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This red, white and blue dessert recipe is for all of my American friends!
We've got naturally dyed blue jello layer with blueberries followed by sugar-free vanilla cream jello and finally topped with fresh strawberries, red jello and whipped cream.
This is an easy diabetic-friendly, low-carb and low-calorie dessert to celebrate this year's Fourth of July, the keto way!
Don't get discouraged by the number of ingredients used in this recipe as many of them are just repeated ingredients used in three layers. It's easier than you think!
How to Make Blue Desserts Without Food Dyes
To make the blue jello layer I used butterfly pea tea flowers. The longer you steep the flowers in water, the more vibrant the layer will become. Butterfly pea tea tastes neutral so you can add any sugar-free extracts to add the flavor you like. In this case blueberry, lemon or vanilla extract will work best.
If you don't have butterfly pea tea flowers, simply use a few drops of natural blue coloring or add 1 to 2 teaspoons of blue spirulina powder like I did in these Keto Rainbow Cheesecakes!
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Recipe Tips
- Can't have dairy? Simply swap coconut cream for the heavy whipping cream. You can also replace the sour cream with plain unsweetened coconut yogurt.
- Want to make it sweetener-free? Thanks to the sweetness from fresh berries and cream, this recipe will work without sweeteners as long as you don't mind subtle sweetness.
- Don't have gelatin sheets/leaves? Instead of 4 gelatin sheets you can use 1 tablespoon gelatin powder or 1 tablespoon agar powder if you want to make it vegetarian (or vegan if you also replace the cream with coconut cream). This will be enough to soft-set 4 cups (480 ml) of liquid.
- Want to keep the blue layer blue? Do not add any acidic ingredients like lemon juice. When combined with acidic ingredients, blue butterfly pea tea turns purple!
More Red, White and Blue Keto Recipes
Looking for more red, white & blue recipes to celebrate this year's Independence Day? Here are even more low-carb recipes:
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Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs5.2 grams
Protein2.1 grams
Fat20.3 grams
Calories218 kcal
Calories from carbs 10%, protein 4%, fat 86%
Total carbs5.9 gramsFiber0.7 gramsSugars4.1 gramsSaturated fat12.6 gramsSodium35 mg(2% RDA)Magnesium16 mg(4% RDA)Potassium143 mg(7% EMR)
Ingredients (makes 9 servings)
Blue layer:
White layer:
Red layer:
Whipped cream topping:
Instructions
- To prepare the blue jello layer, place 6 to 8 butterfly pea tea flowers into a jar filled with 1 1/4 cups of cold water (I used 8 flowers for a deep blue jello). Let it steep at room temperature for at least 30 minutes or in the fridge for up to 8 hours. The longer you leave it the deeper the color. Once done, remove and discard the flowers.
- Add 4 gelatin sheets/leaves to the liquid to soften for 3 to 5 minutes (or see recipe tips for gelatin powder or agar powder).
- Pour in a saucepan and heat up over a medium-high heat. Once hot, take off the heat. Add 2 tablespoons of granulated sweetener (Erythritol, Swerve or Allulose) and 1/2 tsp sugar-free extract (blueberry, lemon or vanilla will work best), or more to taste.
- Pour in an 8 x 8 inch (20 x 20 cm) cake form, ideally silicon, or a regular cake pan lined with parchment paper so it's easy to grab and remove once the cake sets. Place in the fridge and chill until set. It will take 20 to 30 minutes to get a soft set.
- Meanwhile, prepare the white vanilla cream layer. Pour 1 1/4 cups of cream into a saucepan and add the sour cream. Gently heat up (do not boil). Once hot, add 2 tablespoons of the sweetener and 4 gelatin sheets. Stir until dissolved and then let the cream layer cool down to room temperature. You can speed it up by placing the saucepan in a bowl with ice water and stir until cool.
- Once cool, pour over the blueberry layer and return into the fridge to set.
- Finally, prepare the red berry layer. Place 6 to 8 dried hibiscus flowers into a bowl and add 2 cups of boiling water. Let it steep for 3 to 5 minutes, until you get a deep pink color. Remove and discard the flowers.
- Add the lemon juice (this will turn it red), 2 tablespoons of sweetener, 1/2 tsp sugar-free extract (strawberry, raspberry or vanilla will work best), or to taste. Finally add 4 gelatin leaves.
- Pour in a saucepan and gently heat up (do not boil) until the gelatin is fully dissolved. Take off the heat and set aside to cool down to room temperature. Again, you can speed it up by placing the saucepan in a bowl with ice water and stir until cool.
- When ready to add the red layer, place sliced strawberries on top of the set white layer.
- Pour the red liquid over the strawberries and place back in the fridge to set until firm. This time you want to make sure you get a firm set which will take at least 2 hours, or ideally leave overnight.
