These 3-ingredient protein marshmallows whip up light and fluffy with almond milk, gelatin, and vanilla protein powder, then set into pillowy, sliceable squares with about 6g of protein each. There’s no added sugar in the marshmallow base, they’re dairy-free and gluten-free, and they’re even better with an optional half-dip in melted chocolate.
Table of contents
Regular marshmallows are basically just sugar, but these protein marshmallows are a whole different story. You only need 3 ingredients (almond milk, gelatin, and vanilla protein powder) to whip up a fluffy, pillowy base that sets into soft squares with about 6g of protein each and no added sugar in the marshmallow itself.
They’re light and bouncy but sturdy enough to slice cleanly. A quick dip in melted chocolate is optional, but it gives them total BUILT Puff vibes, minus the dairy.
They’re dairy-free, gluten-free, and make-ahead friendly, keeping for up to two weeks in the fridge (or longer in the freezer). Basically, they’re an easy, sweet healthy treat that tastes like the middle of a s’more but with benefits.
Why You’ll Love These Protein Marshmallows
- Just 3 ingredients. Almond milk, gelatin, and vanilla protein powder are all it takes, plus an optional chocolate dip if you want to take them over the top. Less ingredients than regular marshmallows!
- No added sugar in the marshmallow base. The only sweetness comes from your vanilla protein powder, so you get the marshmallow experience without a pile of sugar.
- Not sticky like classic marshmallows. Since there’s no sugar syrup, these slice cleanly and won’t glue themselves to your fingers. No powdered sugar coating needed. That makes them easy to dip, pack, and grab on the go.
- Soft, pillowy texture. They’re light and fluffy but hold their shape well for slicing and dipping.
- Flexible protein options. I tested beef protein isolate, whey, and pea protein, and all three work. Details are below.
- Make-ahead friendly. They keep for up to two weeks in the fridge and freeze well too, so one batch covers snacks for days.
3 Simple Ingredients
- Almond milk: This is the liquid base that dissolves the gelatin and whips into the fluffy marshmallow. For the best results, use a simple almond milk made with just almonds, water, and salt. Almond milks with gums or other additives still work, but they whip up with less volume and take longer to reach stiff peaks.
- Gelatin: Gelatin gives these marshmallows their structure and bouncy texture. Use unflavored powdered gelatin. The recipe calls for more than a classic marshmallow does, and that’s intentional: it’s what lets these set firm enough to slice and dip without the sugar syrup of a traditional recipe, so I wouldn’t reduce it.
- Vanilla protein powder: The protein powder adds protein, flavor, and all of the sweetness, so pick one you enjoy the taste of. More on choosing a protein below.
- Optional chocolate dip: Melt dairy-free chocolate chips with a little coconut oil for a smooth, glossy coating that sets up nicely in the fridge (and bonus: keeps the marshmallow inside fresher longer too).
Are These Vegan?
No, these protein marshmallows are not vegan, because gelatin is what gives them their fluffy, bouncy structure. They are dairy-free and gluten-free, though.
I did test a vegan version with agar agar, but it didn’t work. It whipped up a bit, but fell as soon as I added the protein powder and wouldn’t fluff back up, so I don’t recommend it as a swap here.
Choosing a Protein Powder
I tested these protein marshmallows with three types of vanilla protein powder:
- Beef protein isolate (my favorite): I used Be Well by Kelly vanilla protein for the main recipe. It’s a grass-fed beef protein isolate that keeps the marshmallows dairy-free and whips up light and fluffy. Equip is also a popular option that would work well here.
- Whey protein: Whey works great texture-wise, but it contains dairy, so your marshmallows won’t be dairy-free.
- Pea protein: Pea protein works too. The marshmallows come out a bit denser but are still soft and delicious, and they stay dairy-free. Sproutliving’s vanilla pea protein is my favorite option.
Since the protein powder is the only source of sweetness in the marshmallow base, its flavor really comes through, so choose one you already love the taste of. Sweetness and sugar content also vary by brand: some powders are sweetened with stevia or monk fruit, others with cane sugar, so check the label if added sugar matters to you. The protein per marshmallow will vary slightly with the powder you use too.
How to Make Protein Marshmallows
Start by prepping an 8×8″ pan. Either line it with parchment paper, or give it a light spray of oil and a dusting of arrowroot or cornstarch.
Pour the almond milk into a saucepan and sprinkle the gelatin evenly over the top. Let it sit for 5 minutes to bloom, then whisk over low-medium heat for 2–3 minutes, just until the gelatin is fully dissolved. Keep the heat gentle here and don’t let it boil. Take the pan off the heat and let it cool for 5 minutes.
Next pour the mixture into the bowl of a stand mixer and whip for 2–3 minutes, gradually increasing to high speed. Then add the protein powder and keep whipping for another 4–5 minutes, until the mixture is thick and fluffy and holds stiff peaks (up to 10 minutes as needed, especially if you are using pea protein).
Spread the marshmallow mixture evenly into the prepared pan and chill for 3–4 hours, until soft and set. Lift the slab out of the pan and cut it into 16 squares with a lightly oiled knife for clean edges.
For the chocolate dip, melt the chocolate chips with the coconut oil, then dip each square halfway or fully and set it on a parchment-lined tray. Pop them back in the fridge until the chocolate is set, and enjoy!
