Serves 8

This triple layer Jell-o cake celebrates the colors of Spring with the flavors of lemon, strawberry, and blue raspberry! 

Prep Time: 15 minutes + a few hours to chill in the fridge 

Cooking Time: 0 minutes 

Ingredients:

Crust:

1 ¾ fine almond flour

⅓ cup brown granulated monk fruit

⅛ teaspoon fine sea salt

1 teaspoon pure vanilla extract

¼ cup (4 tablespoons) unsalted butter, melted & cooled

Jello Layers:

Yellow Layer:

½ box of sugar-free lemon Jell-o

⅓ cup boiling water 

⅓ cup cold water

1 packet of Real Ketones Lemon Twist Lean for Life powder 

½ cup heavy whipping cream 

Pink Layer:

½ box of sugar-free strawberry Jell-o + ½ cup heavy whipping cream 

⅓ cup boiling water 

⅓ cup cold water

½ cup heavy whipping cream 

Blue Layer:

½ box sugar-free blue raspberry Jell-o (or a third sugar-free Jell-o flavor of your choice)

⅓ cup boiling water 

⅓ cup cold water

½ cup heavy whipping cream 

Instructions:

Pulse all of the crust ingredients in the bowl of a food processor until crumbly but not a dough. Press firmly into a pe tin or dish. You will not be baking this pie, so the tin or dish does not need to be oven-safe.

Prepare each Jello layer by setting 3 bowls out on the counter. Pour ½ of each box of Jello contents into its own bowl. Pour hot water over each bowl and vigorously whisk until all of the Jello is dissolved. Stir in cold water, followed by the Real Ketones Lemon Twist Lean for Life powder into the yellow Jello and place in the fridge to chill for 20 minutes.

Remove from the fridge and pour in the heavy whipping cream, whisking until it is well-mixed. 

Pour the blue Jello into the pie crust and place in the fridge to chill for 5 minutes. Remove and pour the pink Jello over the blue, smoothing it out, then chill in the fridge for 5 minutes. Remove, and top with the yellow Jellow, smoothing the top and letting chill in the fridge for a few hours. 

Slice into 8 slices and serve with whipped cream and sugar-free sprinkles, storing any leftovers in an airtight container in the fridge for up to 1 week.

Enjoy! 

Calories: 282

Carbs: 5

Net Carbs: 2

Protein: 7

Fat: 27