A Zesty, Zero-Waste, Sugar-Free Treat!

Don’t throw away those lemon peels! With the magic of the Instant Pot, you can transform them from kitchen scraps into sparkling, sweet-tart candied lemon peels. This keto-friendly recipe uses Erythritol for a completely sugar-free indulgence that’s bursting with bright, citrusy flavor. They’re perfect for a low-carb snack, a beautiful garnish for desserts and cocktails, or chopped and added to your favorite baked goods. Let’s get cooking!

Ingredients

• 1 lb / 450g lemons
• 5 cups / 1.2 L filtered water, divided
• 1¼ cups / 250g Erythritol, divided

Instructions

1. Directions1. Prep the Lemons: Slice lemons in half lengthwise. Juice them and set the juice aside for another use. Using a melon baller or spoon, scoop out and discard the white pith and pulp from the lemon halves.2. Slice the Peels: Cut each lemon half into quarters, then slice the quarters into thin, uniform strips.3. First Pressure Cook (Blanching): Place the lemon peel strips and 4 cups of water into the Instant Pot liner. Secure the lid, set the valve to the “Sealing” position, and select “Manual” or “Pressure Cook” on High Pressure for 3 minutes.4. Release and Rinse: Once the cooking time is up, allow the pressure to release naturally. Carefully open the lid, strain the lemon peels, and rinse them thoroughly under cold water to remove any remaining bitterness.5. Prepare the Syrup: Dry the Instant Pot liner. Return the rinsed peels to the pot along with 1 cup of Erythritol and the remaining 1 cup of water.6. Sauté and Second Pressure Cook: Select “Sauté” and cook for 5 minutes, stirring occasionally, until the Erythritol dissolves. Press “Cancel.” Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 10 minutes.7. Final Release and Strain: Allow the pressure to release naturally again. Open the lid and carefully strain the peels, discarding the syrup.8. Dry and Coat: Spread the hot peel strips in a single layer on a cutting board or wire rack to cool and dry slightly for 15-20 minutes. They should feel tacky, not wet. Place the remaining ¼ cup of Erythritol in a shallow bowl.9. Toss to Coat: Working in batches, toss the tacky peels in the Erythritol until evenly coated, shaking off any excess.10. Chill to Set: Arrange the coated lemon strips in a single layer on a parchment-lined sheet pan. Refrigerate, uncovered, for at least 4 hours or overnight until they are firm and dry to the touch.

Nutritional Information

• Per Serving:
• Calories: 3
• Total Fat: 0g
• Net Carbs: 0.13g
• Protein: 0.1g
• Fiber: 0.3g

Pro Tips

• Pro-Tips for Perfect Candied Peels
• For even cooking and a professional look, try to slice your lemon peels into strips of a similar thickness.
• Don’t skip the first pressure cook! This blanching step is crucial for removing the intense bitterness from the lemon pith, resulting in a much sweeter final product.
• The leftover Erythritol syrup after the second cook is a delicious lemon-infused simple syrup. Let it cool and use it to sweeten iced tea, cocktails, or yogurt.
• Ensure the peels are tacky and not overly wet before coating them in Erythritol. This helps the crystalline coating adhere properly without becoming a slushy mess.

FAQ

Q: Why do I need to pressure cook the lemon peels twice
A: The first pressure cook is a crucial blanching step that removes the intense bitterness from the white pith of the lemon. The second pressure cook infuses the blanched peels with the sweet, sugar-free Erythritol syrup, making them tender and flavorful.

Q: Can I use a different sugar-free sweetener
A: This recipe is specifically developed with Erythritol, which crystallizes well for the final coating. While other keto-friendly sweeteners like allulose or monk fruit blends might work for the syrup, they may not provide the same dry, crystalline texture after coating.

Q: How should I store these candied lemon peels
A: Once the peels are completely dry and firm, store them in an airtight container at room temperature or in the refrigerator. They should last for several weeks, maintaining their texture and zesty flavor.

Q: Is it okay to eat the leftover syrup
A: Absolutely! The pro-tips mention that the leftover Erythritol syrup is a delicious, lemon-infused simple syrup. Don’t discard it. Let it cool and use it to sweeten iced tea, cocktails, yogurt, or other low-carb treats.