A Giveaway! And Sugar-Free Rice Krispie Treats and Marshmallows

Does anyone else love shopping for groceries? There’s something about perusing the shelves, discovering new foods and special sale items, that makes supermarket shopping trips secretly exciting for me. The international and organic food sections are my favorite areas of the store to wander around in aimlessly, scanning the shelves for anything that jumps out at me. Today I was looking at the gluten-free grains in Kroger, and spotted brown rice “krispies.” Immediately the thought of sweet, gooey Rice Krispy treats popped into my head. A reader had asked about the possibility of a low carb, sugar-free version, so I thought I’d give it a shot today.

So let’s start by deconstructing rice krispie treats. Crispy rice cereal is not something I’d consume on a daily basis because of its processed nature, starchiness, and low protein content, but it lends that familiar crunch that’s so essential for these kid-friendly treats. Next, we need to do something about that corn syrup filled marshmallow. It’s 100% sugar! Fortunately, xylitol works well in homemade marshmallows. It’s a one for one swap, with a touch of honey to keep the marshmallows moist and soft, and stevia to boost the sweetness. Finally, we need to cut back on the brown rice if we want to make these treats low carb. I replaced half of the cereal with blanched sliced almonds that I dry toasted in a skillet. They’re a crunchy, high protein addition to rice krispie (krispy?) treats that I hope you’ll enjoy as a healthy twist to old classic!

Now for the fun part! I’d like to share my other food find from the organic foods section at Kroger. It’s organic erythritol, on sale for a Manager’s Special promotion! I’m passing the savings on to you guys by giving it away to one lucky reader. Leave a comment, telling me why you eat sugar-free, to be entered into a drawing for a box of this natural, calorie free sweetener.

Erythritol (a natural sweetener)
Erythritol (a natural sweetener)

You have a whole week to enter! I’ll ship the box to the winner as long as you’re located in the U.S.
———————————————–
And now, back to marshmallows! Don’t be intimidated by the number of the steps for this recipe. The process is pretty straightforward. You don’t even have to use a thermometer. Just set up your bowls in advance, and have your ingredients already measured out if you’re trying to do this with a hand mixer, like I did. You’ll be adding everything with one hand, and mixing with the other. Isn’t a little bit of labor worth it for (almost) sugar-free marshmallows, though?

They look a little rustic, but taste every bit as good as regular marshmallows…

Sugar-Free Marshmallows

Sugar-Free Marshmallows
Adapted from this recipe at AllRecipes.com

Makes about 7 cups mini marshmallows

Ingredients:
1 cup xylitol
2 teaspoons honey
1/2 cup plus 2 tablespoons water, divided
2 tablespoons unflavored gelatin
1 large egg white
1/2 teaspoon vanilla extract (clear imitation is recommended)
Big pinch sea salt
1/8 teaspoon good tasting pure stevia extract (NuNaturals)
Organic cornstarch or toasted coconut, for dusting (optional)

Preparation:
You can find step by step photos of this process here. I use a different method, but the pictures of the beaten marshmallow are accurate.

