Carnivore Butter Gelatin Gummies These buttery, high-fat, protein-packed gummies are the
🥩🐄 Carnivore Butter Gelatin Gummies 🧈🔥 These buttery, high-fat, protein-packed gummies are the is a easy American recipe that serves 4. 17 calories per serving. Recipe by Jess Oar Be PowerFULL on YouTube.
Prep: 15 min | Cook: 2 hrs 15 min | Total: 2 hrs 35 min
Cost: $1.31 total, $0.33 per serving
Ingredients
- 1 cup Water (room temperature)
- 3 tablespoons Beef Gelatin (unflavored, grass‑fed if possible)
- 2 tablespoons Unsalted Butter (melted, can substitute with ghee or coconut oil for dairy‑free version)
- 1 pinch Sea Salt (optional, for finishing)
Instructions
Measure Water
Pour 1 cup of room‑temperature water into a small saucepan.
Time: PT1M
Bloom Gelatin
Sprinkle 3 tablespoons of beef gelatin evenly over the water surface and let it sit for about 1 minute to bloom.
Time: PT1M
Dissolve Gelatin
Place the saucepan over low heat and gently stir until the gelatin is completely dissolved, about 5 minutes. Do not let the mixture boil.
Time: PT5M
Temperature: Low heat
Melt Butter
While the gelatin is dissolving, melt 2 tablespoons of unsalted butter in a separate small pan or microwave until just liquid.
Time: PT2M
Combine Butter with Gelatin
When the gelatin mixture is smooth, remove the saucepan from heat and slowly whisk in the melted butter until fully incorporated. If the mixture looks separated, blend with an immersion blender for 10‑15 seconds.
Time: PT3M
Fill Molds
Pour the warm mixture into silicone molds, tapping the mold gently on the counter to release air bubbles.
Time: PT2M
Chill to Set
Place the filled molds in the refrigerator and let them set for at least 2 hours, or until firm to the touch.
Time: PT2H
Temperature: 4°C
Unmold and Finish
Pop the gummies out of the molds, sprinkle a tiny pinch of sea salt on each (optional), and enjoy.
Time: PT1M
Nutrition Facts
- Calories
- 17
- Protein
- 1 g
- Carbohydrates
- 0 g
- Fat
- 1.5 g
- Fiber
- 0 g
Dietary info: Keto, Low‑carb, High‑fat, Carnivore‑friendly, Gluten‑free
Allergens: Dairy (butter), Gelatin (animal protein)
Ingredient Substitutions
- Instead of Beef Gelatin: Pork gelatin, Agar‑agar (use less, texture will differ)
- Instead of Unsalted Butter: Ghee, Coconut oil
- Instead of Sea Salt: Himalayan pink salt
Equipment Needed
- Small Saucepan
- Whisk or Spoon
- Measuring Cups
- Measuring Spoons
- Immersion Blender (optional) (optional)
- Silicone Molds
- Refrigerator
Critical Steps — Do Not Skip
- Blooming the gelatin without stirring to avoid clumps.
- Keeping the heat low; boiling destroys gelatin’s gelling ability.
- Incorporating the butter off the heat to maintain a smooth emulsion.
- Allowing the gummies to chill for a full 2 hours for proper set.
Chef Tips from the Video
- Use high‑quality grass‑fed beef gelatin for the best flavor and amino‑acid profile.
- Unsalted butter lets you control the final salt level; a light sprinkle of sea salt enhances the buttery taste.
- Silicone molds with firm walls give a clean shape; avoid floppy molds that deform when lifted.
Troubleshooting
Gummies are too rubbery or never set.
Increase the gelatin amount by ½ Tbsp per cup of water, and ensure the mixture was not boiled.
Butter separates and creates a greasy layer.
Add the butter off the heat and blend thoroughly with an immersion blender; avoid overheating.
Gummies are grainy or have clumps.
Make sure to let the gelatin bloom fully before heating and stir continuously while dissolving.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze for up to 1 month; thaw in the fridge before serving.
Room temperature: Not recommended; gummies will become sticky and lose texture.
Make-Ahead Tips
- Prepare a full batch a day ahead; they keep well refrigerated.
- For flavor variations, add a few drops of vanilla extract or cocoa powder before pouring into molds.
- If you prefer a firmer bite, increase gelatin to 4 tablespoons per cup of water.
Frequently Asked Questions
What is the cultural significance and history of beef gelatin butter gummies in the carnivore diet community?
Beef gelatin butter gummies have become a popular snack among carnivore and keto enthusiasts because they provide a convenient, zero‑sugar source of protein, collagen, and healthy fats. The idea stems from traditional gelatin desserts, adapted to fit low‑carb, high‑fat macros that support joint health and skin elasticity.
What are the traditional regional variations of gelatin‑based gummy snacks in Western cuisine?
In Western cuisine, gelatin gummies originated as fruit‑flavored candies using pork gelatin. Modern low‑carb versions replace sugar with natural sweeteners or omit sweeteners entirely, and some use beef gelatin for a meat‑based, collagen‑rich profile, as seen in this recipe from the YouTube channel Jess Oar Be PowerFULL.
How are beef gelatin butter gummies traditionally served in the United States?
They are typically served as a bite‑size snack straight from the fridge, sometimes dusted with a pinch of sea salt or paired with a hot beverage. The focus is on texture—soft and chewy—and the buttery flavor rather than sweetness.
What occasions or celebrations are beef gelatin butter gummies associated with in the carnivore community?
These gummies are popular as a post‑workout recovery bite, a convenient on‑the‑go snack for busy days, and as a low‑carb treat during keto or carnivore diet challenges and gatherings.
What makes beef gelatin butter gummies special compared to regular gummy candies?
They contain no added sugars, are high in protein and healthy fats, and deliver collagen‑rich amino acids like glycine and proline. The butter adds a rich mouthfeel and balances the macros, making them a true “fat‑and‑protein bomb.”
What are the most common mistakes to avoid when making beef gelatin butter gummies?
Common errors include boiling the gelatin (which destroys its gelling power), not allowing the gelatin to fully bloom, using too little gelatin which results in a runny texture, and adding butter while the mixture is still on high heat, causing separation.
Why does this recipe use low heat to dissolve gelatin instead of a microwave?
Low, gentle heat preserves the gelatin’s ability to set properly. Microwaving can create hot spots that denature the gelatin and cause a grainy texture, whereas stovetop low heat ensures a smooth, uniform solution.
Can I make beef gelatin butter gummies ahead of time and how should I store them?
Yes, you can make them up to a week in advance. Keep the gummies in an airtight container in the refrigerator. For longer storage, freeze them in a single layer, then transfer to a zip‑top bag; thaw in the fridge before serving.
What texture and appearance should I look for when the gummies are done?
The gummies should be firm to the touch yet slightly squishy when pressed gently. They will have a translucent, buttery sheen and should release cleanly from the silicone mold without sticking.
What does the YouTube channel Jess Oar Be PowerFULL specialize in?
The YouTube channel Jess Oar Be PowerFULL focuses on high‑fat, low‑carb recipes that cater to the carnivore and keto lifestyles. Jess often creates simple, macro‑balanced snacks and meals that emphasize whole‑food ingredients and practical cooking techniques.
How does the YouTube channel Jess Oar Be PowerFULL's approach to carnivore cooking differ from other low‑carb channels?
Jess Oar emphasizes the balance of fats and proteins in each snack, often incorporating dairy fats like butter alongside animal‑derived collagen sources such as beef gelatin. This contrasts with many low‑carb channels that rely heavily on processed protein powders or sweeteners.
Last updated: August 31, 2026
