Low-Carb Candied Citrus Peel
Baking and Desserts | World cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
3
🍽️ Servings
2
Description
An alternative recipe option — using allulose sweetener instead of erythritol.
Ingredients
- Erythritol - 3.5 oz
- Oranges - 2 pieces
- Lemon - 2 pieces
Step by Step guide
Step 1
Peel the oranges and lemons. Cut the orange and lemon peels into wide strips, about 3–4 cm: this makes them easier to cook.
Step 2
Weigh the peels before soaking and record the result.
Step 3
Soak the peels in cold water for 2–3 days. Change the water 2–3 times a day. This is necessary to remove the excess bitterness and astringency from the peels.
Step 4
Boil the peels twice for 5 minutes, draining the water after each boiling.
Step 5
Place the peels on a baking sheet and sprinkle with erythritol equal in weight to the citrus peels.
Step 6
Now the peels need to be dried. Place the baking sheet in the oven at 212°F and stir occasionally until all the moisture evaporates. The oven can be slightly open.
Step 7
Allow the candied peels to cool, then cut them.
Step 8
Store in the freezer.
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