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Low Carb Strawberry Margarita Gummy Worms


This adult version of a childhood favorite really packs a punch—sweet, boozy, and silly all at once.
Makes 24 gummies (4 per serving)


  • 10 hulled strawberries, fresh or frozen
  • 2 ounces silver tequila
  • 3 tablespoons grass-fed gelatin collagen protein (I use this brand)
  • 2 tablespoons powdered erythritol (I use this brand)
  • 1 ½ ounces fresh lime juice


  1. Combine the strawberries and tequila in a blender and pulse until smooth.
  2. Pour the strawberry-and-tequila mixture into a medium saucepan and set over low heat. Add the gelatin, erythritol, and lime juice and whisk to dissolve the gelatin and combine the ingredients. Continue to heat for about 10 minutes, whisking frequently, until the mixture becomes pourable. It will start out very thick but will become thinner and smoother as it heats.
  3. Transfer the mixture to a measuring cup or a bowl with a pour spout.
  4. Quickly pour the mixture into the gummy worm mold and transfer to the refrigerator.
  5. Refrigerate for 10 to 15 minutes, until set. Pop the gummy worms out of the mold and enjoy! Store le overs in the refrigerator for up to a week.


Special equipment: Standard-sized silicone gummy worm mold with 24 wells. Get one HERE

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes


  • Serving Size: 4 gummy worms
  • Calories: 50
  • Fat: 0g
  • Carbohydrates: 2.2g
  • Fiber: 0.4g
  • Protein: 3.2g