These Keto Peppermint Marshmallows are a beautiful and easy holiday treat to make! Sugar-free, low carb marshmallows make a wonderful homemade gift!
Keto Marshmallows make a gorgeous holiday treat. With a red ribbon swirl, they conjure up visions of candy canes! A delicate vanilla peppermint flavor make for a great holiday candy treat. They are so gorgeous to package up for a holiday gift in a glass jar or decorative bags.
These are amazing enjoyed as is – the texture is soft and chewy, just like you’d expect from a marshmallow. These low carb peppermint marshmallows are the PERFECT hot cocoa topper! The marshmallows bubble and melt and the red and white color swirls through the hot chocolate.
Traditional marshmallows are not a low carb, keto-friendly treat so let’s take a look at how we can make them work with a keto lifestyle.
KEY INGREDIENTS KETO PEPPERMINT MARSHMALLOWS
Alluose is the most amazing sweetener. If you’re not already using this, please give it a try. No aftertaste, no cooling, no kidding. I have tried other sweeteners but I always come back to this. This ingredient is what makes our low carb peppermint marshmallows!
Check out more keto recipes with allulose.
Gelatin gives the whipped allulose its texture – it make marshmallows squishy, just like you’d expect!
If you love marshmallows, be sure to check out Keto Chocolate Marshmallow Cloud Cake. It would be amazing with peppermint marshmallows!
This holiday flavor really makes the marshmallows special! It can be very strong so it will only take a little bit – but these will have that wonderful wintry taste! Keto Peppermint Marshmallows are great friends with chocolate – as paired with the cake or definitely in hot cocoa!
Vanilla really helps to temper the peppermint and give a sweet rounded flavor the these sugar-free marshmallows. It helps to not make the peppermint too cold tasting.
Keto Peppermint Marshmallows is an easy recipe, but it does require some precision. The allulose mixture must must get hot enough but not too hot! Not hot enough and it will not aerate enough and become marshmallowy, too hot and it will become caramelized. Watch that it does not start to brown!
Preparing the pan
Line your pan with oiled parchment paper. I prefer to use refined coconut oil. It’s solid at room temperature so it can be easier to work with and the refined version doesn’t have a coconut taste or smell. For thick marshmallows I use a 9 inch by 9 inch pan.
Making red swirls
Add a few dots of food coloring across the surface of the marshmallows. Use a dropper if at all possible to make small drops. Using a toothpick, move throughout the marshmallows in a swirling motion. Tap into your inner artist and just go for it! Go easy at first. If you’d like some more red, go back and add a few more drops and repeat the process until you’re happy with the result.
Marshmallows and meringues can be a little temperamental. Let’s explore the issues and solutions!
Why aren’t my marshmallows thickening up?
Make sure you give it enough time. Honestly, it feels hopeless and like it’s not doing anything for a while. It takes the full time for it to become whipped and aerated to thicken up. Okay, if you’ve hit the full time and it’s still not thick enough, the temperature likely didn’t get hot enough for the allulose to whip and hold its shape. I’ve been there and my better half still ate it – kind of like sweet slime! Try again!
The allulose mixture turned caramel, now what?
Okay, time for plan B! Let’s make candied nuts. Find some of your favorite nuts, toss them around in the pan and allow them to cool on a silicone mat. The’ll be delicious and the next batch will be your marshmallow cream. I wish I had a different fix but one the allulose caramelizes there is no going back. Plan C would be to use the mixture to make a flan! Yum, flan…
What if my marshmallows turn solid before I add color?
You have albino marshmallows! These marshmallows wait for no one – so you gotta be quick!
Why aren’t my marshmallows cutting neatly?
First, make sure the marshmallows have been sitting for at least four hours. If you touch them and a little comes off on your finger, they are not ready. When they have been resting long enough. Start with a long knife and CAREFULLY add a bit of coconut oil to the knife to help it cut cleanly. When you go to cut them, try to rock the knife from front to back rather than cutting straight down. Between each cut, check to see if the marshmallows are sticking to the knife. If they are, CAREFULLY wipe the knife clean and add a pinch more oil before continuing.
How to serve Keto Peppermint Marhsmallows
- These would be gorgeous as a holiday cookie tray or holiday spread
- Perfect in a glass jar as a holiday gift 🎁
- Try these as an ice cream topper! 🍨
What to drink with Keto Peppermint Marshmallows?
Hot cocoa 10/10 – the best! These are also amazing popped into coffee ☕️ – highly recommended!
💕 MORE RECIPES YOU’LL LOVE
- If you love marshmallows – you have to try the Keto Chocolate Marshmallow Cloud Cake!
- Keto Babka Snowflake is another gorgeous holiday dessert!
- The ultimate chocolate holiday dessert Keto Yule Log
- The holiday classic Keto Nut Roll
- Try this amazing Keto Bacon Cheddar Cheese Ball – pine cone shaped for the holidays!
Keto Peppermint Marshmallows
- Stand mixer or hand mixer
- 1/3 cup water for gelatin mixture
- 2/3 cup water for allulose mixture
- 1 cup allulose
- 3 tablespoons gelatin
- 1/8 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 teaspoon peppermint extract
- red food coloring
- Combine 1/3 cup of water and gelatin in a bowl, if using a stand mixer, add to the mixer's bowl. Make sure they are mixed so the gelatin hydrates well.
- In a small nonstick pan, combine the allulose and 2/3 cup water.
- Bring the mixture to a boil and hold at a rolling boil for 2 minutes. Failure to do this will result in gummy candy and not marshmallows!
- Quickly and carefully pour the allulose mixture over the gelatin.
- Using the whisk attachment, begin mixing and bring to high speed.
- Mix for 14 minutes, add salt, vanilla and peppermint.
- Mix until thoroughly combined.
- Oil parchment paper and line dish.
- Pour marshmallows into dish, use silicone spatula to get all of the mixture out. Give a slight jiggle to level.
- Dot red food coloring on surface. Using a toothpick or small knife, make swirling patterns in the marshmallows.
- Allow at least 4 four hours for marshmallows to set.
- Cut carefully into cubes with an oiled knife. Clean the knife if any marshmallows stick.