Grease an 8 by 8 inch pan with butter or nonhydrogenated shortening. Set out a saucepan and a large stainless steel bowl, or a large pot. In a small saucepan over medium-high heat, stir together xylitol, honey and 1/4 cup plus 1 tablespoon water. Heat xylitol mixture, without stirring, until it bubbles vigorously. Place remaining water in a large bowl or saucepan. Sprinkle gelatin evenly over the surface of this water. Heat bowl containing gelatin and water over a saucepan of simmering water to melt and liquefy the gelatin. Remove gelatin from heat. Turn down xylitol mixture to medium heat and boil solution until it turns a deep amber color, as seen in this photo. Remove immediately from heat and pour into bowl of dissolved gelatin. It will foam up considerably, thus the need for the large bowl in which to heat the gelatin. Whisk together once the foam dies down, and transfer the amber colored liquid to a glass measuring cup. In a clean bowl (preferably metal), start whipping egg white with a pinch of cream of tartar, or one drop of vinegar. Whip until the egg white is at the stage of soft peaks. Slowly stream in xylitol solution over the course of a minute or so, beating all the time. Try not to hit the sides of the bowl as you stream in the hot xylitol mixture. Turn up mixer speed to high and beat egg white xylitol mixture for 5-10 minutes, until fluffy and thick. Beat in vanilla, stevia, and salt. When marshmallow is beginning to set, it will pull on the beaters a lot and leave tracks. Pour immediately into greased dish and spread around with a spatula. Let set out on the counter for about 8 eight hours. If you are eating the marshmallows out of hand, invert the pan onto a clean surface, like a cutting board. Marshmallows should flop out onto surface after a bit of shaking. Pry them out gently with a buttered silicone spatula if necessary. If you are eating these out of hand, place sifted cornstarch into a large bowl. Chop marshmallow block into 1 inch cubes, or 1/2 inch for mini marshmallows, with a large buttered knife. Toss handfuls of marshmallows into cornstarch and shake around the bowl. Store in a ziptop bag on the counter.

~17g net carbs for the whole recipe, depending on how you count xylitol (add 7g net carbs for each tablespoon of cornstarch you toss the marshmallows in)

Sugar-Free Rice Krispie Treats

Low Carb Rice Krispy Treats

Makes 12 servings

Ingredients:
4 cups sugar-free mini marshmallows
3 tablespoons regular organic butter or nonhydrogenated shortening
2.5 cups sliced blanched almonds
2 cups GF organic crisped brown rice cereal
1/4 teaspoon of sea salt (if you use shortening; just a pinch if you use butter)

Preparation:
Toast almonds in a skillet over medium heat until fragrant and crunchy. Do NOT let them brown, or they will taste burned. Set aside to cool.

Melt butter in large saucepan over low heat. Add salt and mini marshmallows, and stir until melted and thoroughly blended into a smooth mixture. Cook 2 minutes longer, stirring constantly. Remove from heat. Add cereal and almonds. Stir until well coated. Using buttered spatula, press mixture evenly and firmly into a buttered 8 by 8 inch pan. Cut into squares when cool.

~7g net carbs per 1/12th of a recipe

Sugar-Free Rice Krispie Treats

Don’t forget to enter the contest with a comment! It closes Friday of next week, July 12th.

  • Anonymous

    Lauren..I live a sugar-free lifestyle because I want to be a good example for my kids, plus I simply feel better.

    Can't wait to make these! Kris :)

  • Pippi

    Why you eat sugar-free? As a diabetic to enjoy an occasional sweet treat. Also, sweets with sugar rot your teeth!

  • imagrandma2five

    I can't tell you how much I look forward to your posts! I love, love, love your blog!
    Why do hubby and I eat sugar free….well, DH is a diabetic and I'm a menopausal grandma who has been busy losing 70 pounds since October. Couldn't live without your recipes!
    You really have been a life-saver for us! Thanks!

  • louanne

    My husband and I are both diabetic. I love your blog – it's great to find such delicious recipes that fit our lifestyle.

  • SugarPop

    Hi Lauren….Those look delicious!

    Why I eat sugar free?…I eat sugar free because it controls my hunger and is a healthier way of eating/living. I believe that today's foods are responsible for so many of today's health problems and the rise in diabetes due to the incorporation of so much sugar into our diet. This really worries me.

    Although I've never been diagnosed as diabetic I'm sure I have insulin issues. I feel so much better when not eating sugar or grain for that matter. Even the shape of my face is different when I do LC…no puffiness and bloat.

    I'm grateful for all the sites, bloggers and recipe makers that help to make this lifestyle doable and liveable.

    Briar Nichols Devito aka SugarPop

  • Ali (Whole Life Nutrition)

    Wow Lauren! I didn't know sugar-free marshmallows could be done! This is fantastic! I just might have to try these. And look at those crispy treats, mmm. I make brown rice crispy treats with brown rice syrup and almond butter but these "more traditional" treats look great too! -Ali :)

  • Sarah

    I chose to eat sugar free because I simply feel better when I do. It's setting a better example for my daughter and it's just healthier for me since I have PCOS & Insulin Resistance issues.

