This low-carb Keto Jelly 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.
Important note: The jello that we buy locally sets 500ml/17oz of liquid with a 9g/0.3oz packet – when making this recipe you will need to look for the equivalent setting power. You may need more or less than the recipe below.
This keto jelly slice recipe makes 24 servings. 1 serving is 1 bar and has 2g net carbs.
Leftover Keto Jelly Slice can be stored in the fridge for up to 1 week. It is not suitable for freezing.
Keto Jelly 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 Jelly 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 rectangle 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 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, 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 Jelly Slice - Creamy & Crumbly
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
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.
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
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 🙂
Thanks Gerri,
So looking forward to making 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.