3-Ingredient Sugar Free, Paleo & Keto Marshmallows
Soft, chewy sugar-free marshmallows from three core ingredients: beef gelatin, xylitol or allulose, and vanilla extract. 25 minutes of work, then 6 hours to set.
Ingredients
Marshmallow Base
- 1/2 cup Cold water Used specifically for blooming the beef gelatin powder
- 3 tbsp Beef gelatin Grass-fed preferred for optimal structure and health benefits
- 2/3 cup Water Used for boiling and dissolving your chosen sweetener
- 1 cup Xylitol or Allulose We use 1 cup for xylitol & 1 1/3 cup for allulose
- 1/4 tsp Kosher salt Perfectly balances and enhances the overall sweetness
- 2 tsp Vanilla extract Provides that classic, nostalgic marshmallow flavor profile
Serving Suggestions
- Dark chocolate Lily's brand works wonderfully for serving and dipping
- Keto graham crackers Absolutely essential for making delicious indoor s'mores
- Raspberry chia jam A delightfully tart, fruity topping that cuts the sweetness
Instructions
- Pour the half cup of cold water into your stand mixer bowl. Sprinkle the three tablespoons of beef gelatin completely evenly over the surface. Use a fork to mix it very gently until combined. Let this thick mixture rest undisturbed for exactly ten minutes.
- Grab a medium saucepan and pour in the two-thirds cup of water. Carefully add your granulated sweetener directly into the center. Do not stir the mixture with a spoon. Simply bring the pan to a steady boil over medium heat.
- Let the sweet liquid boil vigorously for exactly two minutes. You want the sweetener granules to dissolve entirely. Give the saucepan a few gentle shakes to encourage dissolving if needed. (Target temperature: 210°F).
- Turn your stand mixer on low to break up the beef gelatin. Carefully and slowly pour the hot syrup down the inside of the bowl, avoiding the spinning whisk attachment. Once all the hot liquid is added, increase the mixer speed to high.
- Whip this hot mixture continuously for fifteen minutes. Watch it transform into thick, glossy white fluff. At the eight-minute mark, toss in your quarter teaspoon of kosher salt. At the twelve-minute mark, pour in your two teaspoons of vanilla extract.
- Move quickly to transfer the finished fluff into a pan. Pour the sticky mixture into a lined and heavily greased square dish. Let it rest completely uncovered at room temperature for at least six hours. Once fully set, slice with a greased knife.
Notes
Warning: Xylitol is highly toxic to dogs and household pets. Use allulose instead if you have pets nearby.
Storage: Store in an airtight container at room temperature. Never put them in the refrigerator, as cold temperatures will make them weep moisture and become sticky.
Yield: This makes roughly 16 marshmallows in a standard 8-inch square dish. One serving is about 4 marshmallows, which is what the nutrition figures are based on.
About the nutrition numbers: The 30 kcal per serving counts the beef gelatin and the vanilla extract only. Sugar alcohols are left out of the calorie and carbohydrate totals, which is the keto net convention this site uses; counted in full, 1 cup of xylitol adds about 114 kcal per serving and 1 1/3 cups of allulose about 21 kcal. The vanilla extract adds a small amount of calories beyond fat, protein and carbs, which is why the macro rows do not add up to exactly 30.