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Get It NowMy Sugar Free Jello Is A Fun & Fruity Favorite
This sugar free jello is one of those easy treats I make when I want something nostalgic, refreshing, and kid-approved. Most store-bought gelatin mixes are full of ingredients I’d rather avoid, but this version skips the junk and still delivers that fruity, jiggly texture we all remember. My kids and their friends went nuts for it… and had no clue it was homemade jello. Here’s why you’ll love it too:
- Tastes like the real deal – This fruity gelatin dessert has that sweet strawberry flavor and jiggly consistency that makes it such a classic.
- Quick and easy snack – With just a few ingredients and minimal prep, it’s in the refrigerator setting in no time. I love having this healthy snack ready to go — especially on warm days.
- Made with real, simple ingredients – No food coloring, aspartame, artificial flavors, or mystery additives here. Just real fresh fruit, cold water, and a sweetener that blends in perfectly for smooth results.
Make it with me and turn this classic jiggly treat into something you’ll feel good about sharing with the whole family!
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free jello recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Gelatin Powder – This is what sets the jello. I use a grass-fed one, but any unflavored gelatin will do.
- Strawberries – Fresh or frozen both work. I usually go with strawberries, but feel free to try other berries too.
- Besti Monk Fruit Allulose Blend – The sweetener really makes or breaks this recipe. I use Besti because it dissolves completely and won’t crystallize, even after storing. Other sugar substitutes can leave your jello gritty, but this one gives that smooth, classic texture — just like the sugary kind.
- Water
How To Make Sugar Free Jello
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cook the berries. Add the berries and a bit of water to a large sauce pan. Bring to a boil, then lower the heat. Mash and stir as they soften.
- Bloom the gelatin. Sprinkle the gelatin over the water in a bowl, whisk right away, and let it sit so it can bloom while the berries cook.
- Sweeten and mix. Strain the berry juice, then wipe down the pan and pour the juice back in. Stir in your sweetener until it dissolves, then add the bloomed gelatin and gently heat until smooth.
- Chill it. Pour the mixture into a baking dish and refrigerate until it’s completely set. I usually let it sit overnight so it’s ready to go the next day.
- Cut and serve. Once set, lift the sugar free jello out of the pan using the parchment, slice into cubes, and enjoy.
My Recipe Tips
- Letting the strawberries simmer long enough helps them break down fully and release their juice. I mash mine gently with a spoon to get every last bit of flavor out.
- Make sure to sprinkle the gelatin evenly over the water and whisk right away. If it clumps or sets before whisking, it won’t dissolve well later and can lead to a gritty texture.
- Make sure you’ve got exactly 3 cups of liquid after straining. A little too much or too little can mess with the texture.
- Give it time to chill. I usually let mine sit overnight, but if I’m short on time, 4 to 6 hours still does the trick.
- Still runny? You might be able to save it. Gently warm it backs up until it’s liquid, stir in more bloomed gelatin, and chill again.
- Want it extra smooth? I like using a jelly bag or nut milk bag to strain out all the pulp for super clear sugar free strawberry jello. A fine mesh sieve works too if that’s what you’ve got, but it just won’t be quite as clear.
- Make individual jello cups. Pour the mixture into small plastic cups with lids for easy, grab-and-go treats. Or use fun-shaped molds the kids will love!
Sugar Free Jello
My sugar free jello is made with real strawberries and no weird ingredients. It’s sweet, fruity, and easy to make at home.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Combine 1/2 cup (118 ml) water and strawberries in a large saucepan. Bring to a boil, stirring and mashing as berries soften.
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Reduce heat to medium-low. Simmer for 8-10 minutes, until berries are fall-apart soft. Mash with the back of a spoon.
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Meanwhile, pour 1/2 cup (118 ml) water into a small bowl. Sprinkle the gelatin powder into the bowl and whisk immediately before it sets. Set aside to bloom for at least 5 minutes.
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Place a fine mesh sieve over a bowl. (If you want super clear jello, line it with a jelly bag or nut milk bag.) When the berries are very soft, pour the berry mixture over the sieve. Press with a spoon or spatula to push the juice into the bowl. Measure out as much juice as you can to use for the jello (up to 3 cups but it will likely be less). Add more water to to the juice to reach 3 cups liquid total.
