Healthy Homemade Sugar-Free Marshmallows

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

50 comments on “Healthy Homemade Sugar-Free Marshmallows

  1. 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?

    • dessertswithbenefits

      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!

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

  3. 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

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

  5. 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.

    • dessertswithbenefits

      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 😀
      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 🙂

  6. 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…

    • dessertswithbenefits

      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!

  7. Bryce_@ Fit Stop

    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!

  8. Hi.
    I’m wondering if you can substitute these in baking and cooking recipes. I’m thinking about rice krispie treats 🙂

    • dessertswithbenefits

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

  9. 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!

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

    • dessertswithbenefits

      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!!

  11. 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.

    • Shawna-
      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 🙂

      • I realuze this is an old post, but I just wanted to double check the vegetable glycerin. The link goes to ‘now solutions 100% pure versatile skin care’ vegetable glycerin. Is that the o e you used? It doesn’t say anything about being edible. Other brands I looked at said ‘not for internal use’. This says nothing either way….thank you!

        • There are 2 kinds of vegetable glycerin — one is for beauty products and one is for food products. Food-grade vegetable glycerin is safe to eat and is used quite often in storebought foods… Now Foods is food-grade (“The vegetable glycerine contained in this product is considered food grade”)
          If you are looking at getting a different brand, just make sure to get the food-grade version. Always read the label to be sure, though 🙂

  12. 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.

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

  14. 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 🙂

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

    • Tamara-
      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!!!

  16. 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…

  17. 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.

    • Védís-
      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!

  18. 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.

  19. Pingback: Marge Burkell – 27 Finger-Licking Delicious Low-Carb Candy Recipes!

  20. 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?

  21. 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?

  22. 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.

  23. Steve Langguth

    The all important question………… how do they roast over a camp fire?!?!?!?!

  24. Hi,
    What grain-free alternative could I use for your marshmallows’ coating instead of corn starch? LBG? Arrowroot? And could I replace Erythritol with Stevia granules? Thank you. P.S. Love your recipes btw!!!

    • Antya-
      Yup, any other starch can replace the corn starch! I would recommend arrowroot, since that’s the other starch I use and it works fine here.
      I haven’t tried replacing the erythritol with stevia but it MIGHT work… as long as your stevia granules substitute sugar at a 1:1 ratio, it should work fine. But, if it’s the kind of stevia that’s 2x as sweet as sugar, you can try cutting it in half? I hope this works, and I hope you like the mallows! 😀

  25. I know it was a long time ago, but could you explain in what way this recipe Did Not work for rice krispie treats.  I am looking for a sugar free marshmallow recipe that is hefty enough to hold together so that I can add a low carb cereal to it. I don’t intend to set the marshmallows first and then make the treats, but to get to the end of the marshmallow process and stir the cereal in before setting the marshmallow.  Do you think this would work with your recipe? 

    • The rice krispies seemed to absorb all of the marshmallow’s liquid and turn all soft… they weren’t crunchy at all! 🙁
      The marshmallow batter also sunk to the bottom of the pan, leaving the top of the rice krispy mixture lightly coated with marshmallow and the bottom totally white and marshmallowy. Seeing as how horribly my batch turned out, I wouldn’t want you to test your idea and end up with a failed batch. Maybe I’ll come up with a successful recipe in the future, but I’ve tried making sugar-free krispy treats way too many times to count. All failures!

      • I really appreciate your reply. Thanks for the clarification. That was very detail and exactly the information I need to make an informed choice to NOT do that! LOL. I guess 6 T of water is a lot more than it seems.   I’m sorry to hear that you’ve had failures, but your current recipe sure looks good, so thanks for all the effort and publishing! 

  26. Hi, is vegetable glycerin safe to eat? The link you provided has this in Bath and Beauty section..

    • Hi Kseniya!
      There are 2 kinds of vegetable glycerin — one is for beauty products and one is for food products. Food-grade vegetable glycerin is safe to eat and is used quite often in storebought foods… Now Foods is food-grade (“The vegetable glycerine contained in this product is considered food grade”)
      If you are looking at getting a different brand, just make sure to get the food-grade version 😀

  27. Susan St. Clair

    This looks really great! Thanks for trying so hard to make this recipe. You are divine. I am trying to go sugar-free, so this will be a good alternative. 

  28. Hi, thanks for sharing. Do you have a total carb count (net carbs or total carbs and fiber)? I noticed calories were at 1000 for the entire pan. Thanks!

  29. I was just wondering if these sugar free marshmallows can be used in recipes like crispy treats ?

  30. Cornelia Niemand

    Love your sugar-free recipes! Have tried the gummy bears and marshmallows and both worked brilliantly compared to a few failures from other sites. I split the marshmallow batch in two. I flavoured one half with vanilla and the other half with rosewater and a few drops of red food colouring. Both batches taste great and I love the pink colour. As I cannot use starch, I coated the marshmallows in almond meal. It does not affect the taste at all. I was wondering if you would be willing to test a recipe for turkish delight, seeing as your recipes are such a success.

    • Thank you so so much Cornelia!! I’m so glad you liked both recipes. Your rosewater addition sounds AMAZING, I seriously need to try that!! And great idea with the almond meal instead of starch, I never would’ve thought that would work… learn somethin new every day 😀
      I’ve never had turkish delight before so I’m not sure how it’s supposed to taste, but I’ll put that on my to-do list. From what I’ve seen, it looks pretty complicated to make, so I can’t promise anything… but I’ll definitely try to healthify it! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This website may use cookies.