This sugar free marshmallow fluff is soft, glossy and sweet, just like the jarred stuff, but made with monk fruit sweetener and gelatin so it fits right into a low carb or keto lifestyle. Spoon it over low carb ice cream, stir it into hot chocolate, or scoop it up with homemade low carb tortilla chips!
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When I first started low-carbing, lots of people told me I would lose my sweet tooth. Well, I'm still waiting! Making sweet treats on a low carb diet means sweeteners, and there are SO many to choose from. This fluff is one of my favorite ways to use them, because it tastes like a real treat and only needs a handful of ingredients.
Note: I originally tested this recipe with Tagatose, a sweetener from Sensato. I have since made it with Lakanto monk fruit sweetener, and it works just as well!
The result is soft and fluffy, with just the right amount of sweetness. The recipe is adapted from this marshmallow fluff recipe, swapped over to sugar free ingredients.
Key Ingredients & Substitutions
- Unsweetened gelatin powder. This is what turns a sweet syrup into fluff, trapping air as you beat it. Use plain, unflavored gelatin such as Knox unflavored gelatine. Beef gelatin from a tub works too. Don't use collagen peptides, because they won't set.
- Monk fruit sweetener. I use Lakanto Classic, a granulated monk fruit and erythritol blend. Any granulated sweetener that measures cup-for-cup like sugar will work. Allulose makes an especially soft fluff that is less likely to crystallize.
- Sugar free honey. A couple of teaspoons add a rounder, more marshmallow-like flavor. I like Nature's Hollow sugar free honey, and there's another brand I like in my Low Carb Honey Mustard Sauce post. A sugar free maple-flavored syrup is a fine swap.
- Vanilla extract. Just a little bit makes it taste like "real" marshmallow. Use pure vanilla, like McCormick pure vanilla extract, or a clear vanilla if you want the fluff as white as possible.
- Water. Some goes into the mixer bowl to bloom the gelatin and some goes into the saucepan for the syrup.
How to Make Sugar Free Marshmallow Fluff
To make this keto fluff, add the unsweetened gelatin powder and a little water to the bowl of a stand mixer and stir together. Then add the Lakanto, more water, sugar free honey and vanilla extract to a saucepan.
Bring the syrup to a rolling boil and use a candy thermometer to check that the temperature reaches at least 238°F (114°C).
Start the stand mixer on low and gradually pour the hot syrup over the gelatin. Keep beating to let the mixture cool down, then speed the mixer up. After about five minutes it will start to turn white around the edges, but it won't look anything like fluff yet.
Keep beating, scraping down the sides if necessary, until gorgeous white marshmallow fluff has formed. It takes about 10 minutes, but it is definitely worth it!
Helpful Tips
Trust the thermometer. The syrup needs to hit at least 238°F, the soft-ball stage, or the fluff will be runny and won't hold its shape. Clip the thermometer to the side of the pan so the tip sits in the syrup without touching the bottom.
Pour slowly down the side of the bowl. Drizzle the hot syrup down the inside of the bowl rather than straight onto the whisk, so it doesn't splatter or spin into hard threads. Hot sugar-free syrup burns just like the regular kind, so keep little hands back.
Don't stop beating too early. For the first few minutes it will look like a thin, cloudy liquid, and it's tempting to think it has failed. Keep going on high speed. It turns thick and glossy all at once near the 10-minute mark.
Use a big enough bowl. The fluff roughly triples in volume, so a stand mixer is the easiest way to make it. A hand mixer works too, but you'll need a large, deep bowl and some patience.
Grease your spatula. A light spray of oil on your spatula and storage container makes this sticky fluff much easier to scrape out and spread.
Variations
- Marshmallow sauce. Reduce the gelatin to just one teaspoon and beat for only 5 minutes instead of 10, or until a thick, white, glossy sauce has formed. It's perfect for drizzling.
- Chocolate fluff. Beat in a tablespoon of unsweetened cocoa powder during the last minute of mixing.
