High Protein Hydrating Bone Broth Gelée (Keto & Low Carb Snack)

Crisp, cooling cucumber blends with rich, savory bone broth in this silky, melt-in-your-mouth hydrating gelée. It delivers the ultimate restorative bite:

Equipment

• Fine-Mesh Sieve: Strains cucumber pulp smoothly to ensure an ultra-clear, velvety gelée texture.
• Small Saucepan: Gently warms the broth to the exact temperature needed to dissolve blooming gelatin without scorching.
• Silicone Mold or 8×8 Glass Baking Dish: Enables effortless removal and clean, uniform slicing without sticking to the pan.
• Whisk: Evenly disperses gelatin granules during blooming to eliminate clumps completely.

Ingredients

• 1 ½ cups concentrated chicken or beef bone broth (opt for an unsalted or low-sodium version to retain full seasoning control)
• 1 large English cucumber (peeled, finely blended, and strained through cheesecloth to yield ¾ cup clear cucumber juice)
• 2 tablespoons unflavored powdered grass-fed gelatin (approx. 14g to 16g)
• 1 tablespoon fresh lemon juice (adds bright acidity to balance rich broth)
• ½ teaspoon fine sea salt (or Himalayan pink salt for natural trace minerals)
• 1 tablespoon fresh dill or mint (very finely minced, optional for aroma)

Instructions

1. Bloom the Gelatin: Pour ¾ cup of cold, strained cucumber juice into a shallow glass bowl. Sprinkle the 2 tablespoons of gelatin evenly across the surface; let stand undisturbed for 5 minutes over the counter until the powder swells into a thick, wrinkled sponge.
2. Warm the Bone Broth: Place the saucepan over low-medium heat. Pour in the 1 ½ cups of bone broth and heat gently until steaming (around 150°F to 160°F / 65°C to 70°C); do not let it boil, as overheating weakens the protein binding structure.
3. Dissolve and Combine: Remove the warm broth from the burner. Slide the bloomed gelatin mass directly into the hot liquid, whisking continuously for 60 to 90 seconds until the granules completely dissolve into a clear, uniform broth.
4. Season and Infuse: Whisk in the lemon juice and fine sea salt until incorporated. Allow the mixture to cool on the counter for 10 minutes, then gently fold in the minced dill or mint so the herbs suspend evenly without floating directly to the rim.
5. Mold and Set: Pour the liquid gently into an 8×8-inch glass dish or individual silicone ice-cube molds. Transfer uncovered into the refrigerator; chill at cold temperatures for at least 3 hours until completely set, firm to the touch, and resilient when lightly pressed with a finger.
6. Slice and Serve: Run a warm knife around the edges of the glass dish and slice into even, bite-sized squares. Serve chilled straight from the refrigerator for optimal firmness and texture.

Nutrition

Calories: 68 kcal · Protein: 15.1 g · Fat: s: 0.2 g Cholesterol: 0 mg · Carbohydrates: 1.2 g · Fiber: 0.3 g · Sugar: 0.6 g · Sodium: 340 mg