Easy Zero-Carb Gummies
Naomi Sherman- Ready in 2h
- 0 g net carbs
- 12 kcal
- Serves 11
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You all know by now the amazing health benefits of gelatin, but just in case, here’s a reminder:
Gelatin improves skin health, is high in protein and aids digestive function. It eases joint pain and helps to control blood sugar. Gelatin can assists in maintaining healthy bones. There’s more, but that should do it for now.
There are many ways to increase your daily intake of gelatin, but none as fun and tasty as these adorable little gummy bears.
Please make note of two things though. First, check that the fruit tea you are using has no added sugars. They can be sneaky like that and you may be eating hidden carbs without even knowing.
Also, just because these work out as no sugar, no carbs doesn’t mean that you can go crazy eating them. Snacking is snacking and overdoing it on a healthy snack may lead to making unwise choices.
These jellies are 100% protein so keep that in mind. Eating the whole batch in one sitting (trust me, it's easier than you think would likely throw you over your macros. Don't get me wrong, sufficient protein will help you stay full for longer, especially if your goal is to lose weight. But protein is not a particularly efficient fuel source and a significant excess of protein may raise your insulin levels and stall your progress.
This is a sweetener-free treat but you can add your favorite low-carb sweeteners such as stevia or powdered erythritol. Enjoy!
Tips:
- This ratio of liquid ingredients to gelatin will result in very firm gummies. You can use up to 1/2 cup more liquid ingredients for chewy gummies.
- If you're making homemade gummies for the first time, make sure to check this guide to avoid common mistakes.
- You can use any fruit tea or a combination of more flavors like I did. Apart from fruit tea, you can use herbal tea such as hibiscus, mint or ginger, and your favorite low-carb sweetener.
Step-by-step
Divide your tea into two parts and scatter the gelatin over one. Leave to bloom for 5 minutes.
Note: You can use just one type of fruit tea, or two types like we did. This ratio of liquid ingredients to gelatin will result in very firm gummies. You can use up to 1/2 cup more liquid ingredients for chewy gummies.
Meanwhile, warm the remaining tea in a saucepan and then add the gelatin mixture. Stir over medium heat until dissolved.
Pour into moulds and place in refrigerator for two hours. Keep warm or gently reheat if the gelatin starts to solidify in the saucepan. Note: Place your silicone mould onto a tray before filling to make moving it easy and disaster free (Talking from experience!). My silicon tray came with a pipette, but a clean eye dropper would do the job too.
When set, pop out of moulds and into a jar to store. This recipe makes 60-70 gummies, or more if making softer gummies (see recipe tips).
Store sealed at room temperature for up to a day, or in the fridge for up to a week.
Recipe
Easy Zero-Carb Gummies
★★★★★4.8Quick and easy treat made with just 2 ingredients. No sweeteners, no artificial colors and no junk - just real ...
- Hands on
- 10m
- Overall
- 2h
- Servings
- 11
- 0 g
- Net carbs
- 3.1 g
- Protein
- 0 g
- Fat
- 12
- kcal
Ingredients makes about 160 g/ 5.6 oz gummies
Instructions
Divide your tea into two parts and scatter the gelatin over one. Leave to bloom for 5 minutes.
Note: You can use just one type of fruit tea, or two types like we did. This ratio of liquid ingredients to gelatin will result in very firm gummies. You can use up to 1/2 cup more liquid ingredients for chewy gummies.Meanwhile, warm the remaining tea in a saucepan and then add the gelatin mixture. Stir over medium heat until dissolved.
Pour into moulds and place in refrigerator for two hours. Keep warm or gently reheat if the gelatin starts to solidify in the saucepan. Note: Place your silicone mould onto a tray before filling to make moving it easy and disaster free (Talking from experience!). My silicon tray came with a pipette, but a clean eye dropper would do the job too.
When set, pop out of moulds and into a jar to store. This recipe makes 60-70 gummies, or more if making softer gummies (see recipe tips).
Store sealed at room temperature for up to a day, or in the fridge for up to a week.