- Peppermint fluff. Swap the vanilla for ¼ teaspoon of peppermint extract. It's lovely on hot chocolate.
- Strawberry fluff. Fold in a spoonful of freeze-dried strawberry powder for a pale pink, fruity version.
- Toasted marshmallow. Spread the fluff on a heatproof plate and brown the top with a kitchen torch for that campfire flavor.
Serving Ideas
A spoonful over low carb ice cream is hard to beat. Try it on my Sugar Free No Carb Ice Cream with a drizzle of Low Carb Hot Fudge Sauce for a sundae. It's also great as a frosting for cookies or cupcakes, and it would be amazing on my low carb Double Chocolate Muffins!
One of the classic uses for marshmallow fluff is a Fluffernutter, where it's paired with peanut butter. Spread natural peanut butter or almond butter on a low carb tortilla, add a layer of fluff, and roll it up. You can also mix it with some low carb chocolate hazelnut spread and scoop it up with homemade low carb tortilla chips.
And let's not forget just eating it with a spoon! This stuff tastes SO good. A dollop on top of a mug of cocoa or a Keto Hot Chocolate Bomb is another favorite once the weather cools down.
Halloween and Fall Treats
Fluff is made for spooky season. Pipe tall swirls onto low carb cupcakes or brownies and add two dots of melted sugar free chocolate for eyes, and you've got instant little ghost toppings. For a keto s'mores dip, spread a layer of sugar free chocolate chips in a small oven-safe dish, top with a thick layer of fluff, and broil for a minute or two until golden (watch it closely!). Serve it with low carb crackers or tortilla chips.
It's also the perfect frothy topping for my Low Carb Ghost Milkshake. For more ideas, take a look at my Low Carb Halloween Recipes.
Storing & Freezing
Store leftover fluff in an airtight container in the fridge for up to a week. I've tried keeping it at room temperature and in the fridge, and it DOES tend to firm up and crystallize either way, because erythritol-based sweeteners recrystallize as they cool. The solution is simple: scoop out what you need into a bowl and microwave it for just a few seconds at 50% power, and the soft texture will return. Stir, and it's ready to use.
I don't recommend freezing marshmallow fluff. The gelatin weeps and the texture turns grainy once it thaws. The recipe makes about 1 ½ cups (roughly 12 servings of two tablespoons each), so if you won't use that much in a week, it's easy to make a half batch instead.
More Low Carb Marshmallow Treats
If you loved this recipe, here are a few more you might enjoy:
- Low Carb Marshmallows - Chocolate Dipped!
- Low Carb S'mores Pie
- Low Carb Banana Split Fluff
- Low Carb Ghost Milkshake
📖 Recipe
Sugar Free Marshmallow Fluff
Ingredients
Step-by-Step Instructions
- Add 2 tablespoons of water to the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin powder over the water, stir, and let it bloom while you make the syrup.
- In a small saucepan, combine the Lakanto, the remaining 2 tablespoons of water, the sugar free honey and the vanilla extract. Stir over medium heat until the sweetener dissolves.
- Bring the syrup to a rolling boil and cook, without stirring, until a candy thermometer reads at least 238°F (114°C).
- Turn the mixer on low speed and slowly pour the hot syrup down the side of the bowl into the gelatin. Keep beating to let the mixture cool down.
- Increase the mixer to high speed. After about 5 minutes the mixture will start to turn white around the edges but won't look like fluff yet. Keep beating, scraping down the sides if needed, until thick, glossy white marshmallow fluff has formed, about 10 minutes in total.
- Use the fluff right away, or transfer it to an airtight container and refrigerate for up to 1 week.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Susan says
I have used a similar recipe and continued to beat the fluff for 20 min or so and put it in a pan coated with cornstarch and it made marshmallows! Cut and dust with more cornstarch.
Stacey Crawford says
I want to make this and eat it from the jar, lol 🙂
Laura says
What about Weight Watchers Smart points? How would you figure that?
Georgina says
I'm very sorry, I have never followed a Weight Watchers system, so I have no idea how to calculate points.
ma kettle says
i live in mississippi. where could i find those ingredients, such as the suger free honey, tagatose, and unsweetened geletin powder? thank you!
