Chocolate Protein Jello Recipe

Introduction

This Chocolate Protein Jello is a delicious and low-carb dessert that combines rich cocoa flavor with a protein boost. It’s creamy, satisfying, and perfect for a guilt-free treat that also supports your fitness goals.

Ingredients

• 3 1/2 cups milk of choice (e.g., unsweetened almond milk), divided
• 2 tablespoons unflavored gelatin powder
• 3 scoops unflavored protein powder
• 6 tablespoons cocoa powder
• 1/2 cup fresh heavy cream or whipping cream
• 1 1/2 teaspoon vanilla extract (optional)
• Sugar substitute to taste (I used 40 drops monk fruit)

Instructions

1. Step 1: Add 1/2 cup of the milk to a heat-resistant jar and evenly sprinkle the gelatin on top. Set aside to soften.
2. Step 2: In a deep saucepan, whisk together the cocoa powder and protein powder. Add about half a cup of milk and mix until smooth, then gradually add the remaining milk while continuing to whisk.
3. Step 3: Place the saucepan over medium-low heat. Whisk continuously to prevent sticking and remove just before the mixture begins to simmer. Do not boil.
4. Step 4: Pour the hot cocoa mixture over the softened gelatin and stir until the gelatin completely dissolves. Add the heavy cream, vanilla extract, and sweetener, then mix well.
5. Step 5: Transfer the mixture into a jello mold. Let it cool to room temperature, then refrigerate for 3-4 hours until set.
6. Step 6: To unmold, gently run a knife around the edges to loosen. Shake or pull the sides if using silicone, then invert onto a serving dish.
7. Step 7: Decorate with a dusting of cocoa powder, cacao nibs, or keto chocolate shavings before serving if desired.

Tips & Variations

• Use a flavored protein powder like chocolate or vanilla for a different taste, but adjust the cocoa and sweetener accordingly.
• For a creamier texture, substitute part of the milk with coconut milk or add more heavy cream.
• If you prefer a firmer jello, increase the gelatin slightly by 1/2 tablespoon.
• To keep it vegan, use agar-agar powder instead of gelatin and choose plant-based protein powder.

Storage

Store the protein jello in an airtight container in the refrigerator for up to 4 days. Reheat is not recommended as it may alter the texture. Serve chilled for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flavored protein powder instead of unflavored?

Yes, you can use flavored protein powder, but consider reducing the cocoa powder and sweetener to balance the taste.

What if I don’t have gelatin?

You can substitute gelatin with agar-agar powder for a vegetarian option, but follow the package instructions as it sets differently.

Chocolate Protein Jello Recipe

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★★★★★

4.5 from 108 reviews

This Chocolate Protein Jello is a low-carb, high-protein dessert that combines the richness of cocoa with the nutritional benefits of protein powder and gelatin. It’s perfect for a keto-friendly treat that’s both satisfying and nutritious, made smooth and creamy with heavy cream and naturally sweetened with monk fruit sweetener.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 20 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

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Gelatin Base

• 3 1/2 cups milk of choice (e.g., unsweetened almond milk), divided
• 2 tablespoons unflavored gelatin powder

Protein Cocoa Mixture

• 3 scoops unflavored protein powder
• 6 tablespoons cocoa powder

Additional Ingredients

• 1/2 cup fresh heavy cream or whipping cream
• 1 1/2 teaspoon vanilla extract (optional)
• Sugar substitute to taste (e.g., 40 drops monk fruit)

Instructions

1. Soften the gelatin: Add 1/2 cup of the low-carb milk to a heat-resistant jar and evenly sprinkle the unflavored gelatin powder on top. Set it aside to soften while you prepare the other ingredients.
2. Mix the cocoa and protein powder: In a deep saucepan, whisk together the cocoa powder and unflavored protein powder. Add about half a cup of milk to start and mix until you form a smooth, clump-free paste. Then gradually add the remaining milk, whisking to combine.
3. Heat the mixture: Place the saucepan on medium-low heat and whisk continuously to prevent sticking. Heat the mixture until it is hot and just about to simmer, but be careful not to let it boil.
4. Dissolve the gelatin: Pour the hot cocoa protein mixture over the softened gelatin. Stir thoroughly to ensure the gelatin dissolves completely. Then add the heavy cream, vanilla extract if using, and sweetener to taste, mixing well.
5. Mold and chill: Transfer the chocolate gelatin mixture into your jello mold. Let it cool to room temperature, then refrigerate for 3-4 hours until it is fully set.
6. Unmold the jello: To remove the jello from the mold, gently run a knife around the edges to loosen it, then carefully shake or pull the sides if using a silicone mold. Turn the jello onto a serving dish.
7. Serve and decorate: Add any desired toppings such as a dusting of cocoa powder, cacao nibs, or keto-friendly chocolate shavings before serving.

Notes

• Use unflavored gelatin powder for best texture and neutral taste.
• Choose an unflavored protein powder to keep the chocolate flavor pure and avoid odd taste combinations.
• Milk of choice can be almond, coconut, or any low-carb milk alternative to keep it keto-friendly.
• Do not boil the cocoa mixture as this can affect gelatin setting and protein texture.
• Adjust sweetness with your preferred sugar substitute to maintain low-carb count.
• Refrigeration time may vary slightly depending on the mold size and refrigerator temperature.

Keywords: chocolate protein jello, low carb dessert, keto chocolate jello, protein dessert, gelatin dessert, keto jello, creamy chocolate jello