MAKES 16 jelly cups (1 per serving)

PREP TIME: 10 minutes, plus 30 minutes to chill

COOK TIME: 5 minutes

Like collagen peptides, gelatin is packed with health benefits, but unlike collagen, it has gelling properties. It’s a bit cumbersome to use, so I wouldn’t be surprised if you’re not cooking with gelatin as often as you thought you might. If you have a tub of gelatin in your pantry collecting dust, you can give it a purpose by making these simple jelly cups! (Looking for another recipe to use up the gelatin in your pantry? Try the Ketone Gummies on here.)

You can have loads of fun with this recipe. Try swapping out the butter base for melted chocolate, using 7½ ounces (200 g) of chopped stevia-sweetened baking chocolate or 1 cup (225 g) of stevia-sweetened chocolate chips, or replacing the raspberries in the jelly filling with any fresh berry of your choice.

BUTTER BASE:

⅔ cup (170 g) coconut butter or smooth unsweetened nut or seed butter

⅔ cup (145 g) coconut oil, ghee, or cacao butter, melted

2 teaspoons vanilla extract

7 drops liquid stevia, or 2 teaspoons confectioners’-style erythritol

JELLY FILLING:

½ cup (70 g) fresh raspberries

¼ cup (60 ml) water

3 drops liquid stevia, or 1 teaspoon confectioners’-style erythritol

1½ teaspoons unflavored gelatin

SPECIAL EQUIPMENT:

16 mini muffin cup liners, or 1 silicone mini muffin pan

  1. Set 16 mini muffin cup liners on a tray or have on hand a silicone mini muffin pan.
  2. Make the base: Place the coconut butter, melted oil, vanilla, and sweetener in a medium-sized bowl and stir to combine.
  3. Take half of the base mixture and divide it equally among the 16 mini muffin cup liners or 16 wells of the mini muffin pan, filling each about one-quarter full. Place the muffin cup liners (or muffin pan) in the fridge. Set the remaining half of the base mixture aside.
  4. Make the jelly filling: Place the raspberries, water, and sweetener in a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes, then sprinkle with the gelatin and mash with a fork. Transfer to the fridge to set for 15 minutes.
  5. Pull the muffin cup liners and jelly filling out of the fridge. Using a ½-teaspoon measuring spoon, scoop out a portion of the jelly and roll it into a ball between your palms, then flatten it into a disc about 1 inch (2.5 cm) in diameter (or in a diameter to fit the size of the liners you’re using). Press into a chilled butter base cup. Repeat with the remaining jelly filling and cups. Then spoon the remaining butter base mixture over the tops.
  6. Place in the fridge for another 15 minutes before serving.

STORE IT: Keep in the fridge for up to 5 days.

make it AIP:

Use coconut butter. Do not use ghee.

make it COCONUT-FREE:

Use a nut or seed butter. Almond butter is great here! Opt for ghee or cacao butter.

make it DAIRY-FREE:

Do not use ghee.

make it NUT-FREE:

Use coconut butter or a seed butter. Sunflower seed butter is great!

Per serving, made with coconut butter and coconut oil:

calories: 151 | calories from fat: 136 | total fat: 15.1 g | saturated fat: 13.2 g | cholesterol: 0 mg

sodium: 4 mg | carbs: 2.9 g | dietary fiber: 1.9 g | net carbs: 1 g | sugars: 0.9 g | protein: 0.9 g

FAT : 90%
CARBS : 8%
PROTEIN : 2%