Creamy Keto Strawberry Gelatin Cups – A Light, Low-Carb Treat
These Creamy Keto Strawberry Gelatin Cups are a simple, refreshing dessert that feels special without being fussy. You get a smooth, mousse-like top layer and a bright, fruity base—both low in carbs and naturally sweet. They set up quickly, look pretty in small glasses, and keep well for days.
Whether you’re watching your carbs or just want a lighter sweet, these cups deliver flavor and texture without the sugar crash.
Ingredients
Method
- Make the strawberry base: Add strawberries, 1/2 cup water, lemon juice, and 2 to 3 tablespoons sweetener to a small saucepan. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, until the berries soften and release their juices.
- Blend smooth: Carefully transfer the mixture to a blender and blend until smooth. Taste and adjust sweetness if needed.
- Bloom the gelatin for the base: In a small bowl, sprinkle 1 packet of gelatin over 1/4 cup cold water. Let it sit for 5 minutes until spongy.
- Combine and dissolve: Return the strawberry puree to the saucepan over low heat. Stir in the bloomed gelatin until fully dissolved (1 to 2 minutes). Do not boil.
- Portion and chill: Divide the strawberry mixture among 6 to 8 small glasses or ramekins, filling each halfway. Refrigerate for 30 to 45 minutes, until just set but still slightly tacky on top.
- Start the creamy layer: In a clean saucepan, add heavy cream, almond milk, vanilla, a pinch of salt, and 1 to 2 tablespoons sweetener. Warm over low heat until steaming, not boiling.
- Bloom the gelatin for the cream: In a small bowl, sprinkle the remaining packet of gelatin over 1/4 cup cold water. Let stand 5 minutes.
- Finish the cream: Stir the bloomed gelatin into the warm cream mixture until completely dissolved. Remove from heat. Let cool 5 to 10 minutes, stirring occasionally, until just lukewarm.
- Layer it on: Gently pour the creamy mixture over the set strawberry layer. If the base is still soft, pour slowly over the back of a spoon to avoid breaking through.
- Chill until firm: Refrigerate for at least 2 hours, or until both layers are fully set. Garnish with sliced strawberries before serving, if you like.
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Why This Recipe Works
- Two textures in one bite: A silky, creamy layer paired with a fruity gelatin base makes each spoonful satisfying.
- Naturally low-carb: Fresh strawberries and a keto-friendly sweetener bring sweetness without added sugar.
- Make-ahead friendly: They need time to chill, which means dessert is ready when you are.
- Simple ingredients: You only need a handful of pantry staples to make something that looks and tastes elegant.
- Flexible: Works with fresh or frozen berries, and you can adjust sweetness to taste.
What You’ll Need
- 2 cups fresh strawberries, hulled and sliced (or frozen, thawed and drained)
- 1 cup water, divided
- 2 tablespoons fresh lemon juice
- 2 to 4 tablespoons powdered erythritol or allulose, to taste (plus more for the creamy layer)
- 2 packets unflavored gelatin (about 2 tablespoons total)
- 1 cup heavy cream
- 1/2 cup unsweetened almond milk (or coconut milk for dairy-free)
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Optional: a few extra sliced strawberries for garnish
Instructions
- Make the strawberry base: Add strawberries, 1/2 cup water, lemon juice, and 2 to 3 tablespoons sweetener to a small saucepan. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, until the berries soften and release their juices.
- Blend smooth: Carefully transfer the mixture to a blender and blend until smooth. Taste and adjust sweetness if needed.
- Bloom the gelatin for the base: In a small bowl, sprinkle 1 packet of gelatin over 1/4 cup cold water.
Let it sit for 5 minutes until spongy.
- Combine and dissolve: Return the strawberry puree to the saucepan over low heat. Stir in the bloomed gelatin until fully dissolved (1 to 2 minutes). Do not boil.
- Portion and chill: Divide the strawberry mixture among 6 to 8 small glasses or ramekins, filling each halfway.
Refrigerate for 30 to 45 minutes, until just set but still slightly tacky on top.
- Start the creamy layer: In a clean saucepan, add heavy cream, almond milk, vanilla, a pinch of salt, and 1 to 2 tablespoons sweetener. Warm over low heat until steaming, not boiling.
- Bloom the gelatin for the cream: In a small bowl, sprinkle the remaining packet of gelatin over 1/4 cup cold water. Let stand 5 minutes.
- Finish the cream: Stir the bloomed gelatin into the warm cream mixture until completely dissolved.
Remove from heat. Let cool 5 to 10 minutes, stirring occasionally, until just lukewarm.
- Layer it on: Gently pour the creamy mixture over the set strawberry layer. If the base is still soft, pour slowly over the back of a spoon to avoid breaking through.
- Chill until firm: Refrigerate for at least 2 hours, or until both layers are fully set.
Garnish with sliced strawberries before serving, if you like.
Keeping It Fresh
- Storage: Cover each cup with plastic wrap or lids and refrigerate for up to 4 days.
- No freezer: Freezing gelatin can cause weeping and a rubbery texture. Keep these in the fridge only.
- Serve cold: They taste best chilled. If they sit out, return them to the fridge for a bit before serving.
- Garnish later: Add fresh strawberry slices right before serving so they stay bright and juicy.
Benefits of This Recipe
- Low-carb and keto-friendly: Sweetened with erythritol or allulose, so you keep sugars in check while still enjoying dessert.
- Protein from gelatin: Gelatin adds a small protein boost and creates that smooth, set texture.
- Satisfying fats: The cream layer adds richness, helping you feel full and satisfied with a modest portion.
- Simple, real ingredients: No artificial flavors needed—just strawberries, cream, and a touch of vanilla.
- Make-ahead convenience: Perfect for entertaining or prepping treats for the week.
What Not to Do
- Don’t boil the gelatin: High heat can weaken its setting power.
Warm gently until dissolved.
- Don’t pour hot cream over the strawberry layer: If the cream layer is too hot, it can melt the base and blend the layers. Let it cool to lukewarm first.
- Don’t skip blooming: Adding dry gelatin straight to hot liquid can cause clumps that never dissolve.
- Don’t over-sweeten: Low-carb sweeteners can taste overly sweet or cooling. Start small and taste as you go.
- Don’t rush the chill time: If the first layer isn’t set, you’ll lose the clean two-layer look.
Alternatives
- Dairy-free: Swap heavy cream for full-fat coconut milk or coconut cream.
Use unsweetened coconut milk for the lighter portion. Expect a mild coconut note.
- Berry swap: Try raspberries, blackberries, or a mix. Strain seeds after blending if you prefer a smoother base.
- Sweeteners: Allulose tends to taste closest to sugar and has less of a cooling effect than erythritol.
Monk fruit blends also work. Adjust to taste.
- Extra flavor: Add a few drops of strawberry extract to boost berry flavor, or a squeeze more lemon for brightness.
- Toppings: A dollop of unsweetened whipped cream, shaved dark chocolate (very low carb), or a few crushed freeze-dried strawberries.
- Single-layer version: If you’re short on time, make just the creamy layer with vanilla and a handful of chopped berries folded in. Set in cups and chill.
FAQ
Can I use frozen strawberries?
Yes.
Thaw them completely and drain off excess liquid before simmering. You may need a touch more sweetener since frozen berries can taste slightly less sweet.
How do I avoid a rubbery texture?
Use the correct amount of gelatin and don’t overheat it. Bloom it first, then gently dissolve it in warm liquid.
If you prefer a softer set, reduce each gelatin packet slightly (about 1 1/2 teaspoons per layer instead of a full tablespoon).
What’s the best sweetener for this recipe?
Allulose blends beautifully and tastes closer to sugar without the cooling effect. Powdered erythritol works, too—just start with less and add to taste. Avoid liquid stevia alone, which can be bitter with berries; if using, pair it with a small amount of erythritol or allulose.
Can I make this ahead for a party?
Absolutely.
Make the cups up to 2 days ahead and keep them covered in the fridge. Garnish with fresh berries right before serving for the best look.
How many servings does this make?
You’ll get 6 to 8 small cups, depending on your glass size. For larger portions, plan on 4 to 6 servings and increase chill time slightly.
Is this suitable for strict keto?
Yes, if you stick with low-carb sweeteners and keep portions moderate.
Strawberries are one of the lowest-carb fruits, and the cream adds satisfying fats.
Can I use agar instead of gelatin?
You can, but the texture will be firmer and less jiggly. Agar sets at room temperature and needs a brief boil to dissolve. Start with about half the amount of agar compared to gelatin and test the set on a small batch first.
Why did my layers mix together?
Most likely the strawberry base wasn’t set enough, or the cream layer was too hot.
Allow the base to set until it’s firm to the touch, and let the cream cool to lukewarm before pouring.
How long do they take to set?
Plan for about 30 to 45 minutes for the first layer, and 2 hours for the full set after adding the cream. Overnight is ideal if you’re prepping ahead.
Can I add collagen instead of gelatin?
Collagen won’t gel, so it won’t set the layers. You could add a scoop of collagen for extra protein, but you’ll still need gelatin (or agar) for structure.
In Conclusion
Creamy Keto Strawberry Gelatin Cups are a quick, pretty, and ultra-satisfying dessert that fits a low-carb lifestyle.
With a bright berry base and a silky cream topping, they deliver sweetness and freshness without the sugar load. They’re easy to prep, easy to store, and easy to customize. Keep a batch in the fridge, and dessert is always ready when the craving hits.
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