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Sugar Free Marshmallows

15 mins

The Perfect Low Carb Marshmallow Recipe

We love marshmallows, and who can resist a s’more? When we switched to a sugar free lifestyle, they were missed!

That is, until we perfected this sugar free marshmallows recipe, made simply with gelatin, ZenSweet Monk Fruit Sweetener, vanilla and a tiny pinch of salt. The secret to the best marshmallows is whipping them into fluffy, airy perfection, and using the best tasting sugar free sweetener on the market, ZenSweet.

Once you’ve perfected making keto marshmallows, you’ll want to try these delicious S’mores bars, or toast them over a fire and serve them with graham crackers and dark chocolate. They are also a big hit in a mug of hot cocoa!

How to make

Step 1

Line a 9×9 baking pan with foil, and spray it with coconut or avocado oil.

Step 2

Add water and gelatin to a stand mixer bowl. Mix the gelatin into the water, and then let sit for 10 minutes to bloom.

Step 3

In a small saucepan, add water and ZenSweet Powdered Monk Fruit Sweetener. Bring to a boil, and boil for 2 minutes, or until the temperature reaches 210º F / 100º C.

Step 4

Put the whisk attachment on the stand mixer, and turn it on medium speed to break up the gelatin. Pour in the hot syrup, and increase the speed to near the highest setting. Allow the mixture to whip for about 12 minutes.

Step 5

Before turning off the mixer, add the vanilla and the sea salt.

Step 6

Pour the marshmallow cream into the prepared pan, and allow to set for 6 hours at room temperature before cutting.



  • 1/2 cup cold water
  • 3 tablespoons gelatin
  • 2/3 cup water
  • 1 1/2 cups ZenSweet Monk Fruit Sweetener powdered, or use ZenSweet Powdered Monk Fruit Sweetener (see notes)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon sea salt


  • Line a 9×9 pan with foil & grease well.
  • Pour cold water into a stand mixer bowl, sprinkle in gelatin, and quickly whisk to mix. Let bloom for 10 minutes.
  • Pour 2/3 cup water in a pan with ZenSweet. Bring to a boil on medium heat, and give it a rolling boil for 2 min. If you have a candy thermometer, let it reach 210F/100C.
  • With mixer on slow, break up gelatin and quickly add hot syrup. Increase mixer to high, whisk non stop for 12-15 minutes, until stiff peaks form in the mixture.
  • Add salt & vanilla, mix in, and then stop the mixer.
  • Pour the marshmallow cream into the prepared pan and allow to set for at least 6 hours, up to overnight.
  • Remove the marshmallows from the pan, and cut into squares. We cut these into 7 strips across and then cut each strip into 7 squares.
  • Sprinkle marshmallows with more powdered ZenSweet to keep them from sticking together before packing.
  • Store leftover marshmallows wrapped in an airtight container at room temperature for up to a week, or in the freezer for up to a year.

*ZenSweet will be releasing a powdered monk fruit sweetener in fall of 2021. You can make your own powdered sweetener by adding the granulated sweetener into a blender, and processing for 2-3 minutes until a fine powder is formed.