koet Coffee Jelly cover

Coffee Jelly


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Coffee jelly is one of those desserts I used to always order when I went to Japanese restaurants.  It’s light and not overly sweet which makes it the perfect after dinner dessert.  Although you can find pre-made coffee jelly in most Japanese markets, most contain sugar so I set out to make my own keto friendly version.

koet Coffee Jelly pin 1

You can use espresso but I used syphon brewed coffee which still delivered the strong wonderful coffee aroma that is so distinguished in coffee jelly.  Coffee jelly can be enjoyed as is or even better with half and half, heavy cream, and or whipped cream.  My preference is half and half and whipped cream but any of the above would compliment the dessert very well.

Now, let’s get started!

Prepping Time 15M

Cooling Time 4H

Total Time 4H15M

Net Carb/Serv 0g

Servings 4 Cups

Ingredients

  • 2 cups Strong Brewed Coffee or Espresso
  • 2 tbsp Swerve
  • 1 tbsp Gelatin (2 envelopes)
  • 4 tbsp Water
  • Half and Half and/or Whipped Cream (optional)

Directions

1) Gather all the ingredients.

2) Make coffee (we prefer the use of a syphon).

3) In a medium saucepan, heat coffee and Swerve to just a boil stirring frequently.

4) Meanwhile, mix gelatin with water in a small bowl until combined.

5) When coffee is about to boil, turn off heat and add gelatin mixture.  Stir until completely dissolved.

6) Wait for the mixture to cool down about 15 minutes and pour into dessert cups (I used cocktail glasses).

7) Transfer to the refrigerator for about 4 hours or until firm.

8) Top with half and half, heavy cream, and or whipped cream.

Enjoy your coffee as a KETO dessert!

Looking for other dessert ideas?  Be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!

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koet Coffee Jelly pin 2

koet Coffee Jelly cover

Coffee Jelly

The BEST Asian Low-Carb/Keto recipe for Coffee Jelly. So delicious! Net Carb/Serv 0g. Step by step directions with pictures makes this recipe so quick and easy.
5 from 3 votes
Course: Dessert
Cuisine: Asian Fusion
Keyword: asianketodessert, ketodessert, lowcarbasiandessert, lowcarbdessert
Prep Time: 15 minutes
Cooling Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4
Print Recipe

Ingredients

  • 2 Cups Strong Brewed Coffee or Espresso
  • 2 tbsp Swerve or Monkfruit
  • 1 tbsp Gelatin
  • 4 tbsp Water
  • 1 tbsp Half and Half optional
  • 1 tbsp Whipped Cream optional

Instructions

  • Gather all the ingredients.
  • Make coffee (we prefer the use of a syphon).
  • In a medium saucepan, heat coffee and Swerve to just a boil stirring frequently.
  • Meanwhile, mix gelatin with water in a small bowl until combined.
  • When coffee is about to boil, turn off heat and add gelatin mixture. Stir until completely dissolved.
  • Wait for the mixture to cool down about 15 minutes and pour into dessert cups (I used cocktail glasses).
  • Transfer to the refrigerator for about 4 hours or until firm.
  • Top with half and half, heavy cream, and or whipped cream.

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2 Comments

  1. How much water should we add to the gelatin? A TBSP?

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