These marshmallows taste like a cozy mug of hot cocoa met a jar of hazelnut spread, but without the sugar crash. They’re soft, bouncy, and melt-in-your-mouth, with a delicate hint of roasted hazelnut and a chocolatey finish. You don’t need corn syrup or refined sugar to pull them off, and you don’t need candy-making experience either.
If you’ve never made homemade marshmallows, this is a forgiving place to start. Expect a fun, hands-on project that rewards you with a treat you can actually enjoy on a low carb plan.
Why This Recipe Works
Traditional marshmallows rely on corn syrup and granulated sugar. Here, we swap those for allulose or a blend of allulose and erythritol, which mimic sugar’s texture and stability without the carbs.
Gelatin gives structure and that iconic springy bite.
For flavor, we use unsweetened cocoa powder and hazelnut extract to deliver depth without adding sugar. A gentle dusting of powdered sweetener and cocoa prevents sticking while keeping the flavor clean. The result is light, glossy, and surprisingly easy to slice into neat squares.
Shopping List
- Unflavored gelatin (3 envelopes or 21 g total)
- Allulose (1 cup / 200 g) or a 50/50 blend of allulose and erythritol
- Water (3/4 cup total; divided)
- Salt (a pinch)
- Vanilla extract (1 teaspoon)
- Hazelnut extract (1/2 to 1 teaspoon, to taste)
- Unsweetened cocoa powder (3 tablespoons for the mixture + more for dusting)
- Powdered low-carb sweetener (for dusting; powdered allulose or powdered erythritol/monk fruit blend)
- Optional: 1–2 tablespoons finely ground roasted hazelnuts (for extra flavor and texture; adds minimal carbs)
- Neutral oil or butter (for greasing the pan) or parchment paper
How to Make It
- Prep the pan: Line an 8×8-inch pan with parchment, leaving overhang for easy lifting.
Lightly grease the parchment to prevent sticking.
- Bloom the gelatin: Add 1/2 cup cold water to the bowl of a stand mixer (or a large mixing bowl). Sprinkle the gelatin evenly over the water. Let it sit for 5–10 minutes to soften.
- Make the syrup: In a small saucepan, combine allulose (or your sweetener blend), 1/4 cup water, a pinch of salt, and 3 tablespoons unsweetened cocoa powder.
Whisk to break up any cocoa lumps.
- Heat to a gentle boil: Place the pan over medium heat. Stir until the sweetener dissolves and the mixture turns glossy and smooth. Let it come to a gentle boil for 1–2 minutes.
You don’t need a candy thermometer; just ensure everything is fully dissolved and fluid.
- Start whipping: Turn the mixer to low and begin mixing the bloomed gelatin. Carefully stream the hot cocoa syrup into the bowl while mixing on low.
- Whip to marshmallow stage: Increase speed to high and whip for 7–10 minutes, until the mixture is very thick, lukewarm, and forms soft, billowy peaks. It should hold ribbons on itself.
Beat in the vanilla and hazelnut extract during the last minute. Adjust hazelnut extract to taste.
- Optional nut boost: Fold in the finely ground roasted hazelnuts with a spatula. Work quickly—once thick, it sets fast.
- Pan and level: Scrape the mixture into the prepared pan.
Smooth the top with a lightly oiled spatula.
- Dust to prevent sticking: Sift a mixture of powdered sweetener and cocoa over the top in a thin, even layer.
- Set: Let sit at room temperature, uncovered, for 4–6 hours or overnight until firm and sliceable.
- Slice and coat: Lift the slab from the pan by the parchment. Use a sharp knife lightly greased with oil to cut squares. Toss the cut sides in more powdered sweetener/cocoa to prevent sticking.
Storage Instructions
- Room temperature: Store in an airtight container with parchment between layers for up to 1 week.
Keep in a cool, dry spot.
- Refrigeration: Not required, but fine if your kitchen is warm. Seal tightly to avoid moisture, which can cause weeping.
- Freezer: You can freeze for up to 2 months. Freeze on a tray first, then transfer to a freezer bag.
Thaw at room temp in the sealed bag to prevent condensation.
Benefits of This Recipe
- Low carb and keto-friendly: Allulose keeps net carbs low without the cooling aftertaste some sweeteners have.
- Satisfying texture: Fluffy, bouncy, and clean-tasting—just like classic marshmallows, but lighter on sugar.
- Customizable: Adjust hazelnut intensity, add a pinch of espresso powder, or swirl in a sugar-free chocolate drizzle.
- Great for gifting: Box them up with a ribbon and a note for a thoughtful low carb treat.
Pitfalls to Watch Out For
- Grainy texture: If the sweetener doesn’t fully dissolve, the marshmallows can feel sandy. Make sure the syrup is smooth before pouring it into the gelatin.
- Setting too fast: Once whipped, work quickly to spread it in the pan. Have your pan prepped before you start.
- Over-whipping: If you go too long, the mixture can get stringy and start setting in the bowl.
Stop when it’s thick and fluffy but still spreadable.
- Too much cocoa dusting: A heavy hand makes the finish bitter. Use a light, even sifted layer.
- Strong extracts: Hazelnut extract varies by brand. Start with 1/2 teaspoon and taste before adding more.
Alternatives
- Sweetener swaps: Allulose gives the best texture.
If using only erythritol, expect a slightly firmer bite and potential cooling effect. A blend often balances both.
