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Extra Fluffy Marshmallows ☁ gluten free, keto & paleo

193 comments

  1. Melanie says:

    These are amazing! My 4 year old twins LOVE them! I made them with allulose, how do I store them? I didn’t see it in the post…
    Thank you so much for all of your wonderful recipes!

  2. Tania says:

    I tried this recipe last night and the marshmallows never dried out :/ tried again this morning thinking maybe it was too warm in my apartment the previous evening but same results. I followed the recipe to a T and am really disappointed it didn’t work. What a waste of allulose.

  3. Bonnie Middlebrook says:

    Hi!! Could you specify what the brand name of sweeters you use? I use Monk Fruit and Swerve, but I don’t know which one is xylitol and which is allulose and the other one…Thank you!

  4. Vicki says:

    I just made these with 2/3 c xylitol and no additional sweetener and I love them! Thank you for all the amazing recipes.

    Now, I have a food science question: Have you made these without any sweetener at all? Curious about the structure but lazy, too😉

  5. Emma Helton says:

    These are lovely, and I have ONLY one complaint, which is nevertheless overshadowed by the good things about this recipe.

    In my opinion, they taste exactly like regular marshmallows. There was absolutely no aftertaste like how there is when you make things using other sugar replacements. They were easy to make, too, in spite of how precise you had to time certain steps. The whole process was actually kind of fun!

    My ONLY complaint is that they don’t roast well, like over a fire. They liquified before they even started toasting. Same thing happened when I tried to make s’mores in the microwave and in an air fryer. Granted, this was my first batch and I may have done something wrong, and I realize the ingredients used for these are different to some extent to regular marshmallows, but I wonder if there was a way to use this recipe and make marshmallows that will actually roast.

  6. Danyell says:

    If you don’t do a “hard whip” on these, is it possible to make marshmallow fondant with them? I hated– told myself that I hated– fondant, but it was my way of coping with not being able to enjoy it because of all the sugar. Have you tried this yet, Paola? Thanks in advance. My household loves you btw, and we use at least one of your recipes 4-5 times a week!
    Hugs from the Netherlands

  7. Jess says:

    Hi, what are the measurements in grams? I’m a bit confused about what size cups would be used for the xylitol etc?

  8. Tresa Lovejoy says:

    These look great! I want to try to use them for a keto version of ” Rice crispy treats” with the new HighKey cereal. Do you buy any chance have any suggestions on how to convert this to marshmallow creme for fluffenutter sandwiches? It’s a mix of marshmallow creme and peanut butter.

  9. Claire Marson says:

    You can now get allulose on Amazon.ca. I’m in Canada too and get it there now as before I was ordering it from the US.

  10. Lia671 says:

    Have been making these for at least two years now. I use Allulose and another brand called Superlose. they come out great! I use your marshmallows to make low carb rocky road ice cream and it comes out just like the sugar laden stuff, but healthier. I have tried toasting them over the stove and yes, they do toast! not as toasty as the sugary ones, but they toast. Thanks Paola.

  11. Phillippa Graham says:

    Hello. Thank you for all the fantastic recipes. I have a question regarding the tablespoon measurement, in New Zealand our Tbsp is 15mls however in Australia theirs is 20mls. What are you basing yours on please, I am going to make the marshmallows today 😋

  12. Allyson says:

    I CANNOT STOP EATING THESE! Seriously hitting the spot I’ve been missing. I used 1.5 cups of xylitol and was a bit too sweet, but still love them. I will use less next time. Nonetheless, I’m addicted. Thank you for this recipe!

    • Ja says:

      Has anyone tried w out any “sweetener”? I know I know, why would you want that, but I don’t love how any of these sweeteners taste and curious if you can make it w out.

  13. Marion Hartley says:

    I was unsure about the amounts of xylitol. Did you mean 2 cups plus 2/3 cups or 2/3 to 2 cups Xylitol? I think I misread the recipe and although it whipped up beautifully I’m afraid that I used way too much Xylitol.
    I’m Canadian and allulose is not available in Canada.

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