This keto vanilla jello dessert recipe is an absolute crowd-pleaser – and so easy to make. It is low-carb, sugar-free, gluten-free, and low in calories, perfect for satisfying your sweet tooth.
Adding cream to jello is the perfect way to get that much-needed fat for energy and adds a delicious texture and taste. We like to top ours with some Keto Whipped Cream for extra flavor and energy to keep fuller for longer.
This low-carb vanilla jello recipe makes six servings. One serving is approximately 150g/5oz and has 1g net carbs.
Keto Vanilla Jello Ingredients
- Berry Jello Ingredients:
- 2 packets of Sugar-Free Jello, raspberry flavor
- 1 cup Water, boiling
- 1 cup Water, cold
- Creamy Vanilla Jello Ingredients:
- 1/4 cup of Erythritol, granulated
- 2 tablespoons of Gelatin Powder
- 1 teaspoon of Vanilla Essence
- 1 cup of Water, Boiling
- 1 cup of Heavy Cream
How to make Keto Vanilla Jello
- Berry Jello:
- Open the sachet of jello and pour the contents into a heatproof jug.
- Add the cup of boiling water and stir well. Ensuring that the jello is completely dissolved. Add the cold water.
- Pour into a square container lined with cling film and place in the fridge to set for 1-2 hours.
- Once the jello has been set, cut it into large cubes, and set it aside.
- Creamy Vanilla Jello:
- Add the gelatin, erythritol, and vanilla extract in a heatproof jug.
- Add the cup of boiling water and stir well to dissolve the gelatin and erythritol.
- Add the cream and stir well. Set aside until cooled to lukewarm.
- Pour half the vanilla jello into a 4-cup silicon ring mold, scatter the cubed berry jello over, and pour the rest on top.
- Place the jello in the fridge to set for 2 hours.
- Gentle release the set jello from the mold, serve, and enjoy!
Keto Vanilla Jello Dessert
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Ingredients
Berry Jello
- 2 pkts Sugar Free Jello raspberry flavor
- 1 cup Water boiling
- 1 cup Water room temperature
Creamy Vanilla Jello
- 1/4 cup Erythritol
- 2 tablespoons Gelatin Powder
- 2 teaspoons vanilla extract
- 1 cup Water boiling
- 1 cup Heavy Cream
Instructions
Berry Jello
- Open the sachets of jello and pour the contents into a heatproof jug. Add one cup of boiling water and stir well. Ensuring that the jello is completely dissolved. Add the room temperature water.2 pkts Sugar Free Jello, 1 cup Water, 1 cup Water
- Pour into a square container lined with cling film and place in the fridge to set for 1 hour.
- Once the jello has set, cut it into large cubes and set aside.
Creamy Vanilla Jello
- In a heatproof jug, add the gelatine, erythritol and vanilla extract.1/4 cup Erythritol, 2 tablespoons Gelatin Powder, 2 teaspoons vanilla extract
- Add one cup of boiling water and stir well to dissolve the gelatin and erythritol.1 cup Water
- Add the cream and stir well. Set aside until cooled to luke-warm.1 cup Heavy Cream
- Pour half the vanilla jello into a silicon ring mold, scatter the cubed berry jello over and pour the rest of the vanilla jello on top.
- Place the jello in the fridge to set for 2 hours.
- Gentle release the set jello from the mold, serve and enjoy.
Video
Notes
Nutrition
How To Store Keto Jello
This keto jello ring can be stored for 24 hours and is best made on the day or the day before you want to eat it.
If keto vanilla jello is made several days in advance, the coloring of the raspberry jello can bleed into the white vanilla jello.
Try This Keto Jello Slice Recipe.
Try more of our low-carb keto desserts:
- Low Carb Chocolate Mousse
- Low Carb “No-Bake” Chocolate Cheesecake
- Low Carb Cheesecake Swirl Brownies
- Low Carb Chocolate Cream Cupcakes
- Low Carb Cherry Cream Chocolate Cookie Bars
Adjust the serving amounts in our recipe card above to make a larger batch of this Low Carb Berry & Vanilla Jello Ring dessert.
Wow! such a large variety of delicious recipes.
And the jello ring delicious
Did you mix the strawberry and raspberry jello together, or separately so you have different colored cubes?
We made ours separately, but you can mix them if you prefer 🙂
Gerri
Your recipes are awesome! My only problem, is lactose intolerance, so I can’t use any of the dairy listed in your ingredients. Are there perhaps any vegan options/substitutes?
Hi Carol,
You could swap out the heavy cream for coconut cream, or even coconut yogurt, in this recipe. Let us know how it goes if you try it 🙂
Thank you also for your kind words.
Gerri
What brand of sugarfree jello powder do you use. In Canada I have only seen the ones sweeten with aspartame.
Hi Sharon,
We’ve used an Australian brand that isn’t available overseas. You can make your own sugar free jello quite easily; replace the sachets of jello with 3 tablespoons of gelatin, 1/4 cup of sweetener (adjust depending on your preferred) and 1-2 teaspoons of flavoring essence. Then make according to the directions 🙂
Hope this helps.
Gerri
What is erythrithol? I love the look of this desert but in Australia I’ve never heard of this ingredient!
Hi Joan,
We are also in Australia 🙂 Erythritol is a sweetener, you can read more about it in our list of the Best Sweeteners.
Hope that helps
Gerri
How many servings?
Hi Ann,
The recipes makes 12 servings.
Gerri
I can see this orange jello ring at the thanksgiving table and berry and/or lime at Christmas …thank you!!
Hi Elizabeth,
I’m sure you will enjoy it!
Gerri
Hi!, I’m confused, in the ing. list, 2 cups of water are listed for the berry jello… 1 hot, 1 cold, but in the directions it just mentions adding the cup of boiling water to the jello but not the cold water. Does the cup of cold water get added before refrigerating? This looks so pretty and I bet it tastes great, I just want to make sure I get it right.
Hi Susan, I’ve updated the instructions to include the cold water. Thanks for letting us know, glad you like the recipe 🙂
Gerri