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Low Carb Jello Pops – just 2 ingredients for this keto frozen treat!

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These low carb jello pops are a delicious and easy treat for summer. Only 2 ingredients and  1.1 carbs for these creamsicle pops.

You might also like these keto cookie dough cheesecake pops!

keto jello pops in their mold and fresh fruit in background

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We used to have a soft serve ice cream place only two miles from our house on the bike trail. This meant we could ride our bikes there and back and call it exercise! I was in heaven that summer because I love ice cream. However they closed it and I’m trying to curb my ice cream cravings so I came up with these low carb Jello pops.

These popsicles are creamy and sweet and only have 1.1g carbs per pop. My husband even asked me if they where store bought!  And did I mention they only use 2 ingredients?

4 flavored low carb jello pops with fresh fruit surrounding

 

Low Carb Ice Cream recipes

NOTE: I updated this post. Before I get to the recipe, I wanted to share some low carb ice cream recipes that I finally did learn to make.  Last summer made these 3 flavors: my favorite chocolate peanut butter, my hubby’s favorite black cherry and my father in law’s caramel butter pecan ice cream. Some are no churn and they are all delciously sugar free. 

 

Keto Jello Pops Ingredients

As I mentioned above this recipe only needs two ingredients: heavy whipping cream and sugar free flavored gelatin. Because I used sugar free flavored gelatin, there is a lot of flavors to pick from. In this update I made lemon. orange, lime and strawberry.

You make these sugar free popsicles in the blender which easily mixes the cream along with the gelatin. The result is a creamsicle type pop. It was a big hit with my family.  Below is what it looks like before pouring.

 

blender container with mixed jello pop liquid

 

 

Low Carb Jello Pops Recipe in a nutshell

Because there was some confusion with this recipe, I made these 4 batches to ensure I got the same results. I’m updating the instructions and this is what I did. I made this entirely in the blender and it worked each time.

  • Start with a 0.3oz packet of sugar free Jello (that’s the small box).
  • Add 1/2 cups of boiling water to a blender along with the Jello mix.
  • Blend on low for a couple seconds while the gelatin dissolves in the hot water.
  • Add in the cold heavy cream and blend on medium for just a second or two mix. 
  • Pour into your molds, add popsicle sticks and freeze until they are hard. It takes at least 4 hours in the freezer. 
  • If you don’t have a blender: Just whisk everything in a bowl. Make sure all the gelatin is dissolved before mixing in the cream. No need to whip it just whisk until well blended before pouring.

 

My Newest Batch and Flavors

lemon low carb jello pop with fresh lemons in background

 

Above are the lemon that my husband loved so much. You can add a little fruit to these if you wish. I think a few blueberries would be nice or add a bit of lemon zest.

 

orange low carb jello pop with fresh oranges in background

 

My son preferred the orange. I think they reminded him of an orange creamsicle or an Orange Julius. 

 

strawberry low carb jello pop with fresh strawberries in background

 

The strawberry pops were my favorite because I love berry flavors.  I have another pop I made last summer similar to this one that has a cheesecake layer and salted nuts at the bottom. It’s delicious too!

 

 

lime low carb jello pop with fresh limes in background

 

Since I’m updating this recipe, the lime is my newest creation and I personally love it. Next time I’m going to tinker with it to make it taste like a margarita! Maybe add a bit of lime zest and salt? 

 

orange low carb jello pop held by hand by the pool

 

Low Carb Jello Pops Nutrition

That is my low carb Jello pops recipe. If you are ever looking for a low carb, cool treat, give this one a try. It satisfies a sweet tooth and will keep you cool this summer. Enjoy! Nutrition for 1 pop based on making 6 pops is:

145 cals / 14.8g fat / 1.1g carbs / 1.5g protein = 1.1g net carbs

Note that the number of pops you will get will depend on what kind of popsicle mold you use. Mine made 6 so the carbs came out to 1.1

 

Tips & questions from readers

  • Sarah
    Heavy cream is whipping cream, if you mix it on high in a powerful blender you end up with clumpy whipped cream and the liquid jello does not blend in, for those people that had the chunky problem, just stir it in a cup or just blend it for like 3 seconds. Thank you for the recipe! my first batch was chunky but the rest turned out so good!
  • Karen
    I made mine with peach jello. I had some fresh blueberries so I threw them in. It was the best!!!!
  • Allison
    I made these with coconut milk and they turned out great!
  • Glenda
    Hi, I am allergic to artificial sweeteners. will this recipe work with regular jello instead of sugar free? 

