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Legit (Sour!) Gummies 🐻 gluten free, keto & paleo

These homemade paleo and keto gummies are on point! Think wonderfully chewy and yummy goodies, at just 1.5g net carbs per a 25 gummy bear serving!

Overhead shot of sour and raspberry keto gummies on marble
(Sour!) Paleo & Keto Gummies

(Sour!) Paleo & Keto Gummies

Just 3 Ingredients!

It’s sometimes hard to believe that you can make candies at home that are actually good for you! Cue in these keto gummy bears, which are packed with collagen, antioxidants (courtesy of the berry powders!) and a healthy dose of vitamin C.

And yes, these are actually chewy and not just flavored jello! But they are less chewy than your store-bought gummies. Still, a great compromise for super clean ingredients in my book!

Do note that the sour gummy version is absolutely everything (and more!). Not gonna lie, they took me right back to college and late nights at the library (I studied Econ & Finance 😂!!). There’s just something about that sour punch and salivary-glands-in-action that just does it for me right?!

The Method

There’s not much to these keto gummies, in fact they’re shockingly easy! All you need to do is mix the ingredients, sweeten to taste, heat up until everything has dissolved and pour into silicon molds.

I (clearly!) used gummy bear molds, but you can use whatever you have around (bigger ones will be less of a hassle!).

Keto gummies in a green silicon bear mold
(Sour!) Paleo & Keto Gummies

The Ingredients

Honestly all you need is gelatin, a fruit juice (we’ll get to that) and a sweetener. I also really enjoyed adding some pure vitamin C powder though, as it gives it that ‘artificial’ gummy kick (but its actually really healthy… you know, vitamin C!).

Nothing fancy or pricey, but do check out my findings to ensure you get the ‘best tasting’ keto gummy bears! So here are my ingredient tips:

  • You absolutely want to make sure you’re procuring gelatin and not collagen, which won’t gel. I love and always use this grass-fed one (arguably much more nutritional benefits!), but standard packets from Knox will work the charm too.
  • For the fruit juice, I bought powdered dried fruit (unsweetened, all natural) in two flavors: raspberry (my favorite!) and black raspberry. So while the black raspberry was good (and from what I’ve been reading, has the greatest amount of antioxidants out of all the berries by more than double!), raspberry was the home run! And you can also use the powders to flavor chia puddings, make yogurt a bit more fun, turn your cheesecake-for-1 fruity, similarly for the buttercream fat bombs, or vanilla ice cream (turned raspberry!), added to milkshakes … i.e. endless possibilities guys!
  • But if you don’t want to buy powdered berries, you could also use a tea infusion (something like this raspberry tea would work, for instance). Or you can make your own fruit juice with fresh fruit too (duh right?!).
  • For the vitamin C powder (i.e. citric or l-ascorbic acid) I used this organic one. While it’s totally optional and you can use lemon juice instead, I also highly suggest it. Also indispensable for the sour gummy version (see below!). And for the home run: I also mix the pure vitamin C powder with my face and body lotions at night for extra glowy skin!
Overhead shot of keto gummies on marble
(Sour!) Paleo & Keto Gummies

The Sweetener

You’ve got a couple options here, and know that the recipe was thoroughly tested with xylitol, monkfruit, allulose and erythritol. And these are the findings!

1. Allulose is my top choice for best texture (no crystallization!) and closest taste to sugar (no aftertaste whatsoever!). Just note that this sweetener is 70% as sweet as sugar (i.e. you need to add 30% more). And you can always use it as a base and add some pure monkfruit (or stevia!).

2. Pure monkfruit extract (love Lakanto’s!) or stevia would work too if that’s your jam. Just remember that its roughly 300x sweetener than sugar, so start with only 1/8-1/4 teaspoon!

3. Xylitol works just as well as allulose, I’m just adding it in third place as its slightly higher GI and not pet friendly (I just personally find the other two to be ‘cleaner’ options, if you know what I mean). Note: I’ve been testing different brands of xylitol and have noticed Health Garden and XyloSweet are two solid ones (particularly if you tend to get occasional tummy pangs with the NOW brand which is corn derived).

