Extra light, 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!
Prep time: PT15M
Cook time: PT5M
Total time: PT20M
Rating
4.97 stars (57 reviews)
Keywords
dairy free, gluten free, keto, low carb, paleo
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
dark chocolate (such as Lily's)
keto graham crackers
raspberry chia jam
Categories
Dessert
Cuisine
American
Steps
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.
Nutitrion
Serving Size: 1 serving
Calories: 18 kcal
Sodium: 25 mg
Reviews
Elaine P on 2025-05-08 (5 stars): I made mine in a Ninja food processor/blender. It worked out great and didn't kill my arms!
Karen L Barnhart on 2025-01-27 (5 stars): Hi, great job on this. Love the details in your process. Will this work in silicone molds? Thought it might be fun to try different shapes.
Thank you
HEIDI on 2023-11-08 (5 stars): I've made these several times now and they always turn out perfect. If I'm adding flavoring, how much would you say I add of a bakery emulsion type?
Catharine Colotelo on 2023-07-20 (5 stars): These turned out really well. I used xylitol because we can’t get alluose here. Mine fluffed up so much I used two pans, 9x12 and 9x8.
Lauren on 2023-04-08 (5 stars): Incredible. Worked perfectly and it’s so delicious
Deidre on 2022-11-02 (5 stars): The first time I made marshmallows I used liquid allulose because I was using a different recipe. They turned out good. Definitely did heat up the allulose. I like this recipe because it started with sweeteners I usually have in the house. I used the xylitol because I was trying to use it up. I thought the marshmallows tasted very good. In fact it was hard to stop tasting them!
