Keto Red, White & Blue Jello Cake

Step 1To 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.

Step 2Add 4 gelatin sheets/leaves to the liquid to soften for 3 to 5 minutes (or see recipe tips for gelatin powder or agar powder).

Step 3Pour 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.

Step 4Pour 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.

Step 5Meanwhile, 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.

Step 6Once cool, pour over the blueberry layer and return into the fridge to set.

Step 7Finally, 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.

Step 8Add 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.

Step 9Pour 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.

Step 10When ready to add the red layer, place sliced strawberries on top of the set white layer.

Step 11Pour 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.

Step 12When fully set, slice into 9 squares (3 x 3), or up to 16 smaller squares (4 x 4).

Step 13When 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.

Step 14Serve immediately or refrigerate for up to 5 days.

Step 15You 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.