Low Carb Gummies

One thing that’s easy to miss when you go low carb or sugar free is candy. There’s something uniquely satisfying about biting into a chewy, soft gummy bear that doesn’t compare to much else.

The good news is that these treats are easy to make at home and can pack quite a nutritional punch! Gelatin is a fantastic source of protein that works wonders on the digestive system. These are great treats to keep in your fridge for summer when you or the kids might want a quick sweet treat that is healthy.

½ cup gelatin (I like Great Lakes orange label)

¼ tsp Himalayan salt

Pinch of cream of tartar

20 drops liquid stevia, more or less to taste

Flavoring

A fork

A cup of hot water

½ cup cold water

A large cup or bowl for mixing

Silicone molds or a large dish (for setting the gelatin)

A dropper or spoon (for pouring liquid into molds)

Notes: This amount made a ton of gummies. I used Tazo passion tea and the juice of a lemon (adding some carbs), this is one of my favorite flavor combinations. I like using herbal teas for this. You can use more or less gelatin depending on the firmness that you would like, but less gelatin can make it hard to get them out of the molds because it will be more like jello.

Steep herbal tea in hot water. In a separate cup, pour gelatin, salt, and cream of tartar. Add cold water to gelatin mix and whisk with fork until evenly dissolved. The mixture should start to bloom, becoming a gooey mass.

Once your tea is steeped, remove the teabags. Pour into the cup with gelatin mixture and whisk with fork. It will take a minute or two for it to dissolve. Add liquid stevia. Taste to make sure you like the flavor (otherwise you won’t want to eat them!)

Place your silicone molds on a flat tray. Carefully fill your molds with a spoon or dropper. I filled six whole molds with mine, but the kids ate the gummy bears before I got a chance to take pictures. Once your molds are full, place them in the refrigerator. If you don’t have silicone molds, you can simply pour into a Tupperware or Pyrex dish and let set.

Remove from the fridge and take out of the molds or, if you used a dish, cut into small squares. Store in the fridge in an airtight container for 1-2 weeks.