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Keto Licorice Recipe

A keto licorice recipe where you can change it to your favourite style! So damn good!

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

All I wanted to do was create a great keto licorice recipe… and I did!

I have been a fan of licorice and aniseed for as long as I can remember. Whether it was licorice, aniseed balls, or glass of ouzo the anise flavour is a big hit with me.

While I have given you a couple of variations within the recipe please check the blog post below for some more ways to create unique licorice styles. PLUS I have included some great tips and VIDEO to see and learn just a little more.

keto licorice ingredients

While there is not a huge amount of ingredients in our keto licorice recipe there is indeed ingredients you will have to source at specialty food stores or online.

I do try and make most recipes accessible for everyone to make fro the supermarket, but this is a special recipe and does have ingredients not found in supermarkets.

You will need the following

Gelatin

– there are two types of gelatin and both can be used. Gelatine leaves are my preferred method. This recipe has not been tested with a vegan alternative such as agar agar.

Gelatin Leaves – When using gelatin leaves for a soft licorice you will need 170 bloom and use 20g. Gelatin leaves can be found in specialty food stores or cake suppliers. McKenzies Gelatine Leaves that can be found at Coles and Woolworths supermarkets. The bloom strength of McKenzies is 220-250. I use a full packet of this for a firm licorice for licorice bullets, allsorts or Dutch salted licorice. It should be noted that using gelatin leaves gives you a much clearer licorice and more black. That may sound weird but because powdered gelatin gives a murky appearance with water it also affects the end result of the colour as well.

Powdered Gelatin – I use Locako Pasture Raised Gelatin for soft eating licorice. 40g used in this recipe will give you a delicious soft licorice. When using powdered gelatin be sure to whisk and dissolve any lumps before adding remaining ingredients. Lumps will set hard and the licorice will not be enjoyable. More gelatin can be added for a firmer licorice.

Sweeteners (and substitutes)

For a low carb sugar free licorice you do of course need low carb sweeteners. I prefer to use Sukrin:1 as my main sweetener. It is zero carb and has no bad aftertaste. You can however substitute any white granular sweetener. I just would not suggest any concentrated sweeteners as I have not tested how these caramelised in this recipe.

In this keto licorice recipe I have used the new gluten free, IMO free, Sukrin Gold Syrup as a molasses substitute in this recipe. I have tested without the syrup and added additional sweetener and it did not work. The licorice did not go firm.

Anise Extract – is available from specialty store such as Natural Moorish. This is what you use for to flavour the licorice. You can make your own by soaking fennel seeds in vodka for a few months but hey that is a long time to wait.

Whey Protein Isolate (WPI) – I use Whey Direct as my preferred whey protein isolate. WPI is zero carb and higher protein than a concentrate. I have tested the recipe with 30g of coconut flour in place of the WPI and it set super firm. So that is a possible substitute but a lot firmer.

licorice bullets and keto candies

how to make this keto licorice recipe

  • Line a 30 x 30 cm baking tray with baking paper. See Note 9.
  • Pour water into a medium-sized saucepan. Sprinkle gelatin over surface of water or add gelatin leaves one at a time to the water, ensuring they are completely immersed in the water. Leave gelatin to bloom for 10 minutes. You will notice the gelatin pucker up and all the liquid will go firm.
  • Combine sweetener, syrup, salt and anise extract in a small bowl. Reserve.
  • Place saucepan onto low-medium heat and begin to melt the gelatin. Whisk until all gelatin is dissolved and completely lump free. If you are using powdered gelatin and you cannot remove all the lumps run through a fine sieve. Lumpy gelatin will result in very hard lumps in your licorice.
  • Add in sweetener mixture and whisk to combine.
  • Over low-medium heat bring licorice to a low boil. Whisk through black colour, if using. Once mixture has come to a low boil allow to bubble for 1-2 minutes.
  • Whisk whey protein isolate into licorice and continue to heat for 1-2 minutes whisking continuously. Do not leave it or allow it to burn. Taste test before pouring and any extra anise or salt if you prefer more of a keto Dutch licorice recipe.
  • Pour licorice into prepared tray. Work fast as licorice will begin to set. Spread mixture and tap tray to remove any bubbles and smooth the mixture. Place into the fridge or freezer for 5-10 minutes. Cut into strips or or pop out of moulds.
licorice allsorts on a piece of paper

How to make sugar free licorice in the Thermomix®

And the time of posting this keto licorice recipe I have not yet succeeded in making the same consistency with a Thermomix.

I believe with a few more days of testing I can achieve the right consistency it is just working out the right length of time to heat the licorice in the Thermomix.

Below is what I have tested so far. If you wish to make it this way it will still. create a very tasty mix although the texture (so far) is different. I will endeavour to update this once I have the perfect Thermomix Keto licorice recipe for you all.