- Flavor twists: Swap hazelnut extract for almond, orange, or peppermint. Keep vanilla for roundness.
- Chocolate intensity: Use dark Dutch-processed cocoa for a richer flavor, or add 1 tablespoon sugar-free cocoa nibs for crunch.
- Coating ideas: Dust with a 2:1 mix of powdered sweetener to cocoa, or use fine shredded unsweetened coconut for a toasty edge.
- Gelatin-free option: Agar can work, but the texture is more brittle and sets faster.
If trying agar, dissolve it fully and work very quickly.
FAQ
Are these truly low carb?
Yes. Using allulose or a low-carb sweetener blend keeps net carbs minimal. Cocoa and hazelnut extract add flavor without significant carbs.
If you add ground hazelnuts, the carb impact is still modest per serving.
Can I toast these over a fire?
They will soften and get a bit toasty, but sugar-free marshmallows don’t caramelize like classic ones. Use gentle heat and expect a faster melt. For s’mores-style fun, a brief toast with a kitchen torch works best.
Do I need a candy thermometer?
No.
This recipe is designed without specific temperature targets. Just bring the syrup to a smooth, gentle boil to dissolve the sweetener completely.
What if my mixture doesn’t whip up?
Check that the gelatin was fully bloomed and that the syrup was hot when added. Also ensure your bowl and whisk are clean and dry.
Keep whipping up to 10 minutes—volume often jumps in the final minutes.
Why use allulose instead of erythritol?
Allulose dissolves smoothly, resists crystallizing, and gives a soft, classic marshmallow texture. Erythritol can re-crystallize and feel gritty if not fully dissolved. A blend can strike a nice balance.
How big should I cut them?
Classic squares are about 1.25 to 1.5 inches, yielding 25–36 pieces from an 8×8 pan.
Smaller cubes are great for hot chocolate; larger ones are perfect for snacking.
Can I add chocolate chips?
Yes—use sugar-free dark chocolate chips. Fold in a small handful at the end, but note they may melt slightly in the warm mixture, creating chocolate swirls (which tastes great).
Do they need to dry out?
They set at room temperature within several hours. Leaving them uncovered overnight helps the surface dry just enough for clean handling, but don’t over-dry or they’ll lose their plushness.
Final Thoughts
Low carb Chocolate Hazelnut marshmallows prove you don’t need loads of sugar for a soft, cloud-like treat.
With a handful of pantry ingredients and a stand mixer, you get something special: nutty, cocoa-rich bites that feel decadent yet stay on-plan. Keep a batch on the counter for coffee breaks, hot cocoa nights, or simple sweet cravings. Once you master the base, the flavor variations are endless—and all delightfully light on carbs.
Low Carb Chocolate Hazelnut Marshmallows – Fluffy, Nutty, and Guilt-Friendly
- Unflavored gelatin (3 envelopes or 21 g total)
- Allulose (1 cup / 200 g) or a 50/50 blend of allulose and erythritol
- Water (3/4 cup total; divided)
- Salt (a pinch)
- Vanilla extract (1 teaspoon)
- Hazelnut extract (1/2 to 1 teaspoon, to taste)
- Unsweetened cocoa powder (3 tablespoons for the mixture + more for dusting)
- Powdered low-carb sweetener (for dusting; powdered allulose or powdered erythritol/monk fruit blend)
- Optional: 1–2 tablespoons finely ground roasted hazelnuts (for extra flavor and texture; adds minimal carbs)
- Neutral oil or butter (for greasing the pan) or parchment paper
- Prep the pan: Line an 8×8-inch pan with parchment, leaving overhang for easy lifting.
Lightly grease the parchment to prevent sticking.
- Bloom the gelatin: Add 1/2 cup cold water to the bowl of a stand mixer (or a large mixing bowl). Sprinkle the gelatin evenly over the water. Let it sit for 5–10 minutes to soften.
- Make the syrup: In a small saucepan, combine allulose (or your sweetener blend), 1/4 cup water, a pinch of salt, and 3 tablespoons unsweetened cocoa powder.
Whisk to break up any cocoa lumps.
- Heat to a gentle boil: Place the pan over medium heat. Stir until the sweetener dissolves and the mixture turns glossy and smooth. Let it come to a gentle boil for 1–2 minutes.
You don’t need a candy thermometer; just ensure everything is fully dissolved and fluid.
- Start whipping: Turn the mixer to low and begin mixing the bloomed gelatin. Carefully stream the hot cocoa syrup into the bowl while mixing on low.
- Whip to marshmallow stage: Increase speed to high and whip for 7–10 minutes, until the mixture is very thick, lukewarm, and forms soft, billowy peaks. It should hold ribbons on itself.
Beat in the vanilla and hazelnut extract during the last minute. Adjust hazelnut extract to taste.
- Optional nut boost: Fold in the finely ground roasted hazelnuts with a spatula. Work quickly—once thick, it sets fast.
- Pan and level: Scrape the mixture into the prepared pan.
Smooth the top with a lightly oiled spatula.
- Dust to prevent sticking: Sift a mixture of powdered sweetener and cocoa over the top in a thin, even layer.
- Set: Let sit at room temperature, uncovered, for 4–6 hours or overnight until firm and sliceable.
- Slice and coat: Lift the slab from the pan by the parchment. Use a sharp knife lightly greased with oil to cut squares. Toss the cut sides in more powdered sweetener/cocoa to prevent sticking.
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