This delicious low-carb keto jello slice recipe is creamy in the center with a crunchy base, the three different textures taste amazing in your mouth.
Our Sugar-Free Sweetened Condensed Milk recipe is the key to this delicious dessert, we’ve made our own based on heavy cream to keep the carbs as low as possible.
This keto jelly slice recipe makes 24 servings. 1 serving is 1 bar and has 2g net carbs.
Keto Jello Slice Ingredients
- Ingredients for Low-Carb Jello Slice Base
- 6 ounces of Almond Flour
- 2 tablespoons of Erythritol
- 2.5 ounces of Butter, melted
- Ingredients for the Low-Carb Jello Slice Filling
- 12 ounces of Sugar-Free Sweetened Condensed Milk
- 1/4 cup of Lemon Juice
- 1 tablespoon of Gelatin Powder
- 1/4 cup of water, boiling
- Jello Topping Ingredients
- 1 x 0.3oz/9g packet of Sugar-Free Strawberry Flavored Jello
- 3/4 cup of water, boiling
- 1/2 cup of water, cold
How to Make Keto Jello Slice
- How to make the Low Carb Base
- Preheat oven to 320F/160C.
- Mix the almond flour, sweetener, and melted butter.
- Press into the base of a rectangular baking pan and bake for 10 to 12 minutes, until firm and starting to brown on the edges. We used an 11 x 7in brownie pan.
- Cool the base in the fridge for 15 minutes
- How to make the Creamy Jello Bars Filling
- Dissolve the gelatine in 1/4 cup of boiling water.
- Mix the Sugar-Free Sweetened Condensed Milk and lemon juice together. Add the gelatin and quickly combine, as the hot gelatin will set fast when added to the cold mixture.
- Pour over the cooled base and set in the fridge for 40 minutes, or until firm.
- How to make the Jello Topping
- Dissolve the jello in 3/4 cup of boiling water.
- Add the cold water and allow the jello to cool to room temperature.
- Gently pour the cooled jello over the set filling. We suggest pouring the jello over a spoon to prevent the layer underneath from dissolving under pressure.
- Set in the fridge for an hour or until completely set before cutting into 24 squares. Enjoy!
Want a variety of bars to serve your friends and family, try these Low-Carb Cherry Cream & Chocolate Bars.
Keto Jello Slice – Strawberry Cream
This keto jello slice recipe is creamy in the center with a crunchy base, the three different textures taste amazing in your mouth.
Print Pin Email Servings: 24 servings
Calories: 228kcal
Unit Conversion
Ingredients
Base
- 6 oz Almond Flour
- 2 tablespoons Erythritol
- 2.5 oz Unsalted Butter
Filling
- 12 oz Sugar-Free Sweetened Condensed Millk
- 1/4 cup Lemon Juice
- 1 tablespoon Gelatin Powder
- 1/4 cup Water
Top
- 1 pks Sugar Free Jello strawberry flavor – see note above
- 3/4 cup Water boiling
- 1/2 cup Water cold
Instructions
Base
- Preheat your oven to 320F/160C.
- Mix together the almond flour, sweetener, and melted butter.
- Press into the base of a rectangle baking pan (11 x 9 in) and bake for 10 to 12 minutes, until firm and starting to brown on the edges.
- Cool the base in the fridge for 15 minutes.
Filling
- Dissolve the gelatine in the 1/4 cup of boiling water.
- Mix the Sugar Free Sweetened Condensed Milk and lemon juice together. Add the gelatin and quickly combine, as the hot gelatin will set fast when added to the cold mixture.
- Pour over the cooled base and set in the fridge for 40 minutes.
Topping
- Dissolve the jello in 3/4 cup of boiling water.
- Add the cold water and allow the jello to cool to room temperature.
- Gently pour the cooled jello over the set filling. We suggest pouring the jello over a spoon to prevent the layer underneath from dissolving under the pressure.
- Set in the fridge for an hour or until completely set before cutting into 24 squares. Enjoy!
Notes
Nutrition
Serving: 1bar | Calories: 228kcal | Carbohydrates: 3g | Protein: 3g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 2mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
How To Store Jello Slice
Jello slices can be stored in the fridge for up to 1 week. Jello slice is not suitable for freezing.
Looking for more yummy Keto Jello Recipe; try our;
- Keto Raspberry cream fat bombs (Hearts)
- Creamy Keto Vanilla Jello Ring Recipe
- Keto Pina Colada Fat Bombs
To make a larger batch of our creamy Keto Jello Slice recipe, adjust the servings above.
OMG I made these yesterday even made the sugarfree condensed milk sooooooooooooo good left the tray in fridge overnight sliced like a dream!!!!
Hey June, so glad you loved the Jello Slice.. Its very popular around here too. Thanks for the review.
I’m in Australia, where did you buy the sugar free jello? the diabetic jelly crystals are sweetened with very unhealthy artificial sweeteners
Thank you
Hi Wanda,
I’m in Australia also. There is a product called “Simply Delish Sugar-free Jelly Mix” which is sweetened with erythritol which is a natural sweetener. I hope that helps.
I have made this several times and it is delicious!
Hello Lianne, thank you for your kind words, glad you like them.
Hi,
As a vegetarian I can’t do gelatin – is there an alternative?
Thanks, (in Aus)
Hi Rj,
You could try using a vegetarian alternative like agar agar in the equivalent amounts. I haven’t used agar agar in a very, very long time so I cannot be sure how it would turn out. Please let me know how it turns out if you do decide to try it 🙂
Hi you mentioned anything about lining the pan with baking parchment so I put it straight in. Im worried its not gonna come out now ;(
Hi Maria,
I don’t line the pan for this recipe, all you need is a nice thin spatula and the bars will come out easily.
Thanks Gerri,
So looking forward to making it 🙂
Hi,
I want to make this recipe so I need to make the unsweetened condense milk, does your recipe for the unsweetened condense milk be enough to make the Jello Slice, if not how much do I need to make it.
Cheers,
From Australia.
Hi Karen,
Yes it does! The sweetened condensed milk recipe makes approximately 500ml and you only need 340ml for the Jelly slice 🙂
Hello! What do you mean by pouring the jello mixture over a spoon? I don’t understand how to perform this step in the recipe. Thank you in advance for your response.
Hi Penelope,
You want to avoid pouring the jello directly onto the layer below as it can create holes and cracks, and if the jello is too warm it can start to dissolve the layer.
What you want to do is to hold a spoon a 1-2 inches above the slice (in a flat position, as if it is full of liquid and you are raising it to your mouth), then pour the jello onto the spoon so it trickles off on all sides. It’s a much gentler approach that pouring the jello straight on top.
I hope I’ve explained it well enough for you 🙂
Gerri