    Yes, but it will not be low carb. 

  • Misty
    I want to try this recipe so bad but I want to use Great Lakes gelatin and add the flavour with food-grade essential oils instead of using flavoured gelatin (I don’t trust the sweeteners in those jellos). How many tbs of Great Lakes gelatine should I use?

    Hi Misty, I am not sure. I too use Great Lakes gelatin so I think 1 Tablespoon of gelatin (red can) gels 2 cups of liquid and a small box of flavored gelatin usually calls for 2 cups of water so I’m guessing 1 tablespoon. Does that make sense? Good luck!

  • Doreen
    Hi Denise. I’d like to try using original flavor liquid coffee mate for this recipe in place of the cream. Do you think it would work? If so, would I still use 1 cup or do you think it would be a different measurement?

    I don’t think you will have a problem though don’t know what the carb count would be. I would probably use the same amount as the whipping cream. Hope that helps!

  • Rich
    Thank you Denise for such a quick reply and test on your recipe. I am going to make these again this weekend and I’ll let you know how things turn out. I’m not sure if it matters, but I used “Whipping Cream”….at least that’s what it said on the carton. Do you think there is a measurable difference between “Whipping Cream”, “Heavy Cream” and “Heavy Whipping Cream”? Silly question, I know….just curious what your thought s are.

    Hi Rich,
    It doesn’t matter if you use heavy cream or whipping cream. As a matter of fact when I made them the other day I used heavy cream for 1 batch and half and half for another. The half and half had less carbs so I wanted to try it and I felt the taste was the same. So I think any kind of cream will work, just check out the carb content if you doing this for a low carb treat. Hope that helps!

  • Barb
    How do you store them in the freezer? Do you pop them out and then wrap in Foil or Saran?

    I use those cheap sandwich bags that don’t have a ziplock. Do you know the ones? They seem to work the best. We end up eating most of them in a few days so usually I just leave them in the mold. Hope that helps!

 

4.1 from 10 votes
Print

Low Carb Jello Pops

These low carb jello pops are a delicious and easy treat for summer. Only 2 ingredients and 1.1 carbs for these creamsicle pops.
Course Snack
Cuisine American
Keyword jello, popsicle
Prep Time 5 minutes
Total Time 6 hours 5 minutes
Servings 6
Calories 145 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1 (0.3 oz) box of sugar free Jello gelatin (in the flavor of your choice)
  • 1/2 cup boiling water
  • 1 cup heavy whipping cream, cold

Instructions

  1. Pour the boiling water in to a blender and then the gelatin mix.

  2. Blend on the lowest setting for a couple seconds until the gelatin is dissolved.

  3. Pour in the cold heavy cream and blend on the lowest setting until well combined. (Just a few seconds).

  4. Pour into your popsicle molds, add the sticks and freeze for at least 6 hours.

Recipe Notes

Note: For my popsicle mold, I had to wait 1/2 hour until they were had frozen enough so I could put the popsicle sticks in. I just set a time so I wouldn't forget to do it. 

To store them, I used plastic sandwich bags (no ziplock) and stored in a larger ziplock bag. You could also wrap them individually in plastic wrap. Or just keep them in the mold until you eat them.

When you eat these jello pops, they will be hard and have different texture. That is the gelatin. I personally liked them but some people did not. I feel for 1.1g net carbs they were well worth the different texture. 

Some people had trouble with the cream mixing with the gelatin. I think it was the heavy whipping in the blender though I'm not sure because it's never happened to me. For these 4 batches, I just mixed them in the blender for a few seconds before pouring and I had no problem. 

If using a blender, make sure to clean it out right away as the gelatin will be very sticky in the container. 

4 flavored low carb jello pops with fruit and text overlay

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Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. Carolyn

    July 29, 2019 at 11:26 am

    Made the cherry first. My husband loved them. Just need to make sure you leave them in the freezer long enough. Our freezer had to do overnight or the handle came out. But definitely a hit. Just made the orange to try.

    Reply

    • Denise

      July 29, 2019 at 1:07 pm

      Hi Carolyn, thanks for taking the time to come back and share your experience. Glad you liked them. Try different flavors because I normally don’t like lime and I loved the lime flavor of these pops.

