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A man pouring milk into a glass of Japanese Coffee Jelly.
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4.99 from 62 votes!

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!
Prep Time2 minutes
Cook Time5 minutes
Refrigerate3 hours
Total Time3 hours 7 minutes
Course: Snack
Cuisine: Australian Keto
Diet: Diabetic
Recipe Category: Low Carb
Servings: 4 serves
Calories: 13kcal
Author: Megan Ellam

Ingredients

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 .

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