Ingredients
Method
- Quarter the strawberries and add them to a pot with 3/4 cup of water.
- Cook on medium heat until the strawberries have broken down (10-12 minutes).
- While the berries cook, combine the 3/4 cup warm water and gelatin. Whisk immediately to ensure there is no clumping.
- Once cooked, strain the strawberry juice from the skin with a mesh strainer.
- Add the juice back into the pot with enough water to equal 3 cups of total liquid.
- Simmer on medium and dissolve the keto sweetener.
- Once dissolved, add in the gelatin mixture and whisk well over low heat for 2-3 minutes.
- Pour into an 8x8 dish lined with parchment paper and use a spoon to scrape off the top layer of bubbles.
- Chill for 4-8 hours to set. Cut and then serve.
Notes
- For the best texture, ensure your gelatin is fully dissolved without clumps before adding to the strawberry liquid. Whisk vigorously when combining warm water and gelatin.
- If the dough cracks, knead 2 extra minutes — do not add water.
- To store, cover the dish tightly with plastic wrap and refrigerate for up to 5 days. For a fun variation, add a layer of coconut cream for a 'creamsicle' effect before chilling. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If the dough cracks, knead 2 extra minutes — do not add water.
- To store, cover the dish tightly with plastic wrap and refrigerate for up to 5 days. For a fun variation, add a layer of coconut cream for a 'creamsicle' effect before chilling. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.