Soft and pillowy sugar-free marshmallows are the perfect sweet treat that’s guilt-free and only needs 2 simple ingredients.

PLUS all these homemade sugar-free marshmallows are ZERO sugar and ZERO carbs. That’s right, zero net carbs! So, try them all!

Delicious sugar-free marshmallow recipe without sugar or corn syrup that will satisfy your sweet tooth and can be enjoyed at a summer BBQ or with a hot chocolate.

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Are marshmallows keto?

Store-bought and homemade marshmallows are not keto because they are as high in sugar as candy. Plus they are often served alongside chocolate-covered cookies (for making s’mores) or a sugary sweet hot chocolate.

You may think typical marshmallows are sweet, sticky, fluffy little squares of trapped air bubbles, but did you know they are 58g sugar per 100g, thanks largely to an abundance of sugar or corn syrup?

And how many marshmallows can you usually eat in one sitting? Quite a few I’m guessing because they feel like you are eating clouds! Imagine the havoc they play on your blood sugar!

This adorable sugar-free marshmallows recipe is still sweet, sticky, and fluffy, but is completely sugar-free!

Why make sugar-free marshmallows?

By making your own homemade marshmallows with your favorite sweetener you will:

  1. Enjoy ZERO sugar compared to 58g per 100g in regular marshmallows.
  2. You know EXACTLY what has gone into your sugar-free marshmallows.
  3. Avoid all high fructose corn syrup which is used in so much confectionery.
  4. Avoid all the nasty sweeteners commonly used in sugar-free sweets. Maltitol is one of the common ones which should be avoided.
  5. Avoid the starch and cornflour regular marshmallows are often coated in to stop them from sticking together in the packaging.
  6. Have fun with your children. Let them see the science of turning a small amount of liquid and powdered gelatin into a huge batch of marshmallows just by whipping air bubbles into the mixture.
  7. As you make sugar-free marshmallows with the family, you can experiment with flavors, colors, and even shapes.


If you are intimidated by the idea of making homemade marshmallows, don’t be! You only need a few ingredients:

  • Cold water – the colder the better!
  • Granulated sweetener of choice – I find granulated works better than powdered sweetener with this recipe. You can use powdered sweetener if you wish, but it has a tendency to clump before it has dissolved. I avoid sugar alcohols such as maltitol and prefer to use erythritol, allulose, or monk fruit.
  • Powdered gelatin – always read the box of your brand of gelatin, they may vary slightly.
  • Hot water
  • Flavour: depending on which variety you want to make you will need raspberry extract (raspberry essence), vanilla extract (vanilla essence), peppermint extract (peppermint essence), or food-safe rose water.
  • Food coloring: optional, but fun!

Find the exact quantities, nutritional information (nutrition facts), and recipe instructions in the keto marshmallow recipe card and recipe notes below.

How to make marshmallows

Let’s chat about how to put together this sugar-free marshmallows recipe. It’s one of the easiest keto recipes on the site!

Step 1: Place the COLD water and sweetener in a saucepan over medium heat. Whisk it while gently heating until the sweetener is dissolved – you don’t want this to get too hot, do not let it boil!

Add cold water to the sweetener in a pan.

Give it a quick taste to make sure it’s sweet enough for your liking. If not, add more sweetener and whisk again.

Step 2: Grab a heatproof medium bowl and add the hot water. Sprinkle the unflavored gelatin into the hot water. Stir until it’s dissolved.

Dissolve the gelatin powder in the remaining water.

Step 3: Add the dissolved gelatin mixture to the saucepan with the sweetened water, and combine. Remove from the medium heat and allow it to cool.

Low-carb marshmallow fluff.

Step 4: Then, divide the mix into as many mixing bowls as you want flavors. Make sure the mixing bowls are large enough to use an electric hand mixer.

So if you want to make vanilla and rose, pour the marshmallow mixture into two separate bowls. Only want mint? You just need one mixing bowl!

In each bowl add the flavoring and any coloring you wish to add to make your own keto version of real marshmallows.

Whisk the sweetened gelatin mixture until stiff peaks form.

Next, use an electric hand mixer or stand mixer with a whisk attachment (or hand mixer) to whisk the marshmallow fluff together.

The tip to making the best keto marshmallows is to continue whisking until stiff peaks form. I love marshmallows to be soft, but you may prefer them to be a little stiffer and over whipped.

Step 5: Pour into a prepared pan that’s lined with baking parchment paper, aluminum foil, or plastic wrap, and allow the soft airy keto marshmallows to set in the fridge.

