Guys, I have to tell you something about these low carb gummies…
I’ve tried making this recipe multiple times, to pass out to friends and family — but every time I make a batch, we eat them in a day or two. Gone. Poof, they’re THAT addictingly delicious.
Because these keto gummies are the perfect bite sized treat, the low carb desserts that are there for you when you need a small nibble after a meal. Plus they freeze well, so you can always have a stash at the ready!
So get ready, let’s make some low carb gummies!
How to Make Low Carb Gummies
Making low carb gummies is super easy, you just need a few basic kitchen tools. Here’s what you should know before getting started:
Low carb gummies ingredients.
Start with either fresh or frozen strawberries — these are one of those low carb fruits that tastes delicious either way! I used frozen because I stash a bunch in my freezer for low carb smoothies and treats like this. (Plus I hate when any low carb food list items go to waste!)
Full fat coconut milk is a must, it adds fat to help balance the carbs in the keto fruits, and makes these gummies significantly more creamy.
Gelatin makes these gummies, well, gummies! Without it, this recipe would be a low carb shake instead. I buy this item on Amazon to save some dough — it can be pretty expensive at the grocery store, and I’ve only seen it in packets.
Last but not least is the coloring agent — which is totally optional btw. I use beet root powder to color my low carb gummies. You can also use food coloring if you’d like to save yourself some, as beets are not low carb vegetables — however, I prefer using them over food coloring for health reasons!
Combine your low carb shopping list items a small saucepan.
I use a small saucepan with a thick core to make these low carb gummies — the thick core ensures the ingredients won’t get too hot and burn on the bottom.
Heating the keto gummies recipes ingredients helps to combine everything thoroughly, and allows the erythritol (my keto sweetener of choice) to dissolve into the low carb foods — this minimizes that gritty texture erythritol products sometimes have.
Blend your ingredients.
Blending the low carb gummies ingredients makes them ultra creamy and delicious!
I do this with an immersion blender, as transferring the ingredients into a standing blender can create a huge mess (and more dirty dishes). That said, if you don’t have an immersion blender, a standing blender will work just fine.
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Blend until the strawberries are completely smooth.
Preparing your low carb gummies molds.
Pouring the low carb gummies can get a bit messy — so, let’s keep the mess down by preparing our work space!
I recommend lining a baking sheet with aluminum foil, and placing your molds (here’s the one I used) on top — then all that’s left is to pour the low carb gummies into each mold!
If you don’t have enough molds to make all the low carb gummies in one batch, you may need to reheat your low carb gummies mixture before pouring the next batch into the molds.
Allowing your low carb gummies to harden.
Sure, you can harden your gummies in the fridge, or do what I did and, speed up the process by placing them into your freezer — mine took about 12 minutes to harden.
This will obviously vary with the temperature of your freezer and the size of your gummies — you’ll know they’re done when they can be pushed out of the mold and are no longer sticking to the sides.
Can You Make Sugar Free Gummy Bears With This Recipe?
Of course you can make sugar free gummy bears with this recipe! Your sugar free gummies, your rules: pour your mixture into whatever molds you fancy. Check out this mold for gummy bear style treats.
In fact, if you don’t want to invest in molds, pour your low carb gummies into a 9×13 casserole dish and cut them into bite sized squares.
How to Store Your Perfect Keto Gummy Bears or Gummies
I store these keto gummy bears in the freezer — this ensures that none of the low carb gummies will go to waste, and it doesn’t affect the taste (win win!).
Plus, as with most of my keto desserts, it helps me not eat them all in one sitting!
We eat these low carb gummies from frozen, but you can defrost them by allowing them to sit on the counter for 15 minutes.
Low Carb Candy Variations
Since there aren’t many ingredients in this low carb candy, there aren’t many variations to recommend. But, here are a few ideas for those feeling creative:
Swap the fruits in this recipe.
To keep the carbs in fruit down, I stick to berries — blackberries raspberries or strawberries are your lowest carb options.
Change the color.
If you’re going with a different type fruit you may want to switch the color. Again, you can use food coloring for this, or check out some natural food coloring options!
Swap your sweetener.
Maybe you’d prefer a stevia gummy bears recipe? Swap erythritol in these erythritol gummy bears to fit your pantry’s inventory.
Looking For More Keto Candy Recipes?
Everyone craves something sweet now and again, and these candies are here to help make that happen!
As I shared above, I stash most of these in the freezer so we have bite sized treats available, but not tooooo available (if you know what I mean). Here are some other keto candy recipes you may enjoy:
- Sugar free white chocolate
- Low carb dark chocolate bites
- Low carb chocolate bars
- Low carb white chocolate bark
- Sugar free chocolate syrup
Low Carb Gummies Recipe
Hope you love these low carb gummies as much as I do! Let me know what you think in the comments below, and I’d LOVE to see what molds you use, so send me a picture of your completed low carb gummies!
Pst, for a good laugh, check out the keto gummy bears amazon reviews!
Low Carb Gummies
- In a small saucepan over medium heat, combine coconut milk, strawberries, lemon juice and erythritol. Stir to combine until erythritol has dissolved and strawberries are softened, about 8 minutes.
- Remove from heat and stir in the gelatin and vanilla (this is also when you’ll add the coloring if you’re using it).
- Use an immersion blender** to combine the ingredients and remove any lumps from the strawberries or gelatin — your ingredients should be as smooth as possible.
- Place your gummy molds on a cookie sheet (this helps move them more easily) and pour the gummy mixture into the molds, leaving a little room at the top so it doesn’t spill. I do this using a small measuring cup.***
- Place your molds in the freezer for 12-15 minutes, or until the gummies have hardened, and enjoy!
- The serving size will vary depending on the size of your molds. I use this mold (which is a 1.1 x 1 x .09” heart) and was able to make 110 gummies. Which would make 1 serving size = to 5 gummies.
- * I use 2 teaspoons of beet powder for more natural coloring, but it adds carbs to these gummies. Beet powder is not included in the nutritional information below.
- **If you don’t have an immersion blender, you can make this in a regular blender — just be sure your blender container is heat safe as the ingredients will be hot!
- ***If you don’t have enough molds to pour all the gummies at once, you’ll want to gently reheat the gummies before pouring the next set into the molds — I do this by keeping the stove on its lowest temp and refilling the molds as quickly as possible.
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