Place the cold water in a saucepan and sprinkle the gelatin over the surface.

Stir the gelatin into the water until all the gelatin has absorbed the water. It will be very thick.

Warm the gelatin and water over medium heat until the gelatin melts. The gelatin will start to look clear, and small bubbles will rise around the edge of the pan.

Remove the pan from the heat and add 1/4 cup of the erythritol to the gelatin, stir until it is dissolved.

Stir in the Red Licorice Keto Chow and lemon juice, stirring until all the Keto Chow is absorbed.

Add the red food coloring a drop at a time, stirring after each addition until the mixture is bright red.

Pour the mixture into silicone candy molds that are placed on a tray or cookie sheet to keep them stable. If you don’t have candy molds, you can pour the gelatin into a rimmed 12 X 9 tray or container and cut them into squares or diamonds after it sets.

Transfer them to the freezer and chill for 15-20 minutes, until they are firm and can be removed from the molds without breaking. Try not to let them freeze.

When gummies are unmolded, place them on a tray or cooling rack lined with parchment paper and allow them to air dry, uncovered in a cool, dry place overnight. This will remove excess moisture and create a skin on the gummies.

When the gummies are dry, mix the remaining 1/2 cup erythritol with the citric acid in a container with a tight lid. Cover the container and shake it to mix the erythritol and citric acid together.

Drop two or three gummies into the erythritol mix and shake to coat. Place them on a fresh piece of parchment or wax paper and let them set. Store in an airtight container at cool, room temperature for up to two days.