Please please pleeeease don’t laugh at me, but it took me 12 trials to finally perfect these Healthy Homemade Sugar Free Marshmallows (!!!!!)

After trial 3 I wanted to rip my hair out but I kept on trying.  As I always do, like with my (finally) healthified Red Velvet Cake.

sugar free marshmallows

I’m sure you’re wondering why it took me so long to perfect this recipe.  Well, I first tried making my regular homemade marshmallows but using a sugar-free simple syrup.  The marshmallows turned out really lightweight, delicate, and they deflated very easily.  They were sweet but had a bitter aftertaste which I was not fond of.  I tried a few more batches reducing the water content and increasing the gelatin, but that either made the marshmallows really sticky and not slice properly or it made them dry out the next day.  All of the batches had that “off” taste.

In the next batches I used an entirely different recipe.  I tried a recipe I found online and replaced the white sugar with granulated erythritol.  The marshmallows looked really good as I spread them into the pan but after I sliced them and took a bite I realized how terrible they were.  They tasted amazing but the erythritol had recrystallized.  I did some research and found out that cream of tartar could prevent this so I tried that in a couple more batches.  Didn’t work.

I then tried a couple batches using both granulated erythritol and that sugar-free simple syrup.  These were alright, but the marshmallows didn’t keep very long because they deflated and the erythritol had recrystallized yet again.  The mallows were also lightweight and didn’t seem to have the same firmness like the jet-puffed stuff you’d find at the grocery store.

sugar free marshmallows

I was fresh out of ideas.  Or at least I was until I referred back to my original marshmallow recipe.  I decided to use vegetable glycerine (a natural, sugar-free syrup) instead of the agave and add a bit of stevia seeing as how glycerine is not as sweet as agave.

And it worked out perfectly!  I was so happy I almost ate the entire batch in one sitting.  I couldn’t believe the marshmallows finally turned out.  I was honestly expecting to make another flop, as sad as that sounds.

So if you are craving some marshmallows but don’t want any of the sugar — whether you’re avoiding high fructose corn syrup or agave — you’ve gotta give this healthy marshmallow recipe a try!

Healthy Homemade Sugar-Free Marshmallows

Yield: 8x12 inch pan worth

Healthy Homemade Sugar-Free Marshmallows



  1. Line an 8x12" pan with parchment paper and dust with a small amount of the marshmallow coating mixture.
  2. In a stand mixer bowl with whisk attachment, add the glycerine, vanilla paste, stevia and salt.
  3. In a small microwave-safe bowl, stir together the gelatin and water. Microwave at 10-second intervals, stirring between each one, until mixture is hot and gelatin is dissolved (this took me 40-50 seconds total)
  4. Turn the stand mixer on medium speed and pour in the hot gelatin mixture. Place a splashguard onto the mixer and increase mixer speed to high. Whip for 12-15 minutes, or until mixture has thickened considerably, is white, glossy, fluffy, smooth and is mostly firm but will fall from a spoon if tipped sideways.
  5. Pour mixture into the prepared pan (it won't fill it completely, you can use a slightly smaller pan if you like), dust some of the marshmallow coating on top and let sit for 6 hours or overnight.
  6. Slice the marshmallows with a sharp knife (clean between cuts) and dust them even more with the marshmallow coating.
  7. Serve immediately or cover lightly and leave at room temperature.


Store in a loosely sealed container at room temperature.

This recipe is: no bake, fat free, sugar free, low carb, gluten free, eggless!

sugar free marshmallows

sugar free marshmallows

Labels: 5-Ingredients-or-Less, Bite-Sized-Treats, DIY, Eggless, Erythritol, Fat-Free, Gelatin, Gluten-Free, Low-Carb, Marshmallows, No-Bake, Sugar-Free

2 Trackbacks/Pingbacks

  1. Pingback: Healthy Sugar Free Marshmallows | Recipe ArchiveRecipe Archive on August 14, 2013
  2. Pingback: Marge Burkell – 27 Finger-Licking Delicious Low-Carb Candy Recipes! on September 25, 2014

Comments (32)

  1. k h: August 13, 2013

    Made these today they turned out great but I noticed a burning sensation at the back of my throat when eating them? Did you notice this? I am wondering if this is due to the glycerin like cooling with erythritol? What brand of glycerin dud you use?

