How To Make Keto Friendly Coffee Jelly

Coffee Jelly

Keto friendly, LCHF, Sugar-free, Gluten-free, Nut-free
Prep Time 12 mins
Refrigerate 2 hrs
Servings 6


  • 500 ml Coffee 2 cups (35g coffee beans to 500ml water)
  • 9 g Gelatin or 1 tsp of agar
  • 90 ml Water 6 tablespoons, to bloom the gelatin
  • 70 g Erythritol 1/3 cup
  • 240 ml Heavy cream 1 cup
  • 2-3 tablespoons Powdered erythritol to tatse
  • 1/2 teaspoon Unsweetened vanilla extract (optional)
  • Fresh mint leaves to garnish


  • Bloom the gelatine with water, following the instruction on the package.
  • Prepare 500ml of your favourite coffee. If you make moka coffee, use 35g of coffee beans to 500ml water. If you use instant coffee, you will need 5 teaspoons of it along with 500ml boiling water.
  • Over a medium high heat, in a small pot, let the Erythritol melt completely.
  • Turn the heat off.
  • Add the prepared coffee and the gelatin to the pot while it's still hot.
  • Mix until everything is comeletely melted.
  • Pour it in 6 serving glasses or in one square oven dish, i used the size of 21cm x 21cm (ca.8 inches).
  • Refrigerate for 2-3 hours.
  • When it's completely firmed, it's ready.
  • If you used a oven dish, cut it into small cubes. I made 8x8, 64 cubes.
  • Whip the cold heavy cream with powdered erythritol and vanilla extract to taste.
  • Serve the jelly in well chilled glasses, top with generous amount of whipped cream, and garnish with fresh mint leaves.
  • Enjoy!



🔶Where to find the ingredients 
Erythritol Powder   
Unsweetend vanilla extract
🔶Find the tools
Measuring cups
Measuring spoons
Coffee and Spice Grinder (you can grind erythritol to powder too!)
Hand Blender 
Kitchen Scale
🔶Notes: By purchasing the ingredients from the link, you will support my work. The price doesn’t change for you. Thank you for your support!
🔶Macronutrients per serving (1/6)
Carbohydrates: 2.9g
Protein: 3.4g
Fats: 24g
Calories: 240kcal

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