Fancy an exotic yet simple keto dessert? This 4-ingredient Keto Almond Jelly is a light, low-carb take on the classic East Asian dessert known as Annin Tofu. It’s easy to prepare, low in calories, and perfect when you want a delicate, almond-flavored treat without the carbs.
What is Almond Jelly (Annin Tofu)?
Annin Tofu, often translated as almond jelly, is a soft, pudding-like dessert that originated in China. Despite the name, it’s not made from soy tofu; the word “tofu” simply refers to its tofu-like texture. Traditional recipes use apricot kernels, agar or gelatin, and sugar. The kernels are turned into a milky base, then set with a gelling agent and served chilled, often with syrup or fruit.
Modern variations substitute gelatin for agar and use flavored extracts instead of apricot kernels. For a keto-friendly version, we replace sugar with a calorie-free sweetener and use unsweetened almond milk for a light, authentic almond flavor.
How to make this Keto Almond Jelly
This recipe uses just four straightforward ingredients: unsweetened almond milk, gelatin, powdered erythritol (or another zero-carb sweetener), and bitter almond flavoring (or almond extract). The steps are simple: bloom the gelatin, warm the almond milk with sweetener and flavor, dissolve the gelatin, chill until set, and slice. Below is the full recipe with clear instructions.
Ingredients
- 1 1/2 cups (360 ml) unsweetened almond milk
- 1 tablespoon gelatin powder
- 1/2 cup (120 ml) powdered erythritol (or preferred zero-carb powdered sweetener)
- 1/2 teaspoon bitter almond flavoring (or 1 teaspoon almond extract), adjust to taste
Yield & times
Yield: 4 servings. Prep time: about 5 minutes. Cook time: about 5 minutes. Chill time: ~4 hours.
Instructions
- Measure 1/4 cup (60 ml) of the almond milk into a small cup. Sprinkle in the gelatin and stir to combine; set aside to bloom while you prepare the rest.
- Pour the remaining 1 1/4 cups (300 ml) almond milk into a small saucepan. Add the powdered erythritol and the bitter almond flavoring (or almond extract).
- Heat the mixture over medium heat, stirring constantly until it comes to a gentle boil. Remove immediately from the heat.
- Add the bloomed gelatin mixture and stir until the gelatin is fully dissolved.
- Pour the mixture into an 8 × 5 inch (20 × 12.5 cm) ceramic or glass dish. Cover with plastic wrap and refrigerate for about 4 hours, or until fully set.
- To unmold, place a larger bowl or dish with hot (not boiling) water and briefly dip the bottom of the jelly dish into the hot water for a few seconds—just until the edges loosen. Turn the dish upside down onto a cutting board; the jelly should slide out cleanly.
- Cut into 8–12 pieces and arrange on serving plates. Garnish with edible flowers, mint, or a drizzle of sugar-free syrup if desired.
Notes on ingredients and technique
Gelatin gives a smooth, tender set and also offers some health benefits compared with some plant-based gelling agents. If you prefer a vegetarian option, agar can be used, but follow agar-specific instructions since it sets differently. Use powdered erythritol or a similar powdered sweetener for the best texture; granular sweeteners may leave a slightly grainy mouthfeel unless fully dissolved and heated.
Bitter almond flavoring provides that classic marzipan-like character associated with traditional almond jelly. If you only have almond extract, increase the amount slightly to achieve similar intensity. Taste before setting and adjust flavor carefully—extracts can become more pronounced once chilled.
Tips and variations
- Richer version: For a creamier texture, swap the almond milk for 1 cup (240 ml) heavy cream plus 1/2 cup (120 ml) water, or use a mix of cream and almond milk. Bloom the gelatin in 1/4 cup (60 ml) water in this case.
- Coconut option: Use canned, drinkable coconut milk for a coconut-forward flavor, but be prepared for a noticeable coconut note.
- Apricot kernels: If you can source apricot kernels and want an authentic flavor, grind a small amount into a paste and strain to make the base. Note: apricot kernels contain amygdalin and should be used sparingly; they are not recommended for pregnant or nursing women.
- Alternative flavors: If almond isn’t your favorite, try vanilla extract, lemon or orange extract, or flavored stevia drops for a different twist.
Nutrition (approximate)
| Nutrition information | In total | Per serving (4) |
| Protein | 10.4 g | 2.6 g |
| Fat | 3.7 g | 0.9 g |
| Net carbs | 0.5 g | 0.1 g |
| Calories | 77 kcal | 19 kcal |
About the recipe
I developed this almond jelly after experimenting with a creamier version and then simplifying to a lighter almond milk base. The almond milk version surprised me with its delicate, marzipan-like aroma and clean, refreshing finish—particularly lovely when served chilled with edible flowers or a sugar-free syrup. It’s an elegant, fuss-free dessert that fits well into low-carb and keto meal plans.