That’s it!

You’ve just made your first batch of low-carb keto marshmallows.

BAKING TIP: Cut your keto marshmallows into squares or shapes with a sharp knife that has been dipped in warm water to prevent the knife from sticking to the marshmallows.

Can you roast sugar-free marshmallows?

One word of caution, sugar-free keto marshmallows don’t behave like regular marshmallows.

Remember I told you that marshmallows are 58% sugar? So when they are heated, the sugar caramelizes, and they cook and collapse slightly when you are roasting them over an open fire.

However with sugar-free marshmallows, there is ZERO sugar so when they heat, they will simply collapse. So sugar-free marshmallows are really intended just to be eaten and enjoyed as they are.

How to use sugar-free marshmallows

These are the most popular ways to use marshmallow fluff or keto marshmallows.

  • Cut larger shapes and place them on sticks to make low-carb marshmallows lollipops. Dip in melted sugar-free chocolate chips.
  • Why not make some cookies and top them with sugar-free marshmallows as a special icing/frosting
  • Cut circles with a cookie cutter and place them in between cookies – think of it like upgraded keto s’mores. These taste so much better than graham crackers.
  • Roll in toasted coconut and serve with sugar-free coconut ice cream
  • Eat them by the handful!

Let me know your favorite way to enjoy this keto-friendly version of marshmallows in the comments below.

Baking FAQ

Do I need a candy thermometer?

No, a candy thermometer is to measure when sugar has reached a certain temperature so it will set like toffee. Sugar-free sweeteners do not have this property so you only need to make sure the water reaches a rolling boil to dissolve the sugar replacer.

How do I make chocolate marshmallows?

You can either add chocolate extra to the mixture, to make vanilla keto marshmallows with vanilla extract, then when the marshmallows are cold and set, cut them into squares and dip them in melted sugar-free chocolate chips.

Can I float these in my hot cocoa?

Sugar-free marshmallows will melt and collapse because there is no sugar to give them structure, however, you can float them on a warm (but not hot) cocoa.

Are these keto marshmallows gluten-free?

Yes, it’s one of my favorite recipes because it only contains 3 ingredients – sweetener, water, and gelatin. There is no cornstarch or gluten in this recipe.

How to store marshmallows?

Once set, keep them in an airtight container (or a covered container) in the fridge for up to 5 days.

Can I freeze marshmallows?

No, the moisture in the marshmallows will freeze and make some of the air bubbles trapped inside to collapse.

How many calories are in homemade marshmallows?

The nutrition panel below shows nutrition per 100g of low-carb marshmallows. There are only 11.9 calories, 3 grams of protein, and zero net carbs. They are a keto-friendly healthy recipe the whole family will love.

More keto candy recipes

Making some sweet keto candy recipes is a surefire way to keep yourself busy and stop yourself from reaching for that bag of sugary treats.

Each of these is sugar-free, gluten-free, low-carb, and keto friendly.

Sugar-free gummy candy (3 ingredients recipe) – chewy soft gummy worms are perfect to stop sugar cravings.

Keto peanut butter fudge (no-bake recipe) – creamy peanut butter fudge is a delicious sweet keto snack to keep in the fridge or freezer.

Sugar-free roasted almonds – for when you want a sweet crunchy snack.

Sugar-Free Marshmallows Recipe (Zero Carb)

Soft and pillowy sugar-free marshmallows are the perfect sweet treat that's guilt-free and only needs 2 simple ingredients (and are ZERO carbs).
5 from 1 vote
Print Pin Rate
Course: Sweet treats
Cuisine: Dairy Free, Egg free, Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Paleo, Wheat Free
Keyword: keto marshmallows, Sugar-free marshmallows
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Servings: 10
Calories: 11.9kcal
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  • Mixing Bowls
  • Electric Hand Mixer
  • Food Processor


  • 375 ml water COLD
  • 5 tbsp granulated sweetener, of choice or more to your taste
  • 5 tbsp powdered gelatine
  • 125 ml water HOT


  • berry essence to taste
  • peppermint essence to taste
  • rose water to taste
  • vanilla extract to taste
  • food colouring (optional)


