You’ll be happy to know that this low carb jello salad is just as easy to make as the classic version! You can beat the cream with a stick blender if you have one, which literally takes seconds. Then fold and stir in the other ingredients and chill for a few hours (the jello salad) (but also you) and it’s ready to go!
To serve your layered jello salad, you will need to remove it from the mold and place it onto a large plate or platter. To get the jello to slide out of the mold, warm the outside layer of the jello a bit. We used to dip the top of the mold into a basin of warm water, just long enough to soften it a little.
If you do decide to use a mold, you’ll have to dip it in hot water (careful not to get any into the salad) for about 20 seconds to help it release from the mold onto your serving dish. A creamy and refreshing Keto Strawberry Jello Salad that’s perfect for your next summer picnic or BBQ! Low carb and Atkins diet friendly!
Place in the refrigerator for 30 minutes and move on to make the jello. Add the gelatin to a bowl and pour 2 cups of boiling water over top. Whisk until the gelatin is melted and then set aside to cool. Note you use only 2 cups of water, not 4 like they state on the package.