|March 27, 2019

Layered Keto Coffee Jelly

Coffee jelly recipe and content provided by Sheridan Austin

Breakfast, dessert, or both? Coffee jelly is a classic Japanese recipe, and this version delivers all the wiggly texture of the original dish in a sweet new way.

Traditional coffee jelly creates gelatin blocks with instant coffee and tops them with sweetened cream. This recipe creates the same flavor, but without the sugar or dairy that can make you feel inflamed.

This coffee jelly recipe makes plenty of leftover gelatin cubes, which you can use in all kinds of desserts. Try them blended into chocolate shakes or use as a fun ice cream topping. If you do enjoy this dish in the evening, consider using decaf coffee so the caffeine won’t keep you up for hours.

Related: Cold-Brew Mocha-Coffee Panna Cotta

This keto spin on coffee jelly layers gelatin with coffee and cream for the perfect sugar- and dairy-free dessert (or breakfast!).

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Layered Keto Coffee Jelly


Start to Finish: 2 hours 20 minutes (20 minutes active)


  • 2 cups brewed coffee from low-toxin coffee beans
  • 1 cup water
  • 3 tablespoons Collagelatin
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons granulated non-GMO erythritol monk fruit blend, such as Lakanto

Coconut whipped cream ingredients:

  • 1 cup coconut cream (the solid portion from a chilled can of full-fat coconut milk)
  • 1 teaspoon vanilla extract
  • 1/2 – 1 tablespoon granulated sweetener, such as Lakanto

Coconut coffee ingredients:

  • 1 cup black coffee, chilled
  • 1 tablespoon Brain Octane Oil (or more to taste)
  • 2 tablespoons coconut cream


  1. Prepare coffee jelly first. Add water and gelatin to a small bowl, stir, and allow the gelatin to absorb the water and “bloom.” Meanwhile, line a loaf pan with parchment.
  2. Place gelatin mixture in a saucepan and turn it on low heat. Stir until the gelatin has fully dissolved.
  3. Add remaining coffee jelly ingredients to the pan and stir. Taste the mixture and adjust the sweetness to your liking.
  4. Allow the mixture to cool slightly to ensure it won’t separate, then pour into the loaf pan. Refrigerate for 2 hours, or until firm.
  5. Once set, cut coffee jelly into cubes and return to the fridge until ready to serve.
  6. Prepare coconut whipped cream next. Whisk all ingredients until light and fluffy (or use a blender, blending on low speed for about 30 seconds). Set aside.
  7. Finally, prepare coconut coffee. Blend all ingredients in a blender until incorporated.
  8. To serve coffee jelly, add 4-6 gelatin cubes to the bottom of a large glass. Pour coconut coffee mixture over the jelly, then top with coconut whipped cream. Stir, and enjoy chilled.

Nutritional Information (per serving):

  • Calories: 317
  • Fat: 31.9g
  • Salt: 23mg
  • Carbs: 4.2g
  • Fiber: 1.7g
  • Sugar: 2.5g
  • Net carbs: 2.5g
  • Protein: 5g
  • Cholesterol: 0mg
  • Potassium: 314mg
  • Vitamin D: 0mcg
  • Calcium: 19mg
  • Iron: 1mg
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