Georgina says
I have included links to online sources of these ingredients in the main text of the post. Let me know if you have trouble tracking them down!
Kathleen Sweetwood says
My dad has type 2 diabetes and I am trying to make him fudge I need marshmallow fluff for the recipe I use but I only have Splenda would it work the same (it know there is an after taste ) I just want to be able to give my dad the fudge that he loved so much before he got diabetes
Georgina says
I haven't tried it I'm afraid - I don't tend to have Splenda in the house these days as it doesn't agree with most people. If you try it, please let me know. Good luck!
Athena says
Splenda is padded out with maltodextrin, to equal sugar in bulk. I find it's that which disagrees with my incredibly fickle digestive system. For some of us, the issue is not the feature ingredient, but all that other crap (fillers, gums, etc).
You can buy liquid Sucralose (the actual sweetening ingredient in Splenda) at many places. I get mine at Capella Flavorings. Yeah, you can't replace sugar cup for cup, so you have to get more creative, but a few drops go a long way. I'm practically no-carb now and can drink black coffee, but cocoa is just too bitter. I just made a divine cold brew "bulletproof" mocha and 3 drops overcame the extra bitterness of the cocoa.
Also, tagatose is a type of sugar, as is any ingredient ending in -ose. If all I had to worry about was GI, it might be neat to try. But I worry this could be an evil combination of lactose and galactose gas-wise for me. ;>
But I guess I do need to put gelatin on my list of ingredients to trial and see how they affect me. I keep seeing it used in all sorts of neat recipes, like yours. Particularly since I know all the gums give me troubles. Double for chicory root, inulin, etc.
Cathie says
No sugarfree honey available even online. Do I really need it? Or can something else work?
Georgina says
Oh that's annoying! Do you have Amazon where you are? Maybe try there. I haven't tried the recipe without honey, I'm afraid - but if you try it, let me know!
Rebecca says
I purchase sugar free honey at y local Walmart. Honey Tree makes it and I love it. You should be able to find it along with the other jars of honey. Hope this helps. Good Luck.
Joan Funk says
Do you think I could use this to make fudge???
Georgina says
I'm honestly not sure about that, sorry!
Shannon says
There’s no way I would use sugar free honey ( that’s just all kinds of wrong) but I would be willing to use agave instead. I wonder how that would work???
Georgina says
I've never worked with agave, sorry!
Julie says
Is honey necessary? I don't see honey in the ingredients of any of the jar marshmallow cremes.
Georgina says
It replaces the corn syrup found in marshmallow. I've never tried making it without the sugar free honey, I think the consistency would be wrong. But if you try it without, let me know how it turns out!
Andrea says
When you put the Lakanto, honey, vanilla and water into the sauce pan, you just add 2 Tbs of water? It just doesn’t seem like enough water...Thanks! Can’t wait to make this!
Georgina says
It really is the right amount - enjoy!
Jenny says
What is the difference between marshmallows and marshallow fluff? Is it just a lower concentration of gelatin in fluff? I'm trying to educate myself as I'm interested in both, thanks.
Georgina says
Marshmallows you can pick up in your hand and are individual items. Marshmallow fluff is softer and more like a whipped spread. I hope that helps!
Wendy says
Is there something I can use besides honey? I am not able to have honey due to allergy.
Georgina says
Did you look at the ingredients of the sugar free honey products that I recommended? It's not real honey, which is naturally too high in carbs for us to use.
Ginger says
I just found your recipe and tried it today. I definitely overmixed it, but that’s fine - it was still yummy! My question is when I mix it correctly on the next batch will it be sticky like regular fluff is?
Georgina says
Yes! As I mentioned in the post - every time I make it I have to be careful not too eat too much in one go - it's soooo good!
Gracie says
I had separation issues. No idea why so many of these sugar free recipes don't use egg whites as a stabilizer. Added protein as well as very low calorie.
Lilly says
How long will this keep?