Home » desserts » Extra Fluffy Marshmallows ☁ gluten free, keto & paleo

Extra Fluffy Marshmallows ☁ gluten free, keto & paleo


  1. Cami says:

    Hi. Just stumbled across your website (brand new to Keto) and am excited to try your recipes. My Question is: Can I use Swerve or monkfruit as a sugar substitute The last time I tried Zylitol, my digestive system had a party! I see that there are calmer brands now, but I bought the Swerve and Monkfruit before finding your site.
    Thank you in advance! (And thank you for your work!!)

  2. beezy says:

    These are amazing. Thank you for such a great and super easy recipe. Holy crap they are good! 2/3 cup XyloSweet is plenty sweet. Perfect actually

  3. Christin says:

    I saw Maria Emmerich says that vegetable glycerin can substitute for Allulose. Would that be the same case in this marshmallow recipe? Thanks!

  4. Maria says:

    I tried the recipe but used gelatin sheets. I don’t think I used enough. I mixed for half an hour and it never thickened up.

  5. Callum says:

    Great recipient, we took this on with just a whisk and mixing bowl and got great fluffy marshmallows, but sore arms. I’m interested to see if anyone has had any results with less than 2/3 cups of xylitol?

  6. Pat Shelly says:

    Great recipe. Due to MS I look for shortcuts in mixing. Wanted to confirm I can use a food processor instead of handmixer.

    • Paola van der Hulst says:

      Unfortunately no Pat, as you need to whip the mix. I have neuropathy too so I get you, I like a stand mixer (I got mine second hand). Hope this helps!

      • Lisa says:

        Hello, I do not have a stand mixer so I used a hand mixer. It was fluffing up great but dies after 7 minutes from being overheated. Will all hand mixers shut off is used for too long? I was so bummed!!! Thank you!

        • Moon says:

          I set the timer for 15 min and my hand mixer went the distance. Maybe you need a new hand mixer? Did you finish by whisking by hand? Talk about earning your dessert! ❤️

  7. Marie says:

    Love the recipe, used xylitol and it worked perfectly. The only issue – I counted the macros using xylitol and the carb count came out a little high (subtracting half of the carbs for sweetener) so I was eating them pretty sparingly, even though I cut them into 1”x1” squares (about 2carbs per 1”sq) and I didn’t even get through half before they went bad (I put them on parchment and they started absorbing the color and flavor of the parchment, then eventually started melting

    Do you think I could make a smaller batch or will that not be enough liquid for the stand mixer? I also plan to try with allulose as the carb count would be lower

  8. Theresa says:

    Maybe there was too much humidity, or maybe I didn’t whip them long enough. I followed directions exactly using allulose. They were good anyway, but they weren’t real dense. They were wiggly jiggly, very sticky, and seemed to get wetter with the passing hours.

  9. Penny says:

    I LOVE these marshmallows! My first batch turned out perfect. (& most people rave that their picky kids like them–I’m raving that my picky elderly father loves them!)

    My 2nd batch looked the same on top, but the gelatin had somehow seeped to the bottom & I ended up w/ abt a 1/8 inch of gelatin as the bottom layer. The good news is they taste exactly the same & still work perfectly in hot chocolate (or just to eat alone)! But they’re not pretty once they’re cut.

    I did a third batch last nite, & the same thing happened w/ the layer of gelatin on the bottom. I’m using the grass-fed pricey stuff. And the first time it was perfect. Any ideas what I could be doing wrong?
    Thank you!!!!

  10. Jme says:

    Hi there! I’m making this recipe tomorrow and putting the marshmallows in a gift box with your graham crackers, raspberry spread and Lily’s dark chocolate.

    I need the marshmallows to last in the gift box for a few hours. Do you recommend I wrap them in tissue paper or use more of a plastic type wrap? Just wanted to look nice when it’s opened. I know it will taste great!

  11. Serina says:

    Could you make it more clear in the directions that it’s our choice of 2/3 to 2 cups of xylitol and not a total of 2 and 2/3 cups for those of us out here who are dummies? Thanks.