  • Place 375ml (1 ½ cups) of cold water and sweetener in a saucepan. Gently heat and mix with a whisk until all the sweetener is dissolved and the water is warm. Do not boil. 
    Remember to add sweetener to your taste. You may wish to add more sweetener to your liking before going on to step 2.
  • Place 125ml (½cup) of hot water into a heatproof jug and sprinkle the gelatine into it. Stir with a whisk until all the gelatine is dissolved.
  • Add the dissolved gelatine to the sweetened warm water in the saucepan and mix well. Allow it to cool.
  • Divide the mixture into 4 mixing bowls, large enough to use an electric hand mixer.
  • In each bowl add the flavoring and any coloring you wish to add.
  • Whisk the sugar-free marshmallow mixture until it is light and fluffy and almost spongy. Pour into a lined dish to set. Repeat with all flavours.
  • Place in the fridge, then cut into squares or shapes with a sharp knife dipped in warm water to stop it from sticking to the marshmallows.


The nutrition panel shows per 100g of sugar-free marshmallows.  


Serving: 100gCalories: 11.9kcalProtein: 3gFat: 0.1gSodium: 9.5mgPotassium: 0.6mgCalcium: 3.5mgIron: 0.1mg

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Recipe Rating


  1. I’m gonna try these for sure, has anyone made them yet and tried roasting for Smores? I’ll use 90% Lindt chocolate and search for a comperable low carb cracker recipe. I love camping and I never thought I’d have a Smores again!

    1. “One word of caution, sugar-free marshmallows don’t behave like regular marshmallows. Remember that marshmallows are 58% sugar. So when they are heated, the sugar caramelises, they cook and collapse slightly when you are roasting them over an open fire.

      However with sugar-free marshmallows there is ZERO sugar so when they heat, they will collapse. So sugar-free marshmallows are really intended just to be eaten and enjoyed as they are.”

  2. Nicole Woodard says:

    About how much extract do you use per flavor? I’ve never been good at “to taste” lol. Any help is appreciated. Thank you!

    1. It is so hard to say because flavours/extracts/essences vary so widely. For example, my peppermint essence is strong I would only use 1/4 tsp, yet the rose water is quite dilute so I have to use 2 tsp. Sorry I couldn’t be more precise, I’d hate to tell you to add xx amount and it turns out awful. Why not start by adding a drop or two, taste, then add a little more if required. It’s always easier to add more but impossible to take any excess out. 🙂

  3. Hi, I am looking for a diabetic recipe for jam or marmalade using stevia or zylitol. They are the only ‘good’ artificial sugars I can get here in Zimbabwe.

    1. I made ‘jam’ last week. Defrost a cup of frozen berries, added a table spoon of chia sets, stirred & put in fridge to set. Ate with Libby’s chocolate waffles family enjoyed too

  4. What size pan would be recommended?

    1. I just used a small square dish lined with baking parchment and placed it in the fridge. Any size will do really, by the time you whip the marshmallow and place it in the lined dish, it isn’t liquid or runny.

  5. Hi Libby

    Thank you! These look lovely!

    Please advise on storage requirements and how long they’ll last?

    1. I keep mine covered in the fridge and if they are not eaten on the day I make them by my hungry kitchen testers (i.e: my beloved children) they will keep for 3 days. Beyond that, they may start to dry and shrivel. No one wants a dried up old marshmallow 😉

  6. Thendo Mafame says:

    Hi Libby

    Can I be able to pipe out this mixture? or use ice-trays to make shapes? I am just never good at cutting things out of the mold.

    1. You could try to pipe the mixture, however I think it may be too thick so you would have to use a very wide nozzle. If you put the marshmallow in an ice cube tray, you would have to tap the filled tray so to ensure the marshmallow went into the corners. I honestly think pouring it in a tray then cutting with a knife is a simpler and easier option. But if you do try your ideas, come back and let me know how it went.

  7. Joanne Leslie says:

    I have got to try These as soon as I get home from work. They are soooo pretty too. One question… are there no carbs because there’s no sugar? Nutrition Facts doesn’t show carbs.
    Hug thanks

  8. Could these be used for a rice crispy? We have Halloween coming up and I’d like to limit the amount of sugar we are serving at our party.

    1. Yes, that would work as long as you don’t reheat the marshmallow. I would stir through the ingredients into the sugar-free marshmallow as soon as you have whisked it and ready to set.

      1. Do you mean whip the gelatin mixture til light and fluffy, then add the cereal to the marshmallow mix and let it set?

        1. Do you mean flavourings and colours? I divide the mixture into 4 bowls, add the flavours and colours to each bowl, then whip until light and fluffy. Yum yum.

  9. Glen E Gray says:

    Mix In Sugar-Free White Chocolate Chips And Sugar-Free Gum Drops And It Makes Sugar-Free Nugate!!!

