Keto Red, White & Blue Jello Jars

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!

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:

Preparation time

Hands-on:    15 minutes
Overall:      3 hours

Nutritional values (per serving, 1 jar)

Total Carbs	5	grams
Fiber	0.8	grams
Net Carbs	4.2	grams

Protein	1.6	grams
Fat	17.2	grams
of which Saturated	10.9	grams

Energy	186	kcal

Magnesium	9	mg (2% RDA)
Potassium	92	mg (5% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (4%), fat (87%)

Ingredients (makes 4 servings)

10 to 20 flowers of butterfly pea tea
2 cups water (480 ml/ 16 fl oz)
¹/₂ tsp sugar-free blueberry, strawberry or raspberry extract, or to taste
4 gelatin sheets or 1 tbsp gelatin powder or 1 tbsp agar powder
¹/₄ cup granulated Erythritol, Swerve or Allulose (50 g/ 1.8 oz)
³/₄ cup heavy whipping cream (180 ml/ 6 fl oz)
1 tsp sugar-free vanilla extract
2 tbsp powdered Erythritol, Swerve or Allulose (20 g/ 0.7 oz)
6 large fresh strawberries, sliced (150 g/ 5.3 oz)

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.