And honestly just don’t bother with erythritol. As per usual when melted, you’ll likely get heavy crystallization (its really rare if you don’t).

If using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys! 🐕

How much sweetener? Now this is the question, and the good thing is that you can definitely sweeten to tasteMy top tip is that you add a notch more than you think of sweetener, as the gummies do lose a tad once set.

Dipping keto gummy bears into sour coating
(Sour!) Paleo & Keto Gummies

For Sour Gummy Candy (!!)

I repeat, in all honestly I cannot believe how great these taste… and with suuuper clean ingredients! All you need to do is mix some allulose (my top choice for this) and vitamin C powder. Bonus fruity notes if you mix in a tad of fruit powder here too… sooo yum!

So if the keto gummies are good solo, these are actually terrific.

The one caveat? Because the gummy candies are not dried and we’re not using anti-caking agents etc, you need to coat them and eat them right away. Otherwise the moisture from the gummies dissolves into the coating (still yum though, I would know!).

A pile of raspberry & blackberry keto gummy bears
(Sour!) Paleo & Keto Gummies
Overhead shot of sour and raspberry keto gummies on marble

(Sour!) Paleo & Keto Gummies

Course: Dessert
Cuisine: American, European
Keyword: gummies, gummy bears, gummy candy, keto, paleo
Prep Time: 5 minutes
Cook Time: 5 minutes
Chilling Time: 30 minutes
Total Time: 10 minutes
Servings: 150 gummy bears
Calories: 19 kcal

These homemade paleo and keto gummies are on point! Think wonderfully chewy and yummy goodies, at just 1.5g net carbs per a 25 gummy bear serving!

Print

Ingredients

For the keto gummies

For the sour gummy coating

Special equipment

Instructions

For the keto gummies

  1. Add the water, raspberry powder (or flavor of choice), sweetener (starting with the lower amount) and vitamin C to a saucepan. Stir to combine and feel free to adjust the sweetness (or anything) to taste. 

  2. Add the gelatin, stir to combine and turn on the heat to low. Continue stirring to ensure everything is well dissolved and evenly distributed, about 3 minutes (do not let it simmer though!). Remove from heat once the mixture is smooth and you begin to see some steam. 

  3. Pour into a bowl right away and, using the gum drop, begin to fill up the silicon molds. 

  4. Allow the molds to come to room temperature, about 15 minutes, and place in the fridge for 30 minutes or until set. Keep stored in an airtight container in the fridge for about 2 weeks. 

For the sour gummy coating

  1. Mix all the ingredients together in a small glass or bowl, adjusting sourness with the vitamin C to taste (I do 1/8 tsp, but you could definitely go to 1/4 tsp!). Mix in a serving of gummies, toss until evenly coated and enjoy right away. 

  2. Keep in mind that the sour version doesn't store well (the sour coating dissolves) and are best enjoyed right away!

Recipe Notes

Here are my top ingredient tips, and be sure to check out the section on sweeteners for more specific deets:

  • You absolutely want to make sure you're procuring gelatin and not collagen, which won't gel. I love and always use this grass-fed one (arguably much more nutritional benefits!), but standard packets from Knox will work the charm too.
  • For the fruit juice, I bought powdered dried fruit (unsweetened, all natural) in two flavors: raspberry (my favorite!) and black raspberry. So while the black raspberry was good (and from what I've been reading, has the greatest amount of antioxidants out of all the berries by more than double!), raspberry was the home run! And you can also use the powders to flavor chia puddings, make yogurt a bit more fun, turn your cheesecake-for-1 fruity, similarly for the buttercream fat bombs, or vanilla ice cream (turned raspberry!), added to milkshakes ... i.e. endless possibilities guys!
  • But if you don't want to buy powdered berries, you could also use a tea infusion (something like this raspberry tea would work, for instance). Or you can make your own fruit juice with fresh fruit too (duh right?!).
  • For the vitamin C powder (i.e. citric or l-ascorbic acid) I used this organic one. While its totally optional and you can use lemon juice instead, I also highly suggest it! Also indispensable for the sour gummy version (see below!). And for the home run: I also mix the pure vitamin C powder with my face and body lotions at night for extra glowy skin!