  • Margie

    (3rd try hope I don't duplicate) I started eating low carb to loose weight, and realized how much better I feel without sugar or wheat in my diet. At first I ate 0 sugar and 0 fake sugars, now I am starting to experiment with Stevia, I've never tried erythritol, but see it in a lot of recipes. Those "crispie Treats" look great along with all of your other recipes, thanks for sharing!

  • Rachel C – thinladysings

    Sugar makes me feel really hungry.. and it makes my insulin rise, which leads to storing fat. I feel a million times better since I stopped eating it, and have lost over 25 lbs since going low carb, sugar and gluten free.. these look great. I'm back to loving erythritol… this organic brand looks super cool! thanks!

  • Dyniece

    Those look absolutely delicious! I have many fond memories of making rice krispies when I was a child – they were one of my all-time favorite treats. My Mother used to make "ginger-bread houses" at Christmas using 'bricks' of rice krispies instead.

  • Dyniece

    And for some reason my comments got "cut off" – I eat sugar-free/low carb because I am diabetic and it helps keep my blood sugar under control. Plus, I LOVE the way it makes me feel.

  • Anonymous

    I eat sugar free because it makes me feel better and because I weighed 200 lbs when I did not eat sugar free. Also, I think it is much better for my children.

  • Kristen @ Domestifluff

    We must be on the same wavelength. I was just researching marshmallow recipes last week with plans to try a sugar free version! Your marshmallows and rice krispie treats look so yummy!

  • veggie wedgie

    Wow sugar free marshmallows!! And I just bought some xylitol the other day!

  • lanie

    I eat sugar free because it's healthier and my tastes have changed. Now, I prefer sugar free, even if it's a little more work or takes more time than buying something already made at the grocery store.

  • http://www.blogger.com/profile/00706839082463111609 lanie

    This comment has been removed by the author.

  • Kcn50440@yahoo.com

    I live the sugar free lifesytle because I had gastric bypass surgery and of course the low carb is awesome as well. Your site rocks!!!

  • Maggie

    Hello. Great post and thanks for sharing.
    Sugar free for me because I just don't tolerate sugar well.

  • Anonymous

    Lauren, I check your site everyday for new recipes you come up with. Thank you so much for the great details and great photos-it helps so much. I have made many of your recipes. I eat a sugar free low carb lifestyle to help me keep a healthy weight and for blood pressure needs. Thanks for all you do.
    Anne Wilson

  • Artistic Emily!

    I live sugar free because i feel better and know its better for me! These looks great!

  • speedwell

    I eat sugar free because I am diabetic. I was diagnosed in Dubai while on a business trip, and the doctor gave me some sensible advice on dietary management of my blood sugar. Through aggressive dietary management (low-carb, limiting portions), I have within three months stablized my blood sugar at around 5.2 (almost normal) while taking only one medication (Metformin). My doctor is PROUD of me.

    I am also trying to be a good example for my younger brother, who despite also being diabetic can't force himself to stay off the sugar and starch. I'm trying to show him it's possible.

    One thing that makes all this difficult is that I REFUSE to eat artificial, chemical sweeteners. I am a supertaster and I can't stand stevia at any concentration. PureVia and Truvia are hopeless. I use erythritol, pure erythritol, in absolutely everything, and find that it works just great.

  • speedwell

    Actually, if you draw my name, don't worry about sending me the packets… send them to someone who really needs them. I can find them easily around here since the company is only a half hour from here.

  • Alaskan Dermish in the Kitch

    Even though I bake sugary creations for others, I chose to eat sugar free. I am a diabetic but chose the sugar free lifestyle years before I was diagosed. Why before? because I felt sooooooooo much better without the sugar crack!!

  • Lori

    Thanks, Lauren, for your yummy recipes, and your timing, too – just today I was dicussing the lack of sugar free marshmallows, to a friend talking about having a S'mores-g'asboard this summer!

