Ultra-Fluffy Low-Carb Keto Marshmallows Recipe

Virtually carb‑free, extra fluffy and chewy — made with only three main ingredients. These sugar‑free, paleo and keto marshmallows are surprisingly easy to make and absolutely delicious. If you love low‑carb treats, prepare for s’mores, fluff, and other marshmallowy ideas in your near future.

Paleo & Keto Marshmallows ☁️

Extra Light and Fluffy

I’m excited to share this three‑ingredient marshmallow recipe — one I honestly didn’t expect would work so well. These sugar‑free versions are different from classic marshmallows but still fantastic: light, bouncy and chewy. Made with a quality gelatin, a keto‑friendly sweetener and vanilla, they transform into a tender, collagen‑rich treat.

Because they use sugar alcohols like xylitol or the sugar substitute allulose, many people count them as zero net carbs after subtracting sugar alcohols. Keep in mind individual nutrition calculations may vary.

The Details

The recipe is intentionally simple: gelatin, a sweetener, and vanilla. Add water, a pinch of salt and some whipping and you’ll have marshmallows ready to set. Because sugar alcohols behave differently than sugar in candy making, these marshmallows won’t char and toast the same way as traditional ones. They do melt nicely, though, so they’re perfect for melting into chocolate or making gooey keto s’mores when you warm the chocolate first.

One delightful serving suggestion is to top each marshmallow with a spoonful of raspberry chia jam and a drizzle of melted dark chocolate — a flavor combination reminiscent of a candy treat from Mexico called Bubulubu. This version is one of my favorite low‑carb desserts.

The Gelatin

Choose a good quality gelatin when possible — grass‑fed and organic options provide a higher‑quality collagen source. That said, any gelatin that gels should work for this recipe, including standard gelatin packets. The recipe calls for 3 tablespoons of gelatin (about three standard packets).

The Sweetener

I tested this recipe with several sweeteners. Here are the practical findings:

• Xylitol — My top choice. It produces slightly denser, chewier marshmallows that taste great and don’t tend to crystallize.
• Allulose — A close second. Marshmallows with allulose are very fluffy and tasty. Allulose is roughly 70% as sweet as sugar, so you may need a bit more to match sweetness.
• Erythritol — Not recommended. In my tests erythritol crystallized during whipping and left an unpleasant texture.

If you use xylitol, remember it is toxic to dogs and very dangerous for pets — keep it well away from them.

How much sweetener? I find 1 cup works well for xylitol, while allulose often needs about 1 1/3 cups because it’s less sweet. You can reduce the amount to two‑thirds cup and add vanilla stevia drops at the end for a lighter sweetness if desired.

Simple Rules for Success

1. Prep everything: Measure and have ingredients ready. This process moves quickly and uninterrupted work makes a big difference.
2. Whip well: Use a stand mixer with a whisk if you have one. A hand mixer will also work but plan for about 15 minutes of continuous high‑speed whipping until the mixture is stiff.
3. Mind the humidity: Dry weather helps. High humidity can make the marshmallows sweat if they are under‑whipped; a little blotting solves minor issues.
4. Dry at room temperature: Let marshmallows set uncovered at room temperature for several hours or overnight — do not refrigerate while drying.

Sugar Free, Paleo & Keto Marshmallows

Extra light, fluffy, chewy and just three ingredients (plus water and salt). These sugar‑free marshmallows are simple to make and ideal for low‑carb desserts and s’mores.

Recipe Summary

Prep time: 15 mins · Cook time: 5 mins · Setting time: 6 hrs (or overnight) · Total active time: ~20 mins · Makes ~25 large marshmallows

Ingredients

• 1/2 cup cold water
• 3 tablespoons gelatin (preferably grass‑fed)
• 2/3 cup water
• 2/3–2 cups sweetener (xylitol or allulose). Use 1 cup for xylitol; 1 1/3 cups for allulose.
• 1/4 teaspoon kosher salt
• 2 teaspoons vanilla extract

Serving suggestions

• Dark chocolate (melted)
• Keto graham crackers for s’mores
• Raspberry chia jam

Instructions

1. Have all ingredients measured and ready. Line a 9×9‑inch pan with foil and grease it with coconut oil. Fit a stand mixer with the whisk attachment or have a hand mixer ready.
2. Pour 1/2 cup cold water into the mixer bowl. Sprinkle the gelatin over the water and stir with a fork to combine. Let the gelatin bloom for 10 minutes while you prepare the syrup.
3. In a saucepan, combine the remaining 2/3 cup water with the sweetener placed in the center (avoid stirring at first). Bring to a rolling boil over medium heat, gently swirling the pan so the sweetener dissolves. Keep it at a rolling boil for about 2 minutes. This helps dissolve the sweetener fully.
4. Work quickly. Turn the mixer on low to break up the gelatin, then slowly pour in the hot syrup into the mixer bowl — try to pour toward the center to avoid cooling along the sides. Increase speed to high and whip nonstop for about 15 minutes. Add the salt around minute 8 and the vanilla (and stevia drops if using) around minute 12. The mixture should become glossy, thick and hold its shape; it will be only lightly warm in a glass bowl.
5. Turn off the mixer and quickly pour the marshmallow batter into the prepared pan. Scrape down the whisk so you don’t lose too much. Note that xylitol sets faster than allulose, so pour more quickly if using xylitol.
6. Allow marshmallows to dry uncovered at room temperature for at least 6 hours, preferably overnight. Gently remove from the pan and cut with a greased knife. Keto marshmallows are usually not overly sticky; if needed, rub a little coconut oil on the knife or dust lightly with powdered sweetener for sticking issues. Store in a cool, dry place for a couple of weeks or freeze for longer storage.

Notes

*See the earlier section for sweetener recommendations. Xylitol and allulose are the preferred options; erythritol tends to crystallize and is not recommended. When calculating nutrition, many people subtract sugar alcohols (as they do fiber), which can result in 0g net carbs — practices vary, so use your preferred method.

Nutrition

Approximate per large marshmallow: Calories 18 · Sodium 25 mg

Keywords

dairy free, gluten free, keto, low carb, paleo, sugar free marshmallows