These sugar-free gummy fish are fruity and chewy with texture just like store-bought gummy candy. Made with just 4 ingredients in less than 30 minutes!
If you love easy sugar-free candy, you need to try my sugar-free strawberry cream gummies next.
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I tried making sugar-free gummies back in 2017 when I first started keto, and they turned out like little squares of flavored jello. They didn't have that chew like the store-bought kind. Traditional gummies use corn syrup, sugar, and gelatin so I had to find ingredients that somehow mimicked these. And after about 7 rounds of testing, I got the texture right!
I had a little help from my friend and fellow keto blogger Megan at Mad Creations Hub to get that texture. And I put them in cute fish silicone molds (which is now like 1 out of 1000 silicone molds in my collection). This recipe is very versatile, so seriously get creative. You can use different liquids instead of water, add flavor extracts, or even roll around in a bit of citric acid for a sour gummy (it's not as scary as it sounds). I would love to see what you come up with, so share your variations in the comments!
Ingredients
Okay, let's get into it. Here is what'll you need to make these sugar-free gummy fish:
Find the complete ingredient amounts and step-by-step instructions in the printable recipe card at the bottom of this post (or use the "jump to recipe" button at the top of the post).
Here's a few notes about key ingredients:
- Unflavored gelatin - Store-bought gummies are made with gelatin, corn syrup, and sugar. To get the right texture for a sugar-free gummy, we have to improvise with ingredients that mimic their properties. Gelatin provides elasticity. By itself, it tears easily just like jello, so we need another ingredient to balance with it.
- Allulose honey substitute - I used Besti brand allulose honey substitute which has non-IMO soluble tapioca fiber in it, this works with the gelatin for that coveted store-bought texture. Non-IMO just means it resists digestion and does not spike blood sugar. You might also see it labeled as "resistant dextrin." I used Besti brand because it replaces both the sugar and corn syrup (it's 2-in-1!). I also tested these with ChocZero S'wallows, which are sugar-free marshmallows, made with soluble corn fiber (also resistant dextrin).
How To Make
This recipe is easy to make, and here's how to make it successfully:
Before you get started: Spray your silicone molds with nonstick spray so the gummies release easily. Measure out ingredients ahead of time, you'll need to work quickly once the gelatin melts.
- Bloom the gelatin first. Sprinkle it evenly over the cold water in a saucepan and let it sit undisturbed for 5 minutes. This lets the gelatin fully absorb the water so it melts smoothly instead of clumping.
- Melt it low and slow. Set the pan over medium-low heat and stir gently until the mixture turns from cloudy to clear. Don't let it boil, or the gelatin can lose some of its setting power.
- Whisk in the allulose honey substitute once you take the pan off the heat. This is the ingredient that keeps these soft and pliable instead of stiff, so it's worth measuring carefully.
- Whisk in any other mix-ins until smooth. Like lemon juice, extract, or protein powder. Work quickly here, since the mixture will start to set as it cools.
- Pour or drop the mixture into your molds right away. A dropper or a measuring cup with a spout makes this easier to control.
- Chill until firm. These need about 10 minutes in the freezer or 1 hour in the refrigerator to set.
- Enjoy right away or let them air dry overnight. Once they're unmolded, you can eat them right away, but they will be more jelly-like. If you want that store-bought chew, set the gummies uncovered on a wire rack at room temperature for at least overnight, up to 1-2 days. This step pulls out the extra moisture.
Olivia's Top Tips
- Use an allulose honey substitute with soluble non-imo tapioca fiber. Note this is different from just liquid allulose, maple syrup, or honey. The fiber syrup is what gives it that store-bought texture once air dried.
- Let them air dry before storing. This one small step makes the biggest difference in getting that real store-bought texture, so make time for it if you can.
- Taste it before adding to the molds. The mixture you pour into the molds will be exactly what it tastes like when you unmold it, so make sure it tastes good to you! You can always melt the mixture down again and add more sweetener or flavors if needed.
- Use fish-shaped silicone molds for the full Swedish Fish effect, or swap in any small silicone mold you already have on hand.
- Get creative with the flavor. Swap the water for a sugar-free juice or add a few drops of your favorite extract.
Frequently Asked Questions
This usually comes down to two things: the sweetener and the drying step. Make sure you're using an allulose honey substitute with fiber built in, like Besti. A plain allulose syrup or sugar-free simple syrup won't give you the same chew. Then let the gummies air dry, uncovered, on a wire rack for at least overnight before you dig in.
Yes. Swap the cold water for a sugar-free juice or soda for even more flavor. Just keep in mind the gelatin still needs to bloom the same way, so add it to a cold liquid and let it sit for 5 minutes before you start heating it.
Find the printable recipe card below with all ingredient measurements, instructions, and my notes. Watch the video below as a visual guide.
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Recipe
Sugar-Free Gummy Fish
Ingredients
- 1 cup cold water
- 3 tablespoons unflavored gelatin add more if you like chew
- 2 tablespoons allulose honey substitute
- ½ cup protein powder optional, I used Keto Chow
- 2 teaspoon lemon juice optional, for tartness
- 2 teaspoon freeze-dried raspberry powder optional, for color and flavor
Instructions
- Add the cold water to a saucepan. Sprinkle the gelatin evenly over the surface. Let it sit undisturbed for 5 minutes to bloom.
- Set the pan over medium-low heat. Stir gently and constantly until the gelatin fully melts and the mixture turns clear.
- Remove from heat. Whisk in allulose honey substitute.
- Whisk in protein powder and lemon juice (if using) until completely smooth with no lumps.
- Whisk in raspberry powder (if using).
- Pour mixture into a 2-cup measuring cup or use a dropper to fill your molds. Spray with nonstick spray first for easy removal.
- Set up in fridge 60 minutes until fully firm. Or 10 minutes in the freezer if you want it faster.
- Unmold, store airtight in the fridge.
Notes
- Use an allulose honey substitute with soluble non-imo tapioca fiber. Note this is different from just liquid allulose, maple syrup, or honey. The fiber syrup is what gives it that store-bought texture once air dried.
- Taste it before adding to the molds. The mixture you pour into the molds will be exactly what it tastes like when you unmold it, so make sure it tastes good to you! You can always melt the mixture down again and add more sweetener or flavors if needed.
- Get creative with the flavor. Swap the water for a sugar-free juice or add a few drops of your favorite extract.
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