  10. You know that peanut butter square that always shows up at baby showers, wedding showers and the like? The one with peanut butter, coloured marshmallows, butterscotch chips, and like a crap ton of sugar? It’s no bake .. and I feel like it could be made low carb/keto with these marshmallows. Just a really big hint at a recipe suggestion haha!

      1. I have a regular recipe for rocky road cookies that takes 2 minutes and was looking for sugar free marshmallows which is how I found your site! It literally takes 2 mins to make!

        Here is the original recipe and easy to turn into low carb with your marshmellows.

        -1 bag of mini marshmallows
        – 1/2 cup butter
        – 1 bag of semi sweet chocolate chips

        – Melt 1/2 cup of butter and chocolate chips in big bowl in microwave.

        – Heat at 30 second intervals until smooth.

        – Add small marshmallows into bowl and mix well until chocolate mixture covers marshmallows.

        – Grease glass baking tray and add mixture. Refrigerate for a few hours until hard.

        – Grease glass baking dish a

        1. Sorry I meant glass baking dish. You can also use blocks of margarine which is equivalent to half a cup.

  11. Jeanette Gross says:

    As far as the sweetener goes, the amount is not as a minimum, is that correct? I prefer using pure stevia for my sweetener so I would only several drops, not 5 tsp. Just want to be sure I don’t need an actually granulated or powdered sweetener.

    1. For all my recipes I use granulated sweetener that measures spoon for spoon in place of sugar. And yes, I add the minimum sweetener because I have been sugar-free for so long. So I note on all my recipes “or more, to your taste” as there are some newbies here for whom it is just day 1 so they will possibly want a whole lot more than I do. I also advise for everyone to taste their baking before they cook it. I like stevia but it is so easy to overdose using the drops. Add a little at a time, you can always add more, but you don’t want to over sweeten and start to taste the bitter side effect stevia can impart. So feel free to use what you love and what you are accustomed to baking with.

  12. I’ve been trying for an hour to make the marshmallows. Followed directions to a t. Still only looks like meringue(sp?).
    What am I doin wrong?

  13. What a great recipe! Thank you! I want to use these marshmallows in a rocky road recipie. Is it mandatory to use the flavouring? Could I just use regular liquid stevia drops? It’s just to add to the recipe as the flavouring would change the taste of the rocky road cookie. Thanks in advance!

  14. Anita A Faulkner says:

    Could you use Torani or DaVinci sugar-free flavored syrup? Have you tried Mont fruit powder or Allulose as a sweetener?

  15. I´ve tried it and I loved it. It looks like a science experiment. 🙂 It´s amazing how gelatine can be transformed in a fluffy and tasty marshmallow just by whipping it!
    Now I want to do them in every flavour that I can remember.
    Thank you, Libby!!

  16. My attempt ended up separating into two layers – a marshmellowy one and a gelatin one. Did I not whip it enough?

  17. Hi! Does it work well with liquid sweeteners instead? And also, I would love to know how long will they last in that shape? (approximate expiration?) Thank you so much for sharing!!

    Also would love to know if you tried making them coconut flavored or used boiled cinnamon water instead?

    1. I don’t really use liquid sweetener so cant give a definitive answer but my best guess is that if you used the concentrated drops, it would still work. You don’t want to add too much extra liquid to ensure the marshmallows set. And be cautious of you are adding the concentrated drops because it can be easy to over-sweeten a recipe and the Stevia may make the recipe slightly bitter. I tend to keep these in the fridge covered for up to 1 week (if there are any left that long).

  18. Hi ! I’ve tried doing this recipe but ended up with a result that’s still water. I heated the water with sweetener in the pan, added the hot water + gelatine, whisked it for a good while, but it stayed as water and i’m pretty sure its not supposed to.

    What did i do wrong

    1. It sounds like your gelatin didn’t work. Check the label of your brand as to how much liquid each tablespoon should set. Ensure it is in date too. And make sure you don’t use anything such as pineapple or kiwifruit. These fruits have enzymes that stop any gelatin from setting.

  19. Timea Turai says:

    I might have a bit overwhipped it…BUT for my first time ever I would say I nailed it 😀
    Note to yourself: make sure you put away absolutely everything , so there is less cleaning after 😀

  20. Do you think these can be covered in chocolate?

    1. That would be yummy. I would melt the chocolate on very very low heat so it is not hot, otherwise, the marshmallows may melt and deflate.

