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    Home » Desserts » Candy

    Keto Candied Peel

    Published: Dec 12, 2022 · Updated: Dec 13, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeDairy FreeNut FreeEgg FreeLow CarbVegetarianVeganPaleoKeto

    Making your own keto candied peel is an easy recipe for your holiday baking. This is an easy sugar free treat too.

    Candied orange and candied lemon peel can be made sugar free by simply replacing sugar with a low carb sweetener. It makes a great low carb alternative to candy too.

    candied peel with no sugar

    We enjoy this in our cakes, granola and even snack on it. During the Christmas holidays we also have a jar of two of keto candied peel to hand as well as our sugar free candied ginger.

    This post may contain affiliate links. Please read my disclosure policy for more information.

    Jump to:
    • Carbs in Candied Peel
    • Ingredients
    • How to Make Keto Candied Peel
    • Storage
    • How to Use Sugar Free Candied Peel
    • Keto Candied Orange and Lemon Peel

    Carbs in Candied Peel

    Traditional candied orange peel can be high in carbs because it is made with sugar and sometimes will contain cornstarch. The orange peel is high in vitamin C. A 10g serving of sugared candied peel has 72g net carbohydrates.

    Ingredients

    We used local oranges and lemons for this recipe. We only use the peel of the fruit.

    candied peel ingredients

    We use a mix of low carb sweetener with one to make the sugar syrup that the citrus peels are cooked in, the over is to roll the cooked peel in for that sugary crunchy texture.

    The allulose is used for the syrup as it dissolves well and we used granulated brown monkfruit to roll the cooked peel in. You can mix this to your own preference or just use the one sweetener.

    You can used just oranges or lemons. I've not yet tried lime but that should work too.

    How to Make Keto Candied Peel

    This is a make ahead recipe as the candied peel needs to completely cool before rolling in the brown monkfruit.

    peel in saucepan

    Peel the citrus fruit and boil the peel in water.

    sugar syrup

    The alloluse is added to water to make a syrup.

    boiled peel

    Cook the peel in the syrup.

    dried peel

    Cool, chop into pieces or strips and roll in a low carb sweetener.

    Storage

    Store the keto candied peel in glass jars and they will last up to 2 weeks in the fridge. You can also freeze this in an air tight container.

    How to Use Sugar Free Candied Peel

    Cut the peel into strips and dip into keto-friendly chocolate for a holiday snack or even a homemade gift.

    The Chief Taster munches on the candied peel as a snack (he prefers the orange) but I use it in these recipes:

    Keto Christmas Cake - I add this in place of the orange peel

    keto christmas cake

    Keto Easter Bread - This can and should be enjoyed all year long

    Keto Stollen

    Chocolate Mediants - These make a great gift or after dinner chocolate.

    Keto Mince Pies - Something for Santa!

    candied peel
    Sugar free peel

    Keto Candied Orange and Lemon Peel

    Angela Coleby
    Make your own sugar free candied peel for holiday baking recipes or enjoy as a snack.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Drying time 8 hrs
    Total Time 8 hrs 35 mins
    Course Dessert
    Cuisine German, Low Carb
    Servings 15 servings
    Calories 2 kcal

    Ingredients
     
     

    • 2 oranges
    • 1 lemon
    • 4 cups water
    • ½ cup Brown monkfruit
    • ½ cup allulose

    Instructions
     

    • Wash the fruit and peel them.
    • Slice the peels into strips.
    • Add the peel strips with one cup of water into a medium saucepan and bring to the boil and simmer on a medium-high heat for 10 minutes. Drain the peel.
    • Repeat this for 3 times. Boil and drain.
    • Add the 4th cup of water to the saucepan and add the allulose. Bring the water to the boil and add the peel to the sweet water. Simmer on a low heat for 30 minutes until you have a thin syrup.
    • Place the cooked peel on a cooling rack or on a parchment lined baking tray and allow to cool overnight.
    • Once the peel is dry and firmer, cut it into strips or small pieces. Toss the pieces and strips into the brown monk fruit. Store in an airtight glass and store in the fridge for 2 weeks.

    Notes

    1 Serving is a tablespoon
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1servingCalories: 2kcalCarbohydrates: 1gProtein: 0.03g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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