Homemade low carb, sugar-free keto marshmallows are easy to make and so fun to eat. Only 4 ingredients and no corn syrup required! Sugar-Free Keto Marshmallows – You must try this recipe.

Marshmallows are usually made with a mix of granulated sugar and corn syrup to sweeten. The corn syrup is actually there to prevent the sugar from recrystallizing.

Some homemade marshmallow recipes use cream of tartar to accomplish this instead. That way, there is no corn syrup. But, I suspected that this wouldn’t work well with a sugar-free sweetener, like erythritol. It just never reacts to anything the same way as sugar does.

Instead of trying to find ways to reduce the crystals, my solution is to use a combination of powdered erythritol and vanilla stevia. The powdered sweetener takes a long time to crystallize. I’ve stored these for multiple days without having that issue. The texture is not 100% identical to traditional sugar marshmallows, but they are pretty close.

The other advantage of using two sweeteners is that they taste better than one alone. Combining the powdered erythritol and liquid stevia worked well here.

Like most recipes, these are gluten-free marshmallows. I don’t know of any kind that contain gluten, anyway. The main advantage with these is that you avoid the sugar, too.

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Sugar-Free Keto Marshmallows

5 from 2 votes

Recipe by Christine P, Photo Credit: Brent HofackerCourse: DessertCuisine: American

Servings

16

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

6

kcal

Homemade low carb, sugar free keto marshmallows are easy to make and so fun to eat. Only 4 ingredients and no corn syrup required!

Ingredients

• 2 tbsp Gelatin

• 1 cup Water (warm, divided)

• 1 1/2 cup Powdered erythritol

• 1/2 tsp Vanilla liquid stevia

• 1/4 tsp Sea salt

• 2 tsp Vanilla extract

Directions

• Line an 8×8 in (20×20 cm) pan with parchment paper. Set aside.
• Pour 1/2 cup (118 mL) warm water into a large bowl (it will barely cover the bottom of the bowl). Sprinkle gelatin over the water and whisk immediately. Set aside.
• Meanwhile, add remaining 1/2 cup (118 mL) water, powdered erythritol, stevia, and sea salt to a large saucepan. Heat over low to medium heat for a few minutes, stirring frequently, until the mixture is hot, but not boiling, and sweetener dissolves. (The color will change from opaque to slightly translucent, and remove immediately as soon as you see bubbles starting to form at the edges.)
• Remove from heat. Stir in vanilla extract. Pour the hot liquid into the large bowl with gelatin, while whisking constantly.
• Using a hand mixer on high power, beat the mixture for about 12-15 minutes, until the volume doubles and the mixture looks very fluffy, like stiff egg white peaks.
• Transfer the marshmallow mixture into the prepared pan.
• Refrigerate for at least 8 hours, or overnight, until firm and no longer sticky. Use a sharp chef’s knife to cut into squares.
• Enjoy!

Notes

• Serving size: 4 1-inch marshmallows each