This delectable, low-carb keto jello slice recipe is a delightful combination of textures and flavors. A crunchy base, creamy center, and jiggly jello topping create a party 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.
Why You’ll Love This Keto Jello Slice
- Sugar-Free: Sweetened with homemade sugar-free condensed milk, this dessert satisfies your sweet cravings without the carb overload.
- Simple Ingredients: Most of the ingredients are readily available in your pantry, making this recipe convenient and easy to prepare.
- Crowd-Pleaser: With 24 servings, this jello slice is perfect for potlucks, parties, or a sweet treat for the whole family.
- Low-carb: Each slice has only 2g net carbs
Ingredients
Base
- 6 oz Almond Flour
- 2 tablespoons Erythritol
- 2.5 oz Unsalted Butter, melted
Filling
- 12 oz Sugar-Free Sweetened Condensed Milk
- 1/4 cup Lemon Juice
- 1 tablespoon Gelatin Powder
- 1/4 cup Water, boiling
Topping
- 1 packet Sugar-Free Strawberry Jello
- 3/4 cup Water, boiling
- 1/2 cup Water, cold
How to Make Keto Jello Slice
Base
- Preheat oven to 320°F (160°C).
- Combine almond flour, erythritol, and melted butter in a bowl.
- Press the mixture into a rectangle baking pan (11×9 inches).
- Bake for 10-12 minutes, or until firm and slightly browned.
- Cool the base in the refrigerator for 15 minutes.
Filling
- Dissolve gelatin in 1/4 cup boiling water.
- In a separate bowl, mix sugar-free condensed milk and lemon juice.
- Quickly add the dissolved gelatin to the milk mixture and combine well.
- Pour the filling over the cooled base and refrigerate for 40 minutes.
Topping
- Dissolve the jello packet in 3/4 cup boiling water.
- Stir in the cold water and let the jello cool to room temperature.
- Gently pour the cooled jello over the set filling.
- Refrigerate for at least an hour, or until fully set, before cutting into squares.
Want a variety of bars to serve your friends and family, try these Low-Carb Cherry Cream & Chocolate Bars.
Frequently Asked Questions
Can I use a different flavor of jello for a jello slice?
Absolutely! Feel free to experiment with sugar-free jello flavors like raspberry, orange, or lime.
Can I freeze jello slice?
It’s not recommended to freeze the jello slice as the cream and gelatine do not thaw out nicely.
How do I store jello slices?
Store jello slices in an airtight container in the refrigerator for up to 1 week.
Keto Jello Slice – Strawberries and Cream
Indulge in a guilt-free dessert with this easy keto jello slice recipe. Featuring a crunchy almond flour base, creamy sugar-free filling, and a refreshing strawberry jello topping, this treat is perfect for satisfying your sweet tooth on a low-carb diet.
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Print Pin Share EmailServings: 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.6 oz Almond Flour, 2 tablespoons Erythritol, 2.5 oz Unsalted 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.1 tablespoon Gelatin Powder, 1/4 cup 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.12 oz Sugar-Free Sweetened Condensed Millk, 1/4 cup Lemon Juice
- Pour over the cooled base and set in the fridge for 40 minutes.
Topping
- Dissolve the jello in 3/4 cup of boiling water.1 pks Sugar Free Jello, 3/4 cup Water
- Add the cold water and allow the jello to cool to room temperature.1/2 cup Water
- 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
STORING: Jello slices can be stored in the fridge for up to 1 week in airtight container. Jello slice is not suitable for freezing as it does not thaw well.
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
Made this recipe?Tag me at @myketokitchen
How To Store Jello Slice
Jello slices can be stored in the fridge for up to one week. They are 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
Adjust the servings above to make a larger batch of our creamy Keto Jello Slice recipe.
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