Keto Marshmallows (Homemade, for Gifting and Hot Chocolate)
Keto marshmallows are made by whisking gelatine with a hot syrup of our Powdered Erythritol for about 10 minutes, then setting, cutting and dusting the slab. Each marshmallow has 6.2g carbohydrate, all of it polyols from erythritol, so 0.0g net carbs, and 3 kcal. Allow at least 4 hours for them to set.
Keto marshmallows are made the classic way, with gelatine whisked into a hot syrup until it's thick, white and airy, but with our Powdered Erythritol in place of sugar, both in the syrup and in the dusting. This batch makes 25 soft vanilla squares, each with 6.2g carbohydrate, all of it polyols, so 0.0g net carbs, and 3 kcal, ready to drop into a mug of hot chocolate or pack into a jar as a Christmas present. If you've been looking for a keto marshmallow recipe with just a few ingredients, start here.
It's based on well-loved recipes. BBC Good Food's marshmallows set the method: soften the gelatine, pour in a hot syrup, whisk for 8 to 10 minutes until thick, leave to set, then cut into squares and dust every side. We follow the egg-free route of its vanilla egg-free marshmallows, which skips the egg whites and sets in a 20cm tin. For the keto side, KetoDiet's No Fail Fluffy Keto Marshmallows, also shared on r/ketodietapp, whisks a sweetener syrup into bloomed gelatine for about 10 minutes and dries the slab overnight. Our twist: our Powdered Erythritol sweetens the syrup and replaces the usual icing sugar and cornflour dusting, and the squares are sized for gift jars and hot chocolate.
The quantities are our own adaptation of those recipes for our Powdered Erythritol. The yield, setting time and keeping time are our estimates, not kitchen-tested in this exact batch. Erythritol behaves differently from sugar: it can recrystallise as the marshmallows sit, so they're best eaten fresh.
Powdered Erythritol & Stevia Blend
View productHow keto marshmallows compare with classic marshmallows
Classic marshmallows are mostly sugar. BBC Good Food's recipe uses 700g caster sugar and liquid glucose for about 50 marshmallows, and its nutrition panel gives 17g carbs each. These keto marshmallows use 156g of our Powdered Erythritol for 25. Erythritol counts as carbohydrate on a UK label, but it's all polyols, so each marshmallow has 6.2g carbohydrate and 0.0g net carbs.
| Food | Carbs | Net carbs |
|---|---|---|
| Our keto marshmallow, 1 of 25 | 6.2g | 0.0g |
| Marshmallows, 1 of about 50 (BBC Good Food) | 17g | 17g |
| Vanilla egg-free marshmallows, 1 of 16 (BBC Good Food) | 39g | 39g |
| Marshmallows, 100g (UK CoFID) | 83.1g | 83.1g |
The BBC Good Food figures are from each recipe's nutrition information. The marshmallow figure per 100g is UK CoFID 2021 data for "Marshmallows" (17-114). Our figure is for 1 marshmallow. Only ours contain polyols, so for the others net carbs are the same as carbohydrate.
The texture isn't identical. Erythritol behaves differently from sugar and glucose syrup, so these are a little softer and less stretchy than shop-bought marshmallows, and Wholesome Yum found its early erythritol marshmallows turned gritty over time. Using the powdered blend and dissolving it completely helps, and eating them within a few days is the best answer.
Tips for the best keto marshmallows
- Use the powdered blend. Fine powder dissolves faster and more completely than granules. In an r/ketorecipes thread about a failed batch, grinding the erythritol finer was part of the fix.
- Dissolve it completely. Any grains left in the syrup or on the side of the pan can start crystals forming later, which is what makes erythritol marshmallows gritty.
- Whisk for long enough. A stand mixer needs 10 to 12 minutes on high. An electric hand whisk works too, but takes a few minutes longer and you'll need to hold it the whole time.
- Work quickly. The mixture starts to set as it cools, so have the tin and an oiled spatula ready before you stop whisking.
- Oil the knife. A lightly oiled knife cuts cleanly. Re-oil it every few cuts, and dust the cut sides straight away.
