Enjoy your warm spiced coffee in an exciting new form: as gummies! With only 5 ingredients and a few minutes (plus a couple of hours needed for setting), you can indulge in rich and creamy Sugar-Free Cardamom Latte Gummies with heavenly coffee and cardamom flavor! These tasty grab-and-go indulgences are easy to transport, and they will make fabulous holiday treats, too — not to mention a pretty gift when packed accordingly.
How to make these Sugar-Free Cardamom Latte Gummies
Homemade healthy gummies are super easy and rewarding to make. For preparing them, you just bring all ingredients except gelatin to a boil, then add gelatin and let it dissolve and finally pour the mixture into molds and let set for a couple of hours. That’s it, so easy! They are so easy that I really wonder why I don’t make them more often!
I have done dozens of recipes for keto gummies (there is also one in my Low Sugar, So Simple book) and none of them require blooming the gelatin first. When developing the recipes, I noticed you simply don’t have to let the gelatin bloom in water first, but you can add it directly to the hot liquid. The gelatin dissolves in seconds.
Once the gelatin is dissolved, you pour the mixture into silicone candy or chocolate molds (also, a silicone mini muffin pan works wonders, I’ve used it here.) The smaller the gummies, the shorter time they need to set. Often, it takes a maximum of an hour, but to be on the safe side, I usually wait for two hours before removing the gummies from the molds.
For this recipe, you need heavy cream for the latte effect, powdered erythritol for sweetening, instant coffee granules for the coffee flavor, and ground cardamom for seasoning. And naturally, you need gelatin.
I prefer gelatin powder rather than leaf gelatin because powder is just so easy to use. From my childhood — before powdered gelatin was available — I remember those frustrating moments of unsuccessfully trying to squeeze out the water from gelatin leaves after soaking them. During my 20 vegetarian years, I naturally didn’t use gelatin, but when I started eating animal products again about 10 years ago, powdered gelatin has been one of my favorite products not only because it’s super handy to use but also because gelatin has health benefits.
That’s it, let’s take a look at how to prepare these delicious and easy keto gummies:
Take a small thick-bottomed saucepan. Pour in 1/2 cup (120 ml) heavy cream.
Add also 1/3 cup (80 ml) powdered erythritol…
…1 teaspoon instant coffee granules (with caffeine or decaffeinated)…
…and 1/2 teaspoon ground cardamom.
Heat over high heat, constantly whisking.
Bring to a boil.
Once boiling, remove from the heat. Add 3 tablespoons gelatin powder while vigorously whisking. Continue whisking for a minute or until the gelatin is dissolved.
Transfer into silicone chocolate molds — or mini muffin pan like I have here. If you use a muffin pan, don’t fill the wells entirely, just about one-fourth.
Here we go. Let set in the fridge for about 2 hours or until completely set.
Now they are set and solid.
Remove from the molds. Store in the fridge for up to one week. The gummies taste best fresh, though.
How I came up with this easy keto gummy recipe
For this week, I had planned a holiday-themed gummy recipe. I thought there are enough holiday drink and dessert recipes around, but gummies would certainly be more exciting and definitely something unusual yet delicious. They would make pretty gifts, too.
Somehow, I got the idea of creating a recipe for Keto Mulled Wine Gummies. I did one experiment, and the gummies turned out almost totally tasteless. What a disappointment! Well, no wonder: one of my most common mistakes is that my keto gummies turn out bland. Candies and gummies just need so much more taste than other desserts or drinks. Candies are tiny flavor bombs, so the flavors should be as concentrated and as intense as possible.
I did another experiment with more seasonings and more sweetener, and now the Mulled Wine Gummies had enough flavor. However, the flavor was somehow a bit too funny, almost weird, and I hesitated to post the recipe. I wondered if I could make another winter or holiday-themed gummy recipe just to see if it would be better.
Suddenly, I found myself thinking of Cardamom Latte Gummies. The idea just hit me unexpectedly, without any brainstorming. Cardamom Latte is warming and spicy, just perfect for the holiday season and for winter and chilly weather in general. My dear reader, Gladys, had once introduced me to Lebanese cardamom-flavored coffee called Café Najjar that I luckily also found from the ethnic store in my hometown. I really like the enchanting and warm cardamom flavor in coffee.
So, after coming up with this exciting idea, I was ready to think of the ingredients for my Sugar-Free Cardamom Latte Gummies. To get the latte flavor, I decided to use heavy cream. It would make an excellent base for my gummies, I thought. It should lend a perfect milky and creamy taste.
For the cardamom and coffee flavors, I chose instant coffee granules and ground cardamom. Well, I would have preferred whole cardamom seeds, which I would have filtered out after heating, but found none from the stores! There are simply no cardamom seeds available nowadays anymore. So weird. I was hoping the ground cardamom doesn’t sink to the bottom of the molds while the candies are setting. Well, heavy cream should be thick enough to prevent sinking, I assumed.
