Layered Keto Coffee Jelly
Coffee jelly recipe and content provided by Sheridan Austin
Breakfast, dessert, or both? Coffee jelly is a classic Japanese recipe, and this version delivers all the wiggly texture of the original dish in a sweet new way.
Traditional coffee jelly creates gelatin blocks with instant coffee and tops them with sweetened cream. This recipe creates the same flavor, but without the sugar or dairy that can make you feel inflamed.
This coffee jelly recipe makes plenty of leftover gelatin cubes, which you can use in all kinds of desserts. Try them blended into chocolate shakes or use as a fun ice cream topping. If you do enjoy this dish in the evening, consider using decaf coffee so the caffeine won’t keep you up for hours.
Related: Cold-Brew Mocha-Coffee Panna Cotta
Layered Keto Coffee Jelly
https://www.bulletproof.com/recipes/keto-recipes/coffee-jelly-recipe-keto-1b2b3g/
Ingredients
- 2 cups brewed coffee from low-toxin coffee beans
- 1 cup water
- 3 tbsp Collagelatin
- 1 tsp vanilla extract
- 1-2 tbsp granulated non-GMO erythritol monk fruit blend, such as Lakanto
Coconut Whipped Cream
- 1 can coconut cream (the solid portion for a chilled can of full-fat coconut milk)
- 1 tsp vanilla extract
- 1 tbsp monk fruit
Coconut Coffee Ingredients
- 1 cup black coffee chilled
- 1 tbsp Brain Octane Oil
- 2 tbsp coconut cream
Instructions
- Prepare coffee jelly first. Add water and gelatin to a small bowl, stir, and allow the gelatin to absorb the water and “bloom.” Meanwhile, line a loaf pan with parchment.
- Place gelatin mixture in a saucepan and turn it on low heat. Stir until the gelatin has fully dissolved.
- Add remaining coffee jelly ingredients to the pan and stir. Taste the mixture and adjust the sweetness to your liking.
- Allow the mixture to cool slightly to ensure it won’t separate, then pour into the loaf pan. Refrigerate for 2 hours, or until firm.
- Once set, cut coffee jelly into cubes and return to the fridge until ready to serve.
- Prepare coconut whipped cream next. Whisk all ingredients until light and fluffy (or use a blender, blending on low speed for about 30 seconds). Set aside.
- Finally, prepare coconut coffee. Blend all ingredients in a blender until incorporated.
- To serve coffee jelly, add 4-6 gelatin cubes to the bottom of a large glass. Pour coconut coffee mixture over the jelly, then top with coconut whipped cream. Stir, and enjoy chilled.
Nutritional Information
- Calories: 317
- Fat: 31.9 g
- Protein: 5 g
- Fiber: 1.7 g
- Sugar: 2.5 g
- Carbohydrates: 4.2 g
- Net Carbs: 3 g
- Sodium: 23 mg
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