- Give them time to dry. Leaving the slab uncovered overnight gives a drier, less sticky outside. KetoDiet suggests cutting the squares first and then drying them overnight.
The tip about grinding the erythritol finer comes from a keto marshmallow fail thread on r/ketorecipes, where the baker also whisked longer before the batch worked.
Keto marshmallows recipe
You only need gelatine, our Powdered Erythritol, water and vanilla, plus a little oil for the tin. Start in the morning if you want to cut them the same evening.
Keto Marshmallows
Soft, homemade vanilla keto marshmallows made with gelatine and our Powdered Erythritol, whisked until thick and airy, then set, cut into squares and dusted. Each marshmallow has 6.2g carbohydrate, all of it polyols from erythritol, so 0.0g net carbs, and 3 kcal.
- Prep time25 min
- Cook time5 min
- Setting time4 hours
- Total time4 hr 30 min
- Makes25 marshmallows
- 6.2g carbs, 0.0g neta marshmallow
Ingredients
- A little sunflower oil, for greasing
- 80ml cold water, for the gelatine
- 24g powdered gelatine
- 120g Powdered Erythritol, for the syrup
- 120ml water, for the syrup
- 1 tsp vanilla extract
- 3 tbsp Powdered Erythritol, for dusting
You will also need a 20cm square tin, baking paper, a small saucepan, a stand mixer or electric hand whisk, a sieve, a spatula and a sharp knife.
Allergens: none of the 14 major allergens is an ingredient in this recipe, and gelatine isn't vegetarian. See the allergen notes under Nutrition.
Method
- Line the tin. Lightly oil a 20cm square tin, line it with baking paper and lightly oil the paper too. Sift 1 tbsp of the Powdered Erythritol for dusting evenly over the base.
- Soak the gelatine. Pour the 80ml cold water into the bowl of a stand mixer, or into a large heatproof bowl if you're using an electric hand whisk. Sprinkle the 24g gelatine evenly over the water and leave it for 5 minutes, until it looks spongy.
- Make the syrup. Put the 120g Powdered Erythritol and the 120ml water in a small saucepan over a medium heat and stir until it dissolves. Bring it to the boil and simmer for 2 minutes, until the syrup is completely clear with no grains left on the side of the pan. Take care, as hot syrup can burn.
- Whisk. With the mixer on low, pour the hot syrup in a thin, steady stream straight onto the gelatine, not down the side of the bowl. Turn the speed up to high and whisk for 10 to 12 minutes, until the mixture is thick, glossy and bright white and leaves a trail. Add the vanilla for the last minute.
- Set. Working quickly, scrape the mixture into the tin with an oiled spatula and smooth the top. Sift another 1 tbsp of the Powdered Erythritol over it. Leave it uncovered at room temperature for at least 4 hours, or overnight, until it's set and no longer tacky.
- Cut and dust. Dust a board with a little of the last 1 tbsp of Powdered Erythritol, turn the slab out onto it and peel off the paper. Cut it into 25 squares, 5 rows of 5, with a lightly oiled sharp knife, re-oiling the blade as you go. Toss the squares in the rest of the Powdered Erythritol so every cut side is coated.
Making a keto marshmallow gift jar
- Pack: fill a clean, dry glass jar with the dusted marshmallows, with a square of baking paper between layers, and add a spoonful of Powdered Erythritol so they don't stick together.
- Label: add a tag with the date you made them, "eat within 3 days", "contains gelatine, not suitable for vegetarians" and "contains sweeteners: excessive consumption may cause a laxative effect".
- Time it: make them no more than a day before you give them, so they're still soft.
- Pair it: they go well with a bag of homemade truffles or a jar of hot chocolate mix. Our keto Christmas gift ideas have more ideas.
If you're ordering Powdered Erythritol for a Christmas batch, our last order date for Christmas delivery is 18 December 2026.
Ways to use keto marshmallows
- Hot chocolate: drop two or three into a mug of keto hot chocolate, where they soften and start to melt into the drink.
- Coffee: float one on a mocha or a milky coffee.
- Dessert: chop them and fold through whipped double cream with a few raspberries.