      Reply

  2. Marlene Bielawski

    July 28, 2019 at 10:20 pm

    Just finished making these and popped in freezer. I couldn’t let the delicious bowl scrapings go to waste so I tossed in a small handful of blackberries from my garden; stirred until every drop was ‘sopped up’. Wow what a delish treat that was! Can’t wait to try the pops tomorrow!

    Reply

  4. Anna

    July 10, 2019 at 7:54 pm

    Hi, thanks for this recipe! I followed your directions but the cream would not mix with the jello no longer how long I left it in the blender it stayed separate, tiny white beads.. Any tips?

    Reply

    • Denise

      July 11, 2019 at 5:31 pm

      Hi Anna, this is from another reader….hope it helps.

      From: sarah
      Heavy cream is whipping cream, if you mix it on high in a powerful blender you end up with clumpy whipped cream and the liquid jello does not blend in, for those people that had the chunky problem, just stir it in a cup or just blend it for like 3 seconds. Thank you for the recipe! my first batch was chunky but the rest turned out so good!

      Reply

  7. Terri

    August 19, 2018 at 1:27 pm

    How are these 1 carb a piece and it calls for a cup of whipping cream? A tablespoon of cream is 1 carb? Just wondering an i doing something wrong

    Reply

    • Denise

      August 6, 2018 at 7:59 am

      Hi Michelle, if you are watching carbs you might want to just be careful what fruits you use and how much. However I don’t think a single pop would need that much fruit so yes you can. Hope that helps!

      Reply

  9. Amy

    June 11, 2018 at 10:18 pm

    Hi Denise. What if I just wanted to make the popsicles more like ice pops without the cream? Would it still have popsicle consistency? I tried to make ice pops with Crystal Light and they came out solid like a flavored ice cube that I couldn’t bite. I’m wondering if the gelatin would fix this problem?

    Reply

    • Denise

      June 12, 2018 at 6:17 am

      Hi Amy, I am not sure but it might. I am in the process of making some boozy pops and I’ve added a bit of gelatin to them to make them more creamy (it’s for a milky one). So I think you are on the right tract. Please let me know if you try this and it works!

      Reply

  11. antoniette

    May 21, 2018 at 2:09 pm

    Hello! This recipe sounds amazing. Im all for the fruit flavor jello but what would I do to make a chocolate or vanilla flavored pop? Can I use unsweetened cocoa powder or unsweetened choco mixed with gelatin?

    Thanks!

    Reply

    • Denise

      May 21, 2018 at 2:36 pm

      Hi Antoinette,
      I have not done this yet but here are a few ideas. You could always use a box of chocolate sugar free pudding with the cream however that will have more carbs. Realistically however it won’t be too many carbs. Or you can use unsweetened cocoa powder, sweetener, gelatin and cream. However this would require paying around to get the amounts right. I am going to be making something similar to this soon so I’ll let you know. Hope that helps!
      Sincerely,

      Reply

      • antoniette

        May 21, 2018 at 3:25 pm

        That would be great! I will definitely stay tuned. Love your site and the recipes.

        Thank you so much for the quick reply!!!

        Reply

        • Denise

          May 22, 2018 at 7:48 pm

          Hi Antoniette, I have a post coming up that I was playing around with and here is the basics of what I did. I put a little cream in a bowl and sprinkled some gelatin over it. About a teaspoon. You want to let that sit for about 5 minutes. Then I add cocoa powder and Torani’s sugar free syrup (or sweetener). Heat up some almond milk to boil and add that to the rest of the mixture and whisk until the gelatin dissolves. Then pour and freeze. Hope that made sense. So it’s cream, gelatin, cocoa powder and sweetener. Then add boiling almond milk, whisk and freeze. Let me know if that works for you.

          Reply

  12. colleen

    May 10, 2018 at 2:26 am

    hi, Correct me if I am wrong but these ingredients are not keto complaint such as Maltodextrin, Aspartame and Red 40. I would love to find a sugar free jello without all these bad ingredients. Do you by chance know of any?

    thanks

    Reply

    • Denise

      May 10, 2018 at 6:32 am

      Hi Colleen,
      I would agree with you that these are not keto. I mainly follow a low carb diet and do not label my recipes keto unless the macros match up to a keto profile.
      As for the chemicals, yes they are not good for you but you could probably make a more natural pop. What I would recommend is using Great Lakes gelatin (red can) or any unflavored gelatin.
      Then to make a berry taste, use some berries, sweetener and perhaps to a bit of lemon juice. The sour brings out the sweet taste. Then add in the cream or coconut milk.
      You would have to play around with the amounts to get it right. Hope that helps!

