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!
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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 9x13 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!
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Ingredients
For Toasted Coconut:
- 1 package unsweetened shredded coconut
For Marshmallows:
- 4 large egg whites (or ½ cup from a carton)
- ¼ teaspoon cream of tartar
- ¼ cup gelatin
- 1 cup water
- ½ cup powdered sweetener (e.g. Lakanto Powdered Monk Fruit Sweetener)
- 1 teaspoon 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.
Nutrition
CeliaO says
I need to use Swerve for blood sugar reasons. Will it work?
Taryn says
Powdered swerve should be fine in this.
Paula says
oh wow!! This is a great recipe!!
Tiffany says
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?
Taryn says
I have not but maybe someone else will chime in.
Judy says
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.
Taryn says
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.
Mary Dryer says
I can't wait to try this.
Joy V Walstrum says
Can these be made with Xylitol???
Taryn says
I think so but I haven't tested that yet. If you try please let us know how they turn out.
Anat says
Hi I made them with xylothol and they came out delicious.
Jana says
Anyone who is afraid to have raw egg you can put the egg whites in the top of a double boiler and cook it to 160 degree. Keep wishing as they heat. They will be the same texture as when you put them in. It heats them enough to kill bacteria but not enough to actually make them scrambled eggs. Its how you make Swiss buttercream.
Taryn says
Thanks for that tip!
Shandar says
Are these a FP?
Taryn says
Without the coconut, definitely. With the coconut, they are an S.
Coleen Hamilton says
I love marshmallow!
Linda Smith says
Absolutely delicious!!!!
Rene says
This looks like a super interested recipe, however, I feel confused by the first step for the marshmallows... Are you supposed to put the saucepan for the marshmellows on a certain heat, or is the gelatin only supposed to be in a saucepan?
Thank you!
Taryn says
Read step 5. You only need to heat the gelatin if it isn't completely dissolved.
Tia says
Can they be made without the coconut? Or do they need it for consistency?
Taryn says
They can be made without the coconut.
Debbie says
I want to make these, but from the recipe it looks like the egg whites will be raw in these marshmallows. Are they?
Taryn says
Yes, if you are concerned about using raw eggs you can purchase pasteurized eggs.
Liliana says
Please reply asap... I just finished making them. Because I’m dealing with egg whites here, I’m afraid that leaving them out on the counter (since they’ve not been cooked) can cause us to get sick. Is it really okay the leave it out over night? - Thanks in advance for your reply!
Taryn says
You can let them set in the refrigerator if you are concerned. They don't need to stay on the counter.
Kisha says
Can they be roasted over a fire like regular marshmallows?
Taryn says
I have not tried but I don't think so. Sorry! If you decide to try anyway please let us know how they turn out.
Myda says
Does anyone know how many packets of Knox gelatin would make 1/4 cup?
Taryn says
4-5
Myda says
Thanks!
Karen says
Does the vanilla get added to the gelatin with the sweetner?
Taryn says
Add the vanilla in the last minute, after the gelatin has all been incorporated. I just clarified the instructions.
Jackie says
Is it really 1-4 cup of gelatin ? Seems like a lot
Taryn says
Yes, 1/4 cup gelatin is correct.
Carla says
Not 1 - 4 cups, but 1 fourth cup, or a quarter cup
Patricia says
This is really delicious!! No guilt enjoying it!