Jello Whip
Published June 11, 2022 • Updated March 6, 2026
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Jello whip is a fluffy, 3-ingredient keto dessert I make when I want something sweet in under 5 minutes. Whipped cream cheese, heavy cream, and sugar free jello create this cloud-like texture that my kids keep going back for.
I started making this because I needed a sugar free dessert that actually felt like a treat. Not a “good for keto” treat. A real one. Three ingredients, five minutes of active work, and you get this airy, creamy fluff that tastes like you spent way longer on it than you did.
The base is simple. I beat softened cream cheese until it’s smooth, then whip in heavy cream until stiff peaks form. That’s your canvas. The sugar free jello dissolves in water and gets folded into the whipped cream mixture, and the whole thing transforms into this light, mousse-like texture that practically melts on your tongue. I’ve made this with strawberry, lemon, cherry, and black cherry, and every flavor works. Strawberry is my go-to because the color alone makes it look like you tried harder than you did.
If you love creamy keto desserts, this sits right alongside my cheesecake fluff and chocolate mousse in the rotation. The texture is similar to both but lighter. Think of it as the airier cousin. My peanut butter mousse is denser and richer, so I reach for this one when I want something that barely weighs anything on the spoon. I’ve also layered it in glasses with berries for a more dressed-up presentation (same idea as my stained glass cake, just softer).
What I like about this low carb dessert is how forgiving it is. You can eat it right away when it’s soft and mousse-like, or refrigerate it for 2-4 hours and it firms up into something closer to a custard. My family prefers it chilled overnight, which is convenient because I can make it after dinner and it’s ready the next day. I’ve also piped it into individual cups for when people come over, and it looks like I put in real effort.
For fruit mix-ins, I fold in sliced strawberries or raspberries right before chilling. Fresh berries work best. Frozen berries release too much water and can make the whole thing runny (I learned that the hard way). If you want to go all out, top each serving with a spoonful of whipped cream and a few berries. If you’re into gelatin desserts, my raindrop cake uses a similar technique in a completely different direction.
One more thing. The jello goes into the cream slowly. I pour a thin stream while the mixer runs on low. If you dump it in all at once, the whipped cream deflates and you end up with a liquid instead of a fluff. If that happens (and it happened to me the first time), just whip in a little more heavy cream to bring the volume back.
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Ingredients
2 oz cream cheese, softened -
1 1/2 cups heavy whipping cream
-
1 (0.7oz) packet sugar free gelatin, flavor of choice
-
1/4 cup cold water
-
1/2 cup boiling water
Step by Step Instructions
Step by Step Instructions
Whip it
Add softened cream cheese to a large bowl and beat until fluffy. Pour in heavy cream and continue beating until stiff peaks form. Set aside.
- Cream cheese (softened)
- Heavy cream
Make jello
To a 2 cup measuring cup or small bowl, add the contents of one flavored jello packet. Pour in cold water and let bloom for 1-2 minutes. Stir in boiling water and mix until dissolved.
- Jello packet (sugar free)
Combine
Slowly stir the liquid jello mixture into the whipped cream. Don’t add in too fast as you want to keep the airiness of the whipped cream. Once added, mix with an electric mixer until fluffy. Scoop or pipe into a serving dish if desired. Refrigerate for 3-4 hours or enjoy right away.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use regular Cool Whip instead of making homemade whipped cream?
I've tried it both ways. Cool Whip works in a pinch, but I prefer making my own because the carb count is lower and the texture is richer. If you use Cool Whip, skip the cream cheese since the Cool Whip already has stabilizers in it. Just fold the dissolved jello into about 3 cups of thawed Cool Whip.
What happens if I add the jello too fast?
I did this my first time and the whipped cream completely deflated into a liquid. The fix is to whip up an extra 1/4 to 1/2 cup of heavy cream in a separate bowl until stiff peaks form, then fold it into the jello mixture. It brings the volume right back.
Can I add fresh fruit?
I fold in sliced strawberries or raspberries right before refrigerating, and it turns this into more of a jello salad. Fresh fruit works best. I tried frozen berries once and they released too much water, which made the whole thing runny. If you go with pineapple, use fresh, not canned (canned pineapple can prevent gelatin from setting).
How long does it last in the refrigerator?
Mine stays good for 3-4 days covered in the fridge. The texture is best in the first 48 hours. After that it settles a bit but still tastes fine. I've never had a batch last longer than that in my house anyway.
Is this keto friendly?
The way I make it, yes. I use sugar free jello (zero carbs) and my homemade whipped cream base comes in under 1g net carb per serving. Regular Jello with sugar has around 20g carbs per half cup, so make sure you grab the sugar free version. It's one of the most genuinely low carb desserts in my rotation.