  12. Kathryn Simkins says:

    Your recipe for the Marshmallows looks great but I have a question. Is there a plant based gelatin alternative? I am gluten sensitive and am one of the 10 to 15% of those patients that is extremely sensitive to all things mammal. I have so many allergies that I am living on a very limited diet. I appreciate all the people that post their knowledge on blogs. You have no idea how much you help people like me survive.

    • Paola says:

      I’m not sure Kathryn! Maybe something like agar? I would search popular vegan blogs such as Minimalist Baker, I’m sure they’ve come up with some good stuff 😉

  13. Cat says:

    Can these be used in place of marshmallow cream if you don’t whisk it till it’s quite so stiff and don’t dry them out? I haven’t made the marshmallows yet so I’m not familiar with just how stiff they get and how fast they set up. Thanks!!!

    • Paola says:

      Marshmallow fluff is another beast… I say so because whether you want it or not the gelatin will solidify (just chemistry!). I’m working on a fluff though 😉

  14. Betty says:

    Can you pipe this so they set up into balls to be used for cookie filling? I’m thinking Christmas cookies here 🙂 or will they just spread our?

    • Paola says:

      I’ve been wondering the same thing… but I think they set up too fast to be able to do that (my guess is it would set as you’re trying to transfer them to the piping bag…)

    • Sharon K says:

      I’m wondering this too! So thankful to have found this recipe–they sound incredible–we really have to cut sugar out of my son’s diet and it’s so hard (since he’s only 6 and Christmas is coming up)! Would love to have these to melt into some homemade sugar-free hot chocolate!

  15. Courtney Hale says:

    Can I just tell you how brilliant you are (and how good these are)?! Every recipe you post is pure gold. Thank you for offering people having to modify their diets, amazing alternatives that actually taste delicious. Once I make one of your recipes, I quickly delete the others I’ve tried/saved because yours is always the best. So, thank you again for what you do. It may just be food (don’t be fooled, food is a much bigger deal to me than I make it sound), but it’s so special (and so are you), that it’s worth typing this out and sending to you.

  16. Cathy says:

    Has anyone tried these in rice crispy treats? I want to make low-sugar rice crispy treats with protein powder added for my picky-eater son to eat as breakfast bars. Keto isn’t the reason I’m here—just looking for a way to make something he likes more balanced and not sugary.

    • Nina Saville says:

      Just about to make them! What do you dust them with. You say not Sukrin icing sugaror monk fruit and so what can you use ? Actually could you use adulting icing because it’s not actually in the mixture.
      Love your bread!!!

  17. Joe says:

    If I wanted to make more of a marshmellow fluff that was spreadable (not actual solidified marshmellows), would I just need to mix for less time?
    Any suggestions on how I should do this?

  18. Steph says:

    I was wondering if I could use Splenda as the sweetener for this recipe? I didn’t see if you experimented with it or not. I keep huge bags of Splenda in my house, none of the other 0 calories sweeteners though.
    Please let me know what you think.

    • Anthony says:

      Check the ingredients. powdered Splenda contains 95% dextrose (D-glucose) and maltodextrin (by volume), both of which have been shown to have negative effects on a Keto lifestyle. Liquid Splenda (sucralose) is fine since it has none of those additives but is not suitable for this type recipe.

  19. Kay says:

    YAY! Hurricane Florence survivor here! Just made these and winds are blowing hard right now a few more hours it will be over…lol

    I got bored and remembered I wanted to try this recipe. SOOOOO glad I did it! I was able to have marshmallow cream about 2/3rd of the way through. I only used 3/4 c of Xylitol and it is sweet enough. Knox gelatin worked just fine. Tastes like real marshmallows…YUM! It is humid and rainy out in NC, but it still hardened nicely and is in an off oven to dry out.

    Seriously thank you I was on the verge of breaking Keto because I had been stressed out, but this is co comforting I’m going to put the leftover stuff in some bpt…lol

    Thank you!

  20. Jen Phillian says:

    Have you developed one for chocolate or any other flavor? I was afraid to add cocoa powder as it may have changed the consistency of your recipe.

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