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Freaky fright night fun today with these keto blackberry jellies flavoured with cinnamon and vanilla.
Who’s in for a healthy Halloween this year? These keto jellies are not only sugar free but sweetener free too, using just the juice from the blackberries to sweeten naturally. Spiced with warming hints of cinnamon and vanilla and made with grass-fed bovine gelatin, making them positively good for your gut health.
Collagen helps to repair the gut lining and is one of the key supplements I believe has been instrumental in putting my own autoimmune condition in remission naturally. Whether you have gut issues or not, these sugar free jellies are great for your health.
Feel free to make them in regular moulds if you prefer. They’re the perfect treat for any time of the year.
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Hands-on Overall
Serving size jelly
Nutritional values (per jelly)
Net carbs0.5 grams
Protein2.9 grams
Fat0.1 grams
Calories16 kcal
Calories from carbs 15%, protein 82%, fat 3%
Total carbs1.2 gramsFiber0.6 gramsSugars0.6 gramsSaturated fat0 gramsSodium7 mg(0% RDA)Magnesium3 mg(1% RDA)Potassium19 mg(1% EMR)
Ingredients (makes about 20 jellies)
Instructions
- Place the gelatin in a bowl. Add the water and allow to bloom whilst you prepare the blackberries.
- Add the blackberries to a high speed blender and blitz until smooth. Spoon into a muslin cloth and squeeze out the juice. Discard the pith.
- Place half the blackberry juice in a pan. Heat on a low heat and add the bloomed gelatin. Stir until melted.
- Turn off the heat and stir in the remaining blackberry juice, cinnamon and vanilla until combined.
- Optionally, pass the mixture through a small sieve again to make the jellies super smooth. Make sure you do this straight away though before the jelly starts to set.
- Pour the blackberry mix into the silicone moulds and place in the fridge for 3 hours or until fully set and firm.
- Store in the fridge in a sealed container for up to 2 weeks.
Enjoy! These jellies also make a great gift!
Halloween Blackberry Jelly Bats
Step by Step
Ingredients
Instructions
- Place the gelatin in a bowl. Add the water and allow to bloom whilst you prepare the blackberries.
- Add the blackberries to a high speed blender and blitz until smooth. Spoon into a muslin cloth and squeeze out the juice. Discard the pith.
- Place half the blackberry juice in a pan. Heat on a low heat and add the bloomed gelatin. Stir until melted.
- Turn off the heat and stir in the remaining blackberry juice, cinnamon and vanilla until combined.
- Optionally, pass the mixture through a small sieve again to make the jellies super smooth. Make sure you do this straight away though before the jelly starts to set.
- Pour the blackberry mix into the silicone moulds and place in the fridge for 3 hours or until fully set and firm.
- Store in the fridge in a sealed container for up to 2 weeks.
Enjoy! These jellies also make a great gift!
Nutrition (per jelly)
Calories16kcal
Net Carbs0.5g
Carbohydrates1.2g
Protein2.9g
Fat0.1g
Saturated Fat0g
Fiber0.6g
Sugar0.6g
Sodium7mg
Magnesium3mg
Potassium19mg
Detailed nutritional breakdown (per jelly)
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