    We started out on a low-carb diet to lose weight, but the more I learn, the more I know I'll be doing this forever. It's a way of eating I can live with!

  • Sherry

    Oh my goodness!!! Marshmallows are definitely something I miss!!

    I eat sugar free because I'm pretty sure it's the way my ancestors ate!!

  • VaMomof2

    Love your site and check often for new recipes. I eat (mostly) sugar free because I eat (mostly) low carb but love my sweets. I also want to raise my daughters to eat more healthfully.

    I never thought about adding almonds – last year I wanted rc treats and used a mixture of kashi and fiber 1 (but real marshmallows) – will need to try this when I get some time.

  • Faith

    What a great recipe, making rice crispy treats sugar free and low carb is brilliant! They look delicious!

  • Clay And Megan

    Hey Lauren, I eat sugar-free because I am working towards ridding myself of candidiasis. Thanks! Megan

  • Erin

    Thanks, Lauren, for yet another wonderful recipe! Now I'll be able to prepare Rice Krispie Treats for my son *and* me. :) As for my reason for changing to a low/no-sugar diet, I find that I feel better–a thousand times better–without the white stuff and that I no longer have issues with battling my sweet tooth. Your recipes are delicious, nourishing and inventive. Thanks for taking the time to perfect them and to share them.

  • wyo_rose

    This recipe looks AWESOME!! I was just looking at a box of Rice Krispies and wishing.

    I eat sugar free to keep my blood sugar level, avoid excess carbs, and to lose some unwanted pounds.

  • BoochaBaby

    I do a sugar-free WOE because as a diabetic who used to use Insulin, it keeps my sweet tooth and my blood sugars down enough I do not need to use the Insulin!
    Rice krispie squares, sf, and maybe some added 85% chocolate???

  • Amanda

    I am a sugar fiend and ate my sugary way up to 181 pounds. And no, I am not a 6'2 man. Life without sugar has proved the only way to control my weight.

  • Bonnie

    Lauren – are you sure you're not psychic?! Three times now, my SIL and I have been chatting about a recipe we'd like to have…and within a week, you've posted it!!! Thank-you!!!

    I began my sugar-free journey due to PCOS and post-pregnancy weight that I needed to lose before I could begin to think about another pregnancy. I just couldn't handle the thought of doing Weight Watchers again and my SIL had been eating low carb for years. So I looked into Atkins and gave it a try. Once I got into the lifestyle, I loved how I felt. Now, I eat sugar-free and low-carb because I love that I am feeling healthier and healthier every day…and as a bonus, I have lost about 45 pounds! I had completely avoided sugar-like foods at the beginning as I was afraid that I'd re-awaken old desires and temptations. But I am so excited that I have been able to not only enjoy many of your recipes – but I can enjoy them AND not eat the whole thing at once!

  • Bonnie

    PS – Do you think these marshmallows would roast over a fire? That's some summertime fun I'd like to participate in! In fact…how about coming up with a graham cracker recipe so we can have SMORES!!!

  • Jenni

    I am always excited to see what you come up with! These treats sure look yummy! Thank you for sharing all of your yummy recipes and knowledge!

  • Sophie

    Awesome :) . I haven't even tried making marshmallows because they seem like they'd be tough to make, I can't even fathom making them sugar free. The treats look great too.

    I have a confession to make, I have hypoglycemia but I don't eat a low-sugar diet :P ! Horrible, I know :D . But I eat gluten free because I am intolerant, not sure if that counts :) .

