amazingly like Enjoy Life)
- Homemade "Almond Joy" Bars 

Are you a S'more or marshmallow lover too?

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315 Comments

  1. Hi!

    In your post where it says you've read about people using 1:1 sweetener and water does that mean I should be okay omitting the glycerine? I read agar Flakes can be substituted 1:1 w gelatin but is 1 Tbs gelatin to 1 tsp agar powder. or 1 tsp agar powder for each 1 cup of water. That's why I was wondering if I could omit the glycerine I'm not sure if I should ad a 1/2 tsp of agar powder for it since it's a thick syrupy liquid. Do you think date sugar would work for the granular sugar or does it need to be able to dissolve? If it does I was going to try maple sugar instead. If I need to add the glycerin do you think date paste would work? If not I'd try maple syrup. Anxious to hear what your thoughts are!

    Kellie?

    1. Hi there. First of all, sorry for the delay in responding. I have been inundated here and also lost access to older comments for awhile. I am a little confused by your comment. Are you wanting to use agar and no gelatin and then wondering about sweeteners?

      For the agar, I am reading that some have had success, but others have not. I am still not sure why--haven't had time to experiment. I think you should be able to omit the glycerine, but again, not promising it will work out.

      As for the date sugar--you are saying that it wouldn't dissolve when heated in water? I didn't know that. I would think it would when heated but I have never experimented with that either for dissolving in water or for this recipe. I would think any sweetener should work but you will of course have varying results. I would love to hear back about what you tried and how it worked!

  2. Is it supposed to be dense? mine came out rather airy and not marshmallow textured at all. Beat it too long?

    1. Yes, they can be. They might act a bit differently but I have used them for making krispie treats and they have worked great. They just might not roast well depending on the sweetener that you use.

    1. Hi there. Yes, it can do that so people can make their own decisions about how to use it or not. I have friends with dogs who don't and others who are just very careful. Other foods can kill animals as well like raisins. It's important to be aware - thanks for reading!

  3. i tried one sugar free recipe, not yours and it was so overly sweet i couldnt eat it. i bought the powdered sugar free by sweve, i also have xylitol. i love love marshmallows what do you suggest. the powdered orr the granular xylitol. i have vanilla liquid stevia as well. should i use less sugar?

      1. What sweetener did you use? However, marshmallows are very sweet b/c they are almost completely made up of sugar / sweetener.

        1. swerve confectionary just as your recipe stated. i love marshmellows but didnt want the sugar, any suggestions?

          1. Hi Susan, I'm not sure what to suggest as the main ingredient in any marshmallow is a sweetener. Would honey work for you?

  4. i cut out sugar from my diet, and chewy sweet is what I am in need of! I'm also not a fan of gelatin, and so I'm using ball''s no-sugar needed pectin, and agave as my liquid sweeter (my doc approved). I will report back!

  5. Very nice recept. i want to try it but i dont have any liquid sweetener. If i use only erythrol do i understand right i have to take 1 1/2 cup plus 3/4 cup and thats all of sweeteners

    1. Thanks! So really you would want to try 2 cups erythritol, but another reader said using just erythritol didn't work out well. I haven't tried it but I see other erythritol only recipes so not sure what to say. Hope it works out!

  6. Hi there!

    These look amazing! I've been looking for a sugar free marshmallow recipe and I have a party this weekend I would love to try these with!

    Quick question. You have a lot of variations listed in your ingredients. Can you tell me the best version you've tried thus far? I have liquid stevia, granulated and powdered xylitol and erythritol sweeteners, and vegetable glycerin. Would love to know what combination works best for you.

    Thanks!

    Amanda

    1. Hi Amanda. We really like the xylitol with veg glycerine one. I haven't tried all of the possible options but that one works well. Sorry for the late response and hope you like them!

