My kids have been begging me to develop a recipe for sugar-free marshmallows – they love marshmallows.
Not only did I manage to develop a super easy recipe for sugar-free marshmallows, I managed to make 4 flavours for them. They are ZERO sugar and ZERO carb.
Sugar-Free MarshmallowsÂ
You may think regular marshmallows are sweet, sticky, fluffy little squares of trapped air bubbles, but did you know they are 58g sugar per 100g? 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!
These little cute sugar-free marshmallows are still sweet, sticky and fluffy, but are completely sugar-free!
So why would you want to make your own sugar-free marshmallows?
- ZERO sugar compared to 58g per 100g in regular marshmallows
- Avoid all high fructose corn syrup which is used in so much confectionery . If you don’t know the dangers of fructose, read this page.
- Avoid all the nasty sweeteners commonly used in sugar-free sweets. Maltitol is one of the common ones which should be avoided.
- Avoid the starch and cornflour regular marshmallows are often coated in to stop them sticking together in the packaging.
- You know EXACTLY what has gone into your sugar-free marshmallows.
- Have fun with your children. Let them see the science of turning a small amount of liquid into a huge batch of marshmallows just by whipping them.
- Have fun with your children experimenting with flavours, colours and even shapes.
Sugar-Free Marshmallows
One word of caution, sugar-free marshmallows don’t behave like regular marshmallows. Remember I told you 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.
ZERO carb & SUGAR-FREE marshmallows - 4 flavours to make. I can't wait to try them all.Some uses for sugar-free marshmallows are –
- Cut larger shapes and place on sticks to make a sugar-free marshmallows lollipops
- Why not make some cookies and top with sugar-free marshmallows as a special icing/frosting
- Cut circles with a cookie cutter and place in between cookies
- Roll in toasted coconut and serve with sugar free coconut ice cream
Sugar-Free Marshmallows – the recipe
I have made 4 flavours –Â Leave a comment below telling me your favourite flavour, or possibly a new flavour for us to try.
- raspberry
- mint
- rose
- vanilla
Sugar-Free Marshmallows
Ingredients
- 375 ml water COLD
- 5 tbsp granulated sweetener, of choice or more to your taste
- 5 tbsp powdered gelatine
- 125 ml water HOT
- raspberry to taste
- peppermint to taste
- rose water to taste
- vanilla to taste
Instructions
- Place 375ml (1 1/2 cups) 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 onto step 2.
- Place 125ml (1/2 cup) 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 to cool.
- Divide the mixture into 4 bowls, large enough to use an electric hand mixer.
- In each bowl add the flavouring and any colouring 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.
Notes
 
 
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Deb Keeney says
Would I be able to use sugar free flavored Jello in place of the gelatin?
Libby www.ditchthecarbs.com says
Sure thing, I just like to use gelatin and the sweeteners I like.
Katie says
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?
Libby www.ditchthecarbs.com says
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.
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.
Lyana Swennen says
Hello, Can I use Agar-Agar instead of gelatine and how much do i need for this recipe pleasz? Thank you!
Libby www.ditchthecarbs.com says
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!
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
Libby www.ditchthecarbs.com says
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.
Claudia says
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?
Libby www.ditchthecarbs.com says
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.
KD says
I’m responding to my last post with my email^^
KD says
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?
Libby www.ditchthecarbs.com says
I fear using the Vitamix will destroy the marshmallows. Do you have a hand mixer? Old school time, pump up those biceps 😉
VP says
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…
Becc says
Which sweetener do you use? I normally use erythritol but worried it might be grainy?
Angela Elliott says
Hi, could I use agar flakes instead of gelatine and coconut milk to make it vegan please?
Libby www.ditchthecarbs.com says
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.
Eva says
Could you put them in cereal?
Libby www.ditchthecarbs.com says
Ummmm … why would you want marshmallows in a cereal?? Or am I misunderstanding your question here?
Anony Mouse says
uh…ever had Lucky Charms? literally oat cereal and marshmallows.
Libby www.ditchthecarbs.com says
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).
Mary says
Can you use this recipe in fudge, as in marshmellow fudge?
Libby www.ditchthecarbs.com says
If the fudge is hot, then no because the marshmallow will heat and deflate. If the fudge is warm or cool, then yes these would work.
Candy says
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?
Libby www.ditchthecarbs.com says
Maltitol – avoid like the plague 😉 It raises your blood sugars so will have all the damaging effects also.
Tyler says
Do you think these can be covered in chocolate?
Libby www.ditchthecarbs.com says
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.
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 😀
Julien says
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
Libby www.ditchthecarbs.com says
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.
Pam says
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?
Libby www.ditchthecarbs.com says
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).
Lisa says
My attempt ended up separating into two layers – a marshmellowy one and a gelatin one. Did I not whip it enough?
Libby www.ditchthecarbs.com says
Yup! It needs to be really marshmallowy and not at all liquid.
Melissa Rodriguez says
WHAT about lavender flavor?
Libby www.ditchthecarbs.com says
Oooooh YES!
Mónica Romão says
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!!
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?
Nicole says
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!
Libby www.ditchthecarbs.com says
You may choose whether to use flavourings, or not. They may be a bit bland however without something to give them a bit of oomph!
Kathy says
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?
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.
Libby www.ditchthecarbs.com says
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.
Alex says
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!
Libby www.ditchthecarbs.com says
Oooh, I think that’s what we call “Rocky Road” here. I’m onto it! I LOVE recipe suggestions 🙂 x
Nicole says
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
Nicole says
Sorry I meant glass baking dish. You can also use blocks of margarine which is equivalent to half a cup.
Glen E Gray says
Mix In Sugar-Free White Chocolate Chips And Sugar-Free Gum Drops And It Makes Sugar-Free Nugate!!!
Courtney says
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.
Libby www.ditchthecarbs.com says
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.
jacob says
Do you mean whip the gelatin mixture til light and fluffy, then add the cereal to the marshmallow mix and let it set?
Libby www.ditchthecarbs.com says
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.
Joanne Leslie says
Hi,
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
Joanne
Libby www.ditchthecarbs.com says
There are no carbs and no sugar. It is purely gelatine, sweetener and flavourings – yay. Simple with no nasties.
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.
Libby www.ditchthecarbs.com says
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.
Lucille says
Hi Libby
Thank you! These look lovely!
Please advise on storage requirements and how long they’ll last?
Libby www.ditchthecarbs.com says
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 😉
Nancy says
What size pan would be recommended?
Libby www.ditchthecarbs.com says
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.
Bev says
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.
Libby www.ditchthecarbs.com says
I am about to post a sugar free jam this week so stay tuned!
Lauren says
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
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!
Libby www.ditchthecarbs.com says
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. 🙂
Cheryl Ziemann says
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!
Libby www.ditchthecarbs.com says
“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.”