  • Gina

    Lauren I have been following your recipes and blog for about a month now and I am AMAZED at what you come up with!! I have tried quite a few of your recipes and have always been happy with the results. Thank you from a Diabetic that loves food and loves to cook and bake as well. I have to say that my family have been real troopers in trying your low carb recipes, and actually have liked a lot of them..I really fooled them with the cauliflower rice…LOL. These look scrumptious and I will definitely be trying them out. I just wanted to let you know that I saw this comment on the web site you posted for the brown rice cereal, maybe it doesn't matter but ya never know. Anyways here it is:

    1.0 out of 5 stars NOT GLUTEN FREE!, June 27, 2009
    By C D "faithwalker" (Texas) – See all my reviews
    This is a great tasting cereal, but it is NOT gluten free. It took me months to figure how my family kept getting gluten because I trusted the "family" owned Erewhon brand. Guess what? They are no longer family owned. The corporation who makes Skinner Raisin Brand owns them and processes raisin bran in the same plant as the supposedly gluten free Crispy Brown Rice cereal. If avoiding gluten is important to your family's health, then avoid this cereal. It is definitely cross contaminated with gluten.

  • EMU

    Lauren, Thank you for a wonderful blog. So far I have made the healthy cake with a secret and the ice cream bars; both were delicious. I stopped eating sugar (with the exception of small amounts of honey, maple syrup, and dark chocolate) over two months ago as an experiment. I was hoping my eczema would improve and it has. Not sure if the improvement is due to the lack of sugar or something else, but the low sugar/ no sugar diet works for me so I am going to stick with it.

  • Rachel

    Lauren,

    I eat sugar-free because it's what my body wants. How do I know this? Sugar and carbs were ruining my life. I had no idea why I constantly craved sugar and processed carbs, and my obsession quickly turned into an eating disorder. I had no control over my cravings…my body wanted more and more and I became a slave to it. I'd binge on sugary, carb-loaded foods and then feel horrible about it and go to great lengths to undo my binges (which I will not describe in detail here). I also suffered from wild mood swings, irritability and fatigue, all of which everyone (including my doctors!) attributed to PMDD.

    But I knew it was more than that. All of the treatments I tried for PMDD symptoms had failed. Eventually, completely exhausted, and my body ravaged from my bingeing cycles, I began to do desperate research into blood sugar and its effects on the body. I was shocked to find out that SO many of the symptoms I suffered from, especially the constant sugar and carb cravings, could be due to extremely unstable blood sugar levels!

    I immediately stopped eating all sugar and carbs, and have never felt better. I almost never suffer from cravings anymore, I have stopped my destructive bingeing cycles, and am no longer controlled by food. My emotions and moods have leveled, and I have an energy I never knew existed…one that occurs naturally, not feuled by carbs!

    I'm not really writing this for your contest, but mostly to tell you that your blog has been a godsend for new sugar- and carb-free eaters like me. I was beginning to accept that I would never be able to enjoy some of my favorite foods again, but your recipes have given me the ability to do that, while still staying within the confines of my diet and without hurting my body.

    Thank you so much! I don't know where you find the time to cook and blog like you do, but I pray that you never stop.

    Rachel

  • Gina

    Hi Lauren, I forgot to ask you if sugar-free honey can be used in the recipe for marshmallows in place of the honey.

    Thanks, Gina

  • Trish

    I found your blog on TasteSpotting! Those rice crispy treats look fabulous :)

    I try to eat sugar free because my fiancee's family has a history of diabetes, and I am trying to help him avoid that as well as make us healthier!

  • Cathy M

    Hi Lauren,

    We eat sugar-free because my 12 year old daughter is a type 1 diabetic for the last 4 1/2 years.

    Plus the more carbs (which are broken down to sugar )… the more insulin needed and therefore the more possibility of higher highs and lower lows.

    Love you and all of your recipes!!!

  • Tiffany

    Hi Lauren
    I eat sugar free to lose weight, and will eat this way forever!!

    Thanks for all you do.

  • Anonymous

    Lauren, you've done it again! DH and I absolutely love your recipes!

    I eat sugar free for a lot of reasons, but the main reason is to control hunger and weight. I don't break out when I'm not eating sugar (immediately break out as soon as I do), it also helps with my mood (no longer happy one minute, crazy and irriated the next).

    These crispy treats are in the cooking queue! :) Thanks for all your wholesome, natural, sugar and gluten free recipes!!

