Guilt-Free Keto Strawberry Candies
Ingredients
- 100 g heavy cream
- 85 g allulose
- 200 g blended strawberries
- 55 g allulose (for the blended strawberries)
- ½ teaspoon citric acid
- 5 g agar
Instructions
- Add the heavy cream and 85 g of allulose to a small pot and start heating on low heat.
- Add blended strawberries and 55 g of allulose to another small pot and heat on low heat.
- Once the heavy cream and allulose start boiling (after ~15 min), reduce heat and continue heating for another 15-20 minutes until the mixture becomes golden brown (starts caramelizing). Meanwhile, continue heating the strawberries on low heat and add citric acid.
- Insert a thermometer into the pot with the heavy cream mixture and slowly add the strawberry mixture while stirring. The temperature should not exceed 106°C (223°F) at any moment (agar burns out at about 115°C or 239°F).
- After adding agar, continue heating and stirring until the mixture begins thickening. Remove from heat and let it cool down a bit while stirring once in a while.
- Pour the mixture into silicone molds and let it set for 12 hours at room temperature or in a fridge (in the fridge, it will set quicker).
- Remove from the molds and enjoy!You can glaze the candies in white chocolate for an even richer taste.
Notes
Considering the characteristics of agar, you need to control the temperature carefully and not allow it to exceed 106°C (223°F) at any moment.
