Experiencing hair loss on keto? Looking to add some collagen into your diet? These keto collagen gummies are the perfect way to get in some collagen and protein to get your hair and nails looking fabulous!
These are SO incredibly easy to make but I know you all will have some questions so let’s go over a few things to help make your keto gummy bears turn out perfect.
Xanthan gum: A lot of you will probably wonder if this is necessary – and no – it isn’t. HOWEVER! Adding xanthan gum gives it the typical chewiness and helps hold it together so it won’t tear when taking out of the mold. It is vital to either use olive oil or glycerin to dissolve the xanthan gum in first otherwise it may clump in the water.
Citric Acid: Again – not necessary unless you are planning to keep these for a while. Citric acid is not only a preservative but it will help give the flavours a bit of a boost. Make sure it is FOOD GRADE.
Gelatin: I used 4 sheets (approximately 1 1/4 – 1/2 tbsp of powder). Always make sure to read the gelatin package to ensure you bloom it correctly before adding it to the water. If you want to use sugar free jello molds, that will work too but I still recommend adding in the extra gelatin for optimal firmness.
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When you are adding in the bloomed gelatin, add it to the COLD mixture first before turning your heat onto the lowest setting. Once the water begins to warm up, your gelatin should dissolve. Do not boil.
Before you add the mix to the molds, I would give it a bit of a spray with some cooking oil. That will help them not stick. If you didn’t grease the molds, stick them in the freezer for about 10-15 minutes. That will help you be able to take them out.
Now, one more thing. When you take them out – they will be firm but also jello-y. This is normal. You can eat them this way or you can leave them out to dehydrate. That will harden them a bit more and give it the traditional gummy bear texture you find in stores. How long to dehydrate them depends on your location and humidity.
You may notice in the picture above that a few of my keto gummy bears look a little freckly. That is because most store bought gummies are coated in a corn starch so prevent sticking. I tried to coat them in whey isolate but it didn’t work. Tried to get it all off but some still look a little freckly. If you leave them separated to dehydrate, stickiness won’t be an issue.
If you like this recipe, make sure to check out my keto cookie dough fat bombs!
Keto Collagen Gummies
Battling hair loss and brittle nails? These keto collagen gummies are the perfect solution to add some collagen to your diet! These keto candies are 0 net carbs and packed with protein.
Ingredients
- 3 tbsp pure collagen powder
- 1/2 tsp food grade citric acid
- 1 tbsp olive oil
- 1/2 tsp xanthan gum
- 4 leaves gelatin (or 1 1/2 tbsp powder)
- 1/2 cup (125ml) water (or sweetened drink)
- Sugar free Water enhancement flavours (like Mio)
- Gummy bear molds
Instructions
Bloom the gelatin according to the back of its package.
In a small pot or pan, whisk together the collagen and citric acid.
Pour in the water (or sweetened drink) and mix until the majority of the collagen has been dissolved. If you use water enhancer like Mio, add it in here. I used 2 decent squeezes but add to your taste. (The more you add the juicier they will taste)
Place the gelatin into the water mixture Turn your stovetop/hob onto the lowest heat and stir until the gelatin has dissolved.
While the gelatin dissolves, whisk together the olive oil and xanthan gum.
Once the gelatin is incorporated, pour in the olive oil and stir until everything has been mixed together.
Lightly spray the gummy bear mold with cooking oil.
Using a dropper, fill each empty spot on the GREASED gummy bear mold.
Refrigerate for a minimum of 2 hours. If they are hard to get out - freeze for 10-15 minutes and they should pop out easily.
Notes
This makes around 70 gummy bears.
Nutritional Information for ALL gummies:
CALS: 252
FAT: 13.5
CARBS: 1
FIBRE: 1
NET CARBS: 0
PROTEIN: 31.8
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14 comments
Do these need to be kept in the fridge after dehydrated? Just wondering their shelf life, thank you!
I dont think so. I keep mine on the counter! As long as its not too hot (otherwise they will melt)
I guess using Beewax like the Haribo version would help a bit in summer? beewax got a way higher melting point around 60 celsius compared to the already liquid olive oil. It has also great preservative function.
that could work!
I tried to make these and they did not set. The instructions to bloom the powdered gelatin was to sprinkle it on top of 1/4 cup of water and then add 1/4 cup boiling water to that. Should I just do the first 1/4 cup of cold water? It’s Knox Gelatin that I used.
Thanks!
So I’ve tried these with powdered gelatin and what I did was just add the gelatin to a pan, pour in the 1/4 cup of cold water and your flavouring, and then turn it on medium until the gelatin dissolved and the water was hot (but not boiling) and then take it off and put it in the mold.
Hope that helps!
for firm gummies you want about 30 gr of gelatin per cup of liquid. I do cover my gummies in 1 gram of corn starch though.
Hi, just wondering what the serving suggestion is and do you know if it is worth it to use this recipe as a collagen supplement?
Do we include the water that the package of gelatin tells us to use when we bloom it? I’m a little confused on that step ?
nope! just the water from my instructions 🙂
What if you dont want to use the Collagen powder? Do you need more gelaine or can one just proceed without it?
nope you can omit it for sure, same amount of gelatin
Tried the recipe without collagen powder as I had none. I replaced also coconut oil as it has a higher metling point (in summer beewax would be better I guess like in the commercial version) and its antibacterial properties should help to preserved.
Now one issue messed it all up for me. The gelatine water ratio semmed not enough. You say randomly bloom. Then later you add again liquid (water or juice). Can you clearify on the accurate amounts based on your gelatine (which should be generally the same)? This issue possibly occured also because my pot has too high of a radius so that not all gelatine was caught by the water. I went with another 125ml water and some more gelatine so I kept the 30g gel/cup water (250g) as in the comments here described. However I didnt have the time to measure more aormata and sugar, so at least tastewise it will be even more of a mess. I also ran out of forms (200 bears, one full blown ice cube form). So actually even more than doubled yours approximation xD
So sorry! I will go back and take a look and see if I can make it clearer!