Keto Conversation Heart Candies
Yield: 30 to 40 hearts
Active Time: 1 hour
Total Time: 25 hours
1 (1.2-ounce) bag freeze-dried strawberries
1 (1.2-ounce) bag freeze-dried bananas
1 (1.2-ounce) bag freeze-dried blueberries
¼ cup berry-flavored sparkling water
¾ teaspoon beef gelatin
2 ½ to 3 cups Swerve confectioners sugar replacement, plus more for kneading
Natural food coloring of choice
Heart-shaped cookie cutter
Edible color marker
Pour sparkling water into a medium heatproof bowl and sprinkle gelatin over the top; let sit for 5 minutes. Bring 1-inch of water to boil in a medium saucepan and place bowl over the top. Whisk until gelatin is fully dissolved; remove from heat.
Add ½ cup sweetener to the bowl with the gelatin and use a hand mixer to blend. Add more, ½ cup at a time, mixing until the dough is crumbly. (You may not need all of the sweetener.) Sprinkle the freeze-dried fruit powder on top and mix with your hands until fully combined.
Form dough into a ball and slice into two halves. Working with one piece at at time, make a hole in the center and add a few drops of food coloring. Cover hole and knead dough on a cutting board sprinkled with additional sweetener until evenly colored.
Sprinkle more sugar on the board and roll dough into a ¼-inch thick disc. Cut out shapes with a heart-shaped cutter. Place hearts on a parchment-lined sheet tray and let dry at room temperature for 24 hours total, flipping them over halfway through. Write sweet notes on top using an edible color marker. Store in an airtight container at room temperature for up to 3 days.