  7. 5 stars
    Hi, do you think this can work for Marshmallow fondant? It will be neccesary melt them in the microwave. Thanks 🙂

  8. Do they work in rice krispy treats? I know someone with a major sweet tooth but has had to give up sugar.

  9. maybe a comment mentioning not to overbeat these. I went from creamy to lumpy almost immediately. They taste good but was trying to get the stiff peaks. The batter was nice and creamy but didn't hold a great peak so I continued to mix and ended up with globs that set up way too quickly. Not smooth and pourable.

    1. Hi Theresa! Thanks for reading and for writing.

      I'm so so sorry that happened to you. What sweetener were you using? I have never had that happen and we have made these so many times. Please let me know!

  10. 4 stars
    Hi, thank you so much for putting in the work on this recipe. I made two batches this weekend. The first one I put mint extract instead of vanilla. Very tasty. However, I think I over mixed it. It became “deflated” I was unable to spread it out. It was a good globby mess really. Haha. Once set they were kind of the consistency of a gummy candy. We are still eating them. I cut some out in hearts and coated them with chocolate. Very good. The second batch I went by the exact recipe. Only in fear of “deflate” them agin I think I under beat it. So I’m looking forward byinmaking these again and getting the right texture down. The second batch was a little more like a spongy airy texture. Still very tasty but not the texture of a homemade marshmallow. I wondered if you had a picture perhaps or a video even of what the final “stiff peaks” looked like? Thank you again.

  11. Why isn’t vegetable glycerine on plan for THM? I follow THM & Brianna Thomas’ blog, she uses it in her ice cream recipes?

    1. Hi there. I was told it was off plan due to carbs, I'm pretty sure, but it's OK for use in small amts like in ice creams or vanilla extract. However, in a recent search of the FB group it seems they are lightening up on the requirements. This is a quote from one of the admins. Hope that helps.

      Food grade glycerin, as this appears to be, is often used as a sweetener or to alter consistency of foods. As you can see, it has 5gm of carbs per tsp.
      As always with THM, it is your choice as to how you choose to eat, but this is very carb heavy and would make a nice sweet chocolate sauce that would no longer be skinny, I'm afraid.
      The coconut oil is what makes skinny chocolate skinny, and if you chose to add both glycerin and coconut oil, depending on amounts, you'd have a crossover at best. If you kept it to a few drops of glycerin for the whole recipe, then it would still be S, I'd think.

  12. Hi! Could you tell me the difference between using the vegetable glycerine vs. the granulated sweetener? Does the texture change at all?

    1. I haven't ever done it totally w/ the glycerine. I'm sure there would be some difference, but no matter what they are really fluffy. I've even done it w/ stevia extract!

      1. How much liquid stevia would you use instead of the glycerin? I plan on using swerve for the granulated ingredient but all I have is liquid stevia for the liquid part.

        1. Glycerine is about 60% as sweet as sugar so really you could use less sugar. Just follow a liquid stevia conversion to sugar but only use about 60% and you should be good.

  13. I’m a little unclear about the use of vegetable glycerin as a liquid sweetener. Is it sweet? And the Amazon link product indicates it’s use as topical. Would you mind to please clarify? Thank you.

    1. Yes, it is for consumption as well. Typically the label will say food grade but I talked w/ the company and it's the same product as the one that used to be labeled as food grade. Hope you like it!

    1. I am so sorry! We are working on striking a balance w/ ad amounts. I have to keep some ads b/c my overhead is so high....I really wouldn't be able to keep writing without them. But I appreciate the comment. I'm talking to my IT guy and ad people about it- hope you will come back. Can you tell me what ads you felt were problematic? Thanks again!

      1. Can these be poured into a silicone mold? Will they stick? If so, what would I use to keep them from sticking? I found a really cute bunny mold I want to use for Easter.

        1. Hi there. Good question! You will want to spray the molds w/ a cooking spray or put a light coating of veg oil in there. I will add that to the post!

  14. Have you tried to use these for rice Krispy treats? Will they melt well and then hold up to keep the rice crisp and not soggy?

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