Sweet! This is your warning: these sugar-free marshmallow bars are intensely delicious. If you want a treat that makes your eyes roll back, this is the one.
The marshmallows here are spot-on in both taste and texture, with no artificial aftertaste. The sugar-free chocolate–peanut butter coating is fudgy and rich, creating a perfect contrast with the soft, airy marshmallow center. Each bite offers a fluffy, melt-in-your-mouth texture that feels indulgent without the sugar.
They truly melt in your mouth.
Best part: they deliver the same sweetness as the classic version but with roughly 200 fewer calories and about 35 fewer carbs per serving.
Can I get a whoop?!
Keto-friendly marshmallow bars – only 4 net carbs per bar!
These marshmallow bars used to be a staple in coffee shops everywhere. They’re surprisingly simple to make when you prepare the marshmallows yourself. Most commercial sugar-free marshmallows have a chemical taste and are expensive, so homemade is the better option.
Making the marshmallows takes a few minutes to heat the allulose syrup, then 10–12 minutes of whipping the syrup into gelatin. You can step away from the mixer and come back to a bowl of voluminous, fluffy marshmallow. It’s not difficult, but you do need to plan for chilling time—allow up to two hours in the refrigerator for the marshmallows to set.
What are the best sugar replacements for the recipe?
Allulose is the recommended sweetener for these marshmallows. It behaves very similarly to sugar: it thickens when heated, turns into a syrup, and browns and caramelizes in a comparable way. Those characteristics make it ideal for cooking a hot syrup that can be whipped into fluffy marshmallows—other sweeteners typically don’t perform the same.
For dusting and preventing sticking when you cut the marshmallow slab, use powdered erythritol, powdered monk fruit, or a blend. You don’t need much—just enough to keep the marshmallows from adhering to the cutting surface.
A few notes about the homemade sugar-free marshmallows
Making homemade keto marshmallows might sound intimidating, but it’s straightforward. A stand mixer is strongly recommended because you’ll whip the mixture for about 10 minutes to build volume and structure. You can use a hand mixer, but it will be more tiring and take longer. If you’re determined and don’t have a stand mixer, it’s still possible—just be prepared for extra effort.
Tips
- When you add water to the gelatin it will look gloppy—just make sure the gelatin is fully moistened.
- Cook the allulose and water over medium-low heat until it reaches 230–240°F. If you don’t have a candy thermometer, let the syrup boil rapidly for one full minute and then remove it from the heat.
- With the mixer running on low, slowly pour the hot syrup down the side of the bowl, then increase speed to high and whip for 10–12 minutes.
- Add the vanilla at about the nine-minute mark and continue whipping until the mixture is thick and fluffy.
Coating and substitutions
The fudgy coating is simple: 2 cups sugar-free chocolate chips (Lily’s milk or dark work well) and 1 cup sugar-free peanut butter (Adam’s is used here). You can substitute almond butter or any other keto-friendly nut butter if you prefer. If you don’t want to use butter in the coating, coconut oil will work as a substitute to achieve a smooth texture.
Storage & serving suggestions
Store these marshmallow bars covered in the refrigerator for up to a week. They do not hold up well at room temperature and don’t freeze well either.
While coffee pairs nicely with many desserts, these bars go exceptionally well with a tall, cold glass of almond milk—the creamy, cool contrast is perfect.
The recipe yields 16 fairly large bars. You can cut them smaller if you prefer; even a larger piece contains only about 5 net carbs. If you’re sensitive to sweet flavors, one bite may be enough. If you love sweets, one bar will satisfy your craving.
Want More Keto Friendly Squares and Bars recipes?
Low Carb Millionaire Bars, A Perfect Treat for the Holiday Season.
Gluten Free Blueberry Cheesecake Bars (Low Carb & Keto Friendly)
Soft and Chewy Salted Caramel Pecan Bars (Gluten Free & Low Carb)
Gluten Free Raspberry Coconut Slice Bars (Low Carb and Keto Friendly!)
Sugar Free Marshmallow Bars with Chocolate & Peanut Butter (Low Carb & Gluten Free)
Melt-in-your-mouth, fudgy chocolate–peanut butter coated marshmallow bars made without sugar or grains. Low carb, keto-friendly, and gluten-free.
Ingredients
Marshmallows
- 1 cup water
- 3 envelopes unflavored gelatin (3 Tbsp)
- 2 1/4 cups allulose
- 1/2 tsp salt
- 2 Tbsp vanilla
- 1/2 cup powdered sweetener (erythritol or blend)
Marshmallow Bar Coating
- 1 cup sugar-free peanut butter (or other keto-friendly nut butter)
- 2 cups sugar-free chocolate chips
- 1/2 cup unsalted butter (or coconut oil)
Instructions
Marshmallows
- Add the gelatin to the bowl of a stand mixer fitted with the whisk attachment. Sprinkle with 1/2 cup water and let it soften.
- In a medium saucepan, combine the allulose, salt, and remaining 1/2 cup water. Heat to a rolling boil and cook for one full minute, or until the syrup reaches 230–240°F on a candy thermometer.
- Turn the stand mixer to low and slowly pour the hot syrup down the side of the bowl. Mix on low to combine.
- Increase the mixer to high and whip for 10–12 minutes. At nine minutes, add the vanilla. Continue whipping until thick and fluffy.
- Transfer the marshmallow mixture to a buttered square pan. Coat plastic wrap with melted butter and cover the top.
- Chill in the refrigerator for 6–8 hours or overnight until fully set.
- When set, run a butter knife around the pan edges and tip the pan to remove the marshmallow slab. Place the slab on a cutting board dusted with powdered sweetener and cut into pieces.
Marshmallow Bars
- Line a 9×9-inch square pan with parchment.
- Melt the chocolate chips, butter, and peanut butter in a double boiler, stirring until smooth. Heat gently—avoid overheating to prevent burning or melting the marshmallows.
- Pour the melted chocolate mixture over the cut marshmallows and gently stir to coat. Some marshmallows may break or partially melt—this is fine.
- Transfer the coated marshmallows to the prepared pan and refrigerate for about 2 hours to set.
- Use the parchment to lift the slab from the pan and cut into 16 pieces with a sharp knife.
- Store the bars in the refrigerator.
Notes
* The prep time includes time to make and whip the marshmallows. Allow several hours for chilling and setting.
Nutrition Information:
Yield: 16
Serving Size: 1
Amount Per Serving:
Calories: 216
Total Fat: 18.3g
Saturated Fat: 7.8g
Trans Fat: 0g
Unsaturated Fat: 8.2g
Cholesterol: 15.5mg
Sodium: 53mg
Carbohydrates: 8g
Net Carbohydrates: 4g
Fiber: 4g
Sugar: 1.5g
Protein: 6g