Sugar Free Marshmallows with Toasted Coconut
These super easy Sugar Free Marshmallows are soft and pillowy like a delicious cloud! Try them today and you can thank me later!
This post was created by my fellow low-carb blogger Erin from My Flourless Kitchen.
Hi there, Joy Filled Eats family! I am thrilled to be here and share with you one of my favorite recipes: Toasted Coconut Marshmallows. Once I realized how quick and easy it is to make homemade sugar free marshmallows, it was a game-changer. I will never go back! Homemade marshmallows are so much better than the store-bought ones full of corn syrup and preservatives too. They are softer and squishier and you can add different flavorings to play with the taste. They aren’t quite as chewy or stretchy as the store-bought ones, but they are delicious. And guilt-free!
Try my other delicious homemade marshmallow recipe- my version of Peeps! Yum!
I love toasted coconut in all forms. Try my recipe for Toasted Coconut Butter (and my son’s favorite Toasted Coconut Butter Candy!) So one day when I was about to make a batch of my Homemade Peeps for the millionth time, I decided I wanted to try something different and decided pretty quickly to use toasted coconut. Boy am I glad I did that because these marshmallows are now one of my favorite go-to quick recipes when I need something quick and delicious to make for an after-school snack.
Magical Homemade Sugar Free Marshmallows
The first time I made homemade sugar free marshmallows I thought it was like magic! You make a meringue and then add gelatin and whip it up and it thickens and gets glossy and magically turns into sticky, gooey marshmallow before your very eyes!
How to Toast Coconut
Toasting coconut couldn’t be easier. Just take 1 or 2 packages of unsweetened coconut and spread it out on a baking sheet. Bake it at 350 for 5 minutes until it’s golden brown.
Sprinkle some toasted coconut into the bottom of a 9×13 pan. Pour your marshmallow into your prepared pan and spread it over the toasted coconut. It is best to move quickly at this stage because it sets up pretty fast and then it doesn’t spread.
Sprinkle some more toasted coconut on top and then let it set. I usually let it set for an hour or more. You can even leave it out overnight. You want it to dry out a little so that it gets less sticky and you are able to cut it.
I love using coconut to decorate treats, like frosted cupcakes, Coconut Waffles with Strawberries, or these Vanilla Donuts with Toasted Coconut Glaze.
These marshmallows will last for a few days in an airtight container. If they get a bit stale and hard, they do soften up beautifully in the microwave. Just about 10 seconds or so and they become soft and gooey, just like the inside of a fire-roasted marshmallow.
These delicious marshmallows are also the inspiration for my Keto Smores Bars!
And for another treat for keto kids or kids at heart try these Keto Pop Tarts or Marshmallow Fluff Fat Bombs!
Next up I want to make a low carb version of this amazing Nougat!
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Sugar Free Marshmallows
Ingredients
For Toasted Coconut:
- 1 package unsweetened shredded coconut
For Marshmallows:
- 4 large egg whites (or 1/2 cup from a carton)
- 1/4 tsp cream of tartar
- 1/4 cup gelatin
- 1 cup water
- 1/2 cup powdered sweetener (e.g. Lakanto Powdered Monk Fruit Sweetener)
- 1 tsp vanilla
Instructions
For Toasted Coconut:
- Spread your shredded coconut onto a baking sheet.
- Bake at 350 for 5 minutes.
- Prepare your 9x13 pan by sprinkling a thin layer of toasted coconut onto the bottom. Use about half of the coconut and reserve about half for later.
For Marshmallows:
- In a small saucepan, add water and sprinkle the gelatin over top.
- Let the gelatin sit for 5 minutes to "bloom" (soften).
- Meanwhile, whip your egg whites on high power until they have stiff peaks.
- Add cream of tartar and mix briefly to combine.
- Once the gelatin has bloomed, stir mixture until it is smooth. If some lumps remain, place the saucepan over low heat and melt the lumps.
- Add the powdered sweetener to the gelatin mixture and stir to combine.
- Transfer the mixture to a glass measuring cup with a spout. If some lumps of gelatin still remain, strain the mixture as you transfer it.
- Turn the mixer onto low speed and slowly drizzle in your gelatin mixture.
- Once the gelatin is incorporated, turn the mixer back up to high speed and whip the mixture for 3 or 4 minutes until it increases in volume and becomes thick and shiny. Add the vanilla in the last minute, after the gelatin has all been incorporated.
- Quickly transfer the marshmallow into your prepared pan and spread it out.
- Sprinkle some additional toasted coconut on top of the marshmallow.
- Let the marshmallow set for at least an hour (overnight is good). Cut into squares.
You have a really good recipe here, truly delicious. One thing, though: 1/4 cup gelatin isn’t 59.15 grams, but only 36 grams. I’ve made the marshmallows three times now, and the almost 60 grams of gelatin is way too much. I know this is only important for Europeans 😉
Taryn. So I bought the starburst zero sugar, blue raspberry singles, drink mix, and I added that to the water before I added the sweetener, And got raspberry marshmallows! I tried to post pictures here, but it won’t let me. But if you want to email me you can and I’ll send you pictures.!! They’re awesome!
That’s really fun! I wouldn’t have thought to add a drink mix.
Have you tried to make them chocolate? If so, would I add it to the liquid? I think if I add it to the egg whites, they would fall. Thoughts?
I have not. I would try added cocoa powder to the powdered sweetener and then mixing that in as stated. LMK if you try!
OK, that did not work. The chocolate made it thickand it fell so it was very skinny
Ah, that stinks. Sorry it didn’t work with cocoa powder.
Are these able to melt down for rice crispies?
I haven’t tested this but I think it would work. You could also just try mixing in the cereal before it sets.
Thank you so much!
I need to use Swerve for blood sugar reasons. Will it work?
Powdered swerve should be fine in this.
oh wow!! This is a great recipe!!
These look lovely! Just curious if anyone has experimented with agar agar instead of gelatin? I’ve tried making agar marshmallows in the past and they always fail but I haven’t given up hope yet! Anyone?
I have not but maybe someone else will chime in.
Is there a sub for gelatin? My 4 packs don’t quite make 1/4 cup. I only get 1 oz total. Will this be alright or should I ad 1/8 -!/4 t xanthan gum? Anyone…thank you.
I think this really needs the full amount of gelatin. I’d suggest halving the whole recipe instead so you have the correct amount of gelatin.