    Angie (AKA BikerAng)

  • Chef Rachel

    Wow, once again you've come up with a cool looking picture and great recipe modifications. I've been intrigued with the idea of making marshmallows for a couple of years.
    I can go longer between meals without crashing, and I feel more satisfied eating lower carb meals. I like cooking w/stevia and have recently been experimenting w/erythritol.

    I want to try your low carb recipe! I think it would make a fun party food dipped in melted dark chocolate!

    Yes, I grew up making rice crispy marshmallow treats. I think that was the first dessert I ever learned how to make. I still remember the name of my mom's friend who made them with me about 34 years ago!

  • Andrea

    I live sugar-free because my life depends on it. Both of my parents died from diabetes complications and I do not want to go down the same path. We are so fortunate that there are now so many alternatives to sugar such as the product you are promoting. When I was growing up, there was just saccharin which did dnot taste very good. Thank you for your excellent information.

  • Tracie

    I choose to eat a sugar-free, low carb lifestyle because I want to be around for my son for a lot of years. I want to be the hot mom. I want to feel good again. I want to feel young and not arthritic! I want to be healthy!

    PS – love your recipes!

    Can these marshmellows be toasted, do you think?

  • jaime

    a play therapist, i've seen the phenomenal differences between autistic children on a standard, sugar-loaded diet versus a healthful, sugar-free, veggie-based diet, & the improvement in the later is unbelievable.

    seeing this sort of difference led me to want to improve my diet, which had been very full of typical, american foods. i've been doing well, but i still have quite the sweet tooth! having recipes like yours helps me get by. thanks!

  • Teeter

    My husband has Type 1 diabetic. We eat sugar free for him, for my kids (who have a genetic disposition towards diabetes), and for my weight. :)

  • Anonymous

    Hello! I am so excited to make these with my sister-she eats sugar-free because she enjoys her weight/mood being thin and not sluggish/overweight from all that sugar! I eat sugar-free because I was diagnosed with brain tumors about 10 years ago and I have learned that sugar feeds abnormal tissue growth. I had heard about the benefits of eating sugar-free by nutritionists but was stubborn to listen and did not care to eat sugar-free until my condtion worsened in 2008 and I gained 80 lbs. being pregnant I know that I gained all that weight and my condition worsened thanks to all that sugar…Also, I had my baby in Nov of 2008 and since then I have lost almost 100 lbs. eating sugar-free and I know my immune system is much better, I also have lots more energy being thinner. Also I eat gluten-free It really works for health!!

  • Anonymous

    Hello! I am so excited to make these with my sister-she eats sugar-free because she enjoys her weight/mood being thin and not sluggish/overweight from all that sugar! I eat sugar-free because I was diagnosed with brain tumors about 10 years ago and I have learned that sugar feeds abnormal tissue growth. I had heard about the benefits of eating sugar-free by nutritionists but was stubborn to listen and did not care to eat sugar-free until my condtion worsened in 2008 and I gained 80 lbs. being pregnant I know that I gained all that weight and my condition worsened thanks to all that sugar…Also, I had my baby in Nov of 2008 and since then I have lost almost 100 lbs. eating sugar-free and I know my immune system is much better, I also have lots more energy being thinner. Also I eat gluten-free It really works for health!!

  • Anonymous

    Lauren.. love your recipes!

    Can you please tell us if these can be roasted over a firepit like regular marshmallows? I'm going to be attending a beach party and bonfire next month and I'm on a mission to find a LC, sugar free, version of S'mores so that I'm not tempted to cheat.

    Thanks! Need to find a graham cracker recipe too! Maybe on LCF.

  • Lauren

    Anon – I know these 'mallows make good s'mores, but I am not sure if the outside with caramelize because xylitol does not when you try to make sugar confections (caramel, fudge, etc.) with it. I think the honey would allow for the marshmallow to brown a little bit, though. Either way, it will still be gooey and yummy. :)

  • GFgrannie

    Hi Lauren….I'm living the sugar-free lifestyle because I'm diabetic and gluten intolerant. Since I started eating this way a couple of years ago(who says you can't teach an old dog new tricks) I feel sooo much better and I've lost over 30 lbs. I wouldn't even dream of going back. Thanks so much for all your recipes, they are wonderful….