      Reply

      • Katherine

        July 29, 2019 at 4:26 pm

        Wal-Mart’s generic is the only one I’ve found without maltodextrin ( jello brand has it) so I’m going to do this recipe now issuing that,that way the only carbs comes from the cream

        Reply

  13. Kara

    May 9, 2018 at 12:23 pm

    Hi- I love the thought of this recipe, but I’m doing a candida cleanse and can’t have whipping cream (or dairy). Do you think coconut milk would work the same??

    Reply

  14. sarah a truesdail

    April 26, 2018 at 2:42 pm

    Heavy cream is whipping cream, if you mix it on high in a powerful blender you end up with clumpy whipped cream and the liquid jello does not blend in, for those people that had the chunky problem, just stir it in a cup or just blend it for like 3 seconds. Thank you for the recipe! my first batch was chunky but the rest turned out so good!

    Reply

    • Carol

      August 14, 2018 at 6:35 pm

      Thank you so much, Sarah!!! I ruined two batches and could not figure out what I was doing wrong. I’ll attempt a third batch your way. Third time should be the charm, right? LOL

      Reply

  15. Glenda

    April 3, 2018 at 9:49 pm

    Hi, I am allergic to artificial sweeteners. will this recipe work with regular jello instead of sugar free?

    Reply

  16. Misty

    March 25, 2018 at 11:35 am

    I want to try this recipe so bad but I want to use Great Lakes gelatin and add the flavour with food-grade essential oils instead of using flavoured gelatin (I don’t trust the sweeteners in those jellos). How many tbs of Great Lakes gelatine should I use?

    Reply

    • Denise

      March 26, 2018 at 7:16 am

      Hi Misty, I am not sure. I too use Great Lakes gelatin so I think 1 Tablespoon of gelatin (red can) gels 2 cups of liquid and a small box of flavored gelatin usually calls for 2 cups of water so I’m guessing 1 tablespoon. Does that make sense? Good luck!

      Reply

  18. Doreen

    August 13, 2017 at 3:42 pm

    Hi Denise. I’d like to try using original flavor liquid coffee mate for this recipe in place of the cream. Do you think it would work? If so, would I still use 1 cup or do you think it would be a different measurement?

    Reply

    • Denise

      August 13, 2017 at 3:46 pm

      I don’t think you will have a problem. I don’t know what the carb count would be though. I would probably use the same amount as the whipping cream. Hope that helps!

      Reply

    • Denise

      July 27, 2017 at 9:28 am

      Hi Rosely,
      The fruit flavors come from the gelatin. I will update the recipe to let others know that. So the two ingredients are a package of sugar free gelatin in the flavor of your choice and heavy cream. You add the gelatin mix to bowl along with boiling water. Whisk until the gelatin has dissolved completely. Then you add that to a blender along with the heavy cream. Blend for about 20 seconds or well combined and then pour into the popsicle molds. Please let me know if you have any other questions.

      Reply

  20. Rich

    July 24, 2017 at 10:13 pm

    I just made these tonight. I was pretty happy with the result. Thanks SO much for the recipe. I could not however get a nice homogeneous mix. The cream seemed to want to separate from the gelatin. Do I need to blend longer? I let the blender have at it for about 2 minutes on high.

    Reply

      • Denise

        July 25, 2017 at 4:26 pm

        Hi Rich,
        I made them again and I didn’t have any problems.
        I poured the hot water over the gelatin and mixed well until the jello was dissolved. Then I poured that mixture
        and the cream into the blend and mixed for about 20 seconds? It seemed to work for me. Here is a picture of them.
        Please let me know if you have any other questions about this recipe.
        Hope this helps.

        pops

        Reply

        • Rich

          July 27, 2017 at 12:32 pm

          Thank you Denise for such a quick reply and test on your recipe. I am going to make these again this weekend and I’ll let you know how things turn out. I’m not sure if it matters, but I used “Whipping Cream”….at least that’s what it said on the carton. Do you think there is a measurable difference between “Whipping Cream”, “Heavy Cream” and “Heavy Whipping Cream”?

