Extra Fluffy Marshmallows ☁ gluten free, keto & paleo


  1. 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.

  2. 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 😉

  3. 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 😉

  4. 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!

    • Penny says:

      They are the BOMB in hot chocolate!!! They melt more smoothly & creamier than any other marshmallow EVER!!!

  5. 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.

  6. 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.

  7. 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?

  8. 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.

    • Paola says:

      Don’t- aside from being horrible for your health (no judgment, just the truth) it doesn’t work well for baking 🙁

    • 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.

  9. 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!

    • Paola says:

      Kay so happy to hear you’re well and safe!! And that the marshmallows helped, even if just a little bit 😉 big hugs and kisses!!

  10. 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.

  11. Tricia Hoffmann says:

    I just read about your accident, and as someone whose life changed dramatically 8 years ago with arthritis and an auto-immune disease, still undiagnosed, I understand completely where you’re coming from. I find acceptance difficult, in that it comes and goes – but trying the Keto diet, and now cyclical Keto, helps me feel more in control. Keep fighting to get better!

  12. Erin M. says:

    These are fantastic. Any ideas on how to turn them into pecan logs? I’m hooked on the ones from Cracker Barrel (but haven’t had any in a long time 😞).

  13. genevieve says:

    hi paola
    i was wondering if i could maybe use collagen instead of gelatin? i have a tub of this at home and instead of buying a new tub of gelatin, would this work instead?

    • Paola says:

      Hi Genavieve! Unfortunately no, collagen powder doesn’t gel so you really do need gelatin (you can buy envelopes at the supermarket too!) xo

  14. Kimberly says:

    My hand mixer just broke but I have the Ninja Bullet and Blender. Do you think one of these this could work?

  15. jillian says:

    Is the allulose safe for dogs? (just in case) and also not hard on digestion? I do not keep xylitol here for both reasons. What about swerve confectioners, I heard it does not crystallize…? Thanks. Love your recipes. Made your double chocolate muffins this week and they are some of the best we have had…did not taste grain free! Will double the recipe next time.

    • Paola says:

      Hi Jillian! I tried with both Lakanto and Swerve and it crystallized on me… though if you read through the comments someone else made it with Lakanto and turned out fine (so maybe worth a shot?). Also keep in mind that xylitol and tummy problems are generally correlated to whether it’s made out of corn or birch tree.

      And last, it is my understanding that allulose isn’t like xylitol for dogs (I haven’t seen any warnings anywhere). Just keep in mind that it’s a relatively new sugar alcohol, so just in case I don’t risk it with my own dog. I asked my vet and he wasn’t sure, so I cannot guarantee (I tried contacting the company, but they didn’t get back to me). xo!

  16. Erin Monroe says:

    I made these 2 nights ago and they’re awesome! My husband, me and my 2 y.o. daughter have been snacking away. I used Xylosweet and these are super fluffy. I can’t imagine what they would be like if allulose makes them fluffier. Mine were at least an inch high.

    I’m so excited to try them in Pecan Logs which I love you have been forced to abandon. These set in seconds so maybe I’ll sprinkle them in right at the last moments of whipping. Or maybe I have to sprinkle them on lightning fast once it’s spread out in the pan. Of course the texture wouldn’t be the same as pecan logs. And Cracker Barrel has the best ones. Addictive!!

    I’m not sure how to make that happen. Any suggestions would be great.

    Thanks for all you do! Your site and IBIH are my absolute favorites!!

  17. Sheri Penner says:

    Paola, I love your recipes and this one is top of the list…so far. I had so much fun making these and my seven year old LOVES them! Which is added bonus since I’m showing her I can make almost anything healthy.

    My question is how have you found us the best way to store them long term…yes I know they probably won’t last too long but my family will need to take it slow on the sweets for a while longer.

    Thanks for making it easier to keep my family healthy. Now on to the next recipe!

    • Paola says:

      Hi Sheri! Wow that’s awesome to hear! These have been getting great reviews this week 😍!