Tips for the Fluffiest Marshmallows
- Use a simple almond milk. One made with just almonds, water, and salt whips up the fluffiest and fastest. Almond milks with gums or additives still work, but they take longer to whip and won’t get quite as voluminous.
- Keep the heat gentle. Warm the gelatin over low-medium heat just until it dissolves. Boiling can weaken gelatin’s setting power.
- Whip all the way to stiff peaks. It’s tempting to stop once the mixture looks fluffy, but those full 4–5 minutes after adding the protein powder are what give the marshmallows their light, airy structure and keep the fluff once they set.
- Chill fully before slicing. Give them the full 3–4 hours (or even overnight) so they’re completely set. Cutting too early can squish the airy texture.
- Want more protein per piece? Cut the pan into 9 squares (about 11g of protein each) or 8 bars (about 12g each) instead of 16 squares.
How to Store Them
Store protein marshmallows in an airtight container in the fridge for up to 2 weeks. If you’ve dipped them in chocolate, keeping them chilled also keeps the coating firm and snappy.
They freeze well too! Arrange them in a single layer on a tray to freeze, then transfer them to a freezer-safe container or bag. They’ll keep for up to 1 month. When you’re ready to eat them, let them thaw in the fridge for a few hours.
Recipe FAQs
Each square has about 6g of protein when you cut the pan into 16, though the exact amount depends on your protein powder. For more protein per piece, cut the pan into 9 squares or 8 bars instead.
There’s no added sugar in the marshmallow base itself, since all of the sweetness comes from the protein powder. How much sugar they have depends on how your protein powder is sweetened, and the optional chocolate dip adds some sugar too.
Unfortunately, no. Gelatin is what gives them their fluffy, bouncy structure, and I tested agar agar as a vegan swap, but it didn’t whip into a marshmallow texture.
Yes! I tested beef protein isolate, whey, and pea protein, and all three work. Pea protein makes them slightly denser, and whey means they’re no longer dairy-free.
The most common causes are under-whipping and the type of almond milk. Make sure to whip the full 4–5 minutes (or up to 10 minutes) on high speed after adding the protein powder, until the mixture holds stiff peaks. Almond milks with gums or additives also whip up with less volume, so a simple almond milk works best.
Not at all! The chocolate is optional. They’re delicious plain, and since they’re not sticky, they’re easy to eat as is. Just make sure you seal them up REALLY well otherwise they will dry out without the chocolate coating.
More High-Protein Snacks You’ll Love
If you love these protein marshmallows, here are a few more high-protein treats to try:
- Fluffernutter Protein Bars
- Protein Rice Crispy Treats
- Caramel Cookie Dough Protein Bars
- White Chocolate Raspberry Crispy Protein Bars
If you try these 3-Ingredient Protein Marshmallows, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!
3-Ingredient Protein Marshmallows (Dairy-Free)
- Prep Time: 30 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 16 bars 1x
- Category: candy
- Method: stovetop
- Cuisine: american
- Diet: Gluten Free
Description
These 3-ingredient protein marshmallows whip up light and fluffy with almond milk, gelatin, and vanilla protein powder, then set into pillowy, sliceable squares with about 6g of protein each. There’s no added sugar in the marshmallow base, they’re dairy-free and gluten-free, and they’re even better with an optional half-dip in melted chocolate.
Ingredients
- 2 cups (480ml) almond milk
- ⅓ cup (50g) grass-fed gelatin
- 1/2 cup (60g) vanilla protein powder
- Optional: 1/2 cup dairy-free chocolate chips + 1 tsp coconut oil
Instructions
- Line an 8×8″ pan with two slings of parchment paper to fully cover all sides. Or lightly grease and then dust with arrowroot or cornstarch.
- Pour the almond milk into a medium saucepan, sprinkle the gelatin evenly over the top, and let it bloom for 5 minutes.
- Whisk over low-medium heat for 2-3 minutes until the gelatin is fully dissolved and the mixture is thick. Don’t let it boil.
- Remove from the heat, and let cool for 5 minutes.
- Transfer to the bowl of a stand mixer (or a mixing bowl and use a hand mixer), and whip for 2-3 minutes, starting on low and gradually increasing to high speed.
- Add the protein powder, mix briefly, then scrape down the sides of the bowl. Whip for another 4-5 minutes on high speed, until fluffy with stiff peaks.
- Line an 8×8″ pan with parchment paper, or lightly spray it with oil and dust it with arrowroot or cornstarch. Spread the marshmallow mixture into the pan and chill for 3–4 hours, until soft and set.
- Cut into 16 squares with a lightly oiled knife.
- (Optional) Melt the chocolate chips with the coconut oil, dip each bar halfway, and return to the fridge to set.
Notes
Almond milk: An almond milk with just 3 ingredients (water, almonds, salt) and no gums/additives works best.
Grass-fed gelatin: I did test with agar agar to try to provide a vegan alternative, but it did not work unfortunately.
Protein powder: This is my favorite protein powder for this recipe, it whips up the best. I have also tested it with a whey isolate protein powder and a pea protein powder. The whey protein worked similarly to the grass-fed beef isolate, the pea protein did work but needed significantly longer to whip up (close to 10 minutes) and wasn’t quite as voluminous. But both still set well and tasted good!
Keywords: gluten free, dairy free, snack, healthy, easy, sugar free, protein bar, chocolate, vanilla, gelatin
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