          Silly question, I know….just curious what your thought s are.

          Reply

          • Denise

            July 27, 2017 at 1:34 pm

            Hi Rich,
            It doesn’t matter if you use heavy cream or whipping cream. As a matter of fact when I made them the other day I used heavy cream for 1 batch and half and half for another. The half and half had less carbs so I wanted to try it and I felt the taste was the same. So I think any kind of cream will work, just check out the carb content if you doing this for a low carb treat. Hope that helps!
            Denise

  21. Jodi

    July 22, 2017 at 10:36 pm

    Did you ever experiment with pudding flavors? I was thinking the cheesecake pudding flavor would be awesome!?!?

    Reply

    • Denise

      July 23, 2017 at 6:35 am

      Hi Jodi,
      I have never tried the pudding flavors because they have quite a few carbs compared with the jello.
      However I agree the cheesecake would be fantastic. Please let me know if you try it!

      Reply

  23. Maria

    June 11, 2017 at 1:22 pm

    Do you have the nutritional facts for these? Also could you do cream cheese instead of heavy cream or might that add a lot more carbs?

    Reply

    • Denise

      June 11, 2017 at 6:28 pm

      Hi Maria, I’ve just added it. It’s for 1 pop: 145 cals / 14.8g fat / 1.1g carbs / 1.5g protein = 1.1g net carbs
      As for the cream cheese, it might add a few more carbs but it might taste like more cheesecake like. I’m not sure as I’ve never tried it. If you do let me know how it goes.

      Reply

      • LINDA

        July 7, 2018 at 9:38 am

        GONNA USE CREAM CHEESE AS WELL FOR MY FIRST TRY….HOW MUCH OF THIS WOULD BE EQUAL TO THE AMOUNT OF HEAVY CREAM NEEDED? GOING TO USE THE HEAVY CREAM NEXT TO COMPARE..THANKS

        Reply

        • Denise

          July 7, 2018 at 10:44 am

          Hi Linda,
          I’m going to just guess on this one because I have never done it but I would say half of a block of cream cheese (4 oz). I was worried it wouldn’t mix then I remembered the hot water. Let me know how it goes!

          Reply

    • Denise

      June 11, 2017 at 6:33 pm

      I use those cheap sandwich bags that don’t have a ziplock. Do you know the ones? They seem to work the best. We end up eating most of them in a few days so usually I just leave them in the mold. Hope that helps!

      Reply

  25. Em

    May 29, 2017 at 5:58 am

    I tried this tonight and they seemed to have a weird texture. I might try just koolaid pops or maybe I could do jello with less cream.

    Reply

    • Denise

      May 29, 2017 at 2:42 pm

      Hi Em, the texture is probably from the gelatin. It didn’t bother me but I think that is what you might not like. I think your idea would work just blend it really well in the blender to get it creamy. You would have to use a sugar free koolaid and possibly sweetener to keep it low carb though. Please let me know how it comes out if you do. Thanks for stopping by!

      Reply

  26. Marie G.

    May 15, 2017 at 8:08 pm

    this recipe sounds awesome! which molds did you order on amazon? i want to make sure i get the correct ones so that each serving size is correct.. thanks!

    Reply

  27. Laura

    May 10, 2017 at 1:47 pm

    I don’t have a blender so I attempted this with my mixer. It is super lumpy and not creamy at all. We’ll see what the end result looks like.

    Reply

    • Denise

      May 11, 2017 at 8:09 am

      Hi Laura, I think the blender adds air to the cream to make it more of a whipped cream. Maybe try to whip the cream first and then add the gelatin slowly? I have never tried it but I think that should work.

      Reply

  28. Alexis

    May 1, 2017 at 5:29 pm

    I can only find sugar free jello gelatin in 0.3 oz size so does that mean I need to use 12 boxes?

    Reply

    • Denise

      April 12, 2017 at 6:07 am

      Yes I used heavy whipping cream. If you have any other questions, please let me know. And I’ll add that to the recipe so
      thanks for bringing that to my attention!

      Reply

  30. Maureen

    July 27, 2016 at 2:57 pm

    Looks fantastic Denise, can’t wait to try this! Nice and cool and yummy in this hot weather we are experiencing.

    Reply

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