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a stack of Marshmallow Fat Bombs resting atop a marble kitchen table

Marshmallow Fluff Fat Bombs

  • Author: Sara Nelson
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 24 Fat Bombs 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


These Marshmallow Fluff Fat Bombs are low-carb, nut-free, gluten-free, grain-free, sugar-free, and coconut-free. Made with ingredients like monk fruit sweetener, gelatin powder, and egg whites, enjoying these keto marshmallows is a great way to satisfy your craving for something sweet!



  1. To a saucepan, add 3 tbsp (1 ½ oz) water. Sprinkle gelatin into saucepan and stir with a fork to incorporate with water (the gelatin will be lumpy). Allow gelatin to bloom in water for 5 minutes. After gelatin has bloomed, pour remaining 3 tbsp (1 ½ oz) water into saucepan and turn stovetop heat to medium to simmer until mixture is free from any lumps of gelatin, whisking frequently. Remove saucepan from stove top burner and set aside.
  2. In a food processor, pulse monk fruit sweetener until powdered.
  3. In a mixing bowl, whisk together powdered monk fruit sweetener, cream of tartar, and salt. In a separate mixing bowl, using an electric mixer set to high speed, beat egg whites until stiff peaks form. Slowly, in small batches with electric mixer at lowest speed, add in dry ingredient mixture. Turn electric mixer off and pour in vanilla extract. Turn electric mixer back on to highest speed and continue to mix egg white mixture for 1-2 minutes.
  4. Very slowly, with electric mixer turned to lowest speed, pour steady stream of gelatin mixture into egg white mixture. Once all of gelatin mixture has been poured in, increase speed of electric mixer to highest speed and mix until mixture becomes creamy.
  5. In a saucepan over medium heat, melt butter. Pour marshmallow mixture into saucepan of melted butter and stir with a rubber spatula until mixture is melted and fluffy. Remove saucepan from heat and transfer mixture to silicone mold cavities. Transfer fat bombs to freezer to chill for 20 minutes before popping fat bombs out of silicone mold cavities.

Recipe Notes:

Gelatin Powder Substitution: Agar Agar is a flavorless gelling agent that can typically be substituted for gelatin powder at a 1:1 ratio. I have not tested this substitution, but I think it should work.

Where To Purchase Monk Fruit Sweetener: I purchase mine from Lakanto and have it delivered. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order. If you’d rather purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s monk fruit sweetener.

Classic Monk Fruit Sweetener Substitution: Golden Monk Fruit Sweetener, Swerve, or erythritol can be used here at a 1:1 substitution ratio. You can also use Powdered Monk Fruit Sweetener, but the weight will be different; for the ¾ cup (144g) of Classic Monk Fruit Sweetener that this recipe calls for, use ¾ cup (90g) of Powdered Monk Fruit Sweetener.

Pure Vanilla Extract Substitution: Vanilla bean powder can likely be used instead here, but the flavor and texture of the fat bombs will be the best with pure vanilla extract.

Unsalted Butter Substitution: Coconut oil can be subbed in for melted unsalted butter at a 1:1 ratio.

Silicone Mold: I personally used this silicone mold with square cavities, but any silicone mold that has 24 cavities in it should work.

Net Carbs: 1 serving contains 0.1 grams of net carbs. A serving size is 1 bomb and the recipe, as written, yields 24. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Room Temperature Storage: Store fat bombs in an airtight container at room temperature, not in the refrigerator or freezer.

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