The Perfect Low Carb Marshmallow Recipe
We love marshmallows, and who can resist a s’more? When we switched to a sugar free lifestyle, they were missed!
That is, until we perfected this sugar free marshmallows recipe, made simply with gelatin, ZenSweet Monk Fruit Sweetener, vanilla and a tiny pinch of salt. The secret to the best marshmallows is whipping them into fluffy, airy perfection, and using the best tasting sugar free sweetener on the market, ZenSweet.
Once you’ve perfected making keto marshmallows, you’ll want to try these delicious S’mores bars, or toast them over a fire and serve them with graham crackers and dark chocolate. They are also a big hit in a mug of hot cocoa!
How to Make Sugar Free Marshmallows
Step 1: Line a 9×9 baking pan with foil, and spray it with coconut or avocado oil.
Step 2: Add water and gelatin to a stand mixer bowl. Mix the gelatin into the water, and then let sit for 10 minutes to bloom.
Step 3: In a small saucepan, add water and ZenSweet Powdered Monk Fruit Sweetener. Bring to a boil, and boil for 2 minutes, or until the temperature reaches 210º F / 100º C.
Step 4: Put the whisk attachment on the stand mixer, and turn it on medium speed to break up the gelatin. Pour in the hot syrup, and increase the speed to near the highest setting. Allow the mixture to whip for about 12 minutes.
Step 5: Before turning off the mixer, add the vanilla and the sea salt.
Step 6: Pour the marshmallow cream into the prepared pan, and allow to set for 6 hours at room temperature before cutting.
How to Cut Keto Marshmallows
The most popular way to cut homemade sugar free marshmallows is into squares. Cut the slab of marshmallow into about 1 1/2 inch strips, and then cut each strip into squares. Dust them with more ZenSweet Powdered Monk Fruit Sweetener to keep them from sticking to each other before packing them.
Another fun way to cut your homemade marshmallows is to spread the marshmallow cream into a 9×13 inch pan, so that you have a thinner layer of marshmallow to work with. Use cookie cutters, like snowflakes, hearts, or pumpkins, to make holiday themed fluffy treats! You can also use a round cookie cutter to make them look like classic store bought marshmallows.
Tips and Tricks for the Best Homemade Marshmallows
Follow the recipe exactly! We have experimented with making these marshmallows with less sweetener, and while they taste good, the mixture thickens too quickly and doesn’t form a smooth layer when poured into the pan.
Chocolate Marshmallows: Add 3 tablespoons of natural cocoa powder into the mixture at the same time you add the vanilla and salt. Make sure it has time to fully mix in before stopping the mixer.
Vanilla Bean Marshmallows: Instead of vanilla extract, scrape 1-2 vanilla beans into the marshmallow cream to give these a beautiful speckled look.
Gourmet Marshmallows: After cutting your marshmallows, dip the cut edges into toasted coconut, toasted chopped nuts (like pecans or almonds), or sugar free sprinkles. Even better if you dip them in dark chocolate first, and then add toppings!
If you make these, please remember to share! We love to see your creations. Hashtag #zensweetlife on Instagram and Facebook.
Sugar Free Marshmallows
- 1/2 cup cold water
- 3 tablespoons gelatin
- 2/3 cup water
- 1 1/2 cups ZenSweet Monk Fruit Sweetener powdered, or use ZenSweet Powdered Monk Fruit Sweetener (see notes)
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- Line a 9×9 pan with foil & grease well.
- Pour cold water into a stand mixer bowl, sprinkle in gelatin, and quickly whisk to mix. Let bloom for 10 minutes.
- Pour 2/3 cup water in a pan with ZenSweet. Bring to a boil on medium heat, and give it a rolling boil for 2 min. If you have a candy thermometer, let it reach 210F/100C.
- With mixer on slow, break up gelatin and quickly add hot syrup. Increase mixer to high, whisk non stop for 12-15 minutes, until stiff peaks form in the mixture.
- Add salt & vanilla, mix in, and then stop the mixer.
- Pour the marshmallow cream into the prepared pan and allow to set for at least 6 hours, up to overnight.
- Remove the marshmallows from the pan, and cut into squares. We cut these into 7 strips across and then cut each strip into 7 squares.
- Sprinkle marshmallows with more powdered ZenSweet to keep them from sticking together before packing.
- Store leftover marshmallows wrapped in an airtight container at room temperature for up to a week, or in the freezer for up to a year.