Sugar free marshmallows are super easy to make! While being low carb and keto friendly these low carb marshmallows are made with just 6 ingredients and taste just like a sugar loaded marshmallow.
Sugar Free Marshmallows
This easy Sugar Free Marshmallows recipe has just 6 ingredients and is perfect for adding to your keto hot chocolate or keto hot chocolate bombs. These low carb marshmallows have the same texture and flavor of marshmallows that you love.
I love marshmallows. They are a great sweet snack and they are fluffy and just so easy to pop in your mouth and enjoy. However many conventional marshmallows use sugar and corn syrup, none of which are ok while sticking to a low carb and keto diet.
I love making homemade marshmallows, they are super easy to make but they have sugar and corn syrup. So I needed to come up with a recipe that would be perfect. This low carb sugar free marshmallow recipe has no sugar and no corn syrup, yet makes for amazing fluffy and delicious marshmallows.
Variations of this Recipe
This recipe uses vanilla extract, but you can change the flavor of the marshmallows by changing what flavor extract you use. Mint Extract, almond extract, Peppermint extract, and strawberry extract are great in this recipe.
How to store Keto Marshmallows
Keto marshmallows will keep in an air tight container for 5-7 days. I find it best to layer them in a single layer with a piece of parchment paper between the layers. Store marshmallows in the fridge.
Can you freeze sugar free marshmallows?
Yes you can. To freeze sugar free marshmallows lay them in a single layer on a baking sheet. Place the baking sheet in the freezer, once solid place the low carb marshmallows into a freezer bag and store in the freezer. To thaw place them on the counter or the fridge overnight.
Tips for Making Sugar Free Marshmallows
Allow them to set completely. There is an 8 hour cool time for the marshmallows to set. Not letting them set long enough will make them be stickier.
Uses for Sugar Free Marshmallows
Sugar free marshmallows have zero sugar which makes them great for snacking but they do not heat up well, so I do not suggest using them to roast marshmallows.
- On top of Keto Hot Chocolate or in low carb hot chocolate bombs.
- Keto Chocolate Covered Marshmallows – Dip marshmallows in melted keto chocolate.
- Toasted Coconut Marshmallows– Roll in toasted coconut.
- On top of keto ice cream for an ice cream sundae.
Sugar Free Marshmallows Ingredients
- 2 tablespoons sugar free gelatin
- 1 cup warm water, divided
- 1 1/2 cup powder erythritol
- 1/2 teaspoon liquid stevia
- pinch salt
- 2 teaspoon vanilla extract
How to Make Sugar Free Marshmallows
Line an 8×8 inch pan with parchment paper set it aside.
In the bowl of your mixer pour 1/2 cup water in and sprinkle the gelatin over the water, set it aside.
In a large saucepan combine the rest of the water, erythritol, stevia, and salt. Heat over medium heat until all the erythritol has dissolved and small bubbles just start to form on the edges.
Stir in the vanilla to the erythritol mixture.
Turn your mixture to low speed and slowly, carefully pour the hot mixture into the gelatin mixture. Turn the mixer up to high once all the liquid is added. Beat on high for 12-15 minutes, until it makes fluffy peaks.
Pour the mixture into the 8×8 pan and spread it evenly, Place in the fridge for 8 hours, until its firm.
Once firm remove the sugar free marshmallows from the pan, then remove the parchment paper.
Using a shape knife cut the marshmallows into 1×1 squares.
Easy Low Carb Desserts
- Keto Lemon Mousse
- Low Carb Chocolate Peanut butter pie
- Keto Starbucks Pink Drink
- Low Carb Chocolate Ice Cream
- Keto Pumpkin Pie
Ingredients
- 2 tablespoons gelatin
- 1 cup warm water divided
- 1 1/2 cup powder erythritol
- 1/2 teaspoon liquid stevia
- pinch salt
- 2 teaspoon vanilla extract
Instructions
- Line an 8×8 inch pan with parchment paper set it aside.
- In the bowl of your mixer pour 1/2 cup water in and sprinkle the gelatin over the water, set it aside.
- In a large saucepan combine the rest of the water, erythritol, stevia, and salt. Heat over medium heat until all the erythritol has dissolved and small bubbles just start to form on the edges.
- Stir in the vanilla to the erythritol mixture.
- Turn your mixture to low speed and slowly, carefully pour the hot mixture into the gelatin mixture. Turn the mixer up to high once all the liquid is added. Beat on high for 12-15 minutes, until it makes fluffy peaks.
- Pour the mixture into the 8×8 pan and spread it evenly, Place in the fridge for 8 hours, until its firm.
- Using a shape knife cut the marshmallows into 1×1 squares.
Renee says
Has anyone tried these? I need all the deets!!