- Toasting: erythritol doesn't caramelise like sugar, so they won't turn golden in the same way. We haven't tested toasting them, so watch closely if you try.
Storage
- Keeping: store them in an airtight container at cool room temperature, in layers separated by baking paper. We suggest eating them within 3 days. After that, the erythritol can start to recrystallise and make them slightly gritty.
- Fridge: don't keep them in the fridge, as the damp makes them sticky.
- Freezing: we haven't tested freezing them, so we don't recommend it.
Nutrition
Per marshmallow:
| Nutrient | 1 marshmallow, 1 of 25 |
|---|---|
| Energy | 3 kcal |
| Fat | 0.0g |
| of which saturates | 0.0g |
| Carbohydrate | 6.2g |
| of which sugars | 0.0g |
| of which polyols | 6.2g |
| Net carbs | 0.0g |
| Fibre | 0.0g |
| Protein | 0.8g |
| Salt | 0.01g |
Net carbs are carbohydrate minus polyols. Each marshmallow has 6.2g carbohydrate, all of it polyols, so 6.2 − 6.2 = 0.0g net carbs. On UK labels, fibre is already listed separately from carbohydrate, so it isn't subtracted again. Our guide to polyols explains why erythritol counts as carbohydrate. Figures are calculated from the Powdered Erythritol pack (per 100g: 0 kcal and 100g carbohydrate, all of it polyols; 1 tsp is 4g) and UK (McCance and Widdowson's CoFID) data for gelatine (17-360, per 100g: 338 kcal and 84.4g protein). The batch uses 24g gelatine and 156g Powdered Erythritol (120g in the syrup and 3 tbsp, about 36g, for dusting), divided into 25. We've counted all of the dusting, although some is left on the board, and the figures don't include the vanilla or the oil for greasing. Energy is calculated from fat, protein, carbohydrate and fibre, with erythritol at 0 kcal/g. Each marshmallow contains 6.2g polyols, from erythritol. Excessive consumption may cause a laxative effect.
Allergens: none of the 14 major allergens is an ingredient in this recipe. The Powdered Erythritol pack says it contains sweeteners and is packed in a facility where there may be traces of other nuts, cereals, milk and eggs. Gelatine is made from animal collagen, usually pork or beef, so these marshmallows are not suitable for vegetarians. Always check the current labels on your gelatine, vanilla and sweetener before making them for anyone with an allergy.
FAQ
Can you make marshmallows without sugar?
Yes. A marshmallow's springy texture comes from gelatine whisked with a hot syrup until it holds lots of air, and that syrup can be made with erythritol instead of sugar. The result is a little softer and less stretchy than a shop-bought marshmallow, and it can turn slightly gritty after a few days. Ours have 6.2g carbohydrate, all of it polyols, so 0.0g net carbs.
Why are my keto marshmallows sticky or gritty?
Stickiness usually means they haven't dried for long enough or have picked up moisture, so leave the slab uncovered overnight, coat every cut side in Powdered Erythritol and keep them out of the fridge. Grittiness comes from erythritol recrystallising. Make sure the syrup is completely clear before it goes in, use the powdered blend rather than granules, and eat them within 3 days.
How long do homemade marshmallows keep?
We suggest eating ours within 3 days, kept in an airtight container at cool room temperature, in layers separated by baking paper. After that, the erythritol can start to recrystallise and make them slightly gritty. For comparison, BBC Good Food says its classic marshmallows, made with egg whites and sugar, keep for up to 2 days in an airtight container.
Can you toast them or drop them in hot chocolate?
Drop them in hot chocolate, yes: they soften and start to melt into the drink. Toasting is less reliable. Erythritol doesn't caramelise the way sugar does, so they won't turn golden in the same way, and KetoDiet notes that erythritol marshmallows don't toast as well. We haven't tested toasting ours, so watch them closely if you try.
Are keto marshmallows vegetarian?
Not this recipe. Gelatine is made from animal collagen, usually from pork or beef, so these marshmallows aren't suitable for vegetarians. If you need halal or kosher marshmallows, check the label on your gelatine. Agar is the usual plant-based setting agent, but it sets differently and doesn't whip in the same way, and we haven't tested it in this recipe.
