Chocolate Protein Jello

Name: Chocolate Protein Jello
Prep time: 5 min
Cook time: 5 min
Total time: 3 h 10 min
Yield: 6 slices
Ingredients: 3 ½ 3 ½ cups low-carb milk; 2 2 tablespoons unflavored gelatin powder; 3 3 scoops unflavored whey protein powder; 6 6 tablespoons cocoa powder; ½ ½ cup fresh heavy cream or whipping cream; 1 ½ 1 ½ teaspoon vanilla extract; sugar substitute

User Reviews

5.0

24 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
3 hrs
Total Time
3 hrs 10 mins
Servings
6 slices
Calories
167 kcal
Course
Dessert, Snacks

Chocolate Protein Jello

Ava Acevedo

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This chocolate protein jello is healthy and delicious and so simple to make! The perfect low-carb high-protein dessert that kills cravings and fits your macros!

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Ingredients

Servings

3 ½ 3 ½ cups low-carb milk (e.g., unsweetened almond milk), divided
2 2 tablespoons unflavored gelatin powder see notes
3 3 scoops unflavored whey protein powder see notes
6 6 tablespoons cocoa powder
½ ½ cup fresh heavy cream or whipping cream
1 ½ 1 ½ teaspoon vanilla extract optional
sugar substitute to taste (I used 40 drops monk fruit)

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Instructions

Add 1/2 cup of the low-carb milk to a heat resistant jar (large enough to fit all ingredients) and evenly sprinkle the gelatin on top. Set it aside to soften.
In a deep saucepan, whisk together the cocoa powder and whey protein powder. Add the milk starting with about half a cup, just enough to mix it until it forms a clump free paste. Then, finish adding all of the remaining milk.
Place saucepan on medium-low heat and whisk while heating to prevent it from sticking to the bottom of the pan. Remove when it's about to start simmering (Do not let it come to a boil).
Pour the hot cocoa over the softened gelatin, mixing well for the gelatin to dissolve completely. Add heavy cream, vanilla extract, and sweetener to taste, and mix it well.
Transfer the keto chocolate gelatin into the jello mold. Wait until it's cooled down to room temperature, then refrigerate until set. It will take about 3-4 hours.
To unmold the protein jello, gently run the tip of a knife to separate the edges from the mold. Shake the mold gently or pull the sides a bit (if it's silicone), then turn the gelatin over a serving dish.
Add decorations as desired before serving (like a dusting of cocoa powder, cacao nibs, keto chocolate shavings).

Notes

* Two tablespoons/pouches of unflavored gelatin (either beef or pork/Knox gelatin) make this chocolate jello dessert stiff enough to be easy to unmold and slice. If you don't plan to unmold and prefer a jigglier jello, you can use 1 1/2 tablespoons for a soft set and divide the mixture into 6 small glasses or bowls for individual servings (the full recipe makes a little over 4 cups of liquid).
** You can also use vanilla or chocolate flavored protein powder. If using vanilla, don't add vanilla extract. If using chocolate, you can use less cocoa powder. As for sweetener, you might need less or not at all.
I recommend using a silicone gelatin mold for easy unmolding. If using a metal or ceramic pan, add a thin layer of coconut oil (or cooking spray), spread it evenly inside the pan and remove the excess with a paper towel, to prevent the protein jello from sticking.
If doing PSMF or cutting you can make this dessert low-calorie/low-fat and enjoy it's high protein content: just substitute the heavy cream for an equal amount of unsweetened almond milk or water. Macros per portion of recipe without heavy cream: 102 Calories, 18.6 grams Protein, 2.4 grams Fat, 1 Net carb.