Creamy Keto Avocado Jelly

Easy, nourishing, delicious — what else can you wish for in an ultimate keto dessert? This 5-ingredient Creamy Keto Avocado Jelly is rich, mild, and mellow thanks to avocado and cream, and it has a slightly sour note from juicy lemon to balance out the richness. A hint of elegant vanilla perfects the flavors. The pretty green hue matches wonderfully the colors of late spring and early summer. So simple, so adorable!

How to make this Creamy Keto Avocado Jelly

Preparing this keto dessert is easy: You let some gelatin bloom in lemon juice while whipping cream and mashing avocados. Then, you’ll combine the heated, liquid gelatin with the mashed avocados and finally fold in the whipped cream. Transfer the mixture into a gorgeous gelatin mold and let set in the fridge overnight. The next day, remove the gelatin from the mold, decorate as wished, and serve.

Just one note: I recommend adding the hot, liquid gelatin into the mashed avocados first to cool it down. If you add the hot gelatin to whipped cream, the mixture might separate (although the result is still okay but not that smooth as you can see further down in this post.)

Oh yes, this dessert is not very sweet as it’s my personal mission to wean off people from unnaturally sweet flavors. Therefore, I’ve sweetened this jelly just with a hint of vanilla-flavored stevia. Of course, if, for some reason, your taste buds require a sweeter flavor, feel free to add more stevia or use another calorie-free natural keto sweetener. More ideas in the Tips for Variations section.

That’s it, let’s take a look at how to prepare this gorgeous dessert:

Take 1/3 cup (80 ml) organic lemon juice.

Add 2 teaspoons gelatin powder.

Mix and let bloom while you do further preparations.

Take 1 cup (240 ml) heavy cream.

Whip it…

…until stiff peaks form. Set aside.

Take two ripe Hass avocados.

Halve them and remove the pits.

Scoop the flesh into a shallow bowl.

Add 40 drops (or to taste) vanilla-flavored stevia.

Mash the avocados with a fork…

…until smooth puree. If you fancy really smooth and homogenous puree, use a blender.

Next, take your bloomed gelatin.

Heat it in a microwave oven until liquid. This took less than 1 minute in my 800 W microwave oven.

Pour the liquid gelatin mixture into the mashed avocados.

Mix until well combined.

Combine the avocados and the whipped cream.

Mix gently with a spatula until well combined.

Take a gelatin mold.

Transfer the mixture into the mold.

Shake the mold gently to level the surface.

Cover with a lid or plastic wrap. Let set overnight in the fridge.

The next day, remove the lid or the plastic wrap.

Dip the mold in hot water for easier removal of the jelly.

Let the jelly fall gently on a serving plate from the mold.

Decorate as you wish. I piped whipped cream and added mint leaves and blueberries.

Serve.

How I came up with this easy keto dessert recipe

To be honest, I’m not a huge fan of avocados, but I do crave them occasionally. Avocados also make rich and creamy desserts, and although I have developed some avocado recipes, I don’t have that many in my repertoire. So, I wanted to develop more.

The idea of avocado-based jelly has been long on my idea list. Even though avocado is a very rich and creamy ingredient, I wanted to amp up the creaminess even more by adding whipped cream. Whipped cream would also make the dessert airy and not that dense, I thought.

Naturally, the super-creamy avocado jelly needed something tart to balance out the richness and simply lend more flavor as, let’s face the fact, avocado and cream are pretty neutral ingredients. They are great for richness and fat, but they almost completely lack flavor.

I chose lemon juice to provide the needed tang. It was the perfect ingredient to let the gelatin bloom as well.

I was pondering a lot over the sweetener. At first, I was about to use powdered erythritol but suddenly thought stevia might be better for a change. In any case, I didn’t want to create an overly sweet dessert but a treat with moderate sweetness.

When thinking further, I chose vanilla stevia because vanilla is a perfect match with avocado and cream, and it would add scrumptious flavor to the dessert, I contemplated. I was actually thinking of caramel-flavored monk fruit drops as an alternative. They are really palatable and worked perfectly in my Keto Strawberry Caramel Panna Cotta. However, vanilla sounded better for this recipe, so I opted for it.

Next, I had to think of the measures. I decided to take two Hass avocados and 1 cup (240 ml) heavy cream, which I whipped until stiff peaks formed. I also took 1/4 cup (60 ml) of lemon juice. Based on my gut feeling, I took 40 drops (about 1 teaspoon) of vanilla stevia and added it also to the lemon juice. After some calculations, I grabbed 2 teaspoons of gelatin powder and added it also to the lemon juice.

I combined the mashed avocados and the whipped cream. Finally, I added the liquid, piping-hot gelatin, lemon juice, and stevia mixture to the avocado and the cream mixture. When folding in the hot liquid, the cream started separating! Now what?

I realized — too late — that I should have let the hot liquid cool down a bit before adding it to the cream. Well, the accident had already happened, so I just decided to pour the separated mixture into a gelatin mold and see what happens when I let the jelly set overnight.

The next day, I took the jelly from the fridge and removed it from the mold. To my big surprise, it turned out pretty okay despite separated looks:

I tasted the jelly, and it tasted really delectable! Well, there could have been a tad more sweetener and, on the other hand, some more tartness. More flavor, so to say. So, for my final recipe, I was going to add more stevia and more lemon juice. Other than that, I was very happy with the dessert, even the texture wasn’t that smooth. And, the texture I was also going to fix in the final recipe.