  21. Why would you say maltitol is a sweetener to avoid when its one of the best ones out there? Have you dont any recent research on maltitol?

  22. Can you use this recipe in fudge, as in marshmellow fudge?

  23. Could you put them in cereal?

      1. Anony Mouse says:

        uh…ever had Lucky Charms? literally oat cereal and marshmallows.

        1. Luckily they never reached our far away shores in New Zealand – thank goodness we are a tiny isolated island (in the big scheme of things).

  24. Angela Elliott says:

    5 stars
    Hi, could I use agar flakes instead of gelatine and coconut milk to make it vegan please?

    1. I’m not too familiar with agar flakes, but if that sets and acts in a similar fashion to gelatin, then great, go for it. The coconut milk idea sounds amazing too, that reminds me of coconut milk jellies I used to enjoy at Chinese restaurants here.

  25. Which sweetener do you use? I normally use erythritol but worried it might be grainy?

  26. So excited to try this!! No hand mixer though?? Do Yo unthinking if I follow your directions, I can utilize my vitamix obtaining marshmallow results?

      1. A Vita-Mix can be very aggressive, both liquefying and cooking ingredients, if allowed to run long enough. However, why not use a stand mixer with a balloon whisk, the type you would use to make a meringue? It’s the simplest thing in the world to whip up egg whites for meringues or angel food cake. I use a hand whisk often, but for a recipe like this, the mixer seems ideal. Have you tried it?

        I’m also laughing at the fact that your spell-check uses British spellings. It has been years since I ran across that…

  27. I’m responding to my last post with my email^^

  28. I love bourbon marshmallows as a treat. Since hard liquor doesn’t impact blood sugar, I may try to swap out some of the cold water for bourbon. Do you think that would work?

    1. Hmm, I’m not sure what effect the alcohol would have on the setting ability of the gelatin. If you try your suggestions, please come back and let us know how they turned out. Sounds yummy.

  29. Christopher Reeves says:

    Can i leave out the artifis sweetner totaly, i see somany things i would love to try, but they all use artifis sweetner.
    Thank you Libby

    1. You could but then it’s just water and flavour. I don’t use artificial sweeteners, only erythritol and/or stevia. You may want to read my Ultimate Guide To Low-Carb Sweeteners to see what I use and what I avoid.

  30. Hello, Can I use Agar-Agar instead of gelatine and how much do i need for this recipe pleasz? Thank you!

    1. I’d hate to guess as I might get it completely wrong, using agar-agar would be a totally different recipe that would need development and testing. A great idea for a new recipe though!

  31. Tanya Long says:

    Had fun with my 7yo making these.Mine had 2 layers too. Didn’t notice until I poured into pan.

    He knows I can’t have sugar so I wasn’t allowed any. We made bubble gum flavour with blue coulour. The dye affected looked great.

    I can’t believe my little town has bubble gum & unicorn flavourings but 65 kms away at coles they only had vanilla and peppermint. I guess cooking with flavours is not in at the moment.

  32. I made the marshmallows but the end result was more of a foam than a marshmallow, it wasn’t as solid as a proper marshmallow. What should I do differently next time?

    1. It could be the brand of gelatin powder/granules you were using. Perhaps next time use additional gelatin to ensure it sets like true marshmallows.

      1. 5 stars
        Can I make Rice Krispie treats with these? Will they melt into a mixture that can be stirred into the rice krispiee?

        1. 5 stars
          I’m afarid they will melt and not behave like regular marshmallows … “Sugar-free marshmallows will melt and collapse because there is no sugar to give them structure, however, you can float them on a warm (but not hot) cocoa”.

          1. 4 stars
            Hi Libby, just made these for my daughter. Was a huge success. I was just wondering if there is any way to preserve it for longer than 5 days? There is no way that we can finish batch like this in 5 days.

          2. Hi Tanya, aren’t they great?! You might get 7-10 days out of your marshmallows if you store them in an air-tight container with a piece of parchment paper between layers. Be sure to keep them in the refrigerator. Gelatine once made typically stays good in the refrigerator for 7-10 days. Since these are whipped, I have found that they tend to deflate after 5 days but are still edible for a few more days. Unfortunately, they can’t be frozen. You could also cut the recipe in half to make less.

  33. Would I be able to use sugar free flavored Jello in place of the gelatin?

  34. Marilyn Spirito says:

    WOW! I can’t wait to make this sf marshmallows. I love them. I bought some from Amazon. It this sounds easy!