Keto Coconut Ginger Gummies

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  • prep time

    prep time

    1 h 5 min

  • cook time

    cook time

    5 min

  • ready time

    ready time

    1 h 10 min

Keto Coconut Ginger Gummies

Gummies are the perfect healthy keto friendly alternative to candy!

Simple to make and quick to set, these gelatin gummies are great fun to make with kids and can be kept in the fridge ready to satisfy a sweet treat craving.

This recipe has been made with ground ginger but would work equally well with fresh ginger.

  • Net Carbs

    1.9 g

  • Fiber

    1 g

  • Total Carbs

    2.9 g

  • Protein

    3 g

  • Fats

    9.6 g

103 cals

Keto Coconut Ginger Gummies

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Xylitol Sweetener

    Xylitol Sweetener

    2 tablespoon

  • Spices Ginger Ground

    Spices Ginger Ground

    1 tbsp

  • Coconut Milk

    Coconut Milk

    1 cup

  • Pure Vanilla Extract Gluten Free by Mccormick

    Pure Vanilla Extract Gluten Free by Mccormick

    2 tsp

  • Pure Protein Gelatin Collagen Hydrolysate by Great Lakes

    Pure Protein Gelatin Collagen Hydrolysate by Great Lakes

    2 tbsp

Recipe Steps

steps 5

1 h 10 min

  • Step 1

    Stir the coconut milk together to blend the fat and liquid. Add half of the coconut milk to a small saucepan with the xylitol, vanilla and ginger.
    Step 1
  • Step 2

    Bring to a gentle simmer, whisking to combine. Leave to simmer for 3-4 minutes until hot but not boiling.
  • Step 3

    While the milk is heating, add the remaining coconut milk to a mixing bowl and sprinkle the gelatin powder over the top to bloom.
    Step 3
  • Step 4

    Once the coconut milk in the pan is hot, pour over the cold milk and whisk well to combine so that the gelatin is fully dissolved and the mixture is smooth.
    Step 4
  • Step 5

    Pour the mixture into individual molds and transfer to the fridge for an hour to set.
    Step 5

Comments 7

  • Soon2BThin

    Soon2BThin 3 years ago

    OMG! These are so good! I have to make an effort to not eat the whole batch. My only comment is to maybe stir the gelatin for a second to ensure it all blooms and doesn’t settle at the bottom. Next time I’m going to sub lemon extract for the vanilla. I love ginger and lemon together. Thanks for sharing!

    • Lisa

      Lisa 6 years ago

      Is the coconut milk the thin one on a carton or the really thick one in the can?

      • recipewriter

        recipewriter 6 years ago

        Hi, this is the thick coconut milk in a can.

    • conculp0d99

      conculp0d99 6 years ago

      Could you use Stevia instead of the Xylitol? If so how much Stevia?

      • recipewriter

        recipewriter 6 years ago

        You could definitley use stevia, erythritol would also work well. For stevia you would probably only need 1/2 the amount or less!

    • waynencindy1991

      waynencindy1991 6 years ago

      This is very confusing, geletian comes in a big package. Maybe it would be best to be specific about the measurement. (1/2 Cup, tbs, etc) Maybe you can use the whole can of coconut milk also. As not to waste the remainder of the can

      • recipewriter

        recipewriter 6 years ago

        Thank you for your feedback! 1 gelatin envelope is one tablespoon, but I have now amended the recipe to say two tablespoons. Thank you for pointing this out! You could definitely use an entire can of coconut milk. Typically 1 can is about 1.5 cups of milk, so you could adjust the rest of the ingredients accordingly!