Can I make this dairy free?
I've tested this with coconut cream instead of heavy cream and it works. The texture is slightly different (a little more dense), but the flavor is still great. For the cream cheese, I've used vegan cream cheese and couldn't tell much difference. If you want it fully vegan, grab the Simply Delish brand since it's plant based. My dairy free ice cream is another option if you're avoiding dairy entirely.
What's the best jello flavor for this?
I've tested strawberry, lemon, cherry, and black cherry in this recipe. Strawberry is my go-to because the pink color makes it look like I put in more effort than I did. Black cherry has a deeper, more grown-up flavor I reach for when it's just me and my husband. Lime gives it a key lime pie quality I love in summer. Any sugar free flavor substitutes 1:1. If you're looking for more frozen dessert ideas with bold flavors, my bomb pops use a similar color-layering concept.
Can I make individual cups ahead of time for a party?
I do this every time people come over. I spoon it into small dessert cups or ramekins, cover them with plastic wrap, and refrigerate for at least 3 hours. I've prepped them up to 24 hours ahead and the texture held perfectly. Right before serving, I top each one with a small dollop of whipped cream and a single berry. They look like I spent real time on them.
I'll be honest, I was pretty sure the cream cheese was going to make this taste like a weird jello salad, not an actual dessert. Made the strawberry version last weekend fully expecting to be let down, and I kept waiting for that cream cheese tang to ruin it, but it just didn't happen. The texture surprised me most. It's lighter than regular whipped cream somehow but still feels like real food, not a diet substitute. I've tried other keto mousse-type desserts where you can taste the compromise immediately, and this one has none of that aftertaste. Something about how the jello sets everything into this almost airy texture. Already on my second batch and eyeing the raspberry and lime packets in my cabinet.
Made the raspberry version on Sunday, and my daughter kept drifting into the kitchen while I was putting it together. She ate her bowl, wandered off, and came back forty minutes later asking if we had the strawberry flavor packet. Not after more of what was in the fridge. Already planning the next batch. I've made plenty of keto desserts she eats without complaint, but this is the first one she's kept track of. The texture also surprised me. It holds up without deflating the way straight whipped cream does, and the cloud-like description is accurate. Going to try it with lime next.
Ha, that's the real review. Your daughter has good taste. Lime is really good in this one, especially with a little fresh zest on top when you serve.
pretty good but needed an extra min or two of whipping to get fluffy. texture is there tho, 2.3 carbs is clutch
Good catch. I do 2-3 extra minutes depending on how cold the cream cheese is when I start.
Looks good! Check out Simply Delish brand sugar free gelatin. No maltodextrin.
That's what I use. The maltodextrin in regular Jell-O adds carbs most people don't expect.
Will the recipe still firm up if I added the jello to the whipped cream too fast and it got liquidy instead of being fluffy?
If it doesn't get fluffy with continued mixing, you can try to add in more whipped cream. In a separate bowl, beat 1/4-1/2 cup heavy cream until stiff peaks form. Then gently fold the whipped cream in the jello mixture.
Can I use the original full-sugar Jell-O brand? I have a box of "Starburst" Strawberry pink on hand. The chewie Strawberry flavor Starburst candies are my fav. I'm hoping to come close to this flavor by adding cream. I thought about adding about 1/2 cup of cream to the basic recipe to make the solid jiggly style, but then I saw this whipped version. Ah yes, we're back to the 70s. I still use my mom's Harvest Gold color Kitchen Aid mixer! LOL
.7oz of jello? My box of jello says 6oz
The brand of gelatin I uses carrageenan to get the gel consistency, so the weight is different. If your box says 6oz, you probably have sugar free jello brand or generic brand. A box of that should substitute 1:1 for a box of the Simply Delish brand I used in this recipe.
Can you use the jello dry instead of "blooming" it?
Gelatin usually needs to be bloomed to be used in a recipe. Blooming gelatin helps it to dissolve cold liquid. If you are using a gelatin other than simply delish, you might not need to bloom it. Just follow the instructions on the box.
Has anyone ever tried folding in fresh strawberry's ? Not full berry's but slices .
That's what I'm going to try. I have unflavored gelatin so after I whip everything up and add the gelatin disolved in hot water, I'm going to add some chopped strawberries that I've thawed from the freezer. Fingers crossed!
Can you use whipped topping (Cool Whip) instead of the cream cheese and heavy cream? I make one of these with Cool Whip and instant pudding, but the pudding flavors are limited.
Yes, you could. It may be higher in carbs though.
How do you make this recipe with cool whip instead of cream cheese and heavy cream? Amounts, jello box size!