Nutrition per serving, 5-6 gummies
Carbs 0%Protein 100%Fat 0% of calories
- Net carbs
- 0 g
- Total carbs
- 0 g
- Fiber
- 0 g
- Sugars
- 0 g
- Protein
- 3.1 g
- Fat
- 0 g
- Saturated fat
- 0 g
- Calories
- 12 kcal
- Sodium
- 7 mg · 0.31% RDA
- Magnesium
- 1 mg · 0.2% RDA
- Potassium
- 1 mg · 0.03% EMR
Nutrition by ingredient
| Per 5-6 gummies | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| FRUIT & HERBAL TEAS | 0 g | 0 g | 0 g | 0 |
| Gelatin powder, thickening agent, unsweetened | 0 g | 3.1 g | 0 g | 12 |
| Total | 0 g | 3.1 g | 0 g | 12 |
Serving size 5-6 gummies
- Gluten free
- Dairy free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Low FODMAP
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Comments & ratings (38)
Made this a couple of times for my kiddo and thought I'd share my tips here too! First time I used strawberry tea with a bit of low-carb sweetener. This time I used raspberry juice (just strained juice from frozen raspberries) and kept it almost sweetener free with just a few drops of stevia. My kiddo asked for more so I'd say that's a success! 😊
Thank you so much for the lovely feedback! Fruit juice is a great option, especially from berries!
The worst recipe I've ever used find a new one. Do not use it. Way to much gelatin. They where awful.
Hi Tracey, I understand your frustration but this ratio is 100% correct. I think you might have made a mistake. My guess is that you might have used just 1/2 cup instead of 1/2 cup plus 1/2 cup = 1 cup.
It's a standard amount of gelatin to water/liquids. A standard ratio for gummies is about 1 tablespoon (10 grams) of gelatin per 1/4 cup (60 ml or 2 fl oz) of liquid. 4 tablespoons of gelatin = 1/4 cup (again, 40 g). So that is correct. I made this recipe many times and it always worked.
You can, of course, go for soft set/soft gummies, similar to jello texture, but in that case you were looking for a different recipe.
I have made this recipe at least 5x since I found it! I was in the hospital for over a week for my ulcerative colitis and when I got home, I wanted to find healthy ways to get gelatin in for the added protein and the gut benefits. The crap jello in the hospital is no good. This recipe is perfect. I use an Elderberry Hibiscus tea that is stevia sweetened (1 cup) and then about 3/4 cup of a Body Armor Lite Blueberry Pomegranate flavor so I can get some electrolytes in since I desperately need them. The 1/4 cup gelatin still creates very firm gummies even with 1.75 cups of liquid. Just thought I would share! I eat like half a batch a day so they are my favorite treat currently!
Thank you sop much for sharing! I love how versatile these are if you use different types of tea!
Hi Martina. I had a couple of questions as I have been looking for a sugar free Gummy Bear recipe for a long time. So, first off, can you use a sugar free juice of some kind instead of tea? Second, is it possible to add a little bit of oil, like coconut oil to this? I really don't think I should get into the reason why.
I'm sorry it took a while to reply, I have been enjoying the fourth trimester with our twins 😊 Yes you can! In fact, even if you are low-carb you can use it as the amount of carbs per bear or even more will be insignificant. Coconut oil - or any oil - won't work as it will not bind well with the other ingredients but you could use it for greasing the mould.
Since I won’t be able to get the gelatine you use, please specify how your amount correlates to the manufacturers indication of setting a specific quantity. Do you use the recommended x for setting y, or is twice the amount to achieve a firmer set? Thanks.
Hi Annie, I'm sorry it took a while to reply, I have been enjoying the fourth trimester with our twins 😊
As long as you use gelatine powder, you can use the same amount, it won't make a difference.
I find if you dry gummies 1 day on their backs, one day standing up, then one day on their faces, they have a more satisfying snap than when fresh. This also seems to give them a more or less indefinite shelf life.
Thank you Susan, that's a great tip!
Just blooming now-my sachets of Knox gelatin say 1-7g sachet to 1cup of water.
Your recipe says 40g for one cup…trusting the process & going ahead with the 40g 😊
I hope it went well! These jellies are very firm. You could use less but not too little as you want to get them chewy.
Hi,
When making the tea and letting the teabag sit in the hot water to infuse, do your wait for it to all cool down before heading onto the step of adding the gelatine and allowing it to bloom? Thanks! 😊
Hi Luisa, I did both and it worked. So either you sprinkle it in the hot tea or sprinkle in cooled tea.
If I want to sweeten these, any advice on how much sweetener to use? (Let’s say I’m using swerve). Thanks!
