The BEST Asian Low-Carb/Keto recipe for Matcha Jelly. Enjoy this delicious fusion at only ~1g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Cooling Time 3 hours
Total Time 3 hours
- 2 cup Cold Water
- 1 tbsp Gelatin or 1 - 1/4 oz packets
- 1 tbsp Matcha Powder
- 4 tbsp Swerve/Monkfruit
- 1/2 tsp Vanilla Extract
- 4-8 tbsp Half and Half
Gather all the ingredients.
In a medium stove top pot, mix gelatin with cold water until well incorporated. Note - Do not put on heat yet.
Add Matcha Powder, Swerve/Monkfruit, vanilla extract and stir.
Place stove top pot over medium-low heat until just dissolved and remove from heat. Note - Do not boil
Strain mixture with fine mesh strainer, pour into your desired mold or dish and place in refrigerator for at least 3 hours.
Prior to serving, pour 1-2 tbsp of heavy cream over each jelly dessert and top with optional whipped cream.