This recipe is based on a post over on /r/keto by therealcaffiend

Keto Chow Orange Jello

Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Course: Main Dish
Keyword: Keto Chow, Orange Cream, Pumpkin Spice Caramel, Salted Caramel, Vanilla
Keto Chow Flavor: Orange Cream, Pumpkin Spice Caramel, Salted Caramel, Vanilla
Servings: 1 Meal
Calories: 417.1kcal
Author: Chris

Ingredients

  • 1/4 cup cold water
  • 1 packet sugar free Jello
  • 3/4 cup boiling water
  • 13 ml MCT oil
  • 50 ml heavy cream
  • 50 grams Orange Cream Keto Chow or other flavor of your choice

Instructions

  • Add jello packet to 1/4 cup cold water and stir.
  • Boil 3/4 cup water, add to the mixture and whisk/blend it.
  • Add MCT oil and heavy cream, whisk/blend some more.
  • Add Keto Chow along with any additional flavorings you might want. Blend this really well (approximately 5 minutes).
  • Pour into container(s) and refrigerate for several hours, overnight is best for the flavors to mellow.
  • For extra win: whip some of your heavy cream and put some on top when you eat it.
    Keto Chow Orange Jello
Nutrition Facts
Keto Chow Orange Jello
Amount Per Serving (116.5 g)
Calories 417.1 Calories from Fat 265
% Daily Value*
Fat 29.39g45%
Saturated Fat 21.82g136%
Trans Fat 0.6g
Polyunsaturated Fat 0.76g
Monounsaturated Fat 4.39g
Cholesterol 67.38mg22%
Sodium 954.61mg42%
Potassium 1706.75mg49%
Carbohydrates 9.61g3%
Fiber 7.72g32%
Sugar 1.98g2%
Protein 35.2g70%
Vitamin A 924.82IU18%
Vitamin C 129.46mg157%
Calcium 835.44mg84%
Iron 2.6mg14%
Sugar Alcohol 0.01g
Net Carbs 1.89g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 116.5g | Calories: 417.1kcal | Carbohydrates: 9.61g | Protein: 35.2g | Fat: 29.39g | Saturated Fat: 21.82g | Polyunsaturated Fat: 0.76g | Monounsaturated Fat: 4.39g | Trans Fat: 0.6g | Cholesterol: 67.38mg | Sodium: 954.61mg | Potassium: 1706.75mg | Fiber: 7.72g | Sugar: 1.98g | Vitamin A: 924.82IU | Vitamin C: 129.46mg | Calcium: 835.44mg | Iron: 2.6mg | Sugar Alcohol: 0.01g | Net Carbs: 1.89g

Photos by Sarah DeYoung Photography