And please note that nutrition facts were estimated using the raspberry powder (25 gummy bears are 1.5g net carbs!)

Nutrition Facts
(Sour!) Paleo & Keto Gummies
Amount Per Serving (25 gummy bears)
Calories 19
% Daily Value*
Sodium 6mg0%
Carbohydrates 2.2g1%
Fiber 0.7g3%
Sugar 1.7g2%
Protein 2.3g5%
Vitamin C 274.7mg333%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

52 comments

  1. Pam says:

    Hi Paola, I just made these for my grandchildren. They taste like sour gummies but mine turned out creamy not clear coloured. I used raspberry juice, Vitamin C, Stevia, & gelatin. What did I do wrong?

  2. Debi says:

    Funny, I have never eating a gummy bear (that I can remember) but I want to make these! I’m wondering how would ginger tea would work for the liquid and flavor?

    • Paola van der Hulst says:

      It would work great and even be soothing for the tummy! What a fabulous idea I can’t wait to try! Might even use natural ginger yuuim!

  3. Matt says:

    Really good! I have not been able to make them quite as chewy as I want, but I am slowly increasing the gelatin until I get it where I want.
    I have also found that crystallized oranges are an amazing addition to the outer coating. I think you could even replace the vitamin c with that for a more sour, fruity flavor

  4. chris says:

    I made these more than several times a day the last couple days. My kids love them and they are better than any other gummy recipe (I was starting to regret buying molds). I used xylitol and threw in some drops of watermelon flavored stevia with the crushed up freeze dried raspberries (and strawberries) that I had on hand.
    They are delicious! I think I will be making them daily, they are so easy to whip up. Too bad they don’t last long!

    • Paola van der Hulst says:

      Chris that’s so awesome to hear! I love your idea of adding watermelon flavored stevia, thanks for sharing!! And agreed, too bad they don’t last too long lol!

  5. Ryan says:

    Thank you so much!!! I’ve been craving gummies.

    I made about 300 today using the same ingredients linked in the recipe. They came out phenomenally. So delicious. I’m very excited.

    I posted on Instagram and tagged you. I also shared the recipe with my various keto friends/groups. Everyone is very excited.

    This site is in my top three keto sites to go to for recipes. You always seem to be one step ahead of my cravings. I’ve made a ton of your recipes. Thank you so much!!

    • Paola van der Hulst says:

      Ryan it’s my absolute pleasure, so happy they worked out for you so well! I need to get some of those worm molds you used (saw the insta!). Sour worms were my favorite 😂!! Xo!!

  6. Megan Lopez says:

    How long do these last? How do you store them? They look delicious but I don’t want to make too many of they’re just going to get melty and gross quick.

    • chris says:

      They don’t get melty if you keep them in the fridge. Honestly we eat them pretty quickly. You just don’t want to roll them in the coating ahead of time. So we have the coating premade and just roll when we are ready to eat them. Or we eat them without the coating! They really are delicious!

  7. Shaay Gallagher-Starr says:

    Trader Joe’s and a lot of health food stores sell packages of freeze dried whole raspberries. I’ve been powdering those in my blender to add to all sorts of things – cream cheese, fat bombs, cookies, tea, etc. I bet this would also be a good option for the berry powder you’re using.

    I get packages at TJs for $2-$3.

    • Paola van der Hulst says:

      Oooooh I didn’t know TJ had them at such great price!! They generally break the bank lol! Thanks fir the awesome tip!!

  8. chris says:

    Do you think I could crush freeze dried raspberries to the same effect? i will order the powder juice but want to make these ASAP. I doubt I can find the powder in the small town I live in.

    • Paola van der Hulst says:

      Yeah I don’t see why not! You might get some ‘bits’, but I’m pretty sure the powdered I use are pretty much that (finely powdered freeze dried berries) 😉 Enjoy!

      • Shaay Gallagher-Starr says:

        I just commented about this! I powder freeze dried raspberries in my blender and get a very fine powder. I bet it would work well for these.

