Keto Creamsicle Jello

About a month ago, the keto and xxketo subreddits were awash with a ton of posts pertaining to the benefits of gelatin towards weight loss.   You can go read some stuff about it here, but long story short: we’re not getting enough gelatin through natural food sources anymore, so we can supplement it for help with weight loss and overall health benefits.

As I was currently in a stall that had lasted since February, and people were claiming left and right that adding gelatin to their diet made them drop pounds overnight, I decided that I needed to go ahead and try some.  Many people were mixing plain gelatin into their coffee, or into their bone broth.  Being one of the strange ketopians who consumes neither of those things (I’ll drink chicken broth in the winter but it’s too damn hot right now for me to want it, thank you very much), I decided to try getting mine from another readily-available source: jello.  Specifically, sugar free jello.

But see, I’m not the world’s biggest fan of jello.  I find it boring… in my mind, I equate it with school lunches and hospital food.  It’s bleh and I don’t care to eat it very much.  However, my interest was piqued when someone suggested mixing it with cream.  If you mix strawberry flavoring with cream, that’s like strawberries-and-cream!  And that’s delicious!  And let’s not even talk about mixing orange with cream and creating dreamsicles.  Holy shit.  I had to try that.  Maybe with the added fat, it might even be filling, a word no one has ever used to describe jello.

I couldn’t decide which to use, sour cream or heavy cream.  Finally I decided to do what I normally do when I can’t make a decision: use em both.  Go half and half.  It turned out to be a good decision because these things are pretty tasty.  And the sour cream has a good deal less calories than the heavy cream, so you kind of get the benefits of the heavy cream’s excellent fat content and the sour cream’s excellent calorie density.  Or something like that.

The major downfall?  Much like any of the quick-and-easy dishes I throw together, this bastard is ugly.  Like, my coworkers are used to me eating delicious stuff that looks roughly like dog vomit, but this brought it to a whole new level.  I was constantly getting asked about my containers of gelatinous goo.  But I’m proud to say that everyone who was brave enough to try a spoonful said it was delicious!  I think it helps that down here in the South, we’re big on making salads-that-aren’t-really-salads, and we have a lot of “salads” that are composed of jello.  My Meemaw even makes some sort of orangey fluff that is similar to this, and it’s real popular at holidays.

This recipe makes about 4 cups worth of fat bomb / dessert / gelatin delivery system.  I’ve never actually measured, and I don’t remember what size containers those are, but I’m pretty sure that when you add 2 cups of water to 1 cup of sour cream and 1 cup of heavy cream you get 4 cups of stuff, so that seems legit.



  • 1 LARGE box of sugar free jello in whichever flavor you fancy (.6 oz box)
  • 2 cups of boiling water (not depicted, obv)
  • 1 cup of sour cream
  • 1 cup of heavy cream

If you have a small box of jello (.3 oz box), halve the rest of the ingredients and continue on!


Bring 2 cups of water to a boil and add it to the jello powder.  Follow the directions on the box, which say something like “whisk briskly for 2 minutes.”  I pay very close attention to that rule, because I read that some people who mixed their jello with cream saw separation of layers later on.  I have not had that issue, and I think it is because I whisk dramatically for an extended period of time.

Why the hell haven’t I put this in my KitchenAid yet?  I need to do that.

Add in 1 cup of sour cream.  Whisk as if your life depended on it, until fully incorporated.  Then whisk some more.

Add in 1 cup of heavy cream.  You got it, whisk whisk whisk all day long, whisk whisk whisk while you sing that song.

I’m definitely putting this shit in the KitchenAid next time.

Edited 2/19/18 – I put this in my KitchenAid, and it was glorious.  I just dumped everything in all at once and whisked at a medium speed! This left both of my hands free, so I could eat cheese while I watched it whisk.  10/10 would recommend this method.

Distribute equally amongst 4 containers.  To be perfectly honest, sometimes I only eat half of a container at a time.  So you could probably even be happy with a half-cup serving, if you have that size container and that suits your fancy.  Or make ginormous portions.  I don’t care!

Chill for x amount of time until set.  I don’t even know how long that is, people.  I make these on Sunday and eat them throughout the work week.  I’d let them set for at least 12 hours, if I were to hazard a guess.


So far I’ve tried Strawberry, Orange, Strawberry-Banana, and Raspberry.  My favorite is definitely the orange – dreamsicle flavored.  Be aware that the cream will alter the color of the finished product… so your brilliant red strawberry jello will look like a solidified blob of Pepto Bismal.  It’s not pretty, folks.  The orange is definitely the most attractive in my opinion.

But that’s not what matters, right?  It’s the nutrition that’s important.  And while I can’t say that these have helped me lose weight faster, I did finally break my stall, and they are quite tasty little snacks.  I’ve gotten into the habit of eating one on my first break at work, and deeming it my breakfast.  Maybe when it gets cold outside I’ll switch back to bulletproof tea and start mixing gelatin into that.  Until then, these are a nice little cold dish.  You may even enjoy them as a dessert.  At 330 calories, 30 grams of fat, 3 grams of protein, and 2 net carbs each (4 if you consider that there is <1 carb in each serving of heavy cream), they’ve got enough heft to them to stick to your ribs rather than jiggle all the way down.


As always, if you enjoyed this recipe, would you pretty please consider liking my Facebook page?  You could also follow me on Instagram.  And I love comments here – let me know how you like a recipe, and/or how you tweak it to make it your own!

