Sugar-free Jello Recipe (Vegan Option)
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Looking for a healthy alternative to boxed jello with all the sugar, artificial colors, and additives? This Homemade Sugar-free Jello is simple to make, naturally customizable, and a fun treat without the extra junk.
This sugar-free jello works beautifully with lemon, lime, or unsweetened cranberry juice for a naturally flavored and colored dessert made with just a few simple ingredients. You can even make a vegan version if needed.
When you think about it, why would someone pay over $5 per pound for a little box made up of mostly sugar, a teensy bit of gelatin, and artificial color and flavor?
Answer: You shouldn't and now you don't have to. It’s super easy and much healthier to make your own homemade gelatin dessert.
Why You Should Make Homemade Jello
Of course, by making Homemade Jello, you save a lot of money over store-bought gelatin desserts.
You have total control over the ingredients and can leave out those not so savory things like artificial colors and flavors.
This recipe is also fully customizable. You can easily create different flavors and colors by using natural flavorings and food coloring.
Ingredients
Gelatin
Use quality gelatin for best results. I prefer to use grass-fed gelatin like Perfect Supplements, which is gelatin from pastured, grass-fed cows in Brazil. Code WNM gets 10% off your purchase.
Lemon, Lime, or Unsweetened Cranberry Juice
These are my preferred juice bases for this recipe because they are low carb and add natural flavor and color without artificial ingredients. Fresh juice gives the best flavor. Bottled options can work, but I avoid ones with added preservatives like ReaLemon. You can use other juices as well, but they will add more carbs.
Sweetener
You can use almost any sweetener you like for this recipe. I use low-carb/sugar-free sweeteners, but it's a very flexible recipe.
How to Make Sugar-free Jello
Bloom the gelatin: Sprinkle the gelatin over cold water and let it soften for a few minutes.
Add remaining ingredients and heat: Stir in the remaining liquid and sweeteners, then gently heat until dissolved. Don’t boil.
Customize flavor and color (optional): Use lemon, lime, cranberry juice, extracts, flavorings, or natural food coloring to create different flavors and colors.
Chill until set: Pour into molds or a baking dish and refrigerate until firm.
How to Customize Homemade Jello Flavors and Colors
This Homemade Sugar-free Jello is easy to customize using juices, extracts, flavorings, and natural food coloring.
Lemon and lime juice work beautifully on their own for a fresh citrus flavor.
Cranberry juice has become one of my favorite options because it naturally creates a fun red color without artificial dyes and it pairs well with flavors like strawberry, cherry, or raspberry.
You can also make this recipe using water only as the base and add your preferred flavoring or extract for lots of different flavor combinations.
If using extracts or concentrated flavorings, start with about
- 1/4 to 1/2 teaspoon extract
OR - 5–15 drops of concentrated flavoring
for the whole batch, then taste and adjust before chilling.
For deeper colors, add natural food coloring gradually until you get the shade you prefer.
Recipe Notes and Substitutions
- Gelatin: For firmer gelatin squares, use twice as much gelatin to make a firmer result.
- Color: The color of this Homemade Jello won't be as intense as that of store-bought gelatin mixes. You can use natural food coloring or even add brightly colored foods such as spirulina to add intensity.
- Stevia: 1/32 teaspoon is about as sweet as 1-2 tablespoons sugar. You can substitute another sweetener for the stevia, but you'll need to use a lot more of it.
- Other Sweeteners: Use your preferred sweetener and adjust to taste. I use low-carb sweeteners so that this recipe is candida- and keