Japanese Coffee Jelly (コーヒーゼリー / Kōhīzerī) is a favourite dessert of this coffee-lover! This jiggly coffee dessert is so fun and quite delicious! Slice it, dice it, eat straight from the cup. Your jelly your way!
Coffee jellies in a glass of milk.

Easy Sugar-Free Coffee Jelly

Japanese Coffee Jelly is a delightful and jiggly coffee-infused dessert that will capture the hearts of coffee lovers and dessert enthusiasts alike.

Made with three simple ingredients, it boasts a soft and wobbly texture, creating a playful yet sophisticated treat. The best part? This sugar-free and keto-friendly version makes it a guilt-free indulgence for those looking to satisfy their sweet cravings while following a low-carb lifestyle.

Why should you try this recipe? Not only is Japanese Coffee Jelly incredibly easy to make, but it also offers a unique and refreshing coffee experience.

The combination of rich coffee flavour and the jellied texture makes it a perfect dessert to enjoy on its own or paired with a dollop of whipped cream or your favourite milk. Whether you’re a coffee aficionado or just looking for a fun and delicious treat, this recipe is a must-try for all coffee enthusiasts. So, grab your coffee mugs and get ready to savour the jiggly goodness of Japanese Coffee Jelly!

Related Recipes: Serve with Keto Milk / Peanut Milk

What You’ll love About this Recipe:


  • KID FRIENDLY – Even the little ones will adore these coffee jellies. Serve them with or without cream for a delightful treat.
  • HEALTHY – Made with high-quality gelatin, this dessert is a healthier option than traditional sugary treats. Making it with a keto sweetener makes this a low carb coffee jelly that everyone can enjoy!
  • INEXPENSIVE – With mostly pantry ingredients, these coffee jellies won’t break the bank.
Japanese Coffee Jelly ingredients labelled on a dusty backdrop.

Coffee Jelly Ingredients

  • Coffee – I use fresh brewed coffee. You can use any coffee you like. Whether it is instant coffee powder, freeze-dried coffee, or even mixed sachets, this recipe will work. It is mostly important to use coffee you like the flavour of.
  • Gelatin – Gelatin is not only a key ingredient in this recipe but also beneficial for your hair, skin, and nails. I recommend using Locako Gelatin for the best results. Its superior quality ensures a better set and doesn’t have the off-putting odour of standard gelatin. Agar Agar (Kanten powder) can be used instead of gelatin for a vegan coffee jelly option. (see notes in the coffee jelly cubes recipe card).
  • Sweetener – I use Natvia Brown sweetener. You can use almost any sweetener you prefer. Adjust to your preferred level of sweetness.

Be sure to check out the full recipe and ingredient list below to make this easy Japanese coffee jelly recipe.

How to Make Coffee Jelly

Step 1. Combine coffee, water, sweetener (if using), and gelatin in a small saucepan over medium heat.

Step 2. Cook, stirring until the gelatin is dissolved.

Step 3. Pour into 4 cups or a silicone mould(s). Refrigerate until set (5-6 hours).

Step 4. Cut into cubes and place into a glass or serving bowl.

Japanese Coffee Jelly in two glasses and a hand pouring milk into one of them.

How to Serve Coffee Jelly

Once the coffee jellies are set, you can enjoy them as is or get creative with toppings. Some serving suggestions include whipped cream, double cream, mascarpone, milk (keto milk), or condensed milk. You can find more ideas in the blog post above.

Variations

Feel free to experiment with different flavours and add-ins. For instance, you can try incorporating various extracts like vanilla or almond for a twist on the classic coffee taste.

Add chai tea for dirty chai jelly. Swap coffee for hot chocolate, tea, fruit tea, or even a tablespoon or two sugar-free caramel syrup for a caramel jelly.

Add 1-2 tablespoons of collagen peptides for an extra nutritional boost. Serve with ice cream, custard, or on top of porridge for an amazingly tasty breakfast.

FAQs

Can I use instant coffee instead of freshly brewed coffee for Japanese coffee jelly?

Yes, you can use instant coffee as a substitute for freshly brewed coffee in this recipe. Simply dissolve the instant coffee in hot water according to the package instructions, and then proceed with the recipe as directed. Keep in mind that the strength of the coffee flavour may vary depending on the brand and type of instant coffee you use.

How long does Japanese coffee jelly need to set in the refrigerator?

Japanese coffee jelly typically needs to be set in the refrigerator for about 5 to 6 hours. The gelatin will solidify, giving the dessert its jiggly texture. It’s best to prepare the coffee jelly in advance, allowing enough time to chill and set properly before serving.

Can I customize the sweetness level of Japanese coffee jelly?

