Keto Red, White & Blue Jello Jars


Step 1To 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).

Step 2Let it steep at room temperature for at least 30 minutes or in the fridge for up to 8 hours.

Step 3Pour 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.)

Step 4Strain 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).

Step 5Add 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.)

Step 6Divide between 4 glass jars and refrigerate until set. This will take 1 to 2 hours.

Step 7When 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.

Step 8Slice 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).

Step 9Top with the sliced strawberries, and then top with the remaining cream.

Step 10Serve immediately or store in the fridge for up to 4 days, ideally covered to prevent the cream from drying out.