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  1. I didn’t bother to read everybody else’s comments, but the fact that you write like a normal human….me, made me immediately add this recipe to my list! Can’t wait to try. Thank you for the honesty, instead of pretend perfection!

    1. Shit, nothing in my life is perfect!! I get aggravated with food bloggers who tell really long stories about baking cookies with grandma and how the delicate aroma wafts through the air and brings back picturesque 1950s memories… yeah, none of that here. I am extremely busy and I just throw shit together in the kitchen! At any rate, glad you stopped by and thanks for the sweet comment :)

  2. Make the jello according to package directions, let it semi-set in the fridge. Once it’s a jelly like consistency, whip your cream and then fold in the sour cream, finally fold in the jello you will have a mousse like dessert,

  3. HEY! I make something like this! I do half water half heavy whipping cream, and it’s really good. I’ve also done 3/4 cream and 1/4 water for the setting of the gelatin, then I whip the whipping cream a little before mixing in the jello part, which is amazing. It’s like mousse!

  4. I made your recipe today, unfortunately I used only one small box of jello with the rest of the ingredients. I hope it sets up ok.

  5. So wished you would have mentioned what size jello box we needed in the ingredients list. I just made some with the small box….hope it turns out ok !

  6. I only used a small box of Jello and the flavor was rather weak and didnt set up very well. Definitely going to use a big box next time. In the calorie box it says an 8.5b. Thought that was a misprint and was 85g which is the small box.

    1. I was going to say the same. I noticed that the nutritional information was updated recently and was surprised. On the plus side, Philadelphia brand cream cheese went down in carbs.

  7. I followed your recipe to a “T” (wellllll….as best as I could anyway) your directions are a little cryptic. I wish that you gave more details and exact time for each step. It reads like someone has done this for a very long time.
    I get it we all have one of those recipes that we could make in our sleep with eyes closed. But others who want to make this have not.
    Mine is really runny, like pink milk.
    I used my kitchen aid (as suggested).
    Like I previously stated, I followed your exact directions.
    Should the jello be chilled after its been dissolved in the boiling water?
    Does the cream go in before the sour cream?
    Was it supposed to “fluff up”?
    When you say “whisk” then whisk some more is there a time that you can give for each “whisking” direction?

    1. I am sorry my recipe was difficult for you to follow. I am a very haphazard cook and I tend to not time things. The jello does not need to be chilled after dissolving – you dissolve it, then mix the sour cream and heavy cream in (it doesn’t matter which order, and you can put them both in together). I don’t time how long I whip/whisk them together. The concoction needs to be chilled after it’s all mixed together. It will be runny at first, but will set after several hours in the fridge. It does not fluff up. How did yours turn out?

        1. I just always make it with two cups boiled… but you can follow the directions on your package, I’m sure it won’t hurt it. Either way should work fine!

  8. I’m confused,
    Do you suppose ro use only 2 cups of hot water??
    Or the 2 hot and the 2 cold wich is the recipe from the jello box??

    1. I have never seen a Jello box that says 2 cups boiling water + 2 cups cold water! That seems to make twice as much as what my box makes. My box doesn’t instruct to use cold water at all.

  9. Just made this and can’t wait to try it! Stumbled across you on pinterest and absolutely LOVE your style. Will be hangin around to see more!

  10. I used the small box of jello too!! I taste a lot of sour cream and it isn’t very sweet. Is that because I only had the small box of jello? It is still pretty tasty though but I will try the big box or 2 little boxes next time!! What do you think about adding some stevia or some vanilla to it!? Would that sweeten it up or will the extra small box of jello do that? Thanks for the good recipe!!

    1. After recently making the recipe again, I use a big box or two small boxes! You could add stevia or vanilla if you’d like. I’ve added vanilla before to make it more creamy. But I think 2 boxes would be fine. Sorry for the confusion! I’ve since updated the post.

  11. oh, my stars, you are HILARIOUS!!!!!! I laughed so hard reading this recipe!!! (I generally don’t read blog posts… I just cut to the chase of the recipe… but golly, I’m so glad this one caught my attention. DAY MADE!!!!) LOL.

  12. I just put it in the fridge!
    I read comments as I whisked everything together. My response to the people wanting fluffy is to make the jello like it says to (boil water, whisk for 2 minutes) then add the sour cream like the recipe says. Next, put the heavy whipping cream in the mixer and turn it on high to make stiff peaks. Then fold in the jello/sour cream mixture. That’s how I make my banana pudding fluffy. I didn’t do it this way because I thought about it afterward and don’t have enough whipping cream left. If I do it I’ll come back and comment. Thanks for the recipe and caring enough to add the carbs/calories/fat/etc!

  13. I just made this with my kitchen aid. It’s so frothy it looks like a dog that has rabbies!! hahaha Can’t wait for it to chill so I can dig in :) Thank you for the recipe

    1. I made it with my kitchenaid for the first time recently and girl, you are not wrong!!! LOL, it was suuuuper foamy, but it set up alright! Was yours good?

  14. The first time I made your recipe I used a large box of strawberry sugar-free Jell-O. I used my mixer. I loved it! But then I tried a small box of orange sugar-free Jell-O, using my mixer and absolutely love it! So, I find that no matter which size I use it’s great!! The bigger box just gives more flavor. Thanks for sharing the recipe!!

    1. the “whisk whisk whisk all day long” is a spoof of an old Adam Sandler SNL skit, where he’s pretending to be a janitor and singing about mopping

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