Sugar-free marshmallows with toasted coconut

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These super easy sugar-free marshmallows are fluffy and cushions like a delicious cloud! Try them out today and you can thank me later!

This post was created by my low carb blogger colleague Erin fromMy kitchen without flour.

Hello, Joy Filled Eats family! I am delighted to be here and share with you one of my favorite recipes: roasted coconut marshmallows. Once I realized how quick and easy it is to make homemade sugar free marshmallows, it was a game changer. I will never go back! Homemade marshmallows are much better than store-bought marshmallows filled with corn syrup and preservatives as well. They are softer and fluffier and you can add different aromas to play with the flavor. They're not as chewy or stretchy as store-bought ones, but they're delicious. And without guilt!

Try my other delicious homemade marshmallow recipe: my version of Peeps! Yum!

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I love roasted coconut in all its forms. Try my recipe forToasted Coconut Butter (and my son's favoriteToasted coconut butter caramel!) So one day, when I was about to make a batch of my Homemade Peeps for the umpteenth time, I decided I wanted to try something different and decided to use roasted coconut pretty quickly. Wow, I'm glad I did because these marshmallows are now one of my favorite quick recipes when I need something quick and yummy to make a snack after school.

Sugar free homemade magic marshmallows

The first time I made sugar free homemade marshmallows I thought it was like magic! You make a meringue and then add jelly and whisk it and it thickens and gets shiny and magically turns into a gooey gooey marshmallow right before your very eyes!

How to toast coconut

Roasting coconut couldn't be easier. Just take 1 or 2 packages of unsweetened coconut and spread it on a baking sheet. Bake at 350 for 5 minutes until golden.

Sprinkle a little toasted coconut in the bottom of a 9×13 skillet. Pour the marshmallow into the prepared skillet and spread it over the toasted coconut. It is best to move quickly at this stage because it sets up fairly quickly and then does not spread.

Sprinkle a little more toasted coconut on top and then let it steep. Usually I let it settle for an hour or more. You can even leave it out overnight. You want it to dry a bit so that it becomes less sticky so you can cut it.

I love using coconut to decorate treats, like iced cupcakes, coconut strawberry waffles, or these Vanilla donuts with toasted coconut icing.

These marshmallows will last a few days in an airtight container. If they get a little stale and tough, they soften wonderfully in the microwave. Only about 10 seconds and they become soft and gooey, like the inside of a fire-roasted marshmallow.

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Sugar Free Marshmallows

These super easy sugar-free marshmallows are soft and fluffy like a delicious cloud! Try them out today and you can thank me later!

Preparation time: 5 minutes.

Cook time: 5 minutes.

Setting time: 1 hour

Total time: 10 minutes

Course: sweets, desserts, snacks

American kitchen

Servings: 12

Calories: 133kcal


For roasted coconut:

  • 1 package of grated coconut without sugar

For marshmallows:

  • 4 large egg whites (or 1/2 cup from a carton)

  • 1/4 teaspoon cream of tartar

  • 1/4 cup jelly

  • 1 cup of water

  • 1/2 cup powdered sweetener (for example, Lakanto monk fruit powder sweetener)

  • 1 teaspoon of vanilla


For roasted coconut:

  • Spread your grated coconut on a baking sheet.

  • Bake at 350 for 5 minutes.

  • Prepare your 9×13 skillet by sprinkling a thin layer of toasted coconut on the bottom. Use about half the coconut and save half for later.

For marshmallows:

  • In a small saucepan, add water and sprinkle the jelly on top.

  • Let the jelly sit for 5 minutes to "bloom" (soften).

  • Meanwhile, beat egg whites on high power until stiff.

  • Add cream of tartar and mix briefly to combine.

  • Once the gelatin has flowered, stir the mixture until smooth. If any lumps remain, place saucepan over low heat and melt lumps.

  • Add the powdered sweetener to the gelatin mixture and stir to combine.

  • Transfer the mixture to a glass measuring cup with a spout. If there are still any lumps of gelatin, strain the mixture while transferring it.

  • Turn mixer on low speed and slowly drizzle your gelatin mixture.

  • Once the gelatin is incorporated, turn the mixer on high speed and beat the mixture for 3 or 4 minutes until it increases in volume and becomes thick and shiny. Add the vanilla in the last minute, after all the gelatin has been incorporated.

  • Quickly transfer the marshmallow to your prepared skillet and spread it out.

  • Sprinkle some additional roasted coconut over the marshmallow.

  • Let the marshmallow settle for at least an hour (overnight is good). Cut into squares.


Calories: 133kcal | Carbohydrates: 4g | Protein: 2g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 0mg | Sodium: 27mg | Potassium: 130mg | Fiber: 3g | Sugar: 1g | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.6mg


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