Introduction

Homemade sugar free marshmallows are a delightful treat that lets you enjoy fluffy sweetness without the sugar crash. Made with gelatin and a natural sweetener blend, these marshmallows are perfect for snacking or adding to your favorite hot drinks.

A close-up view of a black bowl filled with several white, fluffy marshmallows that have a soft, spongy texture and are cut into small cubes and round shapes. One marshmallow in the front left corner is toasted to a golden brown with some dark charred spots, skewered on a thin wooden stick that extends diagonally across the bowl. The bowl rests on a white marbled surface with a red cloth partially visible in the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 tbsp Unflavored gelatin powder
1 cup Warm water (divided)

1 1/2 cups Besti Powdered Monk Fruit Allulose Blend
1/4 tsp Sea salt

1 tsp Whey protein isolate (optional, omit for dairy-free)
1/16 tsp Baking soda

2 tsp Vanilla extract

Instructions

Step 1: Line an 8×8 inch (20×20 cm) pan with parchment paper and set aside.
Step 2: Pour 1/2 cup (118 mL) warm water into a large bowl, just enough to cover the bottom. Sprinkle the gelatin over the water and whisk immediately. Set aside.

Step 3: In a large saucepan, combine powdered Besti, whey protein isolate, baking soda, and sea salt. Add the remaining 1/2 cup (118 mL) warm water and whisk to combine. Heat over low to medium heat, stirring frequently, until the mixture is hot but not boiling and sweetener has dissolved. Remove as soon as bubbles form at the edges.
Step 4: Remove from heat and stir in vanilla extract. Pour the hot liquid into the bowl with gelatin while whisking constantly.
Step 5: Using a hand mixer on high speed, beat the mixture for 12 to 15 minutes until it doubles in volume and becomes fluffy with stiff peaks, similar to whipped egg whites.

Step 6: Transfer the fluffy marshmallow mixture into the prepared pan and spread evenly.
Step 7: Refrigerate for at least 8 hours or overnight until firm. Once set, use a sharp knife to cut into 1-inch cubes.
Step 8: (Optional) For better texture, place marshmallows on a rack over a baking sheet and leave uncovered at room temperature for 24 hours to dry the surface.

Tips & Variations

Omit the whey protein isolate to keep the recipe dairy-free, or substitute with a plant-based protein powder if preferred.
If you don’t have Besti sweetener, you can experiment with other powdered monk fruit or allulose blends.
Use a cold metal bowl to help the marshmallow mixture whip faster and achieve better volume.

For flavor variations, try adding a few drops of peppermint or almond extract instead of vanilla.

Storage

Store sugar free marshmallows in an airtight container at room temperature for up to 1 week. Avoid storing in the refrigerator as moisture can make them sticky. To refresh slightly sticky marshmallows, leave them uncovered on a rack for a few hours to dry out. They do not freeze well.

How to Serve

The image shows a close-up of a toasted marshmallow held by a woman's hand using a thin wooden stick. The marshmallow is square-shaped with a mostly white surface, featuring golden brown and dark charred spots from toasting. In the background, multiple plain white marshmallows are visible inside a white bowl with a smooth texture, all set on a white marbled surface. The photo has a clean and bright look with a focus on the toasted marshmallow in the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these marshmallows vegan?

This recipe uses gelatin, which is animal-based. To make vegan marshmallows, you’d need to substitute gelatin with agar-agar or other vegan gelling agents, but the texture may differ.

Why is the marshmallow mixture not whipping up properly?

Ensure the gelatin is fully dissolved and the mixture is hot enough before whipping. Using a powerful hand mixer and a large bowl helps incorporate enough air. Also, avoid any grease or residue in your mixing bowl.