      In all honesty I left them at room temp for over a week and that was fine. Then just to be safe I put the leftovers in the freezer and they’ve kept great. In Mexico frozen bubulubus (marshmallows dipped in chocolate with raspberries) are a thing, so they don’t loose too much at all frozen! xo!

  18. Julie says:

    This recipe is spot on. I’ve made regular marshmallows many times. This was my first attempt with keto. Turned out perfect. I used health garden xylitol and they turned out big and fluffy and delicious. Thank you for your excellent recipe.

    • Paola says:

      Julie this is so awesome to hear! I have recently began to use the health garden xylitol and love it 😉 xo!

  19. Julie says:

    Just made this today. This recipe is super easy and spot on. I love eating home made marshmallows and love making them as well. I used health garden xylitol and it turned out perfect and very puffy. Thanks for this great recipe.

  20. Ellie says:

    Just fyi- this recipe works with liquid sucralose (Splenda)! I’ve made it twice, came out great. I like mine with just under a tablespoon of the sweetener… But it also works to add a little extra when you’re supposed to add the vanilla, so you could start out with less and add more based on tasting.

    I experimented trying to make some kind of chocolate cream marshmallow and that was an epic failure. Don’t add cream (even just a tiny little bit) after your mixture is already fluffy… It’ll turn everything back into liquid! I had to try… Lesson learned.

    Thanks for this great recipe!

  21. Christine says:

    Hi Paola!
    I see that you you love xylitol. I went out and bought some for this recipe and then I just happen upon a video by keto connect and they did blood sugar and ketone readings after eating a variety of sweetners. Xylitol raised there blood sugar the most!! Do you find that it impacts your blood sugar more than say erythritol? I want to make these but I’m afraid of the xylitol kicking me out of ketosis. Unless you think per serving it wouldn’t be detrimental to my diet?

    • Paola says:

      Hi Christine! Xylitol is still only 7 GI, I measure my ketone blood levels and I haven’t found that it alters it a significant amount (though sugar levels are a personal thing). It’s also used by readers throughout the blog and I’ve never had a complain of it kicking anyone out of ketosis. Keep in mind also, that you can still eat a bit of sugar and stay in ketosis (think a small handful of strawberries- and I personally get a higher insulin response from berries than xylitol). Obviously, even with erythritol, it’s not a good idea to overindulge.

      You’ll find plenty of keto blogs out there using xylitol, but if you’re not cool with it you can just use allulose which is more similar to erythritol. I’m not comfortable with giving or guaranteeing specific diet advice to readers, I hope you understand 😉 xo!

      • Christine says:

        No problem!! Thank you! Just wondering about your personal experience. I’m going to try anyway 😉
        I don’t have a ketone meter. Only urine strips. And I find these inaccurate anyway. Maybe one day I’ll splurge and get the meter.

  22. Melissa Jones says:

    Brilliant recipe! We made a rocky road ice cream with them and the family couldn’t believe it was a healthy!

  23. Sharon says:

    Have you tried using monk fruit as the sweetener? That’s pretty much all we use because it doesn’t leave any sort of after taste and it dissolves well in recipes. I’m just wondering if it would work in this recipe.

    • Paola says:

      Hi Sharon! While you can add the monk fruit at the end (as you would with the vanilla and stevia), you need the base to be a sugar alcohol like xylitol or allulose xo!

  24. Sara says:

    Hi Paola! 🙂 These looks absolutely scrummy! I wonder though, could this recipe be used to make marshmallow cream? Perhaps with a smaller quantity of gelatin… If I try it, I’ll let you know how it turns out! Love the site, by the way. Thanks for all you do.

  25. Kim Radcliffe says:

    Paola, I sure appreciate how you test your recipes with various sweeteners and then report your results. Your recipes have all been delicious, whereas some others have been tossed after a single bite. Thanks for making baking fun again!

