Virtually carb-less, extra fluffy, chewy and just 3 ingredients! Yup, these sugar free, paleo and keto marshmallows are easy to whip up and a delight to devour. Think low carb s’mores in your foreseeable (i.e. immediate) future!
Paleo & Keto Marshmallows ☁️
Extra Light ‘N Fluffy ⚡💨
I’m super psyched to share this recipe with you guys; because I’m not gonna lie, this is one I never thought would be feasible at all! But ahem… these keto version, while different, is actually terrific!
It turns out that, unlike their sugar counterparts loaded with additives and corn syrup, these sugar-free marshmallows are not too bad health-wise at all. Fact is, if you use a good quality gelatin (think grass-fed etc), you can even think of these guys as pure collagen bites.
And if you’re in the practice of subtracting sugar alcohols from total carbs, you’ll find these are actually 0g net carbs (gasp!).
The Deets
These guys are honestly very simple. Gelatin, a sweetener and vanilla extract are the three ingredients! Add water, a touch of salt, and a little magic (i.e. chemistry) and you’ve got some seriously fluffy keto marshmallows at your fingertips.
Just note that, because they’re sugar-free and sugar alcohols do not have the same candy-making properties, these guys won’t toast properly (I know… #tear!). But! you’ll get a yummy melted marshmallow fluff, just be sure to lightly melt your chocolate before. Or simply pour some melted on top- think a wagon wheels situation!
And while you can definitely whip up some awesome keto s’mores with our graham cracker cookies, please (please!) also try them out topped off with raspberry chia jam and covered in melted chocolate. You won’t believe me until you try it, but this is out-of-this-world good.
Do you have this combo anywhere else? In Mexico they’re a very popular candy called Bubulubu (crazy name right?!). And this keto version easily makes my top 10 favorite desserts of the site, they’re honestly aaah-mazing.
The Gelatin
Going grass-fed and organic (like Vital Proteins) is a good idea in my book health-wise. As you’ll actually be getting quite a bit of great quality collagen, making the marshmallow treats actually nutritious.
But in all honesty, any type that gels should work (think staple Knox packets).
The recipe requires 3 tablespoons, which equals 3 standard packets.
The Sweetener 
You’ve got a couple options here, and know that the recipe was thoroughly tested with xylitol, allulose and erythritol. And these are the findings!
1. Xylitol is definitely my top choice. The resulting marshmallows are a bit denser than with the other two sweeteners (but this was a plus in my book, because chewier too!). They also taste terrific and there are no problems with crystallization.
Note: I’ve been testing different brands of xylitol and have noticed Health Garden and XyloSweet are two solid ones (particularly if you tend to get occasional tummy pangs with the NOW brand).
2. Allulose is a close runner-up. The resulting marshmallows are extremely fluffy, and taste delicious too. Just note that this sweetener is 70% as sweet as sugar (i.e. you need to add 30% more). And yup, allulose does have browning properties but the marshmallows still don’t brown/toast much at all.
3. And honestly just don’t bother with erythritol. I tried a few batches, and even threw some glycerin in there and every single time it seemed to crystalize during whipping. So you end up chewing through minty crystals, which is def not worth it at all in my book.
If using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys! 
How much sweetener? Now this is the question. Traditional marshmallows use about 2 cups of sugar + corn syrup per batch, but in my opinion 1 cup of sweetener for keto palates is more than enough. You can even get away with 2/3 cup + some vanilla stevia drops (added at the end with the vanilla extract) for an even healthier version.
A Couple (Very Simple!) Rules
The great thing about these low carb marshmallows as opposed to the traditional ones, is that they’re actually much simpler to make.
- Prep! Have all your ingredients handy, measured out, and make sure you won’t be disturbed for 20 minutes. Seriously! They’re easy and quick, but you need to work through the steps continuously and quickly.
- Mix mix mix! If you’ve got a stand mixer, awesome and definitely use it! Only got a hand mixer? Awesome too, you’ll even get to workout your arms a little. You’ll need to whisk the mixture for about 15 minutes nonstop at high speed until the mixture is fully whipped and stiff. So if you’re using your hand mixer, note that you can also half the recipe so it doesn’t take as long to whip.
- The weather. Make them when it’s sunny out and dry out (yup, summer is ideal marshmallow-making weather!) Ok, so kind of kidding (and not) with this one. Turns out that if it’s too humid out (think rainy summers here in Mexico City), your marshmallows could sweat a bit; particularly if under-whipped. No biggie, just blotch them!
- Let them dry, at room temperature and uncovered. Don’t be tempted to cover them and pop them in the fridge- you’ll just make them wet. Just let them hang out at room temperature.
Sugar Free, Paleo & Keto Marshmallows
Ingredients
- 1/2 cup cold water
- 3 tablespoons gelatin preferably grass-fed
- 2/3 cup water
- 2/3-2 cups xylitol or allulose (we use 1 cup for xylitol & 1 1/3 cup for allulose)*
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla extract
Serving suggestions
- dark chocolate such as Lily's
- keto graham crackers
- raspberry chia jam
Instructions
- Please see post for thorough details and tips. Have all your ingredients handy, measured out, and make sure you won’t be disturbed for 20 minutes. Seriously! They’re easy and quick, but you need to work through the steps continuously and quickly.
