Merry Christmas! Hope you are having a relaxing and fun time with your loved ones! Holidays have just started, so it’s a good time to whip up a batch of these Sugar-Free Mulled Wine Gummies to surprise your family and guests with flavorful and gorgeous delicacies.
How to make these Sugar-Free Mulled Wine Gummies
These treats use my Authentic Finnish Mulled Wine (Glögi) Spice Mix I posted last week. However, feel free to use your favorite mulled wine spice mix. Just make sure to use a sufficient amount of it to create a strong enough flavor for your candies.
For example, if you make mulled wine, you’ll need one batch for my Authentic Finnish Mulled Wine (Glögi) Spice Mix for 1 qt (1 liter) liquid. Now, you’ll use the whole batch for these candies, i.e., 2/3 cup (160 ml) liquid.
You can actually use the glögi spice mix many times, so you don’t have to throw away each batch after using. Just let the spice mix dry and reuse it for mulled wine or these candies. Naturally, the spice mix will lose its flavor over time, and then you can discard it.
In addition to the spice mix and liquid (I recommend alcohol-free dry red wine), you’ll naturally need sweetener and thickener. I used allulose for these candies, but powdered erythritol, monk fruit, and stevia work equally well. Just make sure to use enough sweetener, as these candies turn out bland if they don’t contain enough sweetener.
To thicken these gummies, I use gelatin. Make sure to use the type of gelatin that thickens, not hydrolyzed gelatin that doesn’t thicken.
Oh yes, and be very careful when handling the hot candy mixture! You certainly want to avoid burning yourself — or your loved ones.
But let’s take a look at how to prepare these great gummies:
Pour 2/3 cup (160 ml), preferably alcohol-free dry red wine, into a small saucepan.
Add about 1/2 cup (120 ml) of allulose.
Heat over high heat until the mixture is piping hot. Don’t cook! Remove from the heat.
Add 1 batch of Authentic Finnish Mulled Wine (Glögi) Spice Mix.
Here we go.
Cover the saucepan with a lid. Let infuse for 1 hour.
Filter out the spices and discard them (you can actually still reuse them a couple of times).
Reheat the wine mixture until piping hot.
Add 4 tablespoons of gelatin powder to the piping-hot wine mixture.
Mix until the gelatin is dissolved.
Transfer into gummy bear molds or other heat-proof candy molds. Refrigerate for 2 hours or until completely set.
Remove from the molds.
How I came up with this easy keto candy recipe
Last year, perhaps already in the summer, I wrote down an idea for Keto Mulled Wine Gummies that I wanted to do for the holidays. I think I got the idea because I was doing several versions of sugar-free gummies then, mainly experimenting with our Ketokamu Ellu electrolyte powder and using it in gummies.
I even made some Keto Mulled Wine Gummy experiments last year, but they turned out too bland.
Last week, I posted my Authentic Finnish Mulled Wine (Glögi) Spice Mix, and I immediately knew that spice mix would be just the perfect spice and flavorful enough to season my sugar-free gummies.
I also knew I had to use enough sweetener as my last year’s gummies turned out unpalatably bland. I had used powdered erythritol, but as I had purchased a good batch of allulose directly from the US, I wanted to give it a try. I had never used allulose in gummies.
In addition, I naturally needed thickener to make sturdy — yet melt-in-the-mouth gummies. Gelatin powder was the ultimate choice. It even didn’t need any blooming for these candies like you usually have to bloom your gelatin when you make desserts.
After pondering the measures, I was ready to conduct my first experiment. I must confess that I didn’t really bother experimenting but just grabbed my camera and started shooting progress photos while preparing this recipe. I thought I had learned enough from my last year’s experiments, and this particular tweak was going to be the winner.
It indeed was: the gummies were bursting with holiday flavors, the texture was sturdy and pleasant to chew, and the sweetness was just to my liking. Moreover, allulose seemed to work well in these candies, making them a tad sticky — and super delicious. Wonderful!
Here’s the recipe for your to enjoy:
- 2/3 cup = 160 ml preferably alcohol-free dry red wine
- 1/2 cup = 120 ml allulose or powdered erythritol
- 1 batch Authentic Finnish Mulled Wine (Glögi) Spice Mix
- 4 tablespoons gelatin powder
- Combine the wine and the sweetener in a small sauepan. Heat over high heat until the mixture reaches boiling point. Don't cook! Remove from the heat.
- Add the spice mix and cover the saucepan with a lid. Let infuse for 1 hour.
- Filter out the spices and discard them (you can actually still reuse them for a couple of times).
- Reheat the wine mixture until piping hot.
- Add the gelatin powder to the piping-hot wine mixure. Mix until the gelatin is dissolved.
- Pour into gummy bear molds or other heat-proof candy molds.
- Refrigerate for 2 hours or until completely set.
- Remove from the molds. Store in the fridge.
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By the way, I didn’t include nutritional information as it highly depends on the wine you use for the candies. Go naturally as dry and as low-carb wine as you can find and the carb count is just neglible.
Tips for variations
This recipe is super easy to vary with different seasonings and different liquids. Instead of dry alcohol-free red wine, use dry alcohol-free white wine! Or, how about really festive candies for the New Year with champagne or sparkling wine?
Other spices that go well with wine and these gummies (in addition to the cinnamon, bitter orange peels, ginger, cardamom, and cloves that my Authentic Finnish Mulled Wine Spice Mix contain) are lemon peels, regular orange peels, allspice, nutmeg, star anise, mint, and mace.
Check out my other keto candy recipes on this blog! These Sugar-Free Cardamom Latte Gummies are also perfect for the holidays. I made delectable chocolate confections yesterday using this Sugar-Free Marzipan 2.0, my improved keto marzipan recipe. For more chocolatey treats, you can make these simple yet delicious Divine Chocolate and Hazelnut Treats. But that’s not all! Here you’ll find all the candy recipes I’ve posted on this blog.
By the way, my book Low Sugar, So Simple also has a wonderful and flavor-bursting sugar-free gummy recipe.
This Christmas was a bit different than usual as my dad is in hospice and couldn’t participate in our Christmas celebrations. However, I visited him on Christmas Eve and fed him traditional Finnish Christmas food (a hospice version, though), and he ate it with a good appetite.
We spent Christmas Eve evening with my mother and my son, ate well, shared presents, and had a Christmas sauna — all typical Finnish Christmas traditions.
I also baked a lot for Christmas: a keto version of the traditional Finnish Christmas pastries, Keto Christmas Bread, Keto Finnish Archipelago Bread, Keto Gingerbread Cookies, keto buns with saffron and cardamom (very Swedish!), a Keto Prune Parfait (yes, it really is keto!), Spicy Keto Cake (traditional Finnish recipe ketoized), and Keto Gingerbread Brownies. Phew! That was a long list, but I just loooove to bake!