  • mgv1224

    I now live a sugar-free life because I got tired of having so many 'close calls'. After being diagnosed with diabetes 11 years ago at the age of 12 I decided to ignore the disease in hopes that it would one day magically disappear; unfortunately that never happened. It wasn't until my 10th hospital stay that I decided to take charge of my life and disease, I can't believe I survived soo many years feeling so sick everyday and I now can't believe what a difference living a sugar-free lifestyle has made. I am only sorry I didn't do it quicker, I lost a lot of my life sick and in hospitals and wish I could turn back time. Thank you for helping me live a lot easier.

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  • Ryan

    KAL stevia is the best! The extract powder is incredibly strong, pure and sweet without the bad earthy taste. I use only a level 1/4 teaspoon for an entire batch of Kool Aid.

    I love xy and stevie! Out with the sugar. ;)

    Thanks for the inspiration with this great recipe. Oh, and I thought I was the only one that secretly likes solo missions to the grocery store!

    Ryan

  • Jacquie Toft Hughes

    Wow, I'm impressed- I wouldn't have thought either of these were possible! Can't wait to try them.

  • Nancy

    Can you make the marshmallows without the honey?

  • Lauren

    Hi Nancy! I think the erythritol might crystallize into crunchy bits if you try to leave out the honey. The honey keeps them soft. If you do try them without the honey, let me know how they work out! :)

  • Flor y Canto

    Lauren will the marshmellow recipe work with erythritol also? Please let me know. Thanks.-Jess

  • Nancy

    i know the contest is over, but I eat sugar free because I am trying to prevent diabetes. Everyone says its not possible, but I know it is. My mom died at 55 and my grandma at 65 and my vegetarian dad is also diabetic (but he eats sugar and bread) so I think if I can prove to my kids that it can be prevented, they can live longer lives.

  • Anonymous

    Thank you SO much for the recipe for the SF Rice Krispie Treats & Marshmallows. I made them this weekend for my diabetic husband and it's only the second sweet I've made for him in 5 years that he's liked. I'm so glad I found your blog & I'm telling all my friends! I never heard of Xylitol before – that stuff is AMAZING! Thanks!!!!

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  • The Low Carb Cook

    Hi, I'm new to low carb baking. Can you substitute erythritol for the xylitol in your marshmallow recipe?

    Thanks, Pam.

  • Anonymous

    We are eating a sugar free diet to support my dad! He is batteling stage 4 lung and brain cancer and so he can't have any sugar because cancer feeds off of sugar! Therefore we are all trying to get away from sugar! Mariah

  • http://HealthyIndulgences Alice Thoby

    I had back surgery 2 years ago and have put on 60 lbs. fom not being able to do anything. I am also a diabetic, my sugar levels have always been around 100-115 but in the last month the have shot uo to 200-250. That has scared me to death so i am trying to find as many recipes as i can that don’t have sugar in them so i can have a treat every now and then.

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  • Ginster

    Lauren, I just wanted you to know that your blog is a great resource and I really appreciate that you’ve done so much experimentation and put the results out here. I just keep coming back to Healthy Indulgences and will keep doing so! Going to try these marshmallows now that I finally have the ingredients because I’d LOVE to have marshmallow treats again. Thank you!!

  • Sami

    Hi, my name is Samantha. I’m 17 and a Type 1 Diabetic. You don’t know how much I love Rice Crispy Treats and “the occasional sweet” is not a option when rice crispy’s are around lol. I take culinary at school and it doesn’t always help me out but I would love to try this recipe. Can you explain the “sugar-free marshmallows?” Thanks for this post, and your time.

    • http://www.healthyindulgences.net/ Lauren B.

      Hi, Sami! They are made with a natural substituted, using a technique similar to the one you use when making homemade marshmallows with sugar. Give the recipe a try – you won’t be disappointed. :D