  26. Crystal says:

    OMG just made these first batch epic fail. 2nd batch amazing one of the few recipes my picky 7 year old actually loves I can’t thank you enough for this recipe🙏

    • Paola says:

      OH yay awesome Crystal! Can I ask what made the first batch an epic fail?! Maybe we can help others nail it from the get-go 😉 xo!!

    • Paola says:

      Hi Yetza! It doesn’t spike my own blood sugar, and it’s still VERY low GI at 7 (sugar is 60-70). But as always, I recommend readers to choose the ingredients that suit their needs and bodies. xo!

  27. Erica Stein says:

    My kids, hubby and I are flabbergasted that these taste like actual marshmallows WOW!! They might not toast properly, but we love rocky road and wagon wheels so that it’s not a big issue! I made them with 1 cup of xylitol and I agree that they’re perfect sweetness. It was nice that they’re not overly sweet like regular marshmallows, and I’ll try adding some stevia drops next time for an even healthier treat. Thank you for providing such consistent keto recipes throughout, it’s a delight to cook from gnom-gnom!

  28. Dave L. says:

    Great recipe! Even the non-keto bf loved them dipped in chocolate! I’m reporting back because they’re everything you said they are, and I didn’t believe you lol! They’re easy and it’s hard to believe they’re not candy. Too bad they don’t toast properly, but I get that’s the price to pay for keto 😉 thnx!

  29. Giselle says:

    So excited for this recipe so thanks so much for your trials. I am just wondering if this would work for rice Krispy squares . I know it’s not keto and such but it would be a treat for my son who’s been diagnosed with diabetes . Just wanted to know how I would use it . ( I would assume just melt like normal ones but ….) .Thanks.

    • Paola says:

      Hi Giselle! You know what I don’t know how they melt for Rice Krispies, but I’ll try tomorrow for you with coconut flakes 😉 they’re definitely not as sticky as sugar alcohols don’t have the candy-making properties of sugar, but let’s see what happens! xo

  30. Crystal K says:

    Love all the gooey details! And these are just in time. We are going camping this weekend and it’s been years since I’ve had a smore–but looks like this is the year! Totally making these to take along. Thanks!

  31. TheaMaria says:

    I’m thrilled that you tested this with allulose!!! It is my go-to sweetener for keto ice cream (because the ice cream doesn’t freeze rock-hard) and I’ve been itching to find more uses for it. I’m tempted to try allulose in your amazing brownies… Love your site and recipes!

    • Paola says:

      Hi TheaMaria! I’m super psyched about allulose (just found out this past weekend that it works as well as xylitol in ice creams!). I’m not sure yet though how it works in the brownies, and someone did comment this weekend that they made them with allulose and they came out a bit dry (could’ve been they over-baked them too). As soon as I test it out I’ll report back xo!!

  32. jennifer says:

    you’re absolutely right about erythritol making horrible marshmallows! i did a recipe from another blog for 4th july that used erythritol and it was disgusting! thank you for actually taking the time to test the ingredients properly and not lie to your readers like many of the other keto bloggers who just make us waste ingredients claiming things that aren’t true! i don’t want to name names, but in that blog a reader asked her if they toasted like regular marshmallos and she responded “probably”… so she doesn’t test the recipes and makes millions selling books!

    • Pam says:

      Reporting back that these legit taste like marshmallows! I used 1 cup of xylitol as suggested, and they’re less sweet than sugar ones but I prefer them being keto adapted 🙂 I repeat, love gnom-gnom so much!

        • Ryan says:


          I am interested in making these and am not worried about toasting or basically browning the marshmallow.

          Can you just used the non-set mixture like a marshmallow cream kind of like you get in the jar from jet puff? If so, I could swirl this on top of smores with chocolate and nuts after those of baked for a while.

          • Paola says:

            Another reader was going to try using less gelatin. If you add the current amount it will definitely set, but I’m not sure if doing 1/3 will do the trick (I’ll try it myself once I’m back from holidays!) xo

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