Update 2/18/19: Welcome to KetoCook! I have been developing ketogenic recipes since 2010 for my daughter who successfully manages Dravet’s Syndrome (epilepsy) with the ketogenic diet. You will find most of the recipes on this site make 1 serving. This is because her version of the ketogenic diet is so strict, nutritional requirements are met to the gram using a software program called the KetoDietCalculator. Please feel free to multiply the recipes to make larger servings. I am also in the process of adding standard measurements to many of the recipes, but this takes time! You can find many more recent keto recipes I have developed at the Charlie Foundation. It has been one of the biggest honors of my life to work with Jim Abrahams and continue the mission of the Charlie Foundation by developing and photographing recipes, writing eBooks and managing their social media outlets. I also consult with Cambrooke Therapeutics on their KetoVie Cafe line of prepared ketogenic foods available by mail. I hope you find this site useful on your keto journey!
Original post from 9/17/12:
I don’t use Jello that often, but sometimes it makes a special treat. Some people can do Jello, some can’t, but if you can, these are a great snack that could easily be incorporated into a birthday party, class party, or any other celebrations that would involve fun food.
I found this recipe on the Kraft Food site, the original uses marshmallows, so it was easy to swap them out for the heavy cream. After a quick search, I found these all over the internet, I think the best example is this one. I love that they used all the colors to make it look festive. The most fun part about these, is the kids (or you;) can un-roll them and play with them a little. Kids are naturally silly, and this is a super kid friendly recipe. They will also sit out on a platter with no problem. It just cant be very hot or in the direct sun.
2.88:1 Ratio (learn more about ketogenic ratio’s here)
About 23 calories per slice
Makes about 16 slices
1 package (about 10g) Sugar Free Jello powder, any flavor is ok
89 grams (1/3 cup) 40% heavy cream
26 grams (2 tablespoons) water
Set 2 grams of the Jello powder aside. Grease an 8×8 pan with any plain floavor oil (not coconut oil). Make sure all the corners have been lightly coated with the oil.
Heat the heavy cream in a small microwave safe bowl. The cream should be hot. Add 8 grams of Jello powder to the cream and stir until it is completly dissolved.
Pour the cream into the pan and make sure it is covering the entire bottom of the pan. Put the pan into the refrigerator to allow the Jello to set. Make sure the pan is on a level surface! The Jello will only take a few minutes to set.
Heat the water in a small bowl until it is hot. Add the reserved 2 grams of Jello to the hot water and stir until it is all dissolved. Pour the water/Jello mixture over the cream layer. It will look very thin at the higher ratios. Make sure it covers the cream layer as evenly as possible. Return the pan to the refrigerator and allow the Jello to completely set up.
To remove the Jello, lift one edge with a scraper and begin to roll it up while it is still in the pan. When it is completely rolled, set it on a piece of plastic wrap and wrap it tightly. Return it to the refrigerator until you are ready to slice it. A knife worked fine for me. I cut it into 1/2 inch.
For lower ratios, reduce the cream and replace it with the same amount of water. The total liquid should be about 1/2 cup.
For 4:1 ratio, it will be almost entirely cream for the liquid. This is fine, there will not be a 2 toned effect, just the “creamy” side.