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Wipe down the saucepan and pour juice back into the saucepan over medium heat. Add Besti and stir to dissolve. Taste and adjust sweetener to taste if needed.
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Reduce heat to low. Stir in the bloomed gelatin and heat, stirring, for about 2 minutes, until gelatin dissolves.
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Line an 8×8 pan with parchment paper, with the paper hanging over the sides. Pour the strawberry liquid into the pan.
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Refrigerate for at least 4-6 hours, or overnight, until set.
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Remove the jello from the pan using the edges of the parchment paper. Slice into 1 inch squares.
Did You Like It?
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Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to help you get the smoothest texture, the best flavor from your fruit, and perfectly set sugar free jello every time.
- Variations: See my recipe variations for fun ways to switch up the flavor, add extra texture, or make your jello even more fun.
- Store: Keep jello in the fridge for up to 7 days. The freshness depends on your fruit!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sugar Free Jello
Recipe Variations
There are so many fun ways to change the flavor or texture of this sugar free jello. Here are a few of my favorites:
- Use other fruit – Strawberries are classic, but you can totally swap in raspberries, blueberries, blackberries, or cherry. Just strain the juice the same way.
- Add chopped fruit – For extra texture, stir in a few small pieces of fresh fruit right before pouring into the pan. Just make sure they’re not too juicy.
- Add a zesty twist – A splash of lemon or lime juice adds a bright, citrusy flavor. You can even use it in place of the fruit juice. Just be sure you still end up with 3 cups of liquid before adding the gelatin.
- Citrus twist – Use orange juice in place of some or all of the strawberry juice for a fresh twist. Add a splash of lemon or lime to balance it out.
- Make it creamy – Mix in a little coconut milk or heavy cream before chilling for a smooth, mousse-like texture. It’s kind of like fruit and cream in jello form.
More Fruity Sugar Free Treats
If you’re into this sugar free jello, you’ll probably love these other fruity treats too:
39 Comments
Kathy
0Could you use juice, such as orange, pear or pineapple instead of the whole cooked and strained berries for this recipe?
Maya | Wholesome Yum
0Hi Kathy, Yes, you can, it would just be much higher in sugar.
Carrie. Grantham
0Maya, what would happen if I used an immersion blender to squish the strawberries and then did not strain? I’dike to keep the fibre if feasible!
Maya | Wholesome Yum
0Hi Carrie, You can, the texture is just a bit different that way… somewhere between jam and jello.
Leah
0I would love to use this mixture to do virgin jello shots. Should I do them in lined mini cupcake trays or does the entire mixture need to stay together? Thank you for the input.
Maya | Wholesome Yum
0Hi Leah, Yes, you can pour the mixture into lined cupcake trays instead of a baking dish.
Marylou
0Do you really use 1.5 cups f sweetener? It seems like a lot…I am trying it… but cut it down to 6.5 tablespoons.
Wholesome Yum D
0Hi Marylou, The only way to cut down to 6.5 tablespoons would be to reduce the number of servings.
Amy L.
0Forgot to ask: do you do anything with the leftover berry pulp? Make jelly? It just seems like a waste to throw out good fruit, since I typically buy organic.
Thanks.
Amy L.
Wholesome Yum D
0Hi Amy, I have never done that but if you do please let me know the results.
Amy Larson
0Excellent recipe! I haven’t made it yet but it seems like you cover all angles with your details, i.e. names of brands, grass-fed gelatin, type of sweetener, jelly bag, etc. I love natural foods, especially jello, as I did buy a natural jello from Whole Foods years ago. They don’t seem to carry it anymore. It wasn’t the greatest flavor anyway. But this seems easy. Really loved the representation of this recipe. It’s low carb and very healthy. I will need to follow you for sure. Thank you!
Amy
Thecla
0Hi there, I want to make this recipe, but over here in the Netherlands we do not have Besti but I do have monk fruit, wholesome allulose, powerede erythritol, xylitol and liquid allulose. What can I use as sweetener?
Wholesome Yum D
0Hi Thecla, I suggest using my Keto Sweetener Guide to find a sweetener that is accessible to you.
Nina
0I saw a recipe using pineapple Jello, but I want to make it sugar-free. Any thoughts/recipes on using extracts to flavor gelatin? Thanks!
Wholesome Yum D
0Hi Nina, I think that should work for you.
Carrie
0Can you use thawed frozen berries?
Wholesome Yum D
0Hi Carrie, Yes, that would work.
laura melgoza
0I’ve never made homemade fruit Jell-O before, but it looks easy, healthy, and delicious. Can I put the mashed down pieces of strawberries back in, after I’ve already strained/measured the liquid needed for this recipe? I also like the strawberries in my jello. It remind me of preserves, but in Jell-O form. Please advise, thank you ?
Wholesome Yum D
0Hi Laura, That should work for you in this recipe.
Carrie
0Any substitutions for the enameled saucepan, I can’t afford one that expensive.
Wholesome Yum D
0Hi Carrie, Make sure you are using a non-stick pan.
rhi
0so 1 cup water in the recipe.. but then Measure out as much juice as you can to use for the jello (up to 3 cups, but it will likely be less). Add more water to to the juice to reach 3 cups liquid total.
I’ve been looking for a simple sugar free gelatin (jello) recipe, but every time I am left perplexed. I want to use strawberry extract, monkfruit with a few whole strawberries about 1 per serving. So confused, but your recipe was the closest… just don’t understand the amount of liquid.
Wholesome Yum D
0Hi Rhi, The first cup of water is used in the strawberry mixture and blooming the gelatin. After step 4 you should have a total of 3 cups of strawberry juice to use in the jello.
Sandra
0What to do with the strained out strawberries? There has to be something that they can used, in… perhaps in baking? Could use some ideas. Fruit is too good to just throw away. Thank You Sandra W.
Wholesome Yum D
0Hi Sandra, I have never tried it but maybe something like this strawberry avocado smoothie would work for you.
Jill
0Can this be poured into small cups? want to put in hubby’s lunch instead of store bought. Guess I will try it and see…
Wholesome Yum D
0Hi Jill, Yes, you can put this into individual cups.
Gladys
0Hi, thank you for the link to your strawberry chia jam. Not quite what I am aiming for.
My original question is a bit confusing. Allow me to try again, please.
I want to know if a (morning toast) jelly can be prepared with Lorann fruit emulsions and gelatine…. Plus Now stevia powder. In order to create a zero carb breakfast jelly.
Yes, I love strawberries. But all fruits are my sugar trigger and I have finally admitted to myself that they are a “no, no. No ifs, ands or buts!”
I am using Welch’s Grape jelly as inspiration. But interested recreated such a thing in a zero keto form breakfast indulgence.
Maya | Wholesome Yum
0Hi Gladys, You may prefer my keto jelly recipe, which doesn’t have the texture of a jam and is similar to a grape jelly in consistency. It does have fruit (blackberries) in it, though. I do not have a jam or jelly recipe that does not contain any low carb fruit.
Gladys
0Is this strawberry gel strong enough tasting to be spread on keto toast as a jelly/jam? Or should less gelatine be used to make it softer and spreadable? Should strawberry extract be added to bump up the flavour profile? Would frozen berries work? Could rhubarb be added? Just wondering. What I am looking for is a very low carb keto jam/jelly…. A 1/2 cup serving would be too much… but it is very fine that you included macros.
Wholesome Yum D
0Hi Gladys, I recommend that you check out my strawberry jam recipe.
Vicki
0Can I put the fruit in my vita mix and thoroughly blend it then heat it in a saucepan and use it without straining it?
Wholesome Yum M
0Hi Vicki, Yes, you can do this. Your jello will be more opaque in color if you blend it and skip the straining step, but it will work just fine.
Laura Ferguson
0Thanks for awesome recipes
Amy L Huntley
0It has been a long time since I have made homemade jello from scratch. Not sure why I don’t make it more often! So, so good! I love that this recipe is sugar free too!
Kristyn
0Didn’t realize that homemade jello is so easy & tastes so much better!! My kids love jello, especially with homemade whipped cream!
Natalie
0Super easy & delicious!! My kids got excited when I made this!
Tamara Tillman
0Can you leave the strawberries in the jello? Sometimes I like to have fruit in my jello. Just wondering. Thanks in advance.
Wholesome Yum M
0Hi Tamara, Sure! Just make sure your strawberry pieces are thoroughly dried before adding to the gelatin so it doesn’t fall apart when slicing.