Keto Licorice Recipes

SUGARLESS LICORICE STARS

Steps:

• In a large bowl, soften gelatin in 1/2 cup soda. In a small saucepan, bring remaining soda to a boil. Remove from the heat; add to gelatin mixture and mix well. Stir in flavored gelatin; until dissolved. Add anise., If necessary, skim foam. Pour into a 13-in. x 9-in. pan. Chill until firm. Use small star-shaped or other holiday cutters or cut into 1-in. squares. Store in the refrigerator.

KETO LICORICE ICE CREAM

Steps:

• In a saucepan over low heat, warm and whisk 2 cups of the cream and the stevia and/or erythritol. Whisk until the sweetener has dissolved completely. Pour into large bowl and set aside.
• In the same saucepan, add remaining 1 1/2 cups heavy whipping cream, flax milk, and yolks. Heat gently while stirring, until mixture coats the back of a spoon.
• Pour the egg mixture into the large bowl you've set aside with the cream and sweetener. Add the activated charcoal, vanilla, and anise oil and stir thoroughly.
• Cool completely and then pour into ice cream machine and churn according to your manufacturer's instructions (mine usually takes 25-30 minutes depending on how long I've let it cool first).
• Serve and enjoy!
• Warm and whisk all ingredients except the flax milk, anise oil, and 2 1/2 cups of the heavy whipping cream. (For the no-churn version, you'll leave out the flax milk completely.)
• Cool completely in the fridge (this may take an hour or more).
• Mix the 2 1/2 cups heavy whipping cream and anise oil and whip until soft peaks form. Fold this mixture together with the cooled mixture and spread in a pan.
• Freeze until hardened to your preference (at least 2 hours).

SUGAR FREE HOMEMADE LICORICE

Steps:

• Prep your candy molds with a bit of nonstick to make for easier removal and clean up. In a small saucepan stir or whisk together the gelatin and the water. Then place the saucepan on medium heat and heat until liquefied. You will need to stir the mixture often. It will take a bit of a while to get to that liquefied stage.
• Once the mixture has become liquefied your can stir in the remaining ingredients and then remove the saucepan from the stove. Pour the mixture into the prepared molds and allow them to cool slightly. Transfer to the freezer (takes about 15 minutes) or the refrigerator (a bit longer) to become solid enough to enjoy.

HOW TO MAKE A HOMEMADE LICORICE RECIPE

Steps:

• Combine the dry licorice recipe ingredients in a mixing bowl. Set aside.
• In a saucepan, combine the sugar, syrup, milk, and coconut oil (or butter). Bring to a boil, stirring occasionally. Continue to heat and stir until the temperature reaches 240°F. This is the softball stage. You can check the temperature with a candy thermometer or by dropping a small spoonful into a glass of cold water. Reach into the water and try to form a ball from the syrup with your fingers. It if stays together for a few seconds, it's ready.
• Remove from the heat right away and pour over the flour mixture. Mix well.
• Add the beetroot juice for color and the licorice extract for flavor. Mix these in well too.
• Pour the mixture in a greased pan and set in the refrigerator for about an hour, or until set and well chilled.
• When chilled, turn out onto a sheet of parchment paper or wax paper and cut into strips with a pizza cutter, keeping the strips about ⅓ to ½-inch wide. Twist them if you like.
• Dust with arrowroot powder to keep from sticking and store in an airtight container.

KETO SUGAR FREE GUMMY BEARS RECIPE

Steps:

• Combine 1/4 cup water and strawberries in a medium saucepan. Bring to a boil, stirring and mashing as berries soften.
• Reduce heat to medium-low. Simmer for 4-7 minutes, until berries are fall-apart soft. Mash with the back of a spoon.
• Meanwhile, pour the remaining 1/2 cup water into a small bowl. Sprinkle the gelatin powder into the bowl and whisk immediately before it sets. Set aside to bloom for at least 5 minutes.
• Place a fine mesh sieve lined with a jelly bag or nut milk bag over a bowl. When the berries are very soft, pour the berry mixture over the sieve to strain. Press with a spoon or spatula to push the juice into the bowl. You should get about 3/4 cup of juice - measure out 3/4 cup to use for the jello, and add water to reach this mount if it's not enough juice.
• Wipe down the saucepan and pour juice back into the saucepan over medium heat. Add Besti and stir to dissolve. Taste and adjust sweetener to taste if needed.
• Reduce heat to low. Stir in the bloomed gelatin and heat, stirring, for about 2 minutes, until gelatin dissolves.
• Use a dropper to fill silicone gummy bear molds with the liquid.
• Refrigerate for about 2 hours, until set. Remove the molds from the fridge one at a time to pop out the bears. (They are easier to remove when cold, so don't take all the molds from the fridge at once.) Store in the refrigerator.

KETO LICORICE RECIPE

Steps:

• Line a 30 x 30 cm baking tray with baking paper. See Note 9.
• Pour water into a medium-sized saucepan. Sprinkle gelatin over surface of water or add gelatin leaves one at a time to the water, ensuring they are completely immersed in the water. Leave gelatin to bloom for 10 minutes.
• Combine sweetener, syrup, salt and anise extract in a small bowl. Reserve
• Place saucepan onto low-medium heat and begin to melt the gelatin. Whisk until all gelatin is dissolved and completely lump free. Add in sweetener mixture and whisk to combine.
• Over low-medium heat bring licorice to a low boil. Whisk through black colour, if using. Once mixture has come to a low boil allow to bubble for 1-2 minutes.
• Whisk whey protein isolate into licorice and continue to heat for 1-2 minutes whisking continuously. Do not leave it or allow it to burn.
• Pour licorice into prepared tray. Work fast as licorice will begin to set. Spread mixture and tap tray to remove any bubbles and smooth the mixture. Place into the fridge or freezer for 5-10 minutes. Cut into strips.

LOW-CARB BLACK LICORICE

Steps:

• Add gelatin, xylitol, heavy cream, water, butter, molasses, and sea salt to a saucepan. Cook over medium heat, stirring constantly until gelatin and sweetener are completely dissolved and mixture beings to boil. Remove from heat. Whisk in activated charcoal and anise extract until smooth. Pour into candy molds or 9x13 and chill in the fridge until set, about 15-20 minutes. Cut into the desired size if not using candy molds.