Description
Delicious and vibrant hibiscus-infused jelly hearts, perfect for a keto-friendly treat.
Ingredients
Scale
- 1 cup dried hibiscus flowers
- 2 cups water
- 1/2 cup erythritol
- 2 tablespoons gelatin powder
- 1 teaspoon lemon juice
Instructions
- In a saucepan, bring the water to a boil and add the dried hibiscus flowers.
- Reduce the heat and let it simmer for 10 minutes.
- Strain the hibiscus infusion through a sieve into a bowl.
- Add erythritol and gelatin powder to the warm infusion and stir until dissolved.
- Mix in lemon juice and stir well.
- Pour the mixture into silicone molds and refrigerate until set.
- Once set, remove from molds and enjoy your jelly hearts!
Notes
- Store jelly hearts in an airtight container in the refrigerator.
- Adjust sweetness to taste according to preference.
- For a variation, try adding a few drops of vanilla extract.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: International
Nutrition
- Serving Size: 1 jelly heart
- Calories: 30
- Sugar: 0 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg