Bring back all that childhood nostalgia in a delicious and more wholesome way with this easy, low-carb recipe.
Like many American children, I loved Jell-O. In fact, it was a treat my mother often made on Fridays as an after-school snack. Sometimes she would add fruit and cream, which made it even more delightful to eat. We never tired of Jell-O. Not only does it come in myriad flavors, but it’s also incredibly versatile and used in everything from salads and no-bake desserts to gummy bears and even those naughty Jell-O shots I discovered in college.
Fast-forward to today, and though those colorful supermarket packages still bring back fond memories, I’m not all that keen on using them anymore. Store-bought Jell-O is high in sugar and essentially nutrient-free. If you’re trying to clean up your diet, boxed mixes—yes, even the sugar-free versions—aren’t an optimal choice. They often contain artificial dyes, flavorings, and loads of preservatives. Making homemade Jell-O is not only easy, but it also tastes so much better.
That’s why we came up with this keto-friendly, more wholesome version. Made with real fruit and free of processed sugars, this delicious berry gelatin is zingy, fruity, and refreshingly light. It’s a snack I can happily give my daughter without a second thought. Plus, it’s versatile enough to use in a variety of creative ways!
Tasty tweaks
While this recipe uses organic mixed berries, you can also try it with strawberries, blueberries, pineapple, mango, or pitted cherries. Frozen fruit works particularly well because it’s available year-round, consistently fresh, often more affordable than fresh fruit, and still packed with the same nutrients. Fresh fruit can be substituted in a pinch—but if it doesn’t yield two cups of liquid after straining, you’ll need to add a little extra water.
You can also easily transform this recipe into homemade keto gummies or fruit snacks. Simply follow the same steps, but use twice as much gelatin and dissolve it directly into the hot fruit mixture without adding extra water. Let it set for the same amount of time, and you’ll have a fun, chewy snack. Using silicone molds—available in all kinds of shapes—makes those snacks even more enjoyable and fun for kids. And don’t forget, you can also use this recipe in other dishes, such as our Keto Strawberry Pretzel Salad, a traditional Southern dessert the whole family will love!
How do I store leftovers?
Store your homemade Jell-O in the fridge for up to 5 days, either in an airtight container or in the mold, tightly covered with plastic wrap or a lid. Freezing is not recommended, as the texture may become grainy upon thawing.
Similar recipes to try
Looking for more recipes that bring out the kid in you? Try our Delicious Homemade Peanut Butter Recipe slathered on our Low-Carb Almond Flour Bread with some sugar-free jelly. Pure edible nostalgia! And who doesn’t have fond memories of annual elementary school bake sales? One bite of The Best Keto Chocolate Cupcake Recipe and they’ll all come flooding back!
Keto Homemade Sugar-Free Jell-O
Ingredients
- 2 cups frozen berries
- 1 1/3 cups allulose
- 2 cups water divided
- 1/2 ounce gelatin
Instructions
- Add the frozen fruit to a blender and blend until it resembles crushed ice. Transfer to a small saucepan.
- Add the allulose and 1 cup of water.
- Over medium heat, bring the fruit mixture to a boil, stirring constantly. Make sure the sweetener dissolves completely.
- Once the mixture reaches a boil, turn off the heat. Place a fine mesh strainer over a large measuring cup. Pour the fruit mixture into the strainer and use a spoon to stir while pushing it through the strainer.
- After straining, you should have 2 cups of liquid in the measuring cup and a jam-like substance left in the strainer. Either discard the jam-like fruit solids, or use them in other recipes or smoothies.
- In a separate measuring cup, dissolve the gelatin into the remaining cup of water. Pour this into the liquid in the large measuring cup while stirring continuously.
- Pour the mixture into your mold of choice.
- Carefully cover and place the mold in the fridge and allow it to set for 3 hours before unmolding.
Maybe I am not seeing this. How big is a 1 g portion? How many portions does this recipe make.
can you apply the net. carb formular to this recipe?
Hi Pamela – nutrition calculation is a bit tricky for this recipe since allulose doesn’t count toward net carbs, you’d only calculate the berries’ carbs—subtracting their fiber. I see 5g of net carbs if I take the allulose out.