That depends on how sweet you want them to be. I'd say 2-4 tablespoons.
Please
Clarify what 1/2 +
1/2 tea means
Is that just a cup?
Hi Sonja, it's 1/2 cup (120 ml) one type of tea + 1/2 cup (120 ml) another type of tea... Or simply use 1 cup (240 ml) of one type of tea.
Thank you so much for this simple recipe, so easy, we made a batch using water, cinnamon oil and a couple teaspoons swerve, they disappeared rather quickly! Look forward to trying out other oils and flavorings in the future.
Thank you for your kind words, cinnamon oil sounds incredibly delicious!
Hello I am a little confused and just want to confirm, we brew 1/2 tea and split into 2?
Hi Melanie, thanks for asking, I think it wasn't clear so I edited the ingredients (it's 1/2 cup to bloom/soak and then 1/2 cup to heat up and dissolve. I hope this helps!
Hello, yes that helps a lot. Thank you.
What can I use instead of a silicone mold? Can I put in a metal mold? Thanks kindly😊
I'm not sure how that would work - if you could easily remove them? You will need to use a skewer to do that. You could also use silicon mini muffin cups.
I love gummies and I just wanted to share my results in case it helps others avoid mistakes. These are really firm and I love that. The only downside is that I found the 1/4 cup of tea was not enough to bloom all the gelatin and you'll have some leftover powder on top. I was worried but in the end it didn't matter. The moment I added the hot tea and heated the mixture up it melted really well with no clumps. I think that next time I'll use my bigger heart shaped molds. The gummy bear molds I have (I think same as on the photos) are very small and it takes longer to fill them up with the pipette so the mixture starts to set before you're done. I just reheated it gently scraping it from the sides with a spatula and it worked but would be easier with larger molds.
Sorry if bothered, there's doubt about the receipt, it's that mean 120ML devide into 4 part, 30ml for each bowl, and half of the gelatin in each flavor. Heat the water without gelatin and add the water with gelatin later. Is that right?
My broken English, please forgive me a Chinese hahah
What I did is I poured 1/4 cup over the gelatin and then used just one type of tea (not 2 types of tea as pictured). Other than that I followed the recipe as is. It's better if you double the batch if you want to make it with more types of tea. It's just easier to work with larger quantities 😊 To me it actually looks like Naomi doubled the batch in the photos.
I've never worked with gelatin before. I've tried this recipe a few times now and can' seem to get it right. It seem like the ratio of liquid to gelatin isn't right for it to bloom. I feel like i'm putting so much gelatin in such little liquid that it does not all absorb. Any advice? I've added more liquid, but then the gummy bears aren't firm enough. What am I doing wrong?
Hi Megan
Perhaps your gelatin is slightly different than the one that I used? Check the setting instructions and use them as a guide.
You can add the unbloomed portion of gelatin to the hot tea, to help it dissolve.
Ideally, you bloom the entire amount, but give that a try.
Cheers, Naomi
Hi Megan, I apologise for that - it was my mistake. I made this recipe and realised that I got the grams and ounces correct but the cup size was too large. It was doable but they were very firm and were setting too quickly. It's all fixed now!
I had a little bit of a problem with these gummies. The 1/4 c of tea wasn’t enough to bloom all of the gelatin so I ended up with several hard white balls that wouldn’t melt in the hot tea. I bloomed them in cool tea as you don’t specify which but the tips do. But the biggest problem is what to do with the leftovers in the pan, they have either turned to gelatin cement (on the sides), or a supper gummy mess. Even trying to clean it all off first, I’m afraid ANYof this going down the pipes will clog them immediately. What did you do?
Hi Kathy Jo
Sorry that this happened. Maybe you had an unusually strong batch of gelatin? I'm not sure.
As far as cleaning up goes, if you don't want to pour it down the sink, warm the gelatin on the stove until it returns to liquid form and then pour it into a container to dispose of in the rubbish.
Hope this helps
Thanks, Naomi
Hi Kathy, I apologise for that - it was my mistake. I made this recipe and realised that I got the grams and ounces correct but the cup size was too large. It was doable but they were very firm and were setting too quickly. It's all fixed now!
I love firm gummies. Can I increase the amount of gelatin to make firm chewy gummies? Or is there something else I can add or do to make them firm?
Hi Raia, these are very firm so you won't need to use more gelatin.