Introduction

These Low Carb Keto Marshmallows are a fluffy, sweet treat perfect for anyone following a keto or low-carb lifestyle. Made without traditional sugar, they offer a delicious alternative that doesn’t compromise on texture or flavor. Enjoy them on their own or use them in your favorite recipes.

Low Carb Keto Marshmallows Recipe - Recipe Image

Ingredients

1/2 cup cold water (for gelatin)
3 – 3 1/2 tablespoons gelatin (3 for erythritol based sweeteners, 3 1/2 for allulose based sweeteners)
2/3 cup water (for the sweetener)
2 cups Swerve, Lakanto, or Trader Joe’s Allulose (granular)
Pinch kosher salt
1 1/2 teaspoons vanilla extract

Instructions

Step 1: Prepare an 8×8 casserole dish by lining it with parchment paper, and set up your electric or stand mixer. You will need to work quickly once the marshmallow mixture is hot.
Step 2: In a large bowl, add 1/2 cup cold water and sprinkle the gelatin evenly on top. Whisk gently until the gelatin dissolves, then set aside for 10 minutes to bloom.
Step 3: While gelatin is blooming, combine 2/3 cup water, 2 cups sweetener, and a pinch of salt in a saucepan over medium-high heat. Whisk as you bring the mixture to a boil and continue boiling for 2 minutes.
Step 4: After the gelatin has bloomed, turn on your mixer to break it into small clumps. With the mixer running on high, carefully pour in the hot sweetener syrup directly from the boil, followed by the vanilla extract. Whisk nonstop for about 12 minutes, moving the mixer around if using a hand mixer to prevent setting and clumps. The mixture should become fluffy and double in size.
Step 5: Pour the marshmallow fluff into the prepared baking dish and allow it to dry uncovered at room temperature for 6 hours until firm. Once set, use a greased sharp knife to cut into squares. Store the marshmallows in the fridge and enjoy!

Tips & Variations

Use parchment paper to line your baking dish to prevent sticking and for easy removal.
If using a hand mixer, keep moving it continuously while whisking to avoid the marshmallow mixture setting prematurely.
For extra flavor, try adding 1/4 teaspoon almond extract along with the vanilla.
If you prefer softer marshmallows, shorten the drying time slightly but be mindful they may be stickier.

Storage

Store your cut marshmallows in an airtight container in the refrigerator for up to 2 weeks. Allow them to come to room temperature before serving for the best texture. These marshmallows can also be frozen for longer storage; thaw in the fridge before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener than those listed?

It’s best to use granular sweeteners like erythritol, allulose, or branded keto blends such as Swerve or Lakanto. Other sweeteners may affect the texture or setting of the marshmallows.

What is the purpose of blooming the gelatin?

Blooming gelatin hydrates it so it dissolves evenly and fully when heated. This step is essential to achieve the right fluffy, stable texture in your marshmallows.

Low Carb Keto Marshmallows Recipe

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★★★★★

4.6 from 63 reviews

Delight in these Low Carb Keto Marshmallows, a perfect sugar-free treat ideal for keto and low-carb lifestyles. Made with gelatin and a natural low-carb sweetener, these marshmallows are fluffy, sweet, and perfect for snacking or dessert toppings without spiking your blood sugar.

Author: Kai
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 6 hours 30 minutes
Yield: Approximately 24 marshmallows 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Gelatin Mixture

1/2 Cup cold Water (for gelatin)
3 – 3 1/2 Tablespoons Gelatin (3 for erythritol based sweeteners, 3 1/2 for allulose based sweeteners)

Sweetener Mixture

2/3 Cup Water (for the sweetener)
2 Cups Swerve, Lakanto, or Trader Joe’s Allulose (granular)
Pinch Kosher Salt

Flavor

1 1/2 Teaspoons Vanilla Extract

Instructions

Prep: Prepare an 8×8 inch casserole dish by lining it with parchment paper. Get your electric or stand-up mixer ready since you will need to work efficiently while the marshmallows are hot. Set this aside.
Combine Gelatin: In a large bowl, add 1/2 cup cold water and sprinkle the gelatin evenly on top. Whisk gently to combine and allow it to bloom by setting aside for 10 minutes.
Heat Sweetener Mixture: In a medium saucepan, combine 2/3 cup water, the 2 cups of your chosen low-carb sweetener (Swerve, Lakanto, or Trader Joe’s Allulose), and a pinch of kosher salt. Heat over medium-high heat while whisking until the mixture reaches a boil. Continue boiling and whisking for 2 minutes.
Whisk Together: After the gelatin has bloomed for 10 minutes, start your mixer on low and break up any clumps in the gelatin mixture. With the mixer running on high speed, slowly pour the hot sweetener syrup directly from the saucepan into the gelatin mixture—do this immediately after boiling to keep the mixture hot. Add vanilla extract. Whisk continuously on high for about 12 minutes until the mixture becomes fluffy and nearly doubles in volume. If using a hand mixer, keep moving it around to prevent the marshmallow mixture from setting prematurely.
Shape and Set: Pour the fluffy marshmallow mixture into the prepared 8×8 dish. Allow it to rest uncovered at room temperature for 6 hours to firm up. Once solid, use a greased sharp knife (rubbed with melted butter) to cut the marshmallows into desired shapes. Store the cut marshmallows in the refrigerator to maintain freshness and enjoy!

Notes

Note 1: Adjust gelatin quantity based on the sweetener used—3 tablespoons for erythritol-based sweeteners and 3 1/2 tablespoons for allulose-based sweeteners.
Note 2: An 8×8 inch casserole dish is ideal for shaping the marshmallows evenly.
Note 3: The 6-hour drying time at room temperature is critical to achieve the perfect texture before cutting.

Keywords: keto marshmallows, low carb marshmallows, sugar free marshmallows, keto dessert, keto sweets, gelatin marshmallows, homemade marshmallows