Absolutely! The sweetness level of Japanese coffee jelly can be adjusted according to your preference. If you prefer a sweeter dessert, you can add a sweetener of your choice, such as sugar, honey, or a sugar substitute like stevia, erythritol, or monk fruit. Alternatively, if you prefer a less sweet option, you can reduce or omit the sweetener altogether. Keep in mind that some sugar substitutes may react differently with gelatin, so it’s best to use a syrup-based sweetener for a smoother texture. Feel free to experiment and find the perfect sweetness level that suits your taste buds.

A glass of jelly with milk in it.

Next Recipes To Try

Here are just a few more delicious keto recipes to try soon.

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A man pouring milk into a glass of Japanese Coffee Jelly.

No Sugar Japanese Coffee Jelly

Japanese Coffee Jelly (コーヒーゼリー / Kōhīzerī) is a favourite dessert of this coffee-lover! This jiggly coffee dessert is so fun and quite delicious! Slice it, dice it, eat straight from the cup. Your jelly your way!
4.99 from 62 votes!
Prep Time: 2 minutes
Cook Time: 5 minutes
Refrigerate: 3 hours
Total Time: 3 hours 7 minutes
Course: Snack
Cuisine: Australian Keto
Diet: Diabetic
Recipe Category: Low Carb
Calories: 13kcal
Author: Megan Ellam
Servings: 4 serves
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Ingredients 

  • 2 cups (2 cups) freshly brewed hot coffee see notes
  • 1/2 cup (½ cup) water
  • 2 tablespoons (2 tablespoons) brown sweetener optional, see notes
  • 2 tablespoons (2 tablespoons) powdered gelatin see notes

Instructions

CONVENTIONAL METHOD

  • Combine coffee, water, sweetener (if using), and gelatin in a small saucepan over medium heat. Cook, stirring until the gelatin is dissolved. Pour into 4 cups or silicone mould(s). Refrigerate until set (5-6 hours).
  • Serve in the mould with whipped cream, double cream, mascarpone, milk or condensed milk. See the blog post above for serving suggestions.

THERMOMIX METHOD

  • Add coffee, water, and sweetener (if using) to mixer; heat 4 min/90°C/speed 2.
  • Add gelatin; mix 2 min/speed 2. Check that gelatin has dissolved. Extend time if needed.
  • Pour into 4 cups or silicone mould(s). Refrigerate until set (5-6 hours).
  • Serve in the mould with whipped cream, double cream, mascarpone, milk or condensed milk. See the blog post above for serving suggestions.

Video

Notes

All the tips you need to make coffee jelly!
INGREDIENTS
I use hot expresso coffee. If you have a pod machine, use 1 pod per cup measure. Alternatively, use enough instant coffee per cup measure.
Sweetener – I use Lakanto Brown sweetener. Xylitol or allulose is fine if you have it. You can reduce or eliminate the sweetener completely if preferred. I tend to go without as I find when you serve it with cream or condensed milk it is more than sweet enough.
Gelatin – If you’re looking for substitutes for gelatin in a coffee jelly, there are a few options to consider. (I also add a big scoop of Collagen Protein to add a bit of extra protein – this is purely optional). Gelatin is primarily used to set the jelly and create its jiggly texture. Here are some alternatives and how to use them:
1. Agar Agar: Agar agar is a plant-based gelatin substitute derived from seaweed. It sets at a lower temperature than gelatin and is suitable for vegetarians and vegans. To use agar agar in place of gelatin, follow these steps:
  • For 1 tablespoon of gelatin, use 1 teaspoon of powdered agar agar.
  • In a saucepan, dissolve the agar agar in the liquid (coffee in this case) over medium heat, stirring continuously.
  • Bring the mixture to a boil and simmer for a few minutes until the agar agar is fully dissolved.
  • Pour the coffee mixture into cups or molds and refrigerate until set.
CONSISTENCY 
The coffee jellies are a softer set than a gummy recipe. They more like a jello that can easily be served as is or with some cream or milk. You can add more gelatin or collagen peptides to make the jelly firmer. 
STORAGE
Fridge – for up to 5 days.
Freezer – yes, they can be frozen. When frozen it is best to use directly in a cup with some kind of milk. Use condensed milk, regular milk or keto milk .

Your Own Notes

Nutrition

Serving: 1serve | Calories: 13kcal | Protein: 3g | Fat: 0.02g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 11mg | Potassium: 59mg | Calcium: 5mg | Iron: 0.1mg | Magnesium: 5mg | Net Carbs: 0g
Tried this recipe?Mention @meganellam or tag #madcreations!

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26 responses to “Japanese Coffee Jelly”

  1. 5 stars
    Japanese coffee jelly looks delicious perfect treat. I need to try this.

  2. 5 stars
    My hubby and I just love coffee jelly and this recipe was just in time, because I really needed a good dessert! It was very good so thank you for sharing the recipe!

  3. 5 stars
    These coffee jellies were a big hit at the brunch I hosted for book group. So unusual…I loved introducing everyone to this sweet treat!

4.99 from 62 votes (46 ratings without comment)

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