Marshmallows are a classic treat, but traditional versions are loaded with sugar and carbs, making them off-limits for those following a low-carb lifestyle.
Fortunately, keto recipes allow for delicious alternatives that satisfy your sweet tooth without the sugar spike. These homemade marshmallows are light, fluffy, and perfectly sweet, offering a great way to enjoy a nostalgic favorite while staying on track.
Why Homemade Marshmallows Are Better
Store-bought marshmallows often contain high-fructose corn syrup, artificial flavors, and preservatives that don’t align with a clean eating approach.
When making them at home, you have full control over the ingredients, ensuring a healthier version without unnecessary additives.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
These keto marshmallows use allulose and brown sugar sweetener alternatives, which mimic the sweetness and texture of traditional sugar without adding extra carbs.
Another benefit of making marshmallows from scratch is the ability to customize flavors. Vanilla is a staple, but you can experiment with almond extract, cinnamon, or even a hint of cocoa for a deeper, more indulgent taste.
Perfect for Snacking & More
Marshmallows aren’t just for eating straight out of the pan. There are plenty of creative ways to incorporate them into other keto recipes.
Drop a few into a hot cup of keto-friendly cocoa for an extra creamy experience. They also make a great topping for desserts like low-carb brownies or cheesecakes, adding a soft and airy contrast to rich flavors.
If you’re looking for a fun way to enjoy them, consider making keto s’mores. Simply pair the marshmallows with sugar-free chocolate and low-carb graham crackers for a nostalgic treat that doesn’t derail your diet.
Tips for the Best Texture
Achieving the perfect marshmallow texture is key to making them as close to the original as possible. Using unflavored gelatin helps create the necessary structure while allulose ensures a soft and chewy consistency.
Unlike some other sugar substitutes, allulose caramelizes well and doesn’t leave a grainy texture, making it an ideal choice.
Whipping the mixture for the full 15 minutes is essential for incorporating air and achieving a light, fluffy result. If the mixture isn’t beaten long enough, the marshmallows may turn out dense instead of airy.
Letting them set for at least 8 hours ensures they firm up properly. Cutting into them too soon can cause them to lose their shape, so patience is key.
How to Store & Use Marshmallows
Homemade marshmallows are best stored in an airtight container at room temperature. Unlike store-bought versions, they don’t contain preservatives, so they should be consumed within a week for optimal freshness.
If you want to keep them longer, storing them in the refrigerator can extend their shelf life.
They also hold up well in various keto recipes, making them a versatile ingredient. Whether melted into a dessert or enjoyed on their own, these marshmallows bring sweetness to your routine without added sugar.
A Fun & Guilt-Free Treat
Making your own marshmallows is a rewarding experience that allows you to enjoy a childhood favorite without compromising your dietary goals.
These keto-friendly treats are easy to make, require simple ingredients, and taste just as good—if not better—than traditional marshmallows.
With the right technique and ingredients, you can create a delicious batch that satisfies cravings while keeping you in ketosis.
Keto Marshmallows Recipe
Ingredients
- 1 cup granulated allulose
- 1/2 cup granulated brown sugar sweetener
- 3 tbsp unflavored gelatin powder
- 2 tsp vanilla extract
- 1.5 oz keto milk chocolate bar grated
- 1/2 tsp salt
- 1/2 cup water
- 2/3 cup water
Instructions
- Prepare a baking pan by lining it with greased parchment paper and set it aside.
- In a large mixing bowl, combine the unflavored gelatin with 1/2 cup of water, stirring gently. Allow it to sit for about 10 minutes to bloom.
- Meanwhile, in a small saucepan over medium-high heat, add the allulose, brown sweetener, and 2/3 cup of water. Stir occasionally and bring the mixture to a boil for about 2 minutes.
- Slowly pour the hot syrup into the gelatin mixture while mixing on low speed.
- Once the sweetener is fully incorporated, increase the mixer speed to high and whip for about 15 minutes until the mixture turns fluffy.
- When you reach the halfway mark of mixing, sprinkle in the salt. After the full 15 minutes, add the vanilla extract and continue whipping until well combined.
- Quickly fold in the grated keto chocolate using a spatula to distribute it evenly.
- Transfer the marshmallow mixture into the prepared pan, spreading it out smoothly.
- Allow the marshmallows to set at room temperature for at least 8 hours before cutting into pieces.
Notes
- These marshmallows can be stored in an airtight container for up to a week.
- If you’d like a firmer texture, refrigerate them for a few hours before serving.
- Perfect for keto s’mores, hot chocolate, or snacking on their own!
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.