THERMOMIX METHOD

  • Line a 30 x 30 cm baking tray with baking paper. See Note 9.
  • Pour water into the mixer bowl. Sprinkle gelatin over surface of water or add gelatin leaves one at a time to the water, ensuring they are completely immersed in the water. Leave gelatin to bloom for 10 minutes.
  • Combine sweetener, syrup, salt and anise extract in a small bowl. Reserve
  • Heat gelatin mixture 3 min/90°C/speed 1.
  • Add in sweetener mixture and heat 6 min/100°C/speed 3.
  • Add black food colour and whey protein isolate into licorice and cook 2 min/100°C/speed 3. Scrape sides of bowl (add any extra colour if needed) and cook for a further 2 min/100°C/speed 3.
  • Pour licorice into prepared tray. Work fast as licorice will begin to set. Spread mixture and tap tray to remove any bubbles and smooth the mixture. Place into the fridge or freezer for 5-10 minutes. Cut into strips.
sugar free chocolate coated licorice treats

How to make sugar free licorice allsorts

Firstly to make keto licorice allsorts you need to make a batch of the keto licorice recipe. Spread it out thinly into a large baking tray or spoon into a silicone bar mould (this is how I did mine).

Then for the candy layers this is what you will need

  • 250g almond meal
  • 250g powdered sweetener
  • 1 teaspoon vanilla paste
  • 2 egg whites
  • 1 teaspoon of any 2 extracts flavouring of choice (banana, raspberry, pistachio for example) OR 1 -2 tbsp Locako Flavoured Collagen Creamers
  • Food colourings (just a couple of drops go a long way)

CONVENTIONAL METHOD

Place almond meal, powdered sweetener, vanilla paste and egg whites into a food processor and pulse until mixture has come together. Remove two thirds of the mixture and add flavour and colour to remaining third and mix until evenly combined. Remove from food processor and transfer to a baking paper or cling film lined work surface.

Mix remaining batter with another colour (or colours) and flavour of choice and transfer to separate baking paper or cling film lined work surface.

Cut the prepared licorice slab into two even pieces or into 3 cm strips.

Cover the almond meal candy in clingfilm and roll out to 1-2mm thick. Roll to the mixture with only 1/3 of the dough to the same size as half of the licorice slab. Dampen the top of the licorice slab with a damp hand then place the candy on top. Cover with other half of the licorice.

With remaining candy almond mixture roll to twice the size of the licorice slab and place either side of the licorice slab. Cover with baking paper and leave out overnight to dry the candy. Cut into small pieces if preferred.

Alternatively make and shape both the licorice and almond candy in silicone bar moulds and press each layer together. Cover with baking paper and leave out overnight to dry the candy. Cut into small pieces if preferred.

A little bit of a rough description to do this but really this recipe is all about just making the licorice itself. I just winged this bit and free-formed what I wanted. I am sure you can come up with many ways to make your very own keto licorice allsort recipe and method.

watch me make keto licorice

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licorice bullets in a small bowl

Keto Licorice Recipe

A great keto licorice recipe was all we needed for long term happiness. If you are reading this you are more than likely a big licorice fan. Otherwise you wouldn’t have looked right?
4.67 from 3 votes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Course: Dessert Snack
Cuisine: American, Australian Keto, Dutch
Keyword: keto licorice allsort recipe, keto licorice recipe, low carb licorice recipe, sugar free licorice recipe
Recipe Category: Low Carb
Calories: 6kcal
Author: Megan Mad Creations Hub
Servings: 12 serves
Tap or hover over number to scale ingredients
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Ingredients

Instructions

CONVENTIONAL METHOD

  • Line a 30 x 30 cm baking tray with baking paper. See Note 9.
  • Pour water into a medium-sized saucepan. Sprinkle gelatin over surface of water or add gelatin leaves one at a time to the water, ensuring they are completely immersed in the water. Leave gelatin to bloom for 10 minutes.
  • Combine sweetener, syrup, salt and anise extract in a small bowl. Reserve
  • Place saucepan onto low-medium heat and begin to melt the gelatin. Whisk until all gelatin is dissolved and completely lump free. Add in sweetener mixture and whisk to combine.
  • Over low-medium heat bring licorice to a low boil. Whisk through black colour, if using. Once mixture has come to a low boil allow to bubble for 1-2 minutes.
  • Whisk whey protein isolate into licorice and continue to heat for 1-2 minutes whisking continuously. Do not leave it or allow it to burn.
  • Pour licorice into prepared tray. Work fast as licorice will begin to set. Spread mixture and tap tray to remove any bubbles and smooth the mixture. Place into the fridge or freezer for 5-10 minutes. Cut into strips.

