Birds Milk Jello Keto Recipe

Low Carb Ptichye Moloko Jelly with raspberries

Delicious Birds Milk Jello Keto Recipe with light Spongy Cake Base with Milky Souflee, covered in a Sugar-Free Chocolate Pudding layer brings back my childhood memory. Fully Gluten-Free and Low Carb, this Jello Cake Recipe extra popular in Slavic Countries and also known under Ptichye Moloko has just been ketofied.

Course Cakes

Cuisine European

Keyword birds milk, chocolate pudding, gluten-free, jello, keto, low carb, ptichye moloko, spongy jello cake, sugar free

Prep Time 15

Cook Time 15

Additional Time 2

Total Time 32

Servings

Calories 149kcal

Author Zuzana Paar

Equipment

1 Baking Form
1 Hand Mixer
1 Cooking Pot

Ingredients

Chocolate topping:

2 Tbsp Cocoa Powder
2 Tbsp Sweetener
2 tsp Gelatine
2,5 Tbsp Almond Milk
1/2 Cup Cold Water

Birds Milk Jello:

1/2 Cup Almond Milk
1/2 Cup Sweetener (split into 3 parts)
1 Pkt Gelatine
1 Cup Sour Cream
1 Cup Whipping Cream

US Customary - Metric

Instructions

Keto Chocolate Layer
Prepare all of your ingredients. You can mix all dry ingredients into one small jar.
Warm up the milk on the stove.
Once everything is mixed together and you get a smooth consistency pour all into your baking tray.
Place into the refrigerator for approximately 1-2 hours depending on the thickness of your chocolate pudding layer.
Birds Milk Base: On the kitchen stove, dissolve milk together with sugar sweetener, and while whisking add gelatine.
When all is dissolved switch the heating off and place the milk mixture on the site. Let it cool.
Using your hand mixer whisk whipping cream together with sugar sweetener.
Pour into the big glass jar and place it aside.
Pour sour cream into the same jar together with sugar substitute and whisk fully.
Once whisked, slowly start pouring the cooled almond milk mixture into the jar and keep mixing.
Pour all of it into the Whipping Cream Glass Jar mixture and gently whisk all together.
Take your Chocolate Pudding layer and make sure it is stiff on top.
Gently pour the whole white layer on top and place it into the refrigerator again for 4 - 6 hours, best overnight.

Video

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Notes

Video - As this recipe is one of the slighltly complicated ones, I would suggest to have a look at the video I have made with all of the steps.
Sour Cream - did you know whisking the sour Cream, doubles in size? Make sure it is whisked fully until fluffiness
Agar-Agar - can be used as a substitute for Gelatine
Raspberry Sprinkles - as you see on some of the images, you can sprinkle cake with dry berries or our Sugar-Free Sprinkles. This will add a bit of sourness and color to this delicious dessert.

Nutrition