Low Carb, Sugar Free Coffee Jelly

Low Carb, Sugar Free Coffee Jelly

I love coffee as much as I love the oxygen that surrounds us. Ganern. So nung mauso ang Coffee Jelly, I started making them by the tub full and consuming them after every meal. Grabe! Sometimes, I use the heat as an excuse to eat this instead of just drinking my usual cup of joe. Good thing this is one of the easiest desserts to make a low carb sugar-free version of.

READ: COFFEE JELLY DESSERT

So I made Low Carb, Sugar Free Coffee Jelly the other day.  Actually, I’ve been making them since April, di ko lang nakukwento…LELs.

Low Carb, Sugar Free Coffee Jelly

To make this low carb and sugar-free, I ommitted the evaporated milk and condensed milk and replaced it with almond milk and an alternative sweetener (Equal Gold). And instead of using gulaman or agar-agar, I used gelatine. If you’re on a strict low carb diet that aims to consume only 20g of carbs per day, Knox or Ferna Gelatine is a great low carb gelatin brand to use instead of the usual gulaman or agar-agar powder. If not, then any would do.

Low Carb, Sugar Free Coffee Jelly

Just make the gelatin according to package direction, substituting brewed coffee for half of the water. If you are using instant coffee, you can add 1 teaspoon of instant coffee per cup of water required. When your coffee jelly is set, just cut them into cubes and combine it with the rest of the ingredients: all purpose cream, almond milk, and sweetener. Chill and it’s ready to serve.

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Low Carb, Sugar Free Coffe Jelly

  • Author: Peachy Adarne

Ingredients

Scale
  • 2 10g sachet of gelatin, I used Ferna Gelatine
  • 1 cup hot water + 3 cups brewed coffee
  • OR 4 cups water + 4 tsp instant coffee
  • 1 tbsp vanilla extract
  • 2 cups all-purpose cream
  • 1 cup almond milk
  • 2 tbsp (or more) alternative sweetener, I used Equal Gold

Instructions

  1. Make the Coffee Jelly: Dissolve gelatine into 1 cup of hot water. This may not get completely dissolved. Pour over 3 cups brewed coffee and continue stirring until all the gelatin is dissloved and no visible powder is left.
  2. Add the vanilla extract and stir well.
  3. Refrigerate to set. It’s better to refrigerate it overnight.
  4. Cut the jelly into cubes and transfer to a large bowl. Add all purpose cream, almond milk, and sweetener.
  5. Mix well but be extra careful to avoid crushing the coffee jelly cubes.
  6. Transfer to a container and chill. This is best served super cold but not frozen.
  7. Enjoy after a meal.

Notes

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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14 Responses

  1. wow salamatdito momsh sobrng mkktulong to sken ❤️❤️❤️

    1. Wow! Permission to copy the recipe… Ill try this, bagay to sa mga keto diet..kaya subukan,ko,talaga to?

  2. Thanks Momsh, lcif ako pero not following na these days , bawas lang ako sa ibang aspect esp too much sweets and more and i like this one. I could not give up coffee huhu i can have cups in a day. Tried making coffee jelly too pero hindi ganito kaya i want to try this one – low carb , sugar free para guilty free this summer. Masarap kasi eto diba, excuse ko nalang din ang summer heat para lang makakain ng mga malamig. Noted sa brand like knox and the procedure ❤️

  3. Gumawa din ako neto momshie nung nakaraang linggo hehe pero own recipe ko lang basta coffee jelly ang kalabasan ?

  4. as in wow.. Low Carb, Sugar Free Coffee Jelly pwede na ako gumawa nito favorite ko pa naman ito at masarap din ibaon sa work para alive, alert, enthuasistic dhil kapag walang coffee sa work sa night shift medyo antok much talaga ako hirap pigilin..

  5. Natry ko ito mommy nung birthday ng anak ko last may 22.
    Nagustuhan ng bisita.Nghahalo daw ung pait at tamis..
    Nakakatuwa Lang kasi may nag compliment ng gawa ko hahaha.. Sobrang busy ng araw na Yun haggard ang Lola mo

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →

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