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This recipe is for all of my American friends. Naturally colored blue jello topped with fluffy sugar-free vanilla cream and fresh strawberries.
This is an easy diabetic-friendly, low-carb and low-calorie dessert to celebrate this year's Fourth of July, the keto way!
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How to Make Blue Treats Without Food Dyes
To make the pretty blue jello layer I used butterfly pea tea flowers which I bough online (here's where to get them on Amazon US and Amazon UK).
You'll only need a few small flowers for a vibrant blue effect (10 to 20 depending on the desired effect). 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. Strawberry, blueberry or raspberry extract will work best in these low-carb jello jars.
If you don't have and can't get 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.
Recipe Tips
- Can't have dairy? Swap coconut cream for the heavy whipping cream.
- Want to make it sweetener-free? Thanks to the sweetness from fresh berries and cream, this recipe will work without sweeteners.
- 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 change the jello color? Skip the berry extract and instead add juice from one lemon. When combined with acidic ingredients, blue butterfly pea tea turns into pretty purple!
More Patriotic 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 jar
Nutritional values (per 1 jar)
Net carbs4.2 grams
Protein1.6 grams
Fat17.2 grams
Calories189 kcal
Calories from carbs 9%, protein 4%, fat 87%
Total carbs5 gramsFiber0.8 gramsSugars3.9 gramsSaturated fat10.9 gramsSodium23 mg(1% RDA)Magnesium9 mg(2% RDA)Potassium93 mg(5% EMR)
Ingredients (makes 4 servings)
Blue jello layer:
Red & white layer:
Instructions
- To prepare the blue jello layer, place 10 to 20 butterfly pea tea flowers into a jar filled with 2 cups of cold water (I used 20 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.
- Pour a few tablespoons of water over the gelatin sheets and leave to soften for a few minutes. (Note: check the recipe tips for vegetarian options and dairy-free options.)
- Strain the liquid through a sieve into a saucepan and discard the flowers. Heat up over a medium-high heat. Once hot, take off the heat. Add the granulated sweetener (Erythritol, Swerve or Allulose) and sugar-free extract (blueberry, strawberry or raspberry will work best).
- Add the softened gelatin sheets and stir until dissolved. Let it cool down to room temperature. (You can speed it up by placing the saucepan into a bowl filled with ice water.)
- Divide between 4 glass jars and refrigerate until set. This will take 1 to 2 hours.
- When set, prepare the cream layer. Using an electric mixer, whip the cream until slightly thickened. Add powdered sweetener and vanilla extract and whip until stiff peaks form.
- Slice the strawberries. To assemble, spoon half of the whipped cream on top of the jello layer or use a piping bag (it will be less messy if you do).
- Top with the sliced strawberries, and then top with the remaining cream.
- Serve immediately or store in the fridge for up to 4 days, ideally covered to prevent the cream from drying out.
Red, White & Blue Jello Jars
Step by Step
Ingredients
Instructions
- To prepare the blue jello layer, place 10 to 20 butterfly pea tea flowers into a jar filled with 2 cups of cold water (I used 20 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.
- Pour a few tablespoons of water over the gelatin sheets and leave to soften for a few minutes. (Note: check the recipe tips for vegetarian options and dairy-free options.)
- Strain the liquid through a sieve into a saucepan and discard the flowers. Heat up over a medium-high heat. Once hot, take off the heat. Add the granulated sweetener (Erythritol, Swerve or Allulose) and sugar-free extract (blueberry, strawberry or raspberry will work best).
- Add the softened gelatin sheets and stir until dissolved. Let it cool down to room temperature. (You can speed it up by placing the saucepan into a bowl filled with ice water.)
- Divide between 4 glass jars and refrigerate until set. This will take 1 to 2 hours.
- When set, prepare the cream layer. Using an electric mixer, whip the cream until slightly thickened. Add powdered sweetener and vanilla extract and whip until stiff peaks form.
- Slice the strawberries. To assemble, spoon half of the whipped cream on top of the jello layer or use a piping bag (it will be less messy if you do).
- Top with the sliced strawberries, and then top with the remaining cream.
- Serve immediately or store in the fridge for up to 4 days, ideally covered to prevent the cream from drying out.
Nutrition (per serving, 1 jar)
Calories189kcal
Net Carbs4.2g
Carbohydrates5g
Protein1.6g
Fat17.2g
Saturated Fat10.9g
Fiber0.8g
Sugar3.9g
Sodium23mg
Magnesium9mg
Potassium93mg
Detailed nutritional breakdown (per 1 jar)
| Total per 1 jar |
| 4.2 g | 1.6 g | 17.2 g | 189 kcal |
| Butterfly pea tea |
| 0 g | 0 g | 0 g | 0 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.5 g | 0 g | 2 kcal |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) |
| 0 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.2 g | 0.9 g | 17.1 g | 165 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Strawberries, fresh |
| 2.1 g | 0.3 g | 0.1 g | 12 kcal |
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