While they may not have the texture of actual licorice, these sugar free salty black licorice gummies definitely scratch that itch!
Super tasty, easy to make, keto friendly, AND high in protein!
I got hooked on the stuff while living in Minnesota, and happening across some in some Scandinavian shop or display somewhere.
It sounded too weird not to try. I don’t think I even liked the first bite... but then I got hooked. It IS kind of weird, but also it just kind of works?
Anyway, salty licorice is something that’s been gone from my snacking options for a long time, for multiple reasons.
The really good stuff is all legit licorice - IE: wheat flour based.
I haven’t really come across much in the way of decent gluten free licorice options at all, much less black licorice... much less salted black licorice!
Then, there’s the matter of sugar. So far as I can tell, gluten-free, keto friendly licorice doesn’t exist at all. You know, much less in salted and black form!
So, I decided to satisfy that craving on my own.
THAT ended up as a giant (but tasty!) mess.
Eventually, I decided to do them up as gummies. I added more gelatin than I usually do, for an extra firm gummy.
Additionally, I added some collagen peptides, to boost the protein content. May as well be extra about it, right?
In the end, I was IN LOVE with the finished gummies. They were not only super tasty and DEFINITELY fit what I wanted, they were super cute!
Anyway, lots to discuss. Let’s get to it!
This recipe uses a few ingredients that you may not be able to find in your local grocery store.
I don’t know about you, but when I’m jonesing for something... I want to get my keto version as close as possible to the real deal!
So, I order a few of the ingredients / etc online. Anyway, I have some notes for you:
It just works better than erythritol - it doesn’t crystallize, and it doesn’t leave the weird cooling sensation in the mouth.
Because allulose isn’t really available in Canada, I order it through the US Amazon site, and have it sent to my Shippsy address in New York.
Shippsy’s a great service - they give you a free mailing address in the USA, and charge something like $5-6/box to receive your shipments and bring them across the border for you. (Plus any duties that may apply).
Then, you either go pick it up from one of their Canadian offices, or have them mail it to you - from within Canada, at domestic prices.
It’s been really handy for me, both in obtaining things that won’t ship to Canada, and things that cost several times more in Canada!
If you’re a keto lifestyler of a certain age, you’re probably already supplementing with Collagen Peptides - it does great things for the joints! It also touts benefits for hair, skin, and general well-being.
Collagen peptides are usually mixed into drinks, where they blend in well - they’re colorless, flavourless, and completely dissolve.
I use Vital Protein's Collagen Peptides in this recipe, not only to slip in a serving of collagen, but also to boost the protein content of these gummies.
I can have a difficult time getting enough protein in, so I like to add it in to my snacking!
If you don’t need the extra protein and don’t care about collagen supplementation, feel free to skip it.
Gelatin is what makes gummies GUMMIES - you’re probably used to using knox gelatin in dessert making, etc.
Knox gelatin is great, but those little envelopes can get expensive - buying it bulk is much better for me!
So, I use Unflavored Beef Gelatin Powder, which I buy in 1 lb containers.
I make a LOT of protein gummies (and use gelatin in other recipes), so I go through a lot of it - buying it by the pound just makes sense.
Whatever brand you end up using, you want to be sure it’s an unflavored product.
Salty black licorice gummies with a hefty beef taste base... really don’t sound all that appetizing, IMHO!
I use 2 teaspoons of salt in this recipe, which makes for a nicely salty gummy. If you like it REALLY salty, feel free to add more salt, to taste.
If you’re looking to make regular, non-salty licorice gummies, I’d still recommend adding ¼ teaspoon or so, just to give it that boosted flavour.
I use Lorann Licorice Super Strength Flavour Oil - the one with the photo of black licorice on the front.
They also make a red licorice oil, which you can use if you like - I just really dig the salty black licorice flavour!
If you’re using a flavouring other than Lorann, don’t be surprised if you need to use more flavour than called for, to get a good flavour going.
The Lorann product is highly concentrated, and a little goes a long way - a lot further than other flavouring brands!