Notes

1. I use Locako Pasture Raised Gelatin for soft eating licorice. 40g used in this recipe will give you a delicious soft licorice. When using powdered gelatin be sure to whisk and dissolve any lumps before adding remaining ingredients. Lumps will set hard and the licorice will not be enjoyable. More gelatin can be added for a firmer licorice.
2. When using gelatin leaves for a soft licorice you will need 170 bloom and 20g. Gelatin leaves can be found in specialty food stores or cake suppliers. McKenzies Gelatine Leaves that can be found at Coles and Woolworths supermarkets. The bloom strength of McKenzies is 220-250. I use a full packet of this for a firm licorice for licorice bullets or Dutch salted licorice. It should be noted that using gelatin leaves gives you a much clearer licorice and more black. That may sound weird but because powdered gelatin gives a murky appearance with water it also affects the end result of the colour as well.
3. Any white sweetener can be used in this recipe. I use Sukrin:1 and recommend a erythritol or monk fruit based sweetener. Do not substitute a liquid sweetener or concentrated sweetener. Due to using 100g in this recipe it is better to choose a zero to very low carb sweetener.
4. Sukrin Gold Syrup is a low carb gluten free syrup similar to golden syrup. It adds a caramel note to the licorice. I have tested this recipe with different sweeteners and it has not set to a licorice consistency so I do not recommend any substitutions other than molasses which will add a lot of carbs.
5. I use Maldon salt flakes. Add more to the mixture if you prefer a salted Dutch style licorice and a pinch more and taste before pouring into moulds and add more if needed.
6. Anise extract is not available at the supermarket you can order from Natural Moorish online (in Australia) or at specialty food suppliers. You can make your own but this takes a lot of time in soaking fennel or star anise in Vodka for months at a time. I use Chefs Choice and buy from a local store Bibina.
7. Black food colouring I get from Woolworths in baking aisle it is in a tube and is the Queens Fine Food brand. Alternatively iHerb sell one too.
8. Whey Protein Isolate is used as a thickener in this recipe and also provides protein. Possibly a plant based or pea based protein isolate can be used if you prefer to be dairy free but I have not tested it.
9. Licorice can be poured into moulds or a shallow tray and cut to shape.

Nutrition

Serving: 1serve | Calories: 6kcal | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 166mg | Calcium: 1mg | Iron: 1mg | Magnesium: 1mg | Net Carbs: 0g
Tried this recipe?Mention @meganellam or tag #madcreations!

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    16 Comments

  • Lynda says:

    5 stars
    Omg my life is complete.
    Doing a happy dance as I now have keto licorice and chocolate bullets back in my life !!
    I think it’s the one thing I have really missed since being on a keto lifestyle.
    Thank you so much for making this a reality.
    It is a beautiful soft eating licorice as good as I remember having in my pre keto days .
    Licorice was always my dads favourite, so I think I have loved it from when I can first remember from being a child .
    If you love licorice then you need to make this one . It’s amazing 😍

    • Megan Mad Creations Hub says:

      I am so happy I could help Lynda with a recipe such as the licorice. It is always fun to create what others think they have to go without. A little keto licorice is a whole lot better than the sugared up variety. Thanks for taking the time to trial and also leave a great review.

  • Kimberly May says:

    I can’t wait to try this. What would you suggest for red licorice flavour? I love black but my hubby loves red.
    Thanks

    • Megan Mad Creations Hub says:

      I wi be getting around to the red licorice Kimberly but it is a kind of more different than just changing from anise to cherry or strawberry flavouring. It usually contains malic acid so I am just beginning to test it.

  • Lynda H says:

    5 stars
    What do I say … smells incredible.. and smells exactly the same as normal licorice with out the carbs .
    Love guilt free desserts.

    This is a whole new level of cooking for me .. I can’t make desserts for who knows what so unsure how I will go with this .
    But once again I’m willing to step out of my comfort zone !!
    Thanks Megan for another brilliant recipe 😍

    • Megan Mad Creations Hub says:

      I am so happy you gave it a go Lynda. I just saw your pics on the FB group and it looks absolutely perfect. I love to see that you are not scared to try new recipes out. I think you are getting a lot more confident with each of the recipes now. Thanks again for making my recipes and for taking the time to leave a review so that others can see whether the recipe is worth making.

  • Marian Walkem says:

    This is amazing thank you. Just one question, should there be any type of liquid in the candy mixture for allsorts ? I’ve just ended up with a crumbly almond meal mixture, z few drops of favouring and colouring is not enough to make a paste for me.

  • Jen says:

    This looks amazing. I’m just off to shop for the ingredients. Could I use sugar free maple syrup instead of the Sukrin Gold?

  • Rae says:

    4 stars
    Omg dam delicious. A little sticky to touch but who cares the flavour to die for. My day is made having Licorice. Will be making more that’s for sure.

    • Megan Mad Creations Hub says:

      Thanks Rae, good to hear you enjoyed it. The licorice shouldnt be sticky so maybe either cook a little longer next time or add a little more whey protein isolate.

  • Fiona says:

    OK Update: set as hard a rock toffee. 😭

  • Rachel T says:

    Hi,
    Amazing recipe.
    Have you by any chance mastered using the thermomix yet?
    Thank you

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