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
Hi, everyone, I’m wondering if a person could get “toastable” marshmallows by substituting egg whites for the gelatin. My mother had a recipe for “Seafoam Icing” which she used to frost her mayonnaise cakes. It was very good, but one time I didn’t do something right and ended up with very very thick frosting which felt and tasted like marshmallow creme. It consisted of egg whites, salt, and cream of tartar beaten to stiff peaks. 2 cups of sugar was boiled in 1 cup of water, if I remember correctly 55 years later. This hot syrup was drizzled into the beaten egg whites while beating with an electric mixer on high speed. No scraping of the sides of the pan was allowed! This resulted in a very fluffy frosting. I still don’t know what I did differently when I ended up with marshmallow instead of frosting, but perhaps some of you experienced cooks & chefs out there can come up with a toasted marshmallow & share it with us. 😍
Unfortunately not with the sugar free sweeteners Marilyn (the ‘toastability’ is only a property of sugar). But I am working on a paleo recipe with maple syrup, as a healthier alternative than the corn syrup store-bought ones when you *really* want to toast them (casseroles etc). xo!!
Can liquid allose be used? I’ve never used allose but did buy a bottle to try. TIA
I haven’t tried Maria, so I can’t tell you how (or if) you need to adjust the liquid. But I am sure that it will work in some way or another xo!
2 questions if I may. I use monk fruit as my sweetner at home can this be used here as an alternative?
Second question- can these be made into Rice Krispies?
Thank you
Jann
Can you recommend a vegetarian alternative for gelatin please
I’m about to try this recipe with agar agar powder. I’ve heard that it’s close to a one to one substitute ratio. I normally make this with the xylitol/ allulose mixture. I will take picture and let you know how they turn out.
Hello, fellow Stefanie! How did the agar-agar work out for you? I’d also love to try a vegetarian version of this
My question as well and wonder if quar-quar works?
My daughter has made these for me 3 times already> Wow these are delicious and taste just like a regular marshmallow !! She did use Allouse and they came out so good Im going to make them and give them as a gift to my diabetic friend! Thank you so much for this recipe, I know its been a while since you shared it, but keto Paleo and low carb are so big right now!!
These are sooo good! I’m trying not to eat all of them before I Use them in other recipes! I used allulose and love the texture.
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!
These taste exactly like real marshmallows!
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.
If you’re having a very humid and warm summer that might be the reason Tania (there are notes in the post about this). Sorry it didn’t work out though, what a bummer! 🙁
Same thing happened to me the first time so today I added 3 teaspoons of gelatin to the 3 table spoons called for Christmas n the recipe and I added an additional 1/2 cup of xylitol – maybe if you just tweak the recipe like I did? Worked out for me 2nd go around
Have no idea why the word Christmas is in my comment 😂😂
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!
I always link to the exact brands I use 😉
Mine are a bit sticky. Did i under whip (15 min total)? Followed instructions, not humid weather
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😉
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.
It’s not you – traditional marshmallows roast well because of the sugar, so the lack of sugar is why these melt rather than roast. It looks like Paola will be working on a maple-syrup-based marshmallow for roasting, so fingers crossed!
Yessss!! I’m still working on the texture, because if we are going to eat some actual sugar they better be the best maple syrup marshmallows *ever* (getting there 😅)
Will these melt to make Keto crispy treats?
can you line the pan with something other than foil as I can use aluminum products
Parchment paper
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
Did you ever try this? I’m curious. I’m a baker and I’ve often wondered if I can make a keto fondant for keto cakes and cookies.
Hi, what are the measurements in grams? I’m a bit confused about what size cups would be used for the xylitol etc?
Can you clarify the amount of sweetner? Is it 2/3 cup to 2 cups sweetener?
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.
Hi Tresa. I mixed LC coconut with half of my batch before it fully set. Yum!! As long as you mix your Rice Krispies into your mixture after it’s fully whipped but before it sets, you’ll be fine. Please tell us how it works out. I’m going to order the High Key cereal and try it also. Good Luck!🤗
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.
I am not sure if Target is just in the states, but they have Allulose really reasonable, much better deal and more convenient than Amazon when you need it right now.
Can you use liquid Allulose?
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.
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 😋
Have you used Monk fruit sweetener to make these? I use that always and wondering if that will work as I do not have the other sweeteners on hand.
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!
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.
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.
Can you use swerve? If so, what is the recommended amount? Thank you.
I don’t think you can, swerve is mainly erythritol
Thank you.
Great. I used just under a cup of xylitol and it was perfect
Hello Paola, thank you for sharing all your amazing recipes with us. I’m on a mission to get my children on keto and my 5 year old loves marshmallows. I really want to try this recipe but could you please clarify whether I need to use granulated or powdered xylitol for this recipe? Thank you so much.
Its my pleasure Dora! since you’ll be melting it you can use either or (I use granular!) xo!
Thank you so much for your quick reply Paola!! You really are a star! Keep up the amazing work you do as it is surely appreciated!
Does anyone know how many net carbs in marshmallow recipe?
I’ve said it before and I’ll say it again….you are a freaking genius!!!
Mine were perfect! I used xylitol and followed your easy instructions exactly!
Thank you so very much for helping all of us stay on this lifestyle by continually sharing your amazing recipes❤️
WOW! Thankyou Paola for another AMAZING recipe! To be honest I was nervous to make these at first…. but I told myself “I can do this!” So followed your instructions EXACTLY. I had everything ready. I used 2 1/3 cup Xylitol (I use XyloSweet), was confused by your 23/2…measurement, but figured it out. Anyway…. 15 min. was perfect amount of time with my Kitchen Aid. The mixture was weird looking at first, but I said just trust Paola, keep beating!!! I added little Stevia & Butter Vanilla by Lorann… OMGosh. It was so creamy and thick, absolutely beautiful. I was stunned!!!! Never had made marshmallows before. They were so delicious… YUMERAMA! Going to make your Rocky Road now with them. Thank you so much. :)❤️
Lmao Sonja! I guess that’s the thing about baking right? You gotta trust the process and just keep going (maybe even a metaphor for life here…!). So happy to hear you enjoyed! xo!