Keto Chocolate Smoothie Collagen Bombs

4.5 stars, average of 50 ratings

By Jo Harding, updated November 21 202316
This post may contain affiliate links, see our disclaimer.

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.

0 days, 2 hours, 50 minutes

Hands-on 10 minutes Overall 2-3 hours

Serving size jelly

Allergy information for Keto Chocolate Smoothie Collagen Bombs

✔ Gluten free

✔ Dairy free

✔ Egg free

✔ Nut free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

Notes

Recipe can be made dairy-free or coconut-free.

Nutritional values (per 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)

¹/₂ cup gelatin powder (80 g/ 2.8 oz) - do not use collagen powder!
1 cup water (240 ml/ 8 fl oz)
1 cup heavy whipping cream or coconut milk (240 ml/ 8 fl oz)
1 tbsp almond butter or coconut butter or sunflower seed butter (16 g/ 0.6 oz)
3 tbsp raw cacao powder or Dutch process cocoa powder (16 g/ 0.6 oz)
¹/₂ tsp vanilla powder or 2 tsp sugar-free vanilla extract
pinch of of sea salt (only if not in the almond butter)
4 tbsp Erythritol or Swerve, or to taste (40 g/ 1.4 oz) -or use any low-carb sweetener

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.

Chocolate Smoothie Collagen Bombs
Step by Step

★★★★★★★★★★

4.5 stars, average of 50 ratings

These delicious chocolate jellies are the perfect low-carb treat packed with protein, healthy fats and flavor!

Hands on10m

Overall3h

Servings36

Calories36 kcal

Pin it

Ingredients

¹/₂ cup gelatin powder (80 g/ 2.8 oz) - do not use collagen powder!
1 cup water (240 ml/ 8 fl oz)
1 cup heavy whipping cream or coconut milk (240 ml/ 8 fl oz)
1 tbsp almond butter or coconut butter or sunflower seed butter (16 g/ 0.6 oz)
3 tbsp raw cacao powder or Dutch process cocoa powder (16 g/ 0.6 oz)
¹/₂ tsp vanilla powder or 2 tsp sugar-free vanilla extract
pinch of of sea salt (only if not in the almond butter)
4 tbsp Erythritol or Swerve, or to taste (40 g/ 1.4 oz) -or use any low-carb sweetener

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.

Nutrition (per jelly)

Calories36kcal

Net Carbs0.4g

Carbohydrates0.6g

Protein2.2g

Fat2.8g

Saturated Fat1.7g

Fiber0.2g

Sugar0.3g

Sodium12mg

Magnesium5mg

Potassium16mg

Detailed nutritional breakdown (per jelly)

Net carbs	Protein	Fat	Calories
Total per jelly
0.4 g	2.2 g	2.8 g	36 kcal
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 powder, dried (from vanilla beans, vanilla pods)
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

Do you like this recipe? Share it with your friends!

Facebook

Twitter

Mary Post 3 years ago # Reply

Hi Martina,
I have been following you for almost 2 years. You never cease to amaze me! My suggestion for the next flavor would be strawberry-banana. I'm wondering if an orange flavor could be achieved using OJ and Orange flavoring or zest?
Yours,
Mary

Martina @ KetoDiet 3 years ago # Reply

Thank you Mary, I think the orange flavour is easily achieved by adding orange zest. I would avoid using too much orange juice as it won't add much flavour. Maybe you could mix it with some water or use lemon juice + orange zest + water. Strawberry banana will be a challenge but it's doable, I'll try to schedule something in for the next few weeks! 😊

yaseerah akoodie 4 years ago # Reply

Hi there i am just wondering why are these called collagen bombs if they contain no collagen powder? How effective is the gelatin then for providing collagen? i am extremely interested in this recipe

Martina @ KetoDiet 4 years ago # Reply

Hi Yaseerah, gelatin is a source of collagen. Technically gelatin is the one that makes is possible for these jellies to set. Collagen powder would not work as it won't set.

Milind 4 years ago # Reply

Martina & Jo,
Thank you for a very inspiring website.
I have tried this recipe (Keto Chocolate Smoothie Collagen Bombs) using sea vegetable gelling agent in the form of Agar flakes - a completely new ingredient to me. Hence I’d like to share my version if possible.
When using this agar flakes, you need to know your final volume of liquid that will be set and heat the flakes beforehand.
Using the quantities in the recipe above I needed 2 tablespoons to set a total volume of 480 ml (240 ml water and 240 ml coconut milk).
I heated the flakes gently in 240 ml water first. The instructions emphasise avoidance of over-boiling this step, and to use just 1 tbsp for 240 ml of water to achieve a firm set, but I found that 2 tbsp dissolve well too. (My first attempt involved one-and-a-half tbsp, but I found the jellies/bombs weren’t firm enough)
Let cool a bit whilst preparing the coconut milk mixture in the blender. Then add the blender contents to the heated water (with the dissolved agar), warm gently if needed, then pour into moulds.
Milind

Thank you so much Milind, this is super helpful! Great for those who follow vegetarian or vegan keto 😊

Keith 4 years ago # Reply

I made this recipe with store bought gelatin, which came in individual pouches. 80 g was ALOT of pouches. I ended up with almost twice the volume. Did I use the incorrect type of gelatin?

Hi Keith, did you use the same amount of liquid ingredients? Were they soft or well set?

Yes, I did. It actually almost turned solid in the blender. Everything set well, but the end product tastes like gelatin and barely like chocolate.

I think that's the issue when it comes to the texture. The gelatin is not supposed to go in the blender - it should be added after you blend the mixture in step 3. These jellies should indeed be very thick but if you prefer them softer, feel free to add 1/4 to 1/2 cup more liquid.
As for the flavour... I made the recipe just to be sure and I think it may be a bit too plain, more like cocoa, not like chocolate. I added one more tablespoon of cacao and a touch more sweetener (updated) and it was better. This does depend on your preference so feel free to add more. If you add more cacao, it's also better to add a little bit more liquid because it will thicken the mixture a bit more.
Finally, if you tasted the gelatin and it wasn't pleasant, this is likely just the type of gelatin you used so you may want to try another brand. Mine didn't have any aftertaste (I used Great Lakes). I hope this helps!

DeAnna 4 years ago # Reply

Can these be frozen?

I've never tried that but I think they can because they are very thick/set (unlike soft gelatin treats like panna cotta that can't be frozen).

Karen 4 years ago # Reply

Where do you get the molds for the jellies? Soooo cute! Can you please add a link?

These look like chocolate molds and I think Jo got them on Amazon UK. It depends where you live but Amazon has quite a few great options! Amazon link 😊

Marla O'Steen 4 years ago # Reply

I would love to see Strawberry and Basil. I have a cold soup I make with these flavors and I love it! It tastes like a smoothy. LOL! I'm new to using gelatin. What does "bloom" mean?

Oh that is a fantastic suggestion, what a delicious combination! Blooming refers to soaking up the liquid. It's not always required but makes working with gelatin easier as you don't have to worry about undissolved clumps of gelatin.

Keto Chocolate Smoothie Collagen Bombs