Korean Almond Jelly

Korean Almond Jelly is a refreshing and low-carb dessert that combines the delicate flavors of almond and coconut. This light and creamy treat is perfect for satisfying your sweet tooth without the extra carbs.

Ingredients

• Almond milk - 400 ml
• Agar-agar powder - 2 g
• Erythritol - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Unsweetened shredded coconut - 2 tablespoons
• Toasted almonds - 30 g (for garnish)

Steps

1. In a small saucepan, combine 300 ml of almond milk and the agar-agar powder. Stir well to dissolve.
2. Bring the mixture to a gentle boil over medium heat, stirring constantly for about 5 minutes until the agar-agar is fully dissolved.
3. Lower the heat and add the erythritol and vanilla extract, mixing until the erythritol is dissolved.
4. Remove from heat and add the remaining 100 ml of almond milk and shredded coconut, stirring to combine.
5. Pour the mixture into two serving cups or molds and let it cool at room temperature for about 10 minutes.
6. Transfer to the refrigerator and let it set for at least 2 hours or until firm.
7. Once set, garnish with toasted almonds before serving.

Nutrition

• Calories: 120
• Protein: 2 g
• Carbs: 5 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 80 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Contains healthy fats from almonds and coconut, which support heart health.

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