Sugar Free, Low Carb & Keto Marshmallows. Very LOW CALORIE and ZERO CARBS. Plus DAIRY-FREE.
Unlike all other recipes you’ll find, my version does NOT require prolonged whipping time, so you won’t need a kitchen robot and you won’t get an arm-ache. A hand-held electric whisk will work just fine and it will only take a minute or two.
The method is super-easy, but this marshmallow sets in seconds, so you need to work fast. Super fast. Once you begin there will be no time for hesitation. Get your work-station ready, with all ingredients, equipment and tools laid out, so you can grab them quickly. No need for thermometers (yeeeeyyy!!!!). You’ll be totally amazed at how easy and fast this keto-friendly marshamallow will come together. And you’ll be able to eat it almost immediately.
Despite multiple attempts to create a recipe using agar-agar instead of gelatine, I’ve not been able to get a good result. So unfortunately, I don’t have a vegan option.
Ingredients for Sugar Free, Low Carb & Keto Marshmallows
Gelatine powder is the key element here. I have not tried using gelatine sheets, so I cannot offer advice on how many you would need.
Icing ‘sugar’ is readily available, although it can be expensive. For a much cheaper, home-made option, I have an easy RECIPE you can follow. Pure stevia powder combines well with the icing ‘sugar’ by increasing sweetness without having to exaggerate with erythritol – which can affect some individuals if ingested in large quantities. I recommend that you choose your stevia powder wisely. Despite marketing blurb, ‘pure stevia’ is often cut with other substances. The brand I use (see recipe for links) is the sweetest I’ve tested and has minimal residual bitterness when used moderately.
Guar Gum and Glycerine are two binding ingredients you won’t usually find in other keto-friendly marshmallow recipes. However, you need to trust me here, as I’ve done a lot of experimenting. Together, they create a springy texture that’s identical to the marshmallows we’re all familiar with. If you omit them, the result will be a softer and wetter texture, and you’ll need to allow up to 24 hours of air-drying time.
If you’re susceptible to gastric distress (gas and bloating) when consuming guar gum, you can sub with xanthan gum or glucomannan powder. Different texture, but good enough result.
You can use vanilla extract or a different flavour extract. Whatever you prefer. Food colouring is a personal choice, but it adds a fun element.
Arrowroot is a natural starch, albeit very high carb. Mixed with icing ‘sugar’, it serves to mimic the classic powdery coating of shop-bought marshmallows. Entirely optional, but bear in mind that the tiny amount you’d use would have a negligible impact on the carbs count.
My Sugar Free, Low Carb & Keto Marshmallows take 5 minutes to create, with speed being the operative word. So read the recipe in its entirety. Twice. Including the recipe notes. Then get all ingredients out and weigh them as instructed. Lay out measuring spoons, a mixing bowl, a small pot, electric hand-held whisk, fork, spoon or spatula, food colouring and a toothpick. When everything you need is ready, you can begin the fun.
On their own, or with my luscious chocolate cream, I know you’ll love them.
Enjoy!
- Yield: 24 cubes
- Serving: 4 cubes
- Calories: 17
- Fat: 0g
- Net Carbs: 0g
- Protein: 3g
- 100g water
- 20g gelatine powder (U.S. option HERE)
- ⅛ tsp guar gum (U.S. option HERE)
- 1 tsp vanilla extract (U.S. option HERE)
- 8g glycerine (U.S. option HERE)
- 20g icing 'sugar' (U.S. alternative HERE) (or Make your Own)
- ½ tsp pure stevia powder (U.S. option HERE)
- (optional) natural gel paste food colouring - U.S. option HERE)
- 2 tsp icing 'sugar'
- ½ tsp arrowroot powder (U.S. option HERE)
- set aside a silicone loaf mould about 20cm x 10cm (or a tin of similar size, lined with non-stick paper smeared with a little coconut oil).
- in a small pot (preferably spouted), put 50g water, icing 'sugar' and glycerine; bring to a fast boil and let it bubble and foam for 10-20 seconds.
- meanwhile, pour 50g cold water, vanilla extract and stevia powder into a large mixing bowl, sprinkle gelatine plus guar gum and stir with a fork.
- immediately add the sweetened boiling water to the gelatine mix, little by little, hand-whisking constantly, so there are no visible lumps.
- once smooth, add food colouring if using (just a bit of colouring paste on the tip of a toothpick will suffice).
- with an electric hand-held whisk (THIS is the one I use - U.S. option HERE), whip the mixture for 60-90 seconds, until the blades begin to leave sticky trails along the sides of the bowl.
- very swiftly, use a spoon or spatula to pour the mixture into your mould - it will set very quickly;
- after 10 minutes turn out the marshmallow over a cutting board lined with non-stick paper.
- leave it to air-dry for at least 30 minutes, before cutting into squares.
- (optional) for the classic powdery coating, put icing 'sugar' and arrowroot in a zip-lock bag, add your marshmallow cubes and shake.
- store in a sealed glass jar.
I highly recommend a practice run before doubling the quantities for a larger batch.
Works with xanthan gum (U.S. option HERE) as well as glucomannan (i.e. konjac) (U.S. option HERE) but the best result is with guar gum.
The marshmallow will be springy and awkward to cut. The easiest way to do it is to create a shallow dent by sliding the tip of a wet knife across the top, then open the 'wound' with your fingers as you slice all the way down and across (keep the knife wet). I use THESE very sharp ceramic knives (U.S. option HERE).
Due to the minute quantities needed for this recipe, PRECISION SCALES are best. Click HERE for the ones I use. For U.S. option click HERE.
You’re not correct about the glycerine. Glycerine will DEFINITELY raise a diabetic’s blood sugar although
it takes longer and ends up as a flood much later if a lot is consumed. So no. Figure one out with erythritol
which is documented in research to have ZERO metabolic effect. It is literally the only one that doesn’t
out of all the sugars/sugar alcohols. I can also say from testing my own blood after consuming erythritol
that is has no effect whatsoever. But the glycerine DID. Convenient for you normal people but not us
diabetes sufferers who love marshmallows.
Thank you for your rather rude comment. Nothing in my post mentions the glycemic effect of glycerine. In fact, from a scientific perspective, the post-prandial effect of glycerine on blood sugar is poorly understood. In any case, I very much doubt that 0.3g of glycerine (which is 8g divided by 24 cubes) would make any difference to any diabetic, as it’s such a minute amount. If you think it would affect you, I suggest you look for another recipe. Good luck.