- Line a 9x9-inch pan with foil and grease well with coconut oil. Set aside. If using a stand mixer, fit it with the whisk attachment; otherwise have your hand mixer handy and ready to go.
- Pour the cold water (1/2 cup) into your stand mixer's bowl or a large glass bowl. Sprinkle the gelatin in, mix thoroughly with a fork, and allow to bloom for 10 minutes while you melt the sweetener.
- Pour the remaining water (2/3 cup) into a saucepan, and pour in the xylitol or allulose into the center without stirring (they don't form crystals, but just in case). Bring to a boil over medium heat, allowing the sweetener to completely dissolve by giving the saucepan some light shakes, keeping the mixture at a rolling boil for about 2 minutes. If you've got a thermometer, temperature reaches about 210ºF/100ºC. But don't worry if you don't have one; just be sure to let it boil for about 2 minutes to ensure maximum temperature is reached (sugar alcohols don't have the candy-making properties of sugar, so they don't heat up past a certain point).
- You'll have to work quickly at this point to ensure no heat is lost. Turn on your mixer on low to break up the gelatin, and quickly pour in your hot syrup (trying to avoid the sides of your bowl so it doesn't cool down). Increase your speed to high, and whisk non-stop for about 15 minutes. Sprinkle in the salt at about minute 8 and the vanilla extract at minute 12 (if you're adding stevia drops, do so at this point). When ready, the mixture will be stiff and hold it's shape well, and if you're using a glass bowl it will feel only lightly warm to touch. The batter with xylitol won't be as fluffy as one with allulose, but it will still be light and stiff.
- Turn mixer off, and quickly pour the marshmallow batter onto your prepared dish. Don't worry too much about what's left behind in the whisk etc, or your marshmallows will likely set in the bowl itself! Keep in mind that xylitol sets much quicker than allulose, so extra speed is required.
- Allow your marshmallows to dry, uncovered and at room temperature, for 6 hours or preferably overnight. Gently remove from pan and cut with a greased knife. In my experience keto marshmallows don't need dusting as they're not overly sticky, and a touch of coconut oil does wonders if need be. We did do a light dust of powdered sweetener as they were sticking to the counter while shooting (think summer heat)- so just store the in a cool, dry place for a couple weeks and in the freezer after.
Notes
Nutrition
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!
Do these taste like actual marshmallows or should I add some marshmallow flavoring to them?
They taste like actual marshmallows (they just don’t toast because they’re sugar free!) xo!
I’m English and struggling to find what a cup and a scoop measure is equivalent to in kg Or ml for liquids . Can’t wait to try the marshmallows thank you julie
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 😞).
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?
Hi Genavieve! Unfortunately no, collagen powder doesn’t gel so you really do need gelatin (you can buy envelopes at the supermarket too!) xo
My hand mixer just broke but I have the Ninja Bullet and Blender. Do you think one of these this could work?
Unfortunately you need a hand or stand mixer here Kimberly 🙁
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.
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!
I’m a huge fan of all your recipes! Thanks for posting such wealth of information. I can’t have dairy so I’m especially happy when you suggest alternatives!
I’ve had this on my list of things to try out for a very long time… today I’ve finally made these! Yum!!!
Just made these w monkfruit since I don’t tolerate the sugar alcohols well. First batch didn’t turn out well because I whisked it for too long. Turned rubbery in the bowl. Still tasty though. Second batch as follows:
All the same but instead of sugar alcohol sweeteners, I used 1/2 tsp pure monkfruit powder.
Timed 6 minutes with hand mixer, poured in vanilla and salt, then 2 more minutes of whisking. Beautiful! Can’t wait to bake the cookies next and melt chocolate!
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!!
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!
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!
Perfect!!
Just made. Turned out perfect. Thanks for the amazing recipe!
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.
Julie this is so awesome to hear! I have recently began to use the health garden xylitol and love it 😉 xo!
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.
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!
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?
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!
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.
Brilliant recipe! We made a rocky road ice cream with them and the family couldn’t believe it was a healthy!
Hi Melissa, I’m planning on making these to add to @gnom-gnom ice cream recipe and was wondering if you cut your marshmallows smaller?
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.
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!
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.
Probably with a smaller quantity yes, please do report back!! 😍
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!
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🙏
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!!
Xylitol has been known to spike blood sugar levels. Do you still recommend it for keto recipes?
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!
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!
Hey Paola,
I am a vegetarian and I don’t eat gelatin. Can I use agar-agar instead?
Hi Viktoriya! In all honesty I haven’t tried, but I did read that it can be done (at least with sugar, just not sure with sugar alcohols as those do change the game quite a bit)
Thank you, I will try it out anyway 😉
Report back if you can please Viktoriya 😉
I will, no problem 🙂
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!
I think mine set in about 4 hours… should I let them out overnight as well?
Well that’s awesome to hear Dave! And yup on just letting them hang out at room temp overnight xo!
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.
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
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!
Hope you guys love them Crystal! xo!
You’re doing some black magic over there!! I love it!
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!
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!!
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!
You’ve made me so happy! I love marshmallows, and Bubulubu is my favorite candy bar!
That’s it! I’m making them tomorrow 🙂 will report back
I love gnom gnom more than words can say!
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!
Oh yay! Thanks so much for taking the time to report back Pam! xo!
Im using gentle sweet blend how much should i use?
Hi,
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.
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