  2. dessertswithbenefits: August 13, 2013

    k h-
    Hmmm, I didn’t experience that! Sorry if it hurt your throat :(
    Did you use food-grade vegetable glcyerine? I linked to the brand I used in the recipe, which is Now Foods.
    I hope this helped!

  3. Lou: August 13, 2013

    These look great! I’ve really cut way way back on sugar, so I always enjoy finding stevia sweetened recipes.

  4. Angie N: August 13, 2013

    Hi just wondering if corn starch is okay to eat since I follow the Wheat Free and Maria Emmerich’s blogs I thought it wasn’t good for you! Please advise. Thanks

  5. k h: August 14, 2013

    Yes same brand I used- oh well its not noticeable with small bites and eating only one

  6. Tammy J.: August 14, 2013

    Hi Jessica, I just came upon your website as I was searching for some low-carb, sugar-free recipes. I have had symptoms of Type II diabetes for about a year and a half. It was confirmed last January that I do indeed have it. I am on medications, trying to watch my diet – especially carbs, and exercising more. My numbers have come down some, but not where they should be. It’s a pretty scary disease. I thought I knew a lot about it because my ex-husband has diabetes and his father (now deceased) did too. I just wanted to tell you how happy I am to find your website. I already see a lot of recipes here that I think will offer me healthy alternatives to desserts that I thought I probably could never have again. I thank you for all of your hard work. I’ve bookmarked your site, and will visit often.

  7. dessertswithbenefits: August 14, 2013

    Hey Tammy!
    Thank you so much for your kind comment :) I am so sorry to hear that you were officially diagnosed, but I am glad to know that you can control your symptoms now that you know the cause and have the medication to help. It’s awesome to know that you are eating healthier and exercising too! That’s great :D
    I hope you like everything my blog has to offer. Feel free to comment on my Recipe Wishlist page to add a typically guilty dessert to the list for me to healthify.
    I wish you and your family the very best with health and happiness :)

  8. zosia: August 15, 2013

    can you please tell me how many grams are in one packet of gelatin?

    or better yet…was is the total number of grams of gelatin used in this recipe?


    as for angie n:

    don’t believe everything Maria says…

  9. dessertswithbenefits: August 16, 2013

    I haven’t made these marshmallows by weighing the gelatin, but one packet of Knox gelatin should be about 7g, so the entire recipe should have 14g of gelatin total.
    I hope you like the recipe!

  10. Bryce_@ Fit Stop: August 19, 2013

    12 trial and error attempts before perfection? Now, that’s dedication and perseverance. Looking at the delectable goodness, I can imagine a lot of good memories resurfacing after trying one of those.

    Some people may call that thing, dessert with benefits!

  11. Raizie: August 21, 2013

    I’m wondering if you can substitute these in baking and cooking recipes. I’m thinking about rice krispie treats :-)

  12. dessertswithbenefits: August 26, 2013

    I haven’t tried baking with these but I have tried making rice krispy treats… It didn’t really work out for me :(

  13. Allie: September 5, 2013

    Hi there! I love how you have the recipes added directly to the page! I was wondering how you actually added them, or did you end up doing all the coding and such yourself? Thanks in advance!

  14. Pallas: October 24, 2013

    Have you tried these in sugar free hot chocolate? How do they melt?

  15. dessertswithbenefits: October 27, 2013

    I haven’t tried these in hot cocoa, however, I do know these melt pretty well. I tried using these marshmallows to make krispy treats but for some reason these just don’t work in that!!

  16. Shawna: October 28, 2013

    I was wondering, could I swap out the vegetable glycerin with a sweetened flax gel? Or is the vegetable glycerin necessary for some other reason? I was just wondering because I found another marshmallow recipe that swapped out egg whites meringue for a flax gel ‘meringue'(<-mix for 10-15 min) and was just wondering if that might be a reasonable 'liquid' substitute for the vegetable glycerin. I would sweeten mine with erythritol or stevia, I think.

  17. Shawna: October 28, 2013

    You know, I just read your last comment, about rice krispies, and I believe I read somewhere that another lady made them by adding the rice krispies into the marshmallow at the end of(or part of the end of) the marshmallow making process, before they set. I haven’t tried that myself, so I don’t know how that process works, exactly.

