This homemade sugar-free marshmallow fluff frosting tastes just like marshmallow crème without all the commercial "bad stuff!" It comes together quickly requiring only 4 basic ingredients. Sugar-free and protein-sparing modified fasting friendly (and keto too!) this extra creamy and sweet frosting will quickly become your new favourite.
Heavenly Sugar-Free Meringue Frosting
When it comes to delectable desserts, a luscious frosting is the crowning glory. But what if you could enjoy the heavenly sweetness of frosting without the guilt of sugar? Enter this homemade sugar-free marshmallow fluff frosting - a delightful creation that’s as light and fluffy as a cloud and utterly divine on any dessert.
Unlike store-bought marshmallow fluff, this keto marshmallow fluffs contains no corn syrup or any sugar, making it an excellent frosting for all your keto desserts. Use it for No-Bake Keto Fluffy Peanut Butter Pie or layer it between this Keto Chocolate Cake Recipe, or add some protein powder and eat it by the spoonful, any which way you eat it, you will fall in love instantly!
This sugar-free marshmallow fluff frosting is lighter than Keto Cookie Dough Frosting so it is perfect for adding to heavier or richer desserts. And, since it is low in carbs and fat, it actually fits into a Protein-Sparing Modified Fasting diet! (Check out this post to learn more about PSMF)
Keto Marshmallow Fluff Ingredients
- Egg Whites - Egg whites are whipped until nice light and airy and help to form the structure. If you have leftover egg whites, I highly recommend using fresh eggs but I have used egg whites from a carton with success as well.
- Sweetener - Use like to use allulose for the best results but you could always try Swerve Confectioner.
- Cream of Tartar - Cream of tartar stabilizes the egg whites and helps the mixture hold its stiff peaks.
- Vanilla Extract - Vanilla extract adds wonderful flavour but you could use any extract that suits your taste buds. I also like to use marshmallow extract for a more "marshmallow-y" fluff flavour.
- Optional Ingredient - For a slightly stiffer marshmallow frosting, I will sometimes add ¼ cup plain white egg powder. The powder soaks up some of the liquid and stabilizes the frosting a little more. You do not need to add this ingredient but I do suggest using it if you are not using fresh egg whites.
Sugar-free Marshmallow Fluff Frosting Instructions
There aren't many steps to making this sugar-free frosting recipe which is why I am sure it is going to become your favourite!
In the heatproof bowl, over a pot of boiling water, combine the egg whites, erythritol, and cream of tartar. Whisk constantly, using a whisk, until the mixture reaches 160°F (71°C)
Once the mixture is heated, transfer the bowl to your stand mixer. Whip the egg whites on medium-high speed until glossy, stiff peaks form. This might take about 5-7 minutes. The meringue should be smooth, shiny, and cool to the touch. Fold in the vanilla.
Your sugar-free meringue frosting is now ready to use! Spread it generously on cakes, cupcakes, or cookies. Its velvety texture and delicate sweetness will elevate any dessert to new heights.
Hint: In order to properly whip egg whites, you must make sure that there is no oil residue in the bowl. Plastic bowls and absorb oil so make sure that you use a clean glass or metal bowl as well as very clean beaters.
Sugar-free Frosting Recipe Variations
- For a chocolate twist, fold in unsweetened cocoa powder to taste after the vanilla extract. This creates a heavenly sugar-free chocolate meringue frosting.
- Experiment with different natural extracts like almond, lemon, or coconut to add unique flavors to your frosting.
How long does this sugar-free meringue frosting last?
You can store extra frosting for 2-3 days in the fridge. Baked goods topped with this marshmallow meringue can be left at room temperature for up to 6-8 hours. I have actually frosting cupcakes and stored them in the fridge for 3 days wihtout any issues.
How do I make a double boiler?
Fill a saucepan with a couple of inches of water and bring it to a gentle simmer over low heat. Place a heatproof bowl on top, ensuring it doesn't touch the water. Add the ingredients to the top bowl.
How should you store this keto marshmallow fluff?
Store any leftovers in an airtight container in the refrigerator. Before using again, let it come to room temperature and whip it briefly to restore its fluffiness.
What does marshmallow fluff taste like?
Marshmallow fluff is everything that you love about marshmallows, but in a smoother and softer texture. It is very creamy, pillowy soft, and perfectly sweet and pairs wonderfully with a variety of flavors like chocolate, peanut butter, pumpkin, and lemon.
Is this a PSMF frosting recipe?
Yes! Since we are only using egg whites and allulose, this is actually one of the highest protein frosting recipes you will find! Plus, since no fat is added (no butter in this frosting!), it fits in perfectly to your PSMF diet.
Why did my egg whites not whip up properly?
New, room temperature egg whites will whisk up faster than old, cold eggs. Make sure the bowl you whisk the egg whites in is free from any greasy residue. Make sure that no egg yolk is in with the egg whites.
Can I save my sugar-free marshmallow frosting if it is not forming stiff peaks?
Yes but only if you have some egg white protein powder. Add 1 tablespoon at a time while whipping the eggs and continue to do so until you have added approximately 4 tablespoons of powder.
How do I get the "roasted" look for this keto marshmallow fluff?
You will need a kitchen torch to torch the marshmallow to get the roasted look. Do NOT place the frosting in the oven under the broiler and the frosting will turn into liquid form VERY quickly.
More Keto Frosting Recipes
Looking for other keto frosting recipes like this? Try these:
More PSMF recipes
These are some of my favourite PSMF recipes to serve with this PSMF frosting:
- ½ tsp cream of tartar
- 4 medium egg whites (approximately ¾ cup)
- 1 cup powdered sweetener (I use allulose or Swerve Confectioner)
- 1 tsp vanilla
- Optional - ¼ cup egg white powder
- Mix the egg whites, sugar substitute and cream of tartar in a heat-proof bowl above a pot of simmering water.
- Heat the meringue mixture with constant stirring until it reaches 160 - 165 ºF and the sweetener has melted.
- Remove from heat and transfer the hot meringue mixture into a stand mixer with a whisk attachment (or use a hand mixer with the double beater attachment). Whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms stiff, glossy peaks. If using, add the vanilla and the egg white powder. Whisk for an additional 1 minute.
- Make sure the meringue is completely cooled (to room temperature) before you top any cold pie, otherwise, the cold pie filling could soften too much and melt.
- Nutritional information is for the ENTIRE batch (that's right...4 whole cups!) and comes in at only 88 calories.
- Prep Time: 2 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: America, Fall, Holidays
- Diet: Gluten Free
- Serving Size: 1 entire batch
- Calories: 88
- Sugar: 2.3
- Fat: 0.2
- Carbohydrates: 3.3
- Fiber: 0
- Protein: 14
Keywords: keto, meringue, marshmallow, fluff, swiss meringue, low carb, sugar-free, frosting, cakes, desserts, PSMF