Servings: 6 servings
Calories: 212kcal
Ingredients
- 2 cups unsweetened almond milk
- 1 cup heavy cream
- 1/3 cup allulose or preferred keto sweetener
- 1 tbsp gelatin powder
- 3 tbsp cold water
- 1 tsp almond extract
- Fresh berries for garnish, in moderation
Instructions
- Sprinkle the gelatin over cold water and let bloom for 5 minutes.
- Warm the almond milk, heavy cream, and allulose in a saucepan until just simmering, then remove from heat.
- Stir the bloomed gelatin into the warm mixture until fully dissolved. Stir in almond extract.
- Pour into a shallow dish or individual molds.
- Refrigerate for at least 4 hours, until fully set.
- Cut into diamonds or unmold, and serve chilled with a few fresh berries.
Notes
Chef's Tip: Cutting the set jelly into classic diamond shapes, rather than squares, is the traditional presentation for this dessert. Keto Swaps: heavy cream and almond milk replace the traditional dairy-and-water base, and allulose replaces sugar, keeping the same delicate wobble.
Nutrition
Calories: 212kcal | Protein: 4g | Fat: 19g | Fiber: 1g
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