Sugar-Free, Low Carb & Keto Marshmallows — Very Low Calorie, Zero Carbs, and Dairy-Free
This marshmallow recipe is different from most you’ll find: it doesn’t require prolonged whipping or a heavy-duty mixer. A handheld electric whisk is sufficient and the whipping only takes a minute or two.
The method is straightforward, but the marshmallow sets almost instantly, so you must work quickly. Prepare your workstation in advance with all ingredients, equipment, and tools within reach. No thermometer is needed.
You’ll be surprised at how fast this keto-friendly marshmallow comes together, and you can enjoy it soon after making it.
I experimented extensively with agar-agar to develop a vegan version, but I was unable to achieve the same texture and set, so this recipe relies on gelatine and is not vegan.
Ingredients for Sugar-Free, Low Carb & Keto Marshmallows
Gelatine powder is the essential ingredient for structure. I have not tested gelatine sheets, so I cannot provide an exact conversion for them.
Icing “sugar” designed for low-carb baking is available commercially, though it can be pricey. A homemade powdered sweetener made from erythritol or monk fruit works well and is more economical. Combining powdered sweetener with a small amount of pure stevia powder increases perceived sweetness without needing excessive erythritol, which some people find troublesome in large amounts.
Choose a high-quality pure stevia powder; many products marketed as “pure” are cut with fillers. A good pure stevia will give sweetness with minimal bitterness when used sparingly.
Guar Gum and Glycerine are key to the texture of these marshmallows. Through testing I found that the combination gives a springy, familiar marshmallow mouthfeel. Omitting them produces a softer, wetter result that benefits from extended air-drying (up to 24 hours).
If guar gum causes gastric discomfort for you, xanthan gum or glucomannan (konjac) powder can be used as substitutes. The texture will differ slightly but remains pleasant and suitable for low-carb diets.
Use vanilla extract or any other flavor extract you prefer. Food coloring is optional but adds a playful touch.
A light dusting of arrowroot mixed with powdered sweetener mimics the traditional powdery coating of store-bought marshmallows. Arrowroot is high in carbs, so use only a tiny amount if you are tracking net carbs; its impact will be negligible if used sparingly and only for coating.
This recipe takes about five minutes to assemble, so read the instructions fully before starting. Prepare and weigh all ingredients, and lay out measuring spoons, mixing bowl, small pot, electric hand whisk, spatula, food coloring (if using), and a toothpick. Once everything is ready, you can work quickly and confidently.
Enjoy these marshmallows on their own or paired with a low-carb chocolate cream for an indulgent, guilt-free treat.
Enjoy!
- For the Marshmallows:
- 100 g water (total)
- 20 g gelatine powder
- 1/8 tsp guar gum (or substitute xanthan gum or glucomannan)
- 1 tsp vanilla extract
- 8 g food-grade glycerine
- 20 g low-carb icing “sugar” (or homemade powdered sweetener)
- 1/2 tsp pure stevia powder (adjust to taste)
- (optional) natural gel paste food colouring
- For the optional powder dusting:
- 2 tsp low-carb icing “sugar”
- 1/2 tsp arrowroot powder (optional, use sparingly)
- Prepare a silicone loaf mould about 20 cm x 10 cm, or line a similar tin with non-stick baking paper and lightly grease with coconut oil.
- In a small pot, combine 50 g water, the low-carb icing “sugar”, and the glycerine. Bring to a rapid boil and let it bubble and foam for 10–20 seconds.
- While the water mixture heats, pour 50 g cold water into a large mixing bowl. Add the vanilla extract and stevia powder. Sprinkle in the gelatine and guar gum and briefly stir with a fork to combine.
- Immediately add the hot sweetened water to the gelatine mixture a little at a time, whisking by hand as you pour to avoid lumps.
- When the mixture is smooth, add a tiny amount of food colouring if desired (use the tip of a toothpick to transfer paste).
- Use an electric handheld whisk to whip the mixture for 60–90 seconds, or until the mixture begins to leave sticky trails on the sides of the bowl.
- Work quickly: pour the whipped mixture into the prepared mould. The marshmallow will set very fast.
- After about 10 minutes, turn the marshmallow out onto a cutting board lined with non-stick paper.
- Allow it to air-dry for at least 30 minutes before cutting into squares.
- (Optional) To create a classic powdery coating, place the icing “sugar” and arrowroot in a sealed bag, add the marshmallow cubes, and gently shake until evenly dusted.
- Store the marshmallows in a sealed glass jar at room temperature for best texture.