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Hello new jelly obsession! I started making healthy collagen jellies by using different fruits pureed, tried some fruit teas and now I’m onto smoothie jellies! OMG new revelation!
These sugar-free collagen bombs are made with gut-healing, grass-fed gelatin that is so good for you! They are a cross between regular gummies and fat bombs and taste like a chocolate smoothie.
I sweetened these with just a little low-carb sweetener because I know most people like their chocolate a little sweet but I actually love them made with coconut milk, and this means you don’t have to add any sweetener at all if you don’t want to as it’s naturally a little sweet!
What flavour smoothie jelly would you like to see next? A nice berry one perhaps or how about cheats cookies and cream or keto Nutella? Oh the possibilities are endless. Let me know your ideas in the comments below and I’ll get to work. I love a challenge!
What's the Difference Between Collagen and Gelatin?
Gelatin is made from collagen which is one of the materials that make up cartilage and bone. Gelatin powder (aka powdered gelatin) and collagen powder (aka collagen peptides or hydrolyzed gelatin powder) come from the same sources but they are not the same cooking ingredient.
When added to liquids, collagen powder dissolves easily at any temperature which makes it ideal for low-carb smoothies. Gelatin powder requires heat for it to dissolve, and when it cools, it thickens and that is how you get the texture of jellies, panna cotta and other treats using gelatin. In this recipe you will need gelatin powder because you want these treats to thicken.
Hands-on Overall
Serving size jelly
Nutritional values (per serving, jelly)
Net carbs0.4 grams
Protein2.2 grams
Fat2.8 grams
Calories36 kcal
Calories from carbs 4%, protein 25%, fat 71%
Total carbs0.6 gramsFiber0.2 gramsSugars0.3 gramsSaturated fat1.7 gramsSodium12 mg(1% RDA)Magnesium5 mg(1% RDA)Potassium16 mg(1% EMR)
Ingredients (makes about 36 jellies)
Instructions
- Place the gelatin in a bowl. Add the water and allow to bloom whilst you make the chocolate smoothie base.
- Place all the remaining ingredients (cream or coconut milk, almond butter, cacao powder, vanilla, salt and sweetener of choice) to a high speed blender and blitz until smooth.
- Pour the chocolate smoothie mix into a saucepan and warm for 30 seconds. Add the bloomed gelatin and stir on a medium-low heat until the gelatin has fully melted.
- Pour the mix into a jug and then into your silicone moulds (about 1 tablespoon/ 15 ml per jelly). Place the moulds on a baking tray and transfer to the fridge for 2 to 3 hours until fully set.
- Remove from the moulds and store in a sealed container in the fridge for up to a week.
Ingredient nutritional breakdown (per serving, jelly)
| Net carbs | Protein | Fat | Calories |
|---|
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 1.9 g | 0 g | 7 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.2 g | 0.1 g | 2.5 g | 24 kcal |
| Almond butter (unsweetened) |
| 0 g | 0.1 g | 0.2 g | 3 kcal |
| Cocoa powder, raw (cacao) |
| 0.1 g | 0.1 g | 0.1 g | 1 kcal |
| Vanilla extract, powder (vanilla bean) |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Total per serving, jelly |
| 0.4 g | 2.2 g | 2.8 g | 36 kcal |
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