- When fully set, slice into 9 squares (3 x 3), or up to 16 smaller squares (4 x 4).
- When ready to serve, remove the slices from the cake form. Whip the remaining heavy whipping cream with vanilla extract and 1 tablespoon of powdered sweetener. Place in a piping bag and decorate each slice with the whipped cream.
- Serve immediately or refrigerate for up to 5 days.
- You can keep the whipped cream in the piping bag and decorate the slices just before serving. If you decorate all of them, keep in a sealed container to prevent the cream from drying out.
Red, White & Blue Jello Cake
Step by Step
Ingredients
Instructions
- To prepare the blue jello layer, place 6 to 8 butterfly pea tea flowers into a jar filled with 1 1/4 cups of cold water (I used 8 flowers for a deep blue jello). Let it steep at room temperature for at least 30 minutes or in the fridge for up to 8 hours. The longer you leave it the deeper the color. Once done, remove and discard the flowers.
- Add 4 gelatin sheets/leaves to the liquid to soften for 3 to 5 minutes (or see recipe tips for gelatin powder or agar powder).
- Pour in a saucepan and heat up over a medium-high heat. Once hot, take off the heat. Add 2 tablespoons of granulated sweetener (Erythritol, Swerve or Allulose) and 1/2 tsp sugar-free extract (blueberry, lemon or vanilla will work best), or more to taste.
- Pour in an 8 x 8 inch (20 x 20 cm) cake form, ideally silicon, or a regular cake pan lined with parchment paper so it's easy to grab and remove once the cake sets. Place in the fridge and chill until set. It will take 20 to 30 minutes to get a soft set.
- Meanwhile, prepare the white vanilla cream layer. Pour 1 1/4 cups of cream into a saucepan and add the sour cream. Gently heat up (do not boil). Once hot, add 2 tablespoons of the sweetener and 4 gelatin sheets. Stir until dissolved and then let the cream layer cool down to room temperature. You can speed it up by placing the saucepan in a bowl with ice water and stir until cool.
- Once cool, pour over the blueberry layer and return into the fridge to set.
- Finally, prepare the red berry layer. Place 6 to 8 dried hibiscus flowers into a bowl and add 2 cups of boiling water. Let it steep for 3 to 5 minutes, until you get a deep pink color. Remove and discard the flowers.
- Add the lemon juice (this will turn it red), 2 tablespoons of sweetener, 1/2 tsp sugar-free extract (strawberry, raspberry or vanilla will work best), or to taste. Finally add 4 gelatin leaves.
- Pour in a saucepan and gently heat up (do not boil) until the gelatin is fully dissolved. Take off the heat and set aside to cool down to room temperature. Again, you can speed it up by placing the saucepan in a bowl with ice water and stir until cool.
- When ready to add the red layer, place sliced strawberries on top of the set white layer.
- Pour the red liquid over the strawberries and place back in the fridge to set until firm. This time you want to make sure you get a firm set which will take at least 2 hours, or ideally leave overnight.
- When fully set, slice into 9 squares (3 x 3), or up to 16 smaller squares (4 x 4).
- When ready to serve, remove the slices from the cake form. Whip the remaining heavy whipping cream with vanilla extract and 1 tablespoon of powdered sweetener. Place in a piping bag and decorate each slice with the whipped cream.
- Serve immediately or refrigerate for up to 5 days.
- You can keep the whipped cream in the piping bag and decorate the slices just before serving. If you decorate all of them, keep in a sealed container to prevent the cream from drying out.
Nutrition (per serving, 1 slice)
Calories218kcal
Net Carbs5.2g
Carbohydrates5.9g
Protein2.1g
Fat20.3g
Saturated Fat12.6g
Fiber0.7g
Sugar4.1g
Sodium35mg
Magnesium16mg
Potassium143mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 5.2 g | 2.1 g | 20.3 g | 218 kcal |
| Butterfly pea tea |
| 0 g | 0 g | 0 g | 0 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) |
| 0 g | 0 g | 0 g | 1 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.2 g | 0 g | 1 kcal |
| Allulose, natural low-carb sweetener |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Blueberries, fresh |
| 2 g | 0.1 g | 0.1 g | 10 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.9 g | 0.6 g | 12.7 g | 122 kcal |
| Cream, sour |
| 0.6 g | 0.3 g | 2.5 g | 25 kcal |
| Allulose, natural low-carb sweetener |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.2 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Beverages, tea, hibiscus, brewed |
| 0 g | 0 g | 0 g | 0 kcal |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) |
| 0 g | 0 g | 0 g | 1 kcal |
| Allulose, natural low-carb sweetener |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.2 g | 0 g | 1 kcal |
| Strawberries, fresh |
| 0.9 g | 0.1 g | 0.1 g | 5 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.3 g | 0.3 g | 5.1 g | 49 kcal |
| Allulose, natural low-carb sweetener |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
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