Like a small amount of salt, Citric Acid goes a long way to supporting the flavour, brightening it up, and giving you a really balanced flavour.
The amount I call for won’t make the gummies sour, it’s just enough to make them taste “right”, if you know what I mean.
Skipping the citric acid can make your gummies taste kind of... flat.
I love the deep, glossy black color of these black licorice gummies, so I recommend using Black Gel Food Coloring.
Gel food coloring is a lot more intense than liquid food coloring, and mixes into a liquid a lot better than paste food coloring does.
You’ll need a few basic pieces of equipment, with some optional fun tools.
First off, you’ll need your regular measuring implements, a small pot, and a whisk.
Personally, I like to use a Sauce & Gravy Whisk, to prevent the gummy mixture from burning on the bottom of the pan.
Aside from the basics, you’ll need something to mold the candy in - I like to use Silicone Gummy Candy Molds.
I had hoped to find little cat molds, but wasn’t able to find anything I liked. I did come across these super cute fish molds at my local Michaels, though!
They even have Dinosaur Shaped Gummy Molds - super cute!
If you don’t feel like investing in gummy molds, you can always just pour the prepared gummy mixture into a 9 x 12 pan, let it set, then cut it up from there.
Note: Black licorice flavouring is one of the ones that tends to permeate molds and remain, even after washing. Keep this in mind when selecting your mold!
For me, the fish mold is just a dedicated one to use for black licorice, as I don’t want the flavour seeping into anything else I make.
How to Make Sugar Free Salty Black Licorice Gummies
The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.
In a small pot, whisk together the sweetener, collagen, gelatin, and salt. Be sure to FULLY combine it, or you’ll end up with lumps.
Add water, whisk to combine.
Add black food colouring until it reaches the desired intensity.
Remove from heat. Add flavour oil and citric acid, stir well to dissolve.
Working quickly, pour mixture into clean gummy molds. (You can use an eye dropper, but it’s way fussier and sets really fast!)
I like to allow it to gel a bit - about 10 minutes - at room temperature before chilling. It lowers the chances of a messy spill when transferring to the fridge!
Once set, pop candies out of the mold and transfer to an airtight container or zipper baggie.
Will keep for a few days at room temperature, and a week or so if refrigerated.
More Keto Candy Recipes
Looking for more low carb, sugar-free ways to satisfy your sweet tooth? I've got you!
High Protein Sugar Free Gummies
Homemade BCAA Gummies
Keto Cream Cheese Mints
Sugar Free Bananas Foster Truffles
Sugar-Free Chocolate Chip Truffles
Sugar Free Sour Cherry Cola Gummies
Sugar-Free Sour Jubes
Sugar Free Sour Peach Gummies
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Sugar Free Salty Black Licorice Gummies [Keto, High Protein]
- ⅔ cup Sweetener I used granulated allulose
- 4 scoops Collagen Peptides
- ⅓ cup Unflavored Gelatin
- 2 teaspoon Salt
- 1 cup Cold Water
- Black Gel food colouring
- 1 ½ teaspoon Lorann Licorice Flavor Oil black or red
- ½ teaspoon Citric Acid
- In a small pot, whisk together the sweetener, collagen, gelatin, and salt. Be sure to FULLY combine it, or you’ll end up with lumps.
- Add water, whisk to combine. Add black food colouring until it reaches the desired intensity.
- Heat over medium heat, until everything is smooth and dissolved.
- Remove from heat. Add flavour oil and citric acid, stir well to dissolve.
- Working quickly, pour mixture into clean gummy molds. (You can use an eye dropper, but it’s way fussier and sets really fast!)
- Allow gummies to set - it'll take an hour or so at room temperature, or 10-15 minutes if refrigerated.
- I like to allow it to gel a bit - about 10 minutes - at room temperature before chilling. It lowers the chances of a messy spill when transferring to the fridge!
- Once set, pop candies out of the mold and transfer to an airtight container or zipper baggie.