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I’m big into collagen-rich gummies at the moment. You’ve probably seen my Strawberry and Lime Jellies, Blackberry and Coconut Jellies, Raspberry Prosecco Jellies, Spooky Blackberry Halloween Bats and Spiced Carrot Jellies here on the KetoDiet Blog, well today i’m back with a special treat for Valentine’s Day. These Dark Chocolate Raspberry Jellies!
Made with gut loving grass-fed gelatin and allergy friendly. They contain just natural fruit, no added sugars and sweeteners, but of course, if you like things a little sweeter you can add a keto friendly sweetener from the list like powdered Erythritol, Swerve or liquid stevia.
Feel free to use any silicone mould you like, they’re not just for Valentine’s Day or Mother's Day… but if you do make these sugar-free gummies for your loved one, I’m pretty sure you’ll get extra brownie points!
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Hands-on Overall
Serving size jelly
Nutritional values (per jelly)
Net carbs1.3 grams
Protein3.5 grams
Fat2.9 grams
Calories45 kcal
Calories from carbs 11%, protein 31%, fat 58%
Total carbs2.3 gramsFiber1 gramsSugars0.8 gramsSaturated fat1.5 gramsSodium8 mg(0% RDA)Magnesium15 mg(4% RDA)Potassium53 mg(3% EMR)
Ingredients (makes 20 jellies)
Instructions
- Place the gelatin in a bowl. Add the water and allow to bloom.
- Blitz the raspberries in high speed blender until smooth. Place in a muslin cloth and squeeze out the juice. Discard the pith.
- Add about half of the raspberry juice to a pan. Heat on a medium setting and add the gelatin. Stir until melted.
- Remove from the heat and stir through the remaining juice. Skim off any froth if needed and pour into your silicone jelly moulds. Place in the fridge to set for 1-2 hours.
- Once set, remove the jellies from the moulds.
- Meanwhile, melt the dark chocolate in a small bowl or glass jug on top of pan filled with a cup of water over a medium heat. When melted remove from the heat and let it cool down to room temperature before using as coating.
- To make the holder, chop the bottom off a turnip or another hard vegetable like a beetroot, cover in tin foil and place on a baking tray.
- Insert a toothpick into each jelly (making sure not to skewer all the way through) and dip into the chocolate. It helps if you can freeze the jellies for 5-10 minutes to help the chocolate coating set faster.
- Shake off any excess and skewer into your ‘turnip’ to allow to dry. Repeat until all the jellies have been dipped in chocolate.
- Allow to reach room temperature then place in the fridge to set for about 15-30 minutes.
- Store in room temperature or in a fridge for up to 5 days.
Raspberry & Dark Chocolate Jellies
Step by Step
Ingredients
Instructions
- Place the gelatin in a bowl. Add the water and allow to bloom.
- Blitz the raspberries in high speed blender until smooth. Place in a muslin cloth and squeeze out the juice. Discard the pith.
- Add about half of the raspberry juice to a pan. Heat on a medium setting and add the gelatin. Stir until melted.
- Remove from the heat and stir through the remaining juice. Skim off any froth if needed and pour into your silicone jelly moulds. Place in the fridge to set for 1-2 hours.
- Once set, remove the jellies from the moulds.
- Meanwhile, melt the dark chocolate in a small bowl or glass jug on top of pan filled with a cup of water over a medium heat. When melted remove from the heat and let it cool down to room temperature before using as coating.
- To make the holder, chop the bottom off a turnip or another hard vegetable like a beetroot, cover in tin foil and place on a baking tray.
- Insert a toothpick into each jelly (making sure not to skewer all the way through) and dip into the chocolate. It helps if you can freeze the jellies for 5-10 minutes to help the chocolate coating set faster.
- Shake off any excess and skewer into your ‘turnip’ to allow to dry. Repeat until all the jellies have been dipped in chocolate.
- Allow to reach room temperature then place in the fridge to set for about 15-30 minutes.
- Store in room temperature or in a fridge for up to 5 days.
Nutrition (per jelly)
Calories45kcal
Net Carbs1.3g
Carbohydrates2.3g
Protein3.5g
Fat2.9g
Saturated Fat1.5g
Fiber1g
Sugar0.8g
Sodium8mg
Magnesium15mg
Potassium53mg
Detailed nutritional breakdown (per jelly)
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