Now, I was ready to make the final version. I didn’t want to waste my time waiting for the hot gelatin liquid to cool, so I decided to add it first to the mashed avocados to make it cool down quickly that way. Finally, I added the whipped cream to the avocado and the gelatin mixture. Now, the result looked homogenous, and the cream didn’t separate. Marvelous!

I poured the mixture into the gelatin mold and let the jelly set overnight in the fridge. The next day, I removed the jelly from the mold and examined the result by observing the looks and the taste. Both made me happy: the jelly looked gorgeous — and with appropriate decorations, the looks turned really adorable — and the taste was just heavenly! Creamy and rich jelly with just enough tartness and a hint of vanilla. So delicious! And with so little carbs. Oh yes, and the jelly is also super satisfying, so a little goes a long way.

Here’s the recipe for you to enjoy:

Continue to Content

5-Ingredient Creamy Keto Avocado Jelly

Yield: 8

Prep Time: 15 minutes

Additional Time: 6 hours

Total Time: 6 hours 15 minutes

Easy, nourishing, delicious — what else can you wish for in an ultimate keto dessert? This 5-ingredient Creamy Keto Avocado Jelly is rich, mild, and mellow thanks to avocado and cream, and it has a slightly sour note from juicy lemon to balance out the richness. A hint of elegant vanilla perfects the flavors. The pretty green hue matches wonderfully the colors of late spring and early summer. So simple, so adorable!

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Ingredients

• 1/4 cup = 60 ml organic lemon juice
• 2 teaspoons gelatin powder
• 1 cup = 240 ml heavy cream
• 2 ripe Hass avocados
• 40 drops (or to taste) vanilla stevia

Instructions

1. Combine the lemon juice and the gelatin powder in a small microwave-proof cup. Mix well. Let bloom while you do further preparations.
2. Whip the heavy cream until stiff peaks form. Set aside.
3. Halve the avocados and remove the pits. Scoop the flesh into a shallow bowl.
4. Add the stevia to the avocados.
5. Mash the avocados with a fork until smooth puree. (If you fancy really smooth and homogenous puree, use a blender.)
6. Take your bloomed gelatin. Heat it in a microwave oven until liquid.
7. Pour the hot, liquid gelatin mixture into the mashed avocados. Mix until well combined.
8. Combine the avocados and the whipped cream. Mix gently with a spatula until smooth.
9. Transfer the mixture into a gelatin mold. Shake the mold gently to level the surface.
10. Cover with a lid or plastic wrap. Let set overnight in the fridge.
11. Next day, remove the lid or the plastic wrap. Dip the mold in hot water for easier removal of the jelly.
12. Let the jelly fall gently on a serving plate from the mold.
13. Decorate as you wish and serve.
14. Store the leftovers in the fridge.

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Tips for variations

As you can see, I’ve decorated this jelly with mint leaves. I noticed that they are a great match also flavor-wise, so you can add chopped fresh mint leaves to the mixture before pouring it into the gelatin mold.

Instead of vanilla stevia, you can use other flavored stevias or monk fruit drops. I’m still going to try a version with caramel-flavored monk fruit drops. However, there are other great flavors that are a fabulous fit with this dessert. Try pomegranate blueberry stevia, Valencia orange stevia, toffee stevia, tropical fruit stevia, or lemon twist stevia. Even peppermint cookie stevia might be worth trying.

Instead of lemon juice, you can use lime juice. Just notice that lime juice has about four times more carbs than lemon juice — though it’s still pretty low in carbs compared to other fruit juices.

For all you Finns out there (and everybody else who can access sea buckthorn juice): you can replace lemon juice with 100% sea buckthorn juice. I’ve used the fascinating combination of avocado and sea buckthorn juice in my ancient Finnish guacamole recipe. Also, 100% cranberry juice might be worth trying, although the color of the dessert might turn brownish and the looks not that appetizing.

And who says this dish has to be sweet? Make a fabulous Shrimp Gelatin Mold by replacing the sweetener with 2 cups (470 ml) of defrosted precooked salad shrimp! Feel free to add spices, like salt, pepper, onion powder, or Cajun seasoning. Thinly sliced celery is great for crunch; finely chopped spring onion lends fabulous flavor.
 

General prattling

I was hosting one public keto webinar (in Finnish) on Tuesday about clean vs. dirty keto, and on Wednesday, I was hosting another, private keto webinar (again in Finnish) for our Ketokamu Wellbeing April members.

I really like talking about clean keto because it has huge health benefits, and on the other hand, the market is full of crappy dirty keto products that ruin people’s health in the long run. In my webinar, I had numerous examples of clean and dirty keto products, and I tried to clarify and cover the differences and explain the consequences of eating clean vs. dirty.

You might remember that my newest Finnish keto book is getting published in the fall. Many recipes in that book require mayonnaise. I’ve published some mayonnaise recipes in my earlier books, but I still wanted to develop a completely new mayonnaise recipe specifically for this book as there is still no clean keto mayonnaise on the market. Well, my mayonnaise turned out as 4-Oil Mayonnaise — the taste is as exquisite as the name!

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