3-Ingredient Homemade Keto Marshmallows

Recipes / 
3-Ingredient Homemade Keto Marshmallows

Finding treats to satisfy your sweet tooth without spiking blood sugar can be challenging – but my Keto-friendly marshmallows are the perfect solution!

These fluffy, melt-in-your-mouth marshmallows are made with 3 simple ingredients and only a few minutes of your time. They deliver the cloud-like sweetness you crave without any of the guilt (or the familiar sugar spike and crash). 

Whether you're looking to hack your way to healthier s’mores or deliver on your hopes to offer cleaner Peeps, these marshmallows are my new favorite. And my kids’ too. As a mom and nutritionist, I don’t want to have to choose between indulgence and nourishment, and this recipe delivers both.

First, let’s talk about why it works:

1. Cleaner Ingredients:

The number 1 ingredient in store-bought marshmallows? Corn syrup. Two? Sugar. That doesn’t even account for the flavorings, additives, occasional dyes, and fillers. My Keto Marshmallows are made the Be Well way – minimal and high quality. Three ingredients only. Gelatin, water, and your choice of sweetener, either allulose or honey. That’s it! Finally you can feel good about offering these to your kid or loading up the s’mores sticks for the family to roast. 

2. Minimal to No Blood Sugar Impact:

You have the option to sweeten with either honey for a minimal blood sugar bump or allulose. Allulose is a sugar substitute that tastes and behaves similarly to regular sugar, but with significantly fewer calories and little to no impact on blood sugar levels. I’m always working to balance my child’s blood sugar, which in turn balances mood and energy levels. These Keto Marshmallows make it easy. Note, you can get bagged allulose from NOW Foods and use code KELLY for a discount. 

We love to cut our marshmallows in fun and festive shapes. Or we enjoy them roasted over an open fire and sandwiched between Simple Mills graham crackers with a big hunk of Hu Kitchen chocolate. Give these a try, and you’ll never go back to the store-bought bagged!

  • Prep Time

    15 minutes

  • Servings

    12

Ingredients

Allulose Version:

  • 1/2 cup cold water
  • 3 tablespoons gelatin
  • 2/3 cup room temperature water
  • 1 1/3 cup allulose
  • 1/4 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1/2 tbsp Zero Acre Oil, for greasing

Honey Version:

  • 2 to 3 tablespoons arrowroot powder
  • 1 cup water, divided
  • 3 tablespoons unflavored gelatin powder
  • 1 cup raw honey
  • 1 teaspoon pure vanilla extract

Directions

  1. Line a baking sheet with parchment paper and sprinkle it with arrowroot powder if you're using allulose, or Zero Acre oil if you're using honey. This will help prevent the marshmallows from sticking.
  2. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a handheld mixer), pour 1/2 cup of cold water and sprinkle the gelatin over the top, mixing together with a fork. Let it sit for 10 minutes to allow the gelatin to bloom.
  3. In a saucepan, combine water with your preferred sweetner. For the honey version, combine 2/3 cups water and 1 cup honey. For the allulose version, combine 2/3 cups water and 1 1/3 cup allulose. Bring to a boil over medium heat, allowing the sweetener to completely dissolve, keeping the mixture at a rolling boil for about 2 minutes.
  4. Turn your mixer on low and slowly pour the hot sweetener mixture into the center of the gelatin mixture (avoiding the sides to keep the mixture from cooling off). After all the sweetener has been added, add the vanilla extract. Increase your mixer speed to high, and whisk non-stop for about 15 minutes until a thick texture forms.
  5. Quickly pour the marshmallow mixture onto the prepared baking sheet and smooth it out with a spatula. Allow it to set uncovered at room temperature for 6 hours or overnight.
  6. Once set, lightly grease a sharp knife with coconut oil and slice the marshmallow into pieces. If the marshmallows are still sticky, toss them gently in arrowroot powder to coat.
  7. Serve immediately, or store any leftovers in an airtight container to keep them fresh.

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