Follow us 148.4k
Our sugar and sweetener free jellies are so popular right now that I knew I had to make this classic strawberry and cream flavour.
I’ve given a sugar and sweetener free version for those of you who prefer not to have low-carb sweeteners but I think this works best with coconut because it’s slightly sweeter. If using cream you may prefer to add a little sweetener or sometimes I like adding a pinch of vanilla or a little lime to the strawberries too for a bit of extra zing though technically not strawberries and cream!
These easy strawberry and cream jellies are the perfect low-carb and low-calorie summer treat. They are made with grass-fed gelatin that is great for your gut health. Gummies that are positively good for you!
Have you tried my Strawberry and Lime Jellies, Blackberry & Coconut Sweetener-Free Keto Jellies or Raspberry Chocolate Jellies? And have you tried my boozy Raspberry Prosecco Jellies? They’re all so good!
Hands-on Overall
Serving size 1 jelly
Nutritional values (per 1 jelly)
Net carbs0.8 grams
Protein2.1 grams
Fat3.1 grams
Calories40 kcal
Calories from carbs 8%, protein 21%, fat 71%
Total carbs1 gramsFiber0.2 gramsSugars0.7 gramsSaturated fat1.9 gramsSodium8 mg(0% RDA)Magnesium2 mg(1% RDA)Potassium22 mg(1% EMR)
Ingredients (makes 30 jellies)
- 6 tbsp grass-fed gelatin powder (66 g/ 2.3 oz)
- 3/4 cup + 1 tbsp water (195 ml/ 6.6 fl oz)
- 2 cups fresh or frozen strawberries (310 g/ 11 oz)
- 1 cup heavy whipping cream or coconut cream (240 ml/ 8 fl oz)
- Optional: 1/2 tsp vanilla essence or powder (20 g/ 0.07 oz)
- Optional: 1 - 3 tsp powdered sweetener of choice, or 4 - 6 drops liquid stevia, or to taste
Instructions
- Split the gelatin between 2 small bowls. Add equal amounts of water to each bowl (simply divide the total amount in half).
- Blitz the strawberries in a blender until smooth.
- Place the blitzed strawberries into a muslin cloth and squeeze out the juice. Discard the pith, or keep it if you don't mind that your jellies won't be smooth.
- Add all the cream or coconut cream to a pan. Warm on medium-low heat for 1 minute. Careful not to boil.
- Add 1 bowl of bloomed gelatin and stir until melted. Then, turn off the heat and add the optional vanilla and sweetener. (If using powder rather than essence, it will turn the milk slightly brown so they won’t be as white but still taste good.)
- In another pan, add half the strawberries. Simmer on a medium-low heat for about 30 seconds and then add the other bowl of bloomed gelatin. Stir until melted.
- Turn off the heat and stir through the remaining strawberry mix and sweetener if using one. Skim off any frothy top with a spoon if there is any. (Splitting the strawberry mix in this way makes sure the jellies stay nice and bright in colour.)
- Place the cream and berry mixes into two separate jugs and pour into your silicone moulds, or carefully spoon from the pan.
Note: You could either do all coconut and berries in separate jellies or layer them to have a strawberry-cream layer jelly. To layer them, fill each jelly mould half way starting with the strawberry layer. If you use coconut instead of cream it won’t work starting with the coconut layer because of its texture so always best to start by pouring in the strawberry first. You may need to gently heat the strawberry layer just in case it solidifies before adding on top of the cream layer.
- Place in the fridge to par set for 30 minutes then add the cream layer and chill for another 2 hours to fully set. If you’re making all one flavour per mould, place in the fridge to set for 2 - 3 hrs.
- Store in the fridge in an airtight container for up to 5 days.
Enjoy!
Strawberry & Cream Jellies
Step by Step
Ingredients
- 6 tbsp grass-fed gelatin powder (66 g/ 2.3 oz)
- 3/4 cup + 1 tbsp water (195 ml/ 6.6 fl oz)
- 2 cups fresh or frozen strawberries (310 g/ 11 oz)
- 1 cup heavy whipping cream or coconut cream (240 ml/ 8 fl oz)
- Optional: 1/2 tsp vanilla essence or powder (20 g/ 0.07 oz)
- Optional: 1 - 3 tsp powdered sweetener of choice, or 4 - 6 drops liquid stevia, or to taste
Instructions
- Split the gelatin between 2 small bowls. Add equal amounts of water to each bowl (simply divide the total amount in half).
- Blitz the strawberries in a blender until smooth.
- Place the blitzed strawberries into a muslin cloth and squeeze out the juice. Discard the pith, or keep it if you don't mind that your jellies won't be smooth.
- Add all the cream or coconut cream to a pan. Warm on medium-low heat for 1 minute. Careful not to boil.
- Add 1 bowl of bloomed gelatin and stir until melted. Then, turn off the heat and add the optional vanilla and sweetener. (If using powder rather than essence, it will turn the milk slightly brown so they won’t be as white but still taste good.)
- In another pan, add half the strawberries. Simmer on a medium-low heat for about 30 seconds and then add the other bowl of bloomed gelatin. Stir until melted.
- Turn off the heat and stir through the remaining strawberry mix and sweetener if using one. Skim off any frothy top with a spoon if there is any. (Splitting the strawberry mix in this way makes sure the jellies stay nice and bright in colour.)
- Place the cream and berry mixes into two separate jugs and pour into your silicone moulds, or carefully spoon from the pan.
Note: You could either do all coconut and berries in separate jellies or layer them to have a strawberry-cream layer jelly. To layer them, fill each jelly mould half way starting with the strawberry layer. If you use coconut instead of cream it won’t work starting with the coconut layer because of its texture so always best to start by pouring in the strawberry first. You may need to gently heat the strawberry layer just in case it solidifies before adding on top of the cream layer. - Place in the fridge to par set for 30 minutes then add the cream layer and chill for another 2 hours to fully set. If you’re making all one flavour per mould, place in the fridge to set for 2 - 3 hrs.
- Store in the fridge in an airtight container for up to 5 days.
Enjoy!
Nutrition (per serving, 1 jelly)
Calories40kcal
Net Carbs0.8g
Carbohydrates1g
Protein2.1g
Fat3.1g
Saturated Fat1.9g
Fiber0.2g
Sugar0.7g
Sodium8mg
Magnesium2mg
Potassium22mg
Detailed nutritional breakdown (per 1 jelly)
Do you like this recipe? Share it with your friends!
