SWEET! This is your warning. These sugar-free Marshmallow bars are super sweet. If you’re looking for a treat that will make your eyes roll in the back of your head, this is the one.
The marshmallows are smack-on for taste and texture, with no aftertaste. The sugar-free chocolate peanut butter coating is kinda fudge-like. So each bite is a soft fluffy bit of crazy good texture.
They melt in your mouth.
Just as sweet as the real thing too- but with 200 fewer calories and 35 fewer carbs per serving.
Can I get a whoop?!
Keto-friendly marshmallow bars – only 4 net carbs per bar!
These bars were once a staple pastry item in coffee shops across the land. They are super simple to make if you are using premade marshmallows. I’ve tried a few commercially made sugar-free ones and the two things that truly stand out are a horrible chemical taste, and cost. Those things are bloody expensive.
Now to make these sugar-free marshmallow bars, you have to make the marshmallows in advance. It only takes a few minutes to heat up the allulose, and another 10-12 minutes whipping the allulose into the gelatin. You can walk away from your mixer and come back to big fluffy marshmallows. Not difficult at all.
You do need to wait for the marshmallows to set, and that could take up to 2 hours in a refrigerator, so plan accordingly.
What are the best sugar replacements for the recipe?
Allulose. That’s the sweetener you need for the marshmallow recipe. Allulose shares many properties with real sugar. It thickens when heated, turns to syrup, carmelizes, and browns in almost the same way as sugar. Other sweeteners do not have the same properties.
For this recipe, we need to whip heated sticky syrup to get the fluff and volume that we need for the marshmallows.
For rolling the keto marshmallows after cutting, you can use powdered erythritol (I used Surkin Icing) monk fruit, or a blend. No need for lots of extra powdered sweetener for rolling, you really only need to use a bit so the marshmallows don’t stick to your cutting surface.
A few notes about the homemade sugar-free Marshmallows
Homemade keto marshmallows seem like they would be a real time consuming difficult thing to make, but it is super easy.
You can make these with a hand mixer, but I recommend a stand mixer. You have to whip this for ten full minutes to get the fluff developed, and with a hand mixer, it could be a bit much. But, I know many of you are determined, so if you don’t have a stand mixer you can make these, just know in advance it’s going to be time-consuming.
Here are a few tips
- When you add the water to the gelatin, it’s going to look gloppy. But be sure that all of the gelatin is covered with water.
- The allulose and water will get cooked over a med-low burner until it reaches 230-240F. OR, if you do not have a candy thermometer, you only need to cook the syrup for a minute from the time it starts a rolling boil. That’s it. Turn the stand mixer on, and gently pour the hot syrup into the mixer and turn it on. Walk away for 9 minutes.
- At the 9 minute mark, come back and add the vanilla.
- At the 10-12 minute mark, the marshmallow mixture should be fluffy and light.
A few additions – and Possible substitutions.
To make the fudgy coating it’s as simple as 2 cups of sugarfree chocolate chips (I used Lilly’s Milk Chocolate, but the dark chocolate would be fine too), and 1 cup of sugarfree peanut butter (I used Adam’s). You can absolutely use almond butter or any nut butter for that matter in this recipe.
If you want to sub the butter for coconut oil, that works too!
Storage & serving suggestions
Store these sugar-free marshmallow bars in the fridge covered for up to a week. These guys do not do well hanging out on a warm countertop. They also do not freeze well.
Usually, I say to have this dessert with a cup of coffee, but for this sweet sweet creation, I would suggest a tall cold glass of almond milk. So, so good!
Now I cut these bars into 16 pieces, making for a pretty big bar. You could cut them smaller, but even the larger piece only has 5 net carbs. If you are sensitive to sweet I can tell you that you won’t get through a whole one. If you love your sweets, I can tell you that one of the bars will satisfy.
- 1 cup of water
- 3 envelopes of unflavored gelatin (3 Tbsp)
- 2 1/4 cup allulose
- 1/2 tsp salt
- 2 Tbsp vanilla
- 1/2 cup powdered sweetener (like erythritol)
Marshmallow Bar Coating
- 1 cup sugar-free peanut butter
- 2 cups Sugar-free chocolate chips ( I used Lilly's milk chocolate chips)
- 1/2 cup unsalted butter
- Add the gelatin to the bowl of a stand mixer fitted with a whisk attachment. Sprinkle the gelatin with 1/2 cup of water. Set aside and let the gelatin soften.
- In a medium saucepan over medium heat add the allulose, salt and remaining 1/2 cup of water. Bring the mixture to a rolling boil for one full minute, or cook until a candy thermometer reaches 230-240F.
- Turn the stand mixed to low to mix the gelatine. Gently pour the hot allulose mixture down the side of the bowl and mix on low.
- Turn the stand mixer to high for 10-12 minutes. At the 9 minute mark, add the vanilla and continue whipping until the marshmallow batter is thick.
- Transfer the mixture to a square baking pan coated in butter.
- Coat a piece of plastic wrap with melted butter and cover the top of the marshmallows.
- Allow to cool for 6-8 hours or overnight in the refrigerator.
- Once the marshmallows have set, use a butter knife and run it along the edge of the pan to release the sides. Gently tip the pan over to release the marshmallow slab.
- Place the slab of marshmallows on a cutting board coated in powdered sweetener.
- Use a sharp knife to cut the marshmallows into tiny mini-sized marshmallows. Don't worry if they stick together. Toss them into a large mixing bowl and set aside.
- Prepare a 9x9 inch square cake pan with parchment paper.
- Add the chocolate chips, butter, and peanut butter to a double boiler and melt and stir until all ingredients are well blended. Gently heat the chocolate mixture to the point where everything melts. Overheating will cause the chocolate to burn, and melt the marshmallows.
- Pour the melted ingredients over the marshmallows and gently stir to coat all the marshmallows in the bowl. Some of the marshmallows will break and possibly melt, this is fine. You only need to mix the chocolate into the marshmallows until the marshmallows are coated.
- Pour the coated marshmallows into the prepared 9x9 inch square cake pan. Place in the refrigerator for 2 hours.
- Use the parchment to help pull the slab of marshmallow bars from the cake pan. Place on a cutting board and with a sharp knife cut the slab into 16 equal pieces.
- Store squares in the refrigerator.
* 4 hours of prep time is the time required to make the marshmallows.
* The additional 2 hours of time is required for the bars to set.
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- Lily's Dark Chocolate Chips- 1x9 OZ
- Powdered Monk Fruit Sweetener with Erythritol Confectioners (1 lb / 16 oz)
- Hoosier Hill Farm ALLULOSE Low Calorie, Zero Net Carb Keto Sugar, Natural Sugar Alternative, Made in the USA, Granular Powder, 2 lb bag, batch tested gluten free
- USA Pan Bakeware Square Cake Pan, 9 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 18.3gSaturated Fat: 7.8gTrans Fat: 0gUnsaturated Fat: 8.2gCholesterol: 15.5mgSodium: 53mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 1.5gProtein: 6g