Blackberry & Coconut Sweetener-Free Keto Jellies

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I recently returned from the Keto Ladies Low Carb Universe conference, a great event for women following the ketogenic diet, and I was surprised to see just how many ladies, like me, enjoy sweetener-free keto treats.

I thought maybe you might like to see some sweetener free recipes too. Kickstarting with these Coconut and Blackberry Jellies - or gummies, whatever you prefer to call them. They are not the same as gummy bears but will do the trick for sweet cravings - without all the sugar found in processed foods!

Not only are they healthy, they’re positively good for you too. Made with grass fed beef gelatin which is healing for the gut lining. Just like fermented foods, it’s great for the digestive system and helps the good bacteria. Medicine never tasted so good!

Just make sure you don’t confuse gelatin with collagen hydrolysate which is the type of gelatin that will not set. Although both of them are equally beneficial for gut health and will boost your immune system, only gelatin will work in this recipe.

Best of all, there are no sweeteners! If you are like me and don’t want to use even stevia or erythritol, this is the ideal keto recipe for you. These gummies can be enjoyed even if you keep your carb intake is below 20 grams of carbs. And let’s face it, we all need a little treat, even on a keto diet!

I used just coconut milk and blackberries in these but you can add vanilla to the coconut too, this makes them extra tasty. Feel free to make all of one flavour or the other or play about with layers like I did. Enjoy!

Nutritional values (per serving, jelly)

Ingredients (makes 24 jellies)

• 1 cup coconut milk such as Aroy-D (240 ml/ 8 fl oz)
• 1 ¹/₄ cup fresh blackberries (180 g/ 6.4 oz)
• ¹/₂ cup grass-fed gelatin powder (80 g/ 2.8 oz)
• 1 cup cold water (240 ml/ 8 fl oz)
• Optional: ¹/₄ tsp vanilla powder

Instructions

1. Split the gelatin into two bowls (¹/₄ cup in each). Add ¹/₂ cup of water to each and allow to bloom whilst you prepare the coconut and blackberries.
   
   
2. Blitz the blackberries in a high speed blender.
   
   
3. Spoon into a muslin cloth and squeeze out the juice. Discard the pith.
   
4. Place the juice in a pan on a low heat to warm. Add 1 of the bloomed gelatin bowls and whisk until combined.
   
5. Add the coconut milk to a clean pan and simmer on a low-medium heat. Add the remaining bloomed gelatin bowl and whisk until dissolved. Add optional vanilla.
   
6. Place your mould on a flat surface (I used a silicone jelly mould but you can use an ice cube tray or chocolate mould too.)
   
7. Pour your mixture into two separate jugs. If making striped layers, half fill the mould with one mixture (about 1 tablespoon per each).
   
8. Place in the fridge for 30 minutes. (To keep the mixtures from setting whilst you wait, place the jugs in pans of hot water.)
   
   
9. Remove the jellies from the fridge and top with the other flavour (about 1 tablespoon per each). Place back in the fridge for 2 hours 30 minutes to fully set. If making all one flavour simply fill the whole mould and chill for 3 hours.
   
   Store in an airtight container in the fridge for up to 2 weeks.
   

Ingredient nutritional breakdown (per serving, jelly)

Net carbs	Protein	Fat	Calories
Coconut milk (full-fat, unsweetened)
0.3 g	0.2 g	2 g	19 kcal
Blackberries, fresh
0.3 g	0.1 g	0 g	3 kcal
Gelatin powder, thickening agent, unsweetened
0 g	2.9 g	0 g	11 kcal
Water, still
0 g	0 g	0 g	0 kcal
Total per serving, jelly
0.6 g	3.1 g	2 g	33 kcal

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