Name: Coffee Jelly
Prep time: 12 min
Ingredients: 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)

Coffee Jelly

Keto friendly, LCHF, Sugar-free, Gluten-free, Nut-free

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Prep Time 12 mins

Refrigerate 2 hrs

Servings 6

Ingredients

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

Instructions

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!