PEPPERMINT SUGAR FREE MARSHMALLOWS
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Who doesn’t like marshmallows? They are like little sweet clouds that melt in your mouth. And these Peppermint Sugar Free Marshmallows are not the exception.
These sugar-free marshmallows are easy to make and so delicious to eat. They are keto-friendly, and great to eat by themselves or as a hot cocoa topping.
Why did I decide to make these Marshmallows?
Starting that the sugar-free marshmallow that I found in the shops are fairly more expensive than making my own, in addition, they have other polyols like maltitol and sorbitol that are not that good for my tummy. As a result, giving me bloatedness, and painful stomachaches, farting away like a loud muffler in those tuning cars. Not kidding!!!
Also, because they are so low in carbs almost carb-free! Therefore, they are great to munch away. hahaha
What do we need for this Sugar Free Marshmallows Recipe?
Usually, Marshmallows are made of gelatine, granulated sugar, and corn syrup. However, in this recipe, we are only keeping the gelatine from the original recipe and ditching the sugar and corn syrup. Instead, we will be using a blend of erythritol, allulose, and stevia liquid flavoring. The other reason for using three sweeteners is that they complement each other giving a better taste than one alone.
This is the first recipe in which I use Allulose. But What is allulose? Well, allulose is a naturally occurring calorie-zero sweetener called as well rare sugar. And it gets hardly fermented in the gut, it could be a good choice for those that experience upset stomachs from erythritol.
The cream of tartar will help not crystallization from the erythritol, which might occur when the mixture is cool down.
It is true that in the original recipes they make a syrup with a soft ballpoint, in this case, we will make the syrup, but to be honest, the soft ballpoint never will happen. Because we are using more erythritol than allulose, we just want the syrup to reach above the 110C and that’ll do it. I have tried a few different ways to make this recipe and believe me when I say this is by far the best.
The texture is not 100% identical to traditional sugar marshmallows, but they are pretty close, about 95% I would say.
Use a stand mixer for frothing/whipping the mixture. This will help you to slowly pour the syrup into the gelatine as you whip it. You can definitely do it with a hand mixer but the whipping time is quite long so your arm might get sore after a while.
Once your mixture is thick and you have added the couloring and flavoring, you need to work quickly, fast like a flash hahaha. Quickly pour the mixture into the prepared pan and spread it fast. Otherwise, the batter will start to get lumpy and difficult to spread and smooth out. In case this happens, you can place the mixture into an oven-safe mold and put it in the oven at 150 C, and wait until starting to melt. Now you can spread it out more easily.
Many recipes will say to use parchment paper or dust the pan with powdered sweetener, but I found out that greasing the dish/pan/mold, covering it with cling film, and greasing the cling film again, will help a lot the mixture from sticking and it will be easier to remove from the pan. The bottom won’t be greasy so no worries.
Most importantly, this is key, leave the pan uncovered at room temperature for 4-6 hours so the top layer will dry out until no longer sticky. After, you can place them in the fridge for a few hours or overnight until you want to cut them.
Another tip, that will help wonders is greasing the knife you will use to cut them with some cooking oil (coconut oil). Therefore, this will prevent the marshmallows from sticking to the knife while cutting them.
Flavoring and Coloring the Sugar Free Marshmallows
I included vanilla extract in the ingredients along with the predominant flavor. I think or at least my taste buds told me that with the vanilla they taste better than only including the main flavor.
You can go wild here friends, there are so many liquid stevia-flavored out there, that to be honest, you can use any that you fancy. I choose peppermint because I was craving that flavor also, they go great with green color for St. Patrick’s Day. But you could also do cherry, strawberry flavor with pink color, banana flavor with yellow coloring, and so on.
Storing and serving the Sugar Free Marshmallows
Store these keto marshmallows in a zip lock bag or an airtight container. No need to refrigerate, they hold up well stored at room temperature, but I personally whack them into the fridge. Because they are so low in carbs, why would you freeze them? I see no point in doing that. You will eat them in a blink of an eye.
They melt beautifully in hot cocoa, and you could toast them like real marshmallows as well. But go slow and short when roasting because Allulose does tend to burn a bit quicker than sugar.
Like most of my recipes, these marshmallows are gluten-free. I don’t think or know of any that contains gluten, anyway.
Ok, less talk and more cooking!!!
Hope you enjoy my recipe and give it a go, snap a picture and tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.
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This is my recipe for Peppermint Sugar-Free Marshmallows. If you like the recipe then consider sharing it with other sugar-free treats lovers on social media.
PEPPERMINT SUGAR FREE MARSHMALLOWSCourse: Recipes, SnacksCuisine: fitness, keto, macro friendlyDifficulty: Easy
These homemade keto sugar-free marshmallows are zero carbs. This makes them the best treat ever whether you are on a weight loss diet or not.
250g Water, cold
3 Tbsp gelatin 2 ½ packet
150g Erythritol, Powdered*
Pinch Pink Himalayan Salt
15 drops Stevia Flavored Peppermint
¼ tsp cream of tartar
¼ tsp Vanilla Extract
½ tsp Peppermint Flavour
Food coloring (optional)
- Grab a square or rectangular dish spray with cooking oil and with a silicone brush spread the oil evenly. Cover with clingfilm, try to leave no bubbles spray again with cooking oil (coconut oil won’t add or change the flavour of the marshmallows), and spread with the brush evenly, this will protect the mixture to stick to the clingfilm. Set aside.
- Pour half the cold water into the bowl of a stand mixer (with the balloon whisk attachment) or a large mixing bowl. Sprinkle the gelatine over the water and allow to hydrate while preparing the syrup.
- In a small saucepan, add the remaining water, erythritol, allulose, cream of tartar, vanilla, stevia flavoured drops, and salt. Clip a candy thermometer to the side of the pan then bring the mixture to a boil (stir just the necessary until everything is dissolved). Allow to boil until the temperature reaches above 100 ° C.
- Turn the stand mixer onto low. Slowly, add the very hot liquid mixture into the hydrated gelatine, letting it pour down the side of the bowl. Be very careful not to let it splash at you it’s hot you can burn yourself, also very sticky and messy.
- Turn the mixer up to medium-high speed for about 10min. You will see at this time mark the mixture it will turn fairly thick and white.
- Mix for another 3 minutes then, add flavouring and colouring if you wish. Mix for an additional 2 minutes for a total of 5 min.
- Pour quickly into the prepared dish and spread around with a bend paddle knife or with your hand previously greased with butter or coconut oil to keep it from sticking.
- Allow to dry, uncovered, at room temperature for 4-6 hours.
- Transfer to the fridge overnight. Cut the dried marshmallows into the desired-sized squares, or use cookie cutters to cut them.
- Store in an airtight container in the refrigerator or on the counter.
- * If can’t find powdered erythritol or don’t want to buy it, just put it in a high-speed blender or food processor and blend until it is the right texture.
- If you would like to dip in chocolate or put them in fudge, freeze them for a few hours first. They won’t freeze rock hard but it would let you dip them into warm chocolate or combine them with other warm ingredients/recipes, without having them melt into goo.
- Remember to calculate the net carbs you need to subtract the fiber and sugar alcohol from the total carb. In this recipe, the total carb is 2g per unit which is a sugar alcohol, so the net carb would be 0.
96 servings per container
- Amount Per ServingCalories1
- % Daily Value *
- Sodium 6mg 1%
- Potassium 1mg 1%
- Total Carbohydrate
- Protein 0.27g 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.