These keto jello popsicles are a delicious and easy cool treat for hot summer days. You only need 2 ingredients and each creamy sugar free popsicle has just 1.1 carb. This is an easy keto sweet snack to make for those on a low carb or keto diet.
You might also like these keto cookie dough cheesecake pops!
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 the perfect frozen treats – keto Jello popsicles.
These sugar free popsicles have a sweet, creamy texture 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?
The 2 Popsicle ingredients I used.
As I mentioned above these creamy popsicles only need two simple ingredients: heavy cream and sugar free flavored gelatin. Note I used the 0.3 oz package of sugar free jello.
Because I used sugar free flavored gelatin, there is a lot of fruit flavors to pick from. In this update I made our favorite flavors – lemon, orange, lime and strawberry.
You can use any brand of sugar free gelatin and even make your own with unflavored gelatin but then you would have to play around with sweeteners. The point of this recipe is that we just use 2 ingredients for any easy sweet low carb treat.
Note if you want to add fresh fruit and still want to keep it low carb, go for fresh strawberries.
How to make creamy keto jello popsicles.
You are essentially making these like you would make regular jello except you are substituting the cream for the cold water and using less warm water.
Step 1: Using a blender, add the hot water and pour in the jello package. Blend on low until the gelatin mixture dissolves.
Step 2: Add the heavy whipping cream to the blender and blend on low for about 1 minute. Below is what it should look like.
Let it sit for a minute or so to let the bubbles settle out.
Normally when making gelatin you use cold water but in this recipe the cream is taking place of that.
Step 3: Pour the jello mixture into popsicle molds and then place in a popsicle stick. Place into the freezer and freeze for about 4-6 hour
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 the gelatin mixture.
Please scroll down for the printable recipe card.
If you make a lot of homemade popsicles invest in a good mold. I love this popsicle maker. The dark part comes out of another container. You just fill the bottom with warm water, put the dark part in it with the frozen popsicles and they will slide right out.
Also they have reusable sticks so you don’t have to keep buying wooden sticks and they fit perfectly with the mold. Also you don’t have to wait for the pops to freeze a bit before putting the stick to make sure it stays in place.
How I like to store my homemade jello pops.
I like to use those inexpensive sandwich baggies to individually cover the popsicles and then place those into a large ziplock bag. That way it’s easy to grab one and the baggie will protect them.
The results of the 4 fruity popsicle flavors.
- The lemon flavor was my husband’s favorite. 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.
- My son preferred the orange flavor. I think they reminded him of an orange creamsicle or an Orange Julius.
- The keto strawberry popsicles 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
- Since I’m updating this recipe, the creamy lime popsicle is my newest creation and I personally love it. Next time I’m going to tinker with it to make it taste like these keto margarita jello shots! Maybe add a bit of lime zest and salt?
So that is my easy keto Jello popsicle recipe. If you are ever looking for a fun summer treat on a low carb diet, 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 1.1g net carbs.
PLEASE SCROLL DOWN PAST THE RECIPE CARD FOR READERS TIPS AND QUESTIONS.
- 1 (0.3 oz) box of sugar free Jello gelatin (in the flavor of your choice)
- ½ cup water, hot
- 1 cup heavy whipping cream, cold
- Get your boiling water going and gather your popsicle Pour the hot water in to a blender and then the Jello mix.
- Blend on the lowest setting for a couple seconds until the gelatin is dissolved.
- Pour in the cold heavy cream and blend on the lowest setting until well combined. (Just a few seconds).
- Pour into your popsicle molds, add the sticks and freeze for at least 6 hours.
Note: For my popsicle mold, I had to wait ½ 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.
Nutrition Information:Yield: 6 Serving Size: 1 popsicle
Amount Per Serving: Calories: 145Unsaturated Fat: 0g
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 thoughts are.
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!