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A recipe for coffee jelly that requires only 4 ingredients. This recipe is safe to eat even if you are on a sugar restriction. I will also introduce some arranged recipes!
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Recipe Video
Ingredients
- Coffee - Darker drip coffee or Longer-brewed espresso coffee is recommended. Instant coffee can be made in the same way.
- Erythritol - a natural sweetener with zero calories and no effect on blood sugar Replace regular sugar, especially if you are not restricting sugar
- Gelatin - I used gelatin to add density to the jelly I used sheet gelatin, but you can do the same with powdered gelatin.
- Heavy cream - I pour it over the top.
Instructions
In addition to the simplest recipe, which involves pouring whipped cream directly over coffee jelly, a crushed jelly version and a whipped cream version with plenty of whipped cream can be made with only four ingredients.
Coffee Jelly
Preparations
Soak the gelatin sheets in cold water to soften. If using powdered gelatin, combine the same amount of powdered gelatin with 1 tablespoon of water.
Brew the coffee and while it is hot, add the Erythritol and softened gelatin and let it dissolve.
Pour into glasses and refrigerate until firm, at least 2 hours.
Pour in the cream and sprinkle the top with coffee grounds if desired.
Arranged recipes ・1 (Crushed jelly)
Make coffee jelly, pour into a bat or other container, and refrigerate to harden.
When it hardens, make a quick incision with a knife, spoon it into a glass, and place it in the glass.
Pour in the whipped cream and it is ready to serve.
Arranged recipes ・2 (whipped cream version)
Whip 100 ml of cream (2 x 50 ml per glass).
Put the coffee jelly in a glass and let it cool and harden, then add whipped cream.
Sprinkle with cocoa powder to taste.
Low-sugar three-color coffee jelly
Coffee jelly and milk are combined to make a three-layer jelly. This coffee jelly recipe is easy to mix and cool, and looks very pretty.
Preparations
Soak the sheet gelatin needed for each layer in cold water for 10 minutes to soften. If using powdered gelatin, combine the same amount of powdered gelatin with a little more than 1 tablespoon of water for each layer.
First layer (coffee jelly): Brew coffee and while hot, dissolve in Erythritol and softened gelatin. Pour into glasses and refrigerate until firm.
Second layer (cappuccino jelly): Brew coffee, add Erythritol and softened gelatin while hot and dissolve. Add milk and mix. Pour over the solidified first layer and chill in the refrigerator until firm.
Third layer (milk jelly): Heat milk, add Erythritol and softened gelatin and melt. Pour over the hardened second layer of jelly and refrigerate until firm.
Low-sugar sweets
I used Erythritol, a natural sweetener with zero calories and no effect on blood sugar, to make a healthy, diet-friendly coffee jelly recipe.
What is Erythritol
Erythritol is a type of natural sugar alcohol.
It is made by fermenting corn or wheat starch, and differs from synthetic sweeteners (artificially synthesized sweeteners made from ingredients that do not exist naturally).
Erythritol itself has no calories and does not affect blood sugar levels, making it a recommended ingredient for dieters and those with sugar restrictions.
Sugar can be substituted, especially if you are not restricting sugar.
Storage
Coffee jelly can be stored in the refrigerator for 2 to 3 days. Serve immediately after pouring in whipped cream or whipped cream.
Equipment
The glasses are usually wine glasses that can also be used for drinking water.
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【Only 4 ingredients】Low Carb Coffee Jelly Recipe
- Total Time: 2 hours 5 minutes
- Yield: 2 servings 1x
- Diet: DiabeticDiet
Description
A recipe for coffee jelly that requires only 4 ingredients. This recipe is safe to eat even if you are on a sugar restriction. I will also introduce some arranged recipes!
Instructions
Preparation
- Soak the gelatin plates in cold water to soften. If using powdered gelatin, combine the same amount of powdered gelatin with 1 tablespoon of water.
Coffee Jelly
- Brew coffee, and while it is still hot, add the Erythritol and softened gelatin and let it dissolve. I recommend using drip coffee that is a little thicker or espresso coffee that has been brewed a little longer.
- Pour into glasses and chill in the refrigerator for at least 2 hours until firm.
- Pour in the cream and sprinkle the coffee powder over the top if desired.
Notes
Arranged recipes ・1 (Crushed jelly)
- Make coffee jelly, pour it into a bat or a container, and refrigerate to harden.
- When hardened, cut a slit in the jelly with a knife, scoop it out with a spoon, and put it in a glass.
- Pour in whipped cream and serve.
Arranged recipe 2 (whipped cream version)
- Make the coffee jelly, put it in a glass, and chill and harden it.
- Whip 100 ml of whipped cream (50 ml x 2 for each glass), pour into glasses, and sprinkle with cocoa powder to taste.
If using instant coffee
Dissolve 2 tablespoons of instant coffee in 300 ml of hot water.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 2 hours
- Category: Pudding ＆ Jelly
- Cuisine: Japanese
Nutrition
- Serving Size: 1
- Calories: 127
- Sugar: 1
- Sodium: 97
- Fat: 7
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 2
- Cholesterol: 23
Low sugar 3-color coffee jelly
- Total Time: 2 hours 10 minutes
- Yield: 2 servings 1x
- Diet: DiabeticDiet
Description
Coffee jelly and milk are combined to make a three-layer jelly. This coffee jelly recipe is easy to mix and cool, and looks very pretty.
Ingredients
First layer (coffee jelly)
- 200ml coffee
- 20g erythritol
- 4g sheet gelatin
Second layer (cappuccino jelly)
- 100ml coffee
- 100ml Milk
- 20g erythritol
- 4g sheet gelatin
Third layer (milk jelly)
- 200ml milk
- 20g erythritol
- 4g sheet gelatin
Instructions
Preparation
- Soak the gelatin plates needed for each layer in cold water for 10 minutes to soften them. If using powdered gelatin, mix the same amount of powdered gelatin with a little more than 1 tablespoon of water for each layer.
First layer (coffee jelly)
- Brew coffee, and when hot, melt the lakanto and softened gelatin.
- Pour into glasses and chill in the refrigerator until firm.
Second layer (cappuccino jelly)
- Brew coffee, add the lakanto and softened gelatin while it is still hot and let it dissolve.
- Add the milk and stir to combine.
- Pour the mixture over the first layer of jelly that has already set and refrigerate until set.
Third layer (milk jelly)
- Heat the milk, add the lakanto and softened gelatin, and dissolve.
- Pour over the second layer and refrigerate until set.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 2 hours
- Cuisine: Japanese
Nutrition
- Serving Size: 1
- Calories: 203
- Sugar: 9
- Sodium: 259
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 0
- Protein: 11
- Cholesterol: 12
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