Chocolate Protein Jello
User Reviews
5
Chocolate Protein Jello
Description
The Chocolate Protein Jello recipe begins by softening unflavored gelatin in a small portion of low-carb milk to ensure even dissolution. Cocoa powder and whey protein powder are combined in a saucepan, mixed with the remaining milk to form a smooth paste, then gently heated without boiling while whisking to avoid clumps or sticking.
Once warm, the cocoa mixture is combined with the softened gelatin and blended thoroughly. Heavy cream and optional vanilla extract, along with sweetener to taste, complete the mixture, enhancing creaminess and flavor complexity. The prepared mixture is poured into molds or dishes and chilled to set over several hours.
The resulting jello is firm enough for slicing when using the suggested gelatin amount but can be adjusted for softer texture by varying gelatin quantities or portioning into smaller servings. This dessert provides a way to enjoy chocolate flavor with high protein content, suitable for low-carb or protein-focused diets.
Instructions include tips on mold preparation to facilitate unmolding, ingredient substitutions for cream or flavorings, and nutritional notes on calories and macros depending on ingredient choices.
Ingredients
- 3 ½ cups milk e.g., unsweetened almond milk), divided, low-carb
- 2 tablespoons gelatin powder see notes, unflavored
- 3 coops whey protein powder see notes, unflavored
- 6 tablespoons cocoa powder
- ½ cup heavy cream fresh, or whipping cream
- 1 ½ teaspoon vanilla extract optional
- sugar substitute to taste (I used 40 drops monk fruit)
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
- Use 2 tablespoons of unflavored gelatin for a firm jello that's easy to unmold and slice; reduce to 1½ tablespoons for softer portions served in bowls.
- Vanilla or chocolate flavored protein powder can replace unflavored, adjusting cocoa and vanilla extract accordingly.
- Prepare silicone molds for easy unmolding; if using metal or ceramic, lightly grease with coconut oil or cooking spray.
- To reduce calories and fat, substitute heavy cream with unsweetened almond milk or water while maintaining protein content.
- The full recipe yields just over 4 cups of dessert, suitable for multiple servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 167kcal | 8% |
| Carbohydrates | 2.2g | 1% |
| Protein | 19g | 38% |
| Fat | 9.3g | 14% |
| Fiber | 0.6g | 2% |
| Net Carbohydrates | 1.6g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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