  18. dessertswithbenefits: October 28, 2013

    The vegetable glycerine is an all-natural sweetener that is sugar-free and low-carb. It is not as sweet as honey or agave, though. I wouldn’t recommend substituting the ingredient because it is the main ingredient and I haven’t tested out any replacements. I have made over a dozen of failed sugar-free marshmallow batches and I’ve been disappointed every time before I made this recipe… but, if you’re the type to try new things and aren’t afraid of failure, go ahead and try the sweetened flax gel mixture!
    Just a note, I’ve tried using granulated erythritol to make a simple syrup to make sugar-free marshmallows and it ended up crystallizing as the marshmallows cooled on the counter… but it wasn’t a total waste, I melted them all into a giant pot of homemade hot cocoa :)

  19. Shawna: October 28, 2013

    …Or maybe use less gelatin in the recipe to make the marshmallow more like fluff…hmmm.

  20. Shawna: October 28, 2013

    The only reason I was asking is because I can’t seem to find any vegetable glycerin in my area. Good advice about the erythritol, though. Thanks. I have had vegetable glycerin in the past but not now. :\ I’ll see what I can figure out. Thanks for the reply. I really wanted to try YOUR recipe, and I’ve got everything BUT vegetable glycerin. lol :)

  21. Tamara: December 4, 2013

    Hi :) I’m a vegetarian, so I was wondering, is there any replacement for the knox geletin.. such as aggar aggar (carrageanan)

  22. dessertswithbenefits: December 5, 2013

    Hmmm, I haven’t tried agar agar yet in marshmallows. I bought a bag thinking I was going to make a vegan batch but I read on a couple blogs saying different things… one said that it doesn’t work and one said it does. I also ran out of both agave and vegetable glycerine so I haven’t been able to try it out.
    If you decide to make the mallows with agar agar, I’m crossing my fingers it works for you!!!

  23. Elizabeth: January 18, 2014

    Only 12 trials?

    I tell you I get appalled looking for recipes by bloggers where it’s clear they only did ONE trial run before posting their recipe…

  24. Védís: February 12, 2014

    Hey! I’ve just discovered your website (through googling “sugarfree sprinkles recipe”… THANKS by the way!) and I’m wondering how many calories are in this recipe? Without the chocolate, that is.

  25. dessertswithbenefits: February 12, 2014

    So glad you found my blog too!
    The entire recipe (without chocolate) should have about 1000 calories. As a reference, a regular marshmallow recipe with sugar and corn syrup will have 2400+ calories.
    Hope this helps!

  26. Rachel: July 23, 2014

    What’s a substitue for vegetable glycerine that has fewer calories? I know that glycerine doesn’t affect the blood sugar like sugar, but it still has more calories than I would prefer.

  27. dessertswithbenefits: July 24, 2014

    There isn’t another sugar-free substitute for the glycerine, sadly :(
    If you don’t mind sugar, you can follow my Original Homemade Marshmallows recipe, where you can use agave nectar, honey, pure maple syrup or brown rice syrup! :)

  28. Dafna: November 15, 2014

    I love your blog and have made a few of your recipes and they always turn out great! I want to make these for Thanksgiving dinner but was wondering how long do you think the shelf life of these would be?

  29. Dafna-
    Awww thank you so much!! I’m so glad you like the recipes :D
    I’m not sure exactly how long these marshmallows last, but I would say about 5-7 days if stored in a tightly sealed container in a cool, dry, dark area :)
    I hope you like the recipe!

  30. Krickt: December 24, 2014

    I’m looking for a keto divinity recipe. Several of your “failures” look like they might work for modification into divinity. I’m a chemistry teacher, but I loathe spending money on ingredients that don’t work, or new cooking utensils that can’t be salvaged, so I don’t do much of the experimenting myself.

    So, do you think that this could be beaten into a divinity-like substance?

  31. Sandy: January 9, 2015

    I just made these exactly by your recipe. Waiting for the set time to try, but tasting the mixture I am not too happy with the taste. It has a bit of an after taste to me. Yes, I used the same brands you have in your recipe too. This is my first time trying any of these items, so it may just be because the flavors are new to me. I will be anxious to try after they set up and see if I will like any better. Thanks for your recipes and hard working.

  32. Sandy-
    Sorry about that Sandy! It might be the fact that you’re new to stevia, but hopefully the flavor improves once they’re set and coated :)

Post A Comment

%d bloggers like this: