Keto Recipe: Sugar-Free Jell-O

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Hi, I'm Aaron. Welcome to A.D. Keto! This is the
place where every week, I talk to you about the ketogenic diet, and today we're
starting a recipe series that I'm going to call #ILIKETOEAT. Today we're
keeping it as simple as humanly possible, starting from the very, very, most basic
recipe I could think of: sugar-free Jell-o. What you're going to need are a
few very simple things: a saucepan (one that's capable of holding two cups of
water), you're going to need a liquid measuring cup, a bowl in which the Jell-O
will eventually rest, a fork (yes, a fork) and a packet of your favorite flavor of
sugar-free Jell-o. Today we're doing LEMON.

First things first: We're going to
take your liquid measuring cup, fill it up to the one cup mark and start it to
boil. Then immediately take your liquid measuring cup again, fill it up to the
one cup mark, and set it aside. Then we stare at the boiling water until it
boils. So once your water's done boiling, you're going to dump it in your serving
bowl. Then we're going to take our box of Jell-o, open it up. Inside is a little
packet. We're going to rip it open (with our fork ready) and dump the mixture into
our bowl. And the reason I use a fork is that when you stir the stuff into the
hot water, it just… I think there's less surface area on the tines. I've used a
spoon before, and there's a lot of Jell-o looking stuff all over the spoon when I
take it out, so I just use a fork. I find it easier to mix it up that way.
Dump that in, and then start stirring. We're going to stir this for about 30 to
45 seconds, until all the powder is completely dissolved in the hot water.
Then we're going to take our cup of cold water (which we set aside), and dump it
into our bowl, mixing again.

Wo we stir this for about another 30 to
45 seconds, until it's all mixed together and it's all combined, and all the stuff
is dissolved. We just put it in the fridge for about 4 hours. I know it's
kind of dumb to make a cooking video about Jell-O, probably the easiest thing
in the world to make, but this has really become a staple of my diet. I used to
have, at night after work, two, three, four bowls of cereal after… after dinner as a
snack, just watching TV. That's out. That's gone. And now, I have one of these, at
least one of these every night instead. And usually, I'm making a double batch of
these — so two cups of water to boil, put in two packets, two cups of cold water,
and I usually eat the whole thing. I made a double batch this morning. This
flavor – it's ready to go – this would be delicious and perfect by itself, but I
wanted to talk a little bit about the magic of this stuff heavy whipping cream.
I am probably super-dumb for not knowing this, but if you whip up heavy whipping
cream, you get…whipped cream! So about a third of a cup of heavy whipping
cream into the mixer.

This mixer actually, was given to my wife and me as a wedding
gift in 1998, and it stayed inside its box for almost 20 years. I
dug it out of the attic this past spring, when I discovered all the things I could
do with it. It had been 19 years, and it was in perfect condition.
So I crawled around up in the attic, and found that mixer. I was very pleased
because it worked. It's awesome. I use it almost every night. So you put about a
third of a cup of heavy whipping cream into the mixer — and I've kind of got it eyeballed — I know that when I dump it in, as soon as the little bottom part kind of
disappears, and it's covered completely by heavy whipping cream, that's when I
stop pouring, and then I take a handful — a handful? No.

A few drops of vanilla
extract. Drip that in there, and I usually take about a teaspoon of
Truvia. You can use whatever sweetener you like. I happen to be a fan of Truvia.
I did use Splenda for a little while, but changed over to Truvia I really like it soyou take about a teaspoon of that, and dump this in, and just start it. Okay, slow at first, so it doesn't splatter all over the place, and then high speed! So as soon as soft peaks form in the heavy whipping cream, turn it off. The unwrapped stuff tends to climb up the sides here, so just give it a once-over, get this kind of all mixed
together. That should do it. And this is my favorite part – taking this off and
giving it the old [oum!] You know, take that, and I'll just kind of plop it right on
there. Spread it around. I like — it's kind of weird, but I like to kind of put a nice
coating of heavy whipping cream –heavy WHIPPED cream I should say — around the top of this thing.

So that's Jell-o! Perfectly keto-friendly. I'll flash up
the macros, even though there's almost nothing to Jell-o, it'll flash the macros
up on the screen here, and hopefully Jell-o does it for you in the evenings
like it does for me. Should I dig into it? Yeah. I should dig
into it? Okay, here I go. Oh man, that's good. So that's it for now! I hope you enjoyed
this weird video about me making Jell-o. Do you guys like Jell-o? Let me know in
the comments. If you haven't subscribed already, please do! It really helps me
grow the channel. I hope to hear from you in the comments. You can follow me on
Instagram at @a.d.keto and on Twitter at @AD_Keto. And that is it. I
will see you next Friday!.

As found on YouTube

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About the Author: Mike

Hey there! I'm Mike, the author behind My Keto HQ. As a passionate advocate of the ketogenic lifestyle, I created this website to be your go-to resource for all things keto. Get ready to indulge in deliciously keto recipes, from mouthwatering desserts to savory dishes that will satisfy your cravings. I'll also be sharing expert tips to help you navigate the ins and outs of keto living, along with the latest insights into the food industry. Whether you're a keto beginner or a seasoned pro, join me here at My Keto HQ as we embark on this exciting journey together.