Keto Fluffy Marshmallows

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  • prep time

    prep time

    5 h 20 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    5 h 35 min

Keto Fluffy Marshmallows

These delicious keto friendly marshmallows are light, springy and melt in the mouth.

The recipe calls for xylitol but this could easily be switched for swerve if you prefer.

Perfect for adding to puddings, hot drinks or simply to snack on!

  • Net Carbs

    1 g

  • Fiber

    0.7 g

  • Total Carbs

    1.6 g

  • Protein

    2.6 g

  • Fats

    4.5 g

52 cals

Keto Fluffy Marshmallows

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Beef Gelatin Powder by Now Real Food

    Beef Gelatin Powder by Now Real Food

    2 tbsp

  • Coconut Oil

    Coconut Oil

    2 teaspoon

  • Xylitol Sweetener

    Xylitol Sweetener

    1-¾ cup

  • Water

    Water

    1 cup

  • Vanilla Extract by Orchid

    Vanilla Extract by Orchid

    1 teaspoon

  • Unsweetened Dessicated Coconut by Wasco

    Unsweetened Dessicated Coconut by Wasco

    ⅓ cup

Recipe Steps

steps 14

5 h 35 min

  • Step 1

    Add ½ cup of water to a small saucepan with 1 and a quarter cups of xylitol.
    Step 1
  • Step 2

    Add the remaining water to a small dish and sprinkle over the gelatin powder. Leave to bloom for 3-4 minutes.
    Step 2
  • Step 3

    Turn the heat under the water to medium low and stir until the xylitol is completely dissolved.
  • Step 4

    Once dissolved, increase the heat so that it comes to a rapid boil for 3-4 minutes or until the xylitol mixture registers 240F degrees on a candy thermometer.
    Step 4
  • Step 5

    Remove from the heat and whisk in the vanilla extract. Leave the mixture to cool slightly for a few minutes or so, so that it is no longer boiling, then pour in the gelatin mixture. Whisk well to dissolve the gelatin.
    Step 5
  • Step 6

    Pour the liquid mixture into the bowl of a stand mixer with a whisk attachment and set the speed to high. Beat for 10-12 minutes until smooth, white and fluffy. The mixture will have tripled in sized and look like meringue mix.
    Step 6
  • Step 7

    While the mixture is whisking, add ¼ cup of xylitol to a food processor and blend until fine and powdered.
    Step 7
  • Step 8

    Grease two shallow dishes, approximately 6 x 10 with the coconut oil and dust with the powdered xylitol.
    Step 8
  • Step 9

    Spoon the marshmallow mixture into the greased trays and smooth with the back of a spatula.
    Step 9
  • Step 10

    Refrigerate for a minimum of 4 hours to set, better still, overnight.
  • Step 11

    Once the marshmallows are set, slice into even squares.
    Step 11
  • Step 12

    Add the remaining xylitol and the coconut to a food processor and blend to a powder.
    Step 12
  • Step 13

    Roll the marshmallows in the coconut mixture to coat. You can lightly wet the edges of the marshmallows if needs be to help the coating stick.
    Step 13
  • Step 14

    Leave to set at room temperature for a further hour. Then serve as they are or sprinkled over hot chocolate.
    Step 14

Comments 9

  • LizPepper

    LizPepper a year ago

    I cannot wait to try this! I have the gelatin sheets and I read I have to substitute 3-4 sheets for 1 tbsp of power. Going to use 4 just in case. Will update once I've tried it. Thanks for sharing!

    • Deborah

      Deborah 3 years ago

      I haven’t tried this recipe yet but it sounds delicious. Just curious, what is the best way to store the marshmallows for future use and how long do they last?

      • Janet

        Janet 3 years ago

        Are these good for toasting, like over a camp fire?

        • ErinS

          ErinS 5 years ago

          Is there a substitute for coconut oil? I do not like coconut.

          • recipewriter

            recipewriter 5 years ago

            The coconut oil was necessary to create the texture in this recipe, so I am unsure of an appropriate substitute. However, some brands do sell mild/unflavored coconut oil so you shouldn't be able to taste it.

        • Noshheer

          Noshheer 5 years ago

          This looks delicious and I can't wait to try it but is there a substitute for the beef geletain that I can use? Im vegetarian. Thanks

          • recipewriter

            recipewriter 5 years ago

            Hi, I have personally not tried it, but I would think agar agar would be a good substitution to try. Many thanks.

        • Susan B Lucky

          Susan B Lucky 5 years ago

          First, Thank you for a wonderful recipe! I’m going to use them in a rocky road chocolate truffle for Christmas and I’m so grateful to you! However, I had epic fail, not reading the recipe with glasses and added the gelatine to the xylitol water. SO I cooked it anyways and whipped as instructed and ended up with delicious marshmallows but probably half the correct amount and I think they were “heavier “ than yours!! So I’m gonna do it again tomorrow and see if that helps! Absolutely delicious and recipe works like a charm! Thank you again!

          • recipewriter

            recipewriter 5 years ago

            Hello Susan, thanks so much for the feedback and I’m so glad you liked them! These also work great in our low carb hot chocolate recipe as well as our keto rocky road fudge. Your Rocky road truffles sound like a fantastic idea! I hope you enjoy them. Merry Christmas!