For sweetener, I was pondering if stevia or powdered erythritol would be the best option. I opted for powdered erythritol because — like I had learned from my tasteless mistakes — using enough sweetener is a must. You need to use lots of stevia to get enough sweetness, and since stevia comes with an aftertaste, it means that you get a lot of aftertaste as well if you have to use a lot of stevia.
Like always, I wrote the initial recipe to a text file. I have numerous text files for different types of recipes. This recipe went to my keto candy file. After some pondering, I ended up with a recipe that used 1/2 cup (120 ml) heavy cream, 1/3 cup (80 ml) powdered erythritol, 1 teaspoon instant coffee granules, 1/2 teaspoon ground cardamom, and 3 tablespoons gelatin powder.
I heated all other ingredients except the gelatin powder in a saucepan on a stovetop. Once the mixture started boiling, I removed it from heat and added the gelatin powder. After the gelatin was dissolved, I transferred the mixture into a silicone mini muffin pan.
For the next two hours, I waited patiently to see how my keto candy experiment had turned out. My joy was inexpressible when I removed one gummy from the mold and tasted it. If I were a bit hesitant with the recipe in the beginning, I certainly wasn’t anymore: the creamy heaven and the wonderful warm flavors of coffee and cardamom filled my mouth in every bite. It was so sinful yet so celestial at the same moment!
I was even more surprised that the recipe had turned out so well from the beginning. It really didn’t need any tweaks. Well, to be absolutely sure about this, I still did one experiment using only 2 tablespoons of gelatin. The result was good, but it was better with 3 tablespoons gelatin powder, so that amount ended up in the final recipe.
All in all, I’m so excited about this recipe and will certainly make many batches of these tasty gummies during the holidays!
Here’s the recipe for you to enjoy:
5-Ingredient Sugar-Free Cardamom Latte Gummies
Enjoy your warm spiced coffee in an exciting new form: as gummies! With only 5 ingredients and a few minutes (plus a couple of hours needed for setting), you can indulge in rich and creamy Sugar-Free Cardamom Latte Gummies with heavenly coffee and cardamom flavor! These tasty grab-and-go indulgences are easy to transport, and they will make fabulous holiday treats, too — not to mention a pretty gift when packed accordingly.
Ingredients
- 1/2 cup = 120 ml heavy cream
- 1/3 cup = 80 ml powdered erythritol
- 1 teaspoon instant coffee granules
- 1/2 teaspoon ground cardamom
- 3 tablespoons gelatin powder
Instructions
- Combine the cream, sweetener, instant coffee, and the cardamom in a thick-bottomed saucepan.
- Bring to a boil over high heat while constantly whisking.
- Once boiling, remove from the heat. Add the gelatin powder while constantly whisking. Whisk until the gelatin is completely dissolved.
- Transfer the mixture immediately into silicone chocolate molds or a mini muffin pan. If you use a muffin pan, don’t fill the wells entirely, just about one-fourth.
- Let set in the fridge for about 2 hours or until completely set.
- Once set, remove from the molds. Store in the fridge for up to one week. The gummies taste best fresh, though.
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| Nutrition information | In total | Per gummy if 16 gummies in total |
| Protein | 28.8 g | 1.8 g |
| Fat | 42.2 g | 2.6 g |
| Net carbs | 3.7 g | 0.2 g |
| kcal | 504 kcal | 32 kcal |
Tips for variations
If you don’t tolerate dairy, you can replace the dairy cream with coconut cream or thick coconut milk. Unsweetened almond milk is another good non-dairy option.
If you want to jazz up your gummies, you can add a dash of vanilla extract or almond extract for a delicious vanilla or almond note.
Hate cardamom? Then use another warming spice! My favorite, Pumpkin Pie Spice, would make incredible seasonal gummies. Try also ground ginger, Ceylon cinnamon, or orange peel (which you filter out before adding the gelatin). Or, how about Gingerbread Spice Mix or apple pie spice for exciting taste?
Even I said stevia is not a good sweetener to this recipe, you can undoubtedly replace part of the erythritol with stevia. Use flavored stevia — like cinnamon stevia, orange stevia, toffee stevia, chocolate stevia, or vanilla stevia — for natural flavor enhancement and even more profound sweetness.
General prattling
This week, I have been again visiting Greece, this time the fascinating island of Rhodes. I have been accommodating in the Old Town, which is breathing history and ancient times.
There are only a few tourists around, which makes the environment and the stay nicely calm and quiet. It has been raining and thundering a bit, but there has also been lots of sunshine and surprisingly warm weather — at least much warmer than in Finland. When in Finland the temperature has been -17 °C (1.4 °F), in Rhodes the temperature has been +17 °C (62.6 °F)!
This must be one of the rare weeks I haven’t been cooking anything! There is no kitchen in the hotel room, so cooking really hasn’t even been possible. However, I have a fridge in the hotel room, and I have filled it with delicious Greek cheeses, olives, yogurt, and butter. I also took some Christmas bread and these Finnish Christmas Pastries with me as I had some leftovers.
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