We made an easy, fluffy 3-ingredient Keto Marshmallow Fluff you can whip up in minutes.
This version uses liquid allulose sweetener for a mild, clean sweetness. It produces a lighter, airier texture than some other keto marshmallow creme recipes that rely on heavy cream and xanthan gum. You can also torch this fluff for a toasted marshmallow finish—perfect for topping bars, cakes, or desserts.
Tip: a stand mixer with a whisk attachment gives the best results. The recipe requires about 20 minutes of vigorous whisking to reach the extra-fluffy stage, which is much easier with a stand mixer than a hand mixer. If you use a larger bowl, do not halve the recipe when using the whisk attachment; the volume should allow the whisk to engage the mixture properly. Smaller stand mixers may not have this issue.
The final texture is delightfully marshmallow-like and not overly sweet, since allulose is roughly 70% as sweet as sugar. This recipe was tested with liquid allulose; powdered allulose may behave differently.
3 Ingredient Keto Marshmallow Fluff Recipe Ingredients
- 1 cup liquid allulose sweetener
- 1 tsp vanilla extract
- 1/4 cup water
- 1 packet (about 2 1/2 tsp / 7 g) Knox unflavored gelatin
3 Ingredient Keto Marshmallow Fluff Recipe Instructions
- Pour the water into a small bowl.
- Sprinkle the unflavored gelatin over the water and let it bloom for about 2 minutes. Stir gently if needed to incorporate.
- Transfer the bloomed gelatin to the stand mixer bowl. Add the liquid allulose and vanilla extract.
- Attach the whisk.
- Start the mixer on low (around speed 2) until the whisk begins to move the mixture.
- Increase the speed to high (about speed 10). Use a splash guard if your mixer has one, or use a sufficiently deep bowl to avoid splatter.
- Whip for exactly 20 minutes. You’ll notice texture forming around 10 minutes, but whipping the full 20 minutes yields the lightest, fluffiest result.
Nutrition
Serves 4
Calories 11 per serving • Total Carbs 1.1 g • Fiber 0 g • Net Carbs 1.1 g • Sugars 0.1 g • Fat 0 g • Protein 1.5 g
Notes:
- This keto marshmallow fluff holds up at room temperature for several hours (tested up to 3 hours) and will work as a cake topping for indoor events. Performance outdoors or in hot conditions may vary.
- Refrigerate leftovers; the fluff remains stable and keeps well for up to 2 days in the fridge.
- You can torch the top for a toasted marshmallow finish using a kitchen torch—ideal for desserts like toasted marshmallow chocolate cream bars.
About Liquid Allulose Sweetener
Liquid allulose provides a mild sweetness with little to no aftertaste and does not raise blood sugar the way regular sugar does, making it a popular choice for keto baking. It’s about 70% as sweet as sucrose, so the flavor is balanced rather than cloying. This recipe was developed and tested with liquid allulose.
3 Ingredient Keto Marshmallow Fluff Recipe
Pin Recipe
Equipment
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Hand or Stand Mixer
Ingredients
- 1 cup liquid allulose sweetener
- 1 tsp vanilla extract
- 1/4 cup water
- 1 packet of Knox unflavored gelatin
Instructions
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In a small bowl, add the water.
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Sprinkle the unflavored gelatin over the water and let it sit for about 2 minutes. Stir to combine if needed.
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Add the prepared gelatin, vanilla extract, and liquid allulose to the stand mixer bowl.
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Attach the whisk.
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Start the mixer on low (speed 2) until the whisk moves the mixture.
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Increase to high speed and whisk for 20 minutes, using a splash guard if necessary.
Notes
This fluff is stable at room temperature for several hours and stores well in the refrigerator for up to 2 days. It can also be torched for a toasted marshmallow finish.
Nutrition facts are provided as a courtesy.