Fluffy, cloud-soft marshmallows don’t have to be a blood-sugar bomb. If you’ve ever scanned ingredient labels and felt defeated by corn syrup, refined sugar, and artificial fillers, this recipe is for you. These vanilla bean sugar-free marshmallows are naturally sweetened, low carb, gentle on blood sugar, and enhanced with collagen for added functional benefits.
This is the foundational recipe I use for all of my flavored sugar-free marshmallows, from pumpkin spice latte to chocolate peppermint. Once you master this base, the variations are endless.
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Why Make Sugar-Free Marshmallows at Home?
Traditional marshmallows are essentially whipped sugar syrup. They spike blood sugar, trigger cravings, and offer zero nutritional value. Homemade sugar-free marshmallows flip that script.
Benefits of Homemade Sugar-Free Marshmallows
No corn syrup or refined sugar
Low glycemic and low carb
Keto-friendly when using the right sweeteners
Customizable flavors
Clean ingredients
Supports collagen intake
For anyone following a low-glycemic lifestyle, managing insulin resistance, or simply trying to reduce sugar without giving up treats, this recipe is a game changer.
What Makes These Marshmallows Low Glycemic?
The key is sweetener choice. Not all “sugar-free” sweeteners behave the same in the body.
Best Low-Glycemic Sweeteners for Marshmallows
Allulose – closest to real sugar behavior, zero glycemic impact
Monk fruit (pure, no maltodextrin) – enhances sweetness without spikes
Erythritol (optional blend) – stable but best combined with allulose
This recipe uses allulose as the primary sweetener because it:
Dissolves like sugar
Doesn’t crystallize easily
Creates a soft, fluffy texture
Has minimal digestive upset compared to other options
Why Add Collagen to Marshmallows?
This is where your recipe quietly becomes functional food.
Benefits of Collagen in Desserts
Supports skin elasticity and hair health
Helps joint and connective tissue health
Supports gut lining integrity
Adds protein without altering flavor
Because marshmallows already rely on gelatin, collagen blends seamlessly into the structure without changing texture when used correctly.
Ingredients for Vanilla Bean Sugar-Free Marshmallows
Main Ingredients
¾ cup allulose
½ cup water (divided)
3 tablespoons unflavored gelatin (grass-fed preferred)
2 tablespoons collagen peptides (unflavored)
1 tablespoon vanilla bean paste , vanilla bean powder or scraped vanilla bean
Pinch of sea salt
Optional Add-Ins
Monk fruit drops (to taste)
Powdered erythritol for dusting
Arrowroot powder (very light dusting only)
Step-by-Step Instructions
Step 1: Bloom the Gelatin
In the bowl of your stand mixer, add:
½ cup water
Stir gently and let bloom for 10 minutes. This step is critical for proper texture.
Step 2: Heat the Sweetener
In a saucepan, combine:
Allulose
Remaining ¼ cup water
Heat over medium heat until fully dissolved and slightly syrupy. If using a thermometer, aim for 235–240°F. This creates structure without hard candy texture.
Step 3: Whip the Marshmallow Base
With the mixer on low, slowly pour the hot syrup into the bloomed gelatin. Once incorporated, increase speed to high and whip for 8–10 minutes.
You’ll see the mixture transform into a glossy, thick, marshmallow cream.
Step 4: Add Vanilla
Reduce speed and add vanilla bean paste. Whip for another 30 seconds to distribute evenly.
Step 5: Set the Marshmallows
Pour into lined pan and smooth the top. Let sit uncovered at room temperature for 4–6 hours, or overnight for best structure.
Cutting & Finishing
Once set:
Dust lightly with powdered allulose or erythritol
Cut using a sharp knife or pizza cutter
Toss gently to prevent sticking
Avoid over-dusting to keep carbs minimal.
Texture Troubleshooting
Too Sticky?
Increase whip time by 1–2 minutes
Lightly dust hands and knife
Too Soft?
Ensure gelatin fully bloomed
Check syrup temperature
Let set longer before cutting
Grainy Texture?
Sweetener overheated
Avoid erythritol-heavy blends
Storage & Shelf Life
Room temperature: 2–3 days (airtight container)
Refrigerator: up to 1 week
Freezer: up to 2 months
These marshmallows do not contain preservatives, so freshness matters.
Ways to Use Vanilla Bean Sugar-Free Marshmallows
Hot chocolate or coffee toppers
Toasted marshmallows (briefly)
S’mores with almond flour grahams
Chocolate-covered marshmallows
Cut into cubes for low-carb treats
Nutritional Notes (Approximate Per Serving)
Low net carbs
No refined sugar
Contains protein from collagen and gelatin
Low glycemic impact
Exact macros will vary depending on sweetener brand.
Flavor Variations Using This Base Recipe
This vanilla bean version is the foundation for all upcoming recipes, including:
Chocolate marshmallows
Pumpkin spice latte marshmallows
Lemon marshmallows
Gingerbread marshmallows
Tea-infused marshmallows
Maple marshmallows
Each variation builds on this exact process with simple ingredient swaps.
These vanilla bean sugar-free marshmallows prove that comfort food and conscious eating can coexist. They’re fluffy, nostalgic, and quietly supportive of a low-glycemic lifestyle. Once you master this base recipe, you’ll never need store-bought marshmallows again.