  9. LJ says:

    Hello, I have been trying multiple recipes from your site lately. They are very inventive! I was making some gummy bears a while before I saw this recipe and if I may suggest for a stronger gel trying Great Lakes brand gelatin. My gummies turn out very satisfyingly chewy when I use 40g of powder to 1 cup liquid. Going to totally try your vit C and fruit powder additions, as mine seem like they need a Kick. I have also been experimenting with adding hydrosols like Rose and peppermint for the added heath benefits.

  10. Ally says:

    I love gummy bears. That’s the only thing I miss. I especially love the Smart Sweets gummies but they’re too pricey. I don’t know how they get that chewy gummy bear mouth feel… Because regular gelatin gummies just melt in your mouth and aren’t chewy (and if you use a lot of gelatin they’re rubbery, not chewy).

    Any ideas on how to replicate that chewiness? I’d love it if you made a gummy bear recipe like that!

    • Brin says:

      If you don’t mind me chiming in… I’ve made this recipe several times now searching for that exact chewiness! After some traumatic interactions with a food dehydrator (eek!), the most successful attempt was achieved by letting them air-dry on some parchment paper for a day or two (my climate is very dry, but the dry air in the fridge might work too!). They will shrink, but the flavor improves AND the sour coating doesn’t melt off. 🙂

  11. Michael Breeden says:

    I’m really glad you have a passion for this, it shows in your writing. As a reader, I want to know the nutrition facts first, recipe second and passionate ramblings last. I pretty much scrolled till I got what I needed. As opposed to scrolling to find out more. I hope you take this in the good spirit that it is intended.

    • Paola van der Hulst says:

      Psssst! That’s why there’s a “jump to recipe” button right at the top! There’s also no passionate ramblings, just explanations of the ingredients and tips to make sure you guys nail them. You’re welcome to read them… or not! Xo!

      • Samar Elatta says:

        I appreciate it 🤗 so much! All of it. Thanks for sharing 🥰

        Can’t wait to try them!

        Do have one question: do they make you go to the bathroom 🙄🤦🏽‍♀️

    • Paola van der Hulst says:

      LOL! I cannot legally sell food without a kitchen license… but I do promise they’re super easy to make! 😉

    • Paola van der Hulst says:

      Hi Claire! Tbh I’ve never had any problems with gummies (or anything for that matter) with silicon molds, as they’re purpose is to be non stick. You just sort of pop them out! What kind of molds are you using? What ingredients did the recipe you used have? xo!

      • Claire Marson says:

        I tried a recipe very similar to this one (water, gelatin, erythritol cranberry and lemon juice) but they all stuck to the silicone molds.

    • Heather says:

      Mine all stuck to the silicon molds too. And I used allulose. I think this recipe might need more gelatin than what’s listed.

      • Paola van der Hulst says:

        Mmmm strange… please note that peeps are already making them successfully with the amount of gelatin (including me about 10 times!). Also Claire was referring to a recipe from another site.

        Having said that, I am very intrigued to know why they’re sticking for your guys! Heather what brand of gelatin are you using?

      • christina says:

        flavor out of this world. but i think maybe rather than sticking- its they are tearing coming out of the mold. my molds are usual gummy bear size- would more gelatin help? i even froze them to try stopping the tearing. would you suggest spraying the mold for more slippage? Especially the feet… frustrating for sure.

      • Jessica says:

        I found that leaving mine in the fridge for a minimum of 2-3 hours makes them pop right out of the mold! If I try and take them out at the one hour mark they gets very suck to not only the molds but my fingers too! Hope this helps 🙂

      • Matt says:

        You might also make sure your allulose is 100% allulose. A lot of times if you check the ingredient list on sweeteners listed as allulose or monk fruit, you will find they are cut with a cheaper sweetener

  12. Mary says:

    I was thinking of replacing the sweetner and the raspberry powder flavoring with SF koolaide powder, what are your thoughts?

  13. Marina Hildebrand says:

    These look fabulous!! I can hardly wait to get my hands on the allulose.
    Love the idea of the dry raspberry powder!! Thank-You for bringing that to my attention.

  14. Jennifer Schoenbein says:

    If we use raspberry juice instead of the powder, do we need to reduce the water amount? I don’t want to mess up the ratio of liquids and powders.

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