Creamy High Protein Gelatin Dessert
Satisfy your sweet cravings with this rich, keto-friendly high protein gelatin dessert. It delivers the creamy texture of a chocolate panna cotta while keeping your macro goals on track.
Equipment
- Immersion Blender
- Deep saucepan
- Heat-resistant jar
- Jello mold
Ingredients
- 3 ½ cups (840 ml) milk of choice, divided
- 2 tablespoons unflavored gelatin powder
- 3 scoops (90 g) unflavored protein powder
- 6 tablespoons (45 g) cocoa powder
- ½ cup (120 g) fresh heavy cream or whipping cream
- 1 ½ teaspoon vanilla extract
- sugar substitute to taste
Instructions
Bloom the Gelatin and Build the Chocolate Base
- Pour 1/2 cup of the milk into a heat-resistant jar that is large enough to hold the full mixture later. Sprinkle the unflavored gelatin evenly over the top, then leave it for a few minutes to soften and hydrate fully.
- In a deep saucepan, whisk together the cocoa powder, unflavored protein powder (along with a pinch of fine sea salt and 1/2 teaspoon espresso powder if desired). Add about 1/2 cup of milk first and whisk until you have a smooth, dark paste with no dry pockets. Gradually whisk in the remaining milk.
Heat Gently and Finish the Mixture
- Set the saucepan over medium-low heat and whisk continuously so the protein and cocoa do not catch on the bottom. Warm it just until it is close to simmering (around 150 F or 65 C), fragrant, and steamy, then remove it from the heat before it boils.
- Pour the hot cocoa mixture over the bloomed gelatin and stir thoroughly until every bit of gelatin has dissolved. Add the heavy cream, vanilla extract, and sugar-free sweetener to taste, then mix until the liquid looks glossy and evenly combined.
- Use an immersion blender for exactly 20 seconds to emulsify the mixture. This short blending step knocks out clumps and introduces tiny air bubbles, giving the finished dessert a lighter, creamy texture.
Mold, Chill, and Unmold
- Pour the finished mixture into a jello mold and let it stand until it cools to room temperature. Once it is no longer warm, refrigerate for about 3 to 4 hours, or until fully set and softly jiggly.
- To release it, run the tip of a knife gently around the edges. If using silicone, loosen the sides slightly with your fingers, then invert onto a serving plate and decorate before serving.
Notes
Texture Tip: Always bloom your gelatin in cold liquid before adding anything hot. This habit prevents clumps and ensures a much smoother, even set.
Mixing Tip: Whisking the cocoa and protein powder with a small amount of milk first to form a paste is the best way to prevent stubborn dry pockets from forming.
Temperature Warning: Do not let the mixture come to a rolling boil. Excess heat weakens the gelatin structure and can prevent your dessert from setting firmly.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 215kcalCarbohydrates: 6gProtein: 24gFat: 11gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 300IUCalcium: 250mgIron: 1mg
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