Birds Milk Jello Keto Recipe Ptichye Moloko - Low Carb No Carb (2024)

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.

Not far from our Chocolate Ripple Keto Cheesecake or Keto Smores Chaffle in looks, but completely different in taste, this extra creamy Sugar-Free Jello Cake will become a big part of your holiday baking.

Birds Milk or Russian Cake

One bite of this meringue-like souffle together with pudding-like jello, and my mind brings me immediately to my childhood.

A super popular dessert in all of the Slavic Countries, especially Poland and Russia goes as well under the name Pticye Moloko, Birds Milk Cake, or Russian Cake.

Birds Milk Cake Origin

In 1936, Jan Wedel named his chocolate candy Birds Milk Cake or Ptasie Mleczko because of the resemblance of the milk developed by birds to feed their babies.

Later on, this ever so popular Chocolate Candy has been transformed into a cake by one of the Restaurants in Moscow and therefore called Russian Cake. Swapping gelatine for Agar-Agar this has became the main feature.

And this is how the names and their popularity stayed with us till now.

Of course, it would not be me, if I would not try and replicate this ever so popular dessert to fit our lifestyle.

And that is how Birds Milk Jello Keto Recipe has been born.

Keto Meringue like creamy Milky Jello

The main feature of this fabulous dessert is the milky jello.

Nut milk mixed with gelatine added into fluffy Whipping cream together with Sour Cream combines all of the flavors into an unbelievable Meringue looking milky cake.

How to make Keto Birds Milk Jello Cake

Kitchen gadgets needed

• Baking Form
• Hand mixer
• Cooking pot

Ingredients needed

• Gelatine
• Almond or Coconut Milk
• Sugar Substitute
• Whipping Cream
• Sour Cream
• Cocoa

*Exact measurements are listed in the recipe card below.

STEP BY STEP INSTRUCTIONS FOR KETO PTICHYE MOLOKO JELLY

This recipe will be split into 2 parts.

First, we make the chocolate layer, which goes into the refrigerator for 1-2 hours, and later on the Birds Milk base.

1. Keto Chocolate Layer

First Step: Ingredients

At first, we start with a chocolate layer.

Prepare all of your ingredients.

You can mix all dry ingredients into one small jar.

Second Step: Milk & Dry Ingredients

Warm up the milk on the stove.

While whisking it, slowly add all of the dry ingredients by a tablespoon.

Make sure everything is fully dissolved.

Third Step: Whisk & Pour

Once everything is mixed together and you get a smooth consistency pour all into your baking tray.

As you see in the video I am using a silicone form, because it is much easier to flip the cake once cooled.

Place into the refrigerator for approximately 1-2 hours depending on the thickness of your chocolate pudding layer.

1. Birds Milk Base

Fourth Step: Milk, Sugar Substitute & Gelatine

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.

Fifth Step: Whipping Cream & Sugar Sub

Using your hand mixer whisk whipping cream together with sugar sweetener.

Pour into the big glass jar and place it aside.

Sixth Step: Sour Cream & Sugar Sub

Pour sour cream into the same jar together with sugar substitute and whisk fully.

Remember that sour cream doubles in size while whisking and that is exactly what we are aiming for.

Seventh Step: Add Milk and cool

Once whisked, slowly start pouring the cooled almond milk mixture into the jar and keep mixing.

Eight Step: Pour & Whisk

Pour all of it into the Whipping Cream Glass Jar mixture and gently whisk all together.

Ninth Step: Layer

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.

Tips and tricks

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, homemade strawberry powder, or our Sugar-Free Sprinkles. This will add a bit of sourness and color to this delicious dessert.

FREQUENTLY ASKED QUESTIONS AND ANSWERS

How do you store Keto Birds Milk Jelly?

This Keto Jelly Cake is best stored in the refrigerator for up to 2-3 days.

When you are planning a party, you can prepare this cake 1-2 days in advance to let your day be fully free of baking.

Can You freeze Jelly Dessert?

I would not suggest freezing any of the cakes made from gelatine.

The problem is, that ice formed within, might liquidate the gelatine mix and the cake might become very soft after it is unfrozen.

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Thanks for giving us 5 Stars

Birds Milk Jello Keto Recipe

Zuzana Paar

5 from 11 votes

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Additional Time 2 minutes mins

Total Time 32 minutes mins

Course Cakes

Cuisine European

Servings 9

Calories 149 kcal

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

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

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

Serving: 1pcCalories: 149kcalCarbohydrates: 1gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 41mgPotassium: 74mgVitamin A: 548IUVitamin C: 0.4mgCalcium: 67mgIron: 0.2mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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