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Easy Low-Carb Raspberry Gummies Recipe

Easy Low-Carb Raspberry Gummies

These homemade raspberry gummies combine real fruit, lemon juice, and powdered gelatin for a firm, naturally fruity low-carb dessert. They are easy to pour into silicone molds and keep refrigerated for quick snacks throughout the week.
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 2 minutes
Servings: 20 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup, about 125–140 g Fresh or frozen raspberries
  • 1/2 cup Water, divided
  • 2 tablespoons Fresh lemon juice
  • 2 tablespoons, or to taste Powdered erythritol or monk-fruit/erythritol sweetener
  • 3 tablespoons, about 27 g Unflavored powdered gelatin
Optional
  • 1 small pinch Salt

Method
 

Step-by-Step
  1. If using frozen raspberries, thaw them first. Blend the raspberries with 1/4 cup of the water until smooth, then strain the purée through a fine-mesh sieve to remove the seeds.
  2. Sprinkle the gelatin over the remaining 1/4 cup cold water in a small bowl. Let it stand for 3–5 minutes so the gelatin can bloom.
  3. Warm the raspberry purée, lemon juice, sweetener, and optional salt in a small saucepan over low to medium-low heat. Stir until hot and the sweetener dissolves, but do not let the mixture boil.
  4. Remove the saucepan from the heat and whisk in the bloomed gelatin. Continue whisking until the gelatin has completely dissolved and the liquid looks smooth.
  5. Pour the mixture into silicone gummy molds or a small lightly oiled dish. Refrigerate for 1–2 hours, or until firm, then unmold or cut into small squares.

Notes

Do not boil the mixture after adding gelatin because excessive heat can weaken its setting ability. Store the gummies in an airtight container in the refrigerator and enjoy them within about 5–7 days. Three tablespoons of gelatin create a firmer, candy-like gummy; two tablespoons can be used for a softer texture.