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

Extra Fluffy Marshmallows ☁ gluten free, keto & paleo


  1. Renecha T says:

    Could liquid Allulose be used instead of making the simple syrup? If so, does the liquid Allulose need to be heated, or do I use it at room temperature?
    Thanks in advance for any guidance.

    • Paola van der Hulst says:

      Renecha I’m assuming it’ll work (though I’ve never tried) and yes, it def needs to be heated as that’s the element that gives you all the fluffiness when mixed with the gelatin 🙂

    • Deidre says:

      5 stars
      The first time I made marshmallows I used liquid allulose because I was using a different recipe. They turned out good. Definitely did heat up the allulose. I like this recipe because it started with sweeteners I usually have in the house. I used the xylitol because I was trying to use it up. I thought the marshmallows tasted very good. In fact it was hard to stop tasting them!

  2. Julie says:

    5 stars
    Love this recipe! I make a lot of marshmallows, and I can tell you, these are just as good as regular marshmallows. Thanks for an amazingly easy and delicious and guilt free recipe.

  3. Pamela says:

    Can these be roasted over a fire? I miss being able to join in on the fun of roasting marshmallows over the fire in the summer with the family.

    • Paola van der Hulst says:

      Sadly no Pamela, that’s only a property that actual sugar has… which is why I pointed out in the email that I’m working on maple syrup marshmallows for you guys. They’ll be paleo, not keto… but might still work for those doing ‘low carb’ or just as a good alternative to the store-bought ones that have corn syrup etc. xo!

  4. Emily says:

    Well I couldn’t find another sugar substitute around here I already have swerve. They had Madhava coconut sugar which to my horror was brown. And I’m sure not the proper sweetener. They have more at Target than any grocery store here. Honestly I’d love to use instacart but i know all my substitutes will be substituted because of lack of info out there. We all know this way of eating isn’t common yet. Getting there.. but a lot of misinformation. My friend said he was on it.. i asked what are you eating? Oh i take a keto pill he says.
    Anyways anyone ever use coconut sugar? Or is it good for anything?
    Thanks – Em

    • Paola van der Hulst says:

      You know Emily, coconut sugar isn’t really ‘keto’ as it is bound to spike your blood sugar. It might be unrefined (that’s why its brown, it has all the goodies that get taken out when making sugar white), but it’s still a sugar. Having said that, I do keep maple syrup, molasses and coconut sugar in my kitchen as I’ll consume them once in a while (when I’m doing more low carb/paleo than keto… or just testing recipes for you guys).

      If you have coconut sugar to use up, I would suggest using it for my chocolate chip cookies (skip the molasses, as the coconut sugar already has it). They seriously come out *divine* with it! xo!

  5. Yanni says:

    5 stars
    This was incredible!! I added a tiny bit of cake batter extract in addition to the vanilla and these taste EXACTLY like the real thing!! I AM SO HAPPY!! Thank you for this!!

  6. Dale says:

    5 stars
    Just to let you know that this is really the best marshmallow recipe on the internet, and I looooove marshmallows. They are actually better than the “real” ones!
    Also, while I was searching for your recipe on line, I found another person (keto for real life people) that has virtually the same recipe. She did change one to two details, but literally copied several paragraphs of your instructions word for word. Didn’t even bother to change the same tips. Since your recipe originated 2 years earlier, I can assume yours was first. I’m sorry people plagiarize keto recipes so often. And, I have lost all respect for the other site. Since she did change a sweetener and added xanthan gum (which is totally not needed by the way) she could have given you credit for your recipe.
    At any rate…thanks for creating for the rest of us. I find the gelatin in this recipe keeps my bones from aching as much. The gelatin is really good for you! I just leave these out on the counter and pop one in when I pass by. I do make mine smaller by pouring them in a 9×13 parchment lined dish. Turns out wonderful every time!!! Thank you🥰

  7. Juliet says:

    I just bought allulose just for this recipe! I love marshmallows!

    An you clarify how much I would use on the recipe? I’m a little confused by the 2/3-2 cups. Does that mea anywhere from 2/3-2 cups or 2 cups along with another 2/3 cups? Please help? I need marshmallows

  8. paulette says:

    5 stars
    I have made these before and they did beautifully! I made them for a chef show and I used a blow torch to brown them. Thank you for an excellent recipe. Question…I would like to use these to make a copycat of coco Krispy treats. Usually you melt the marshmallows…Could I just stop at the point where you put into the pan and add my peanut butter and Krispies at that point? Or would it be better to let dry on sheet pan and melt later??? Well…I am about to find out.


    What a fabulous recipe – thank you! I made it with Allulose and it was perfect. I froze several marshmallows then cut them through the middle, spread a little LC peanut butter then put them back together, sandwich style, and refroze them. Then I dipped the frozen PB sandwiches in a sugar free chocolate mixture thinned with coconut oil and sprinkled with a few grains of coarse salt. To die for!!!
    This will definitely go in the regular rotation.

        • Paola van der Hulst says:

          They don’t re-melt unfortunately, but you can use the ‘marshmallow batter’ to fold into things (search for the Krispy treats recipe I made with Magic Spoon to get deets!) xo!

          • Erin MacKay says:

            5 stars
            These are amazing! I totally put them over the fire for a few seconds and they get warm and I make s’mores with the keto graham recipe! I am so happy!

  10. Terra says:

    5 stars
    Paola, thanks for this great recipe! My daughter has had major GI surgery and has to limit sugar. We made a batch of these for her to enjoy around the campfire (no problem that they don’t toast) and in hot cocoa. She had the idea to color them a very pale pink and they are gorgeous. I froze half of the batch and pop them out as needed.

  11. Sara says:

    Can these be made in different flavors? Any recommendations for how to do that? Like would trying to make peppermint ones with organic peppermint extract ruin the structure?

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