Keto Raspberry Jello Eggs

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Love Jello? These easy Low-Carb Raspberry Jello Eggs are a fun take on mini eggs for Easter. They’re sugar-free and perfect if you’re looking for something other than chocolate.

Prep Time 15

Cook Time 2 15

Servings mini eggs (46 halves total)

Calories 7kcal

Author Jo Harding

Ingredients

1.5 cups fresh raspberries or (184g)
3 tablespoon gelatin grass-fed
3 ounces water or 90ml
0.5 teaspoon Swerve sweetener (0.5-1.5 teaspoon Swerve powdered sweetener or 2-3 drops liquid Stevia)
Optional: Juice of ½ lime, or ½ teaspoon vanilla extract or ½ teaspoon cinnamon powder

Instructions

Place the grass-fed gelatin in a bowl. Add the water and allow to bloom (rest) while you make the berry concentrate.
Place the raspberries in a mixing bowl and process with a hand blender until like a puree.
Pour the berries into a muslin or cheese cloth or pass through a very fine sieve and squeeze out the juice into a bowl. Discard the pith.
Heat ½ the juice in pan over a low/ medium heat. Add the gelatin and stir until melted. Turn off heat and add the low-carb sweetener, optional lime, vanilla or cinnamon and the rest of the juice.
(The reason to split the juice is to keep the vibrant color. If you add it all in at the beginning, the gelatin will discolor them brown!)
Using a piping tool, add the jello mix to your plastic mini egg molds or silicone molds. Depending on what size will alter the number of eggs you get from the mix. The silicone molds are slightly larger but easier to use.
Place the molds on a baking tray and into the fridge to firm up for about 2 hours, or until fully set.
Remove the Jello Eggs from the molds and stick the halves together by simply pressing them together.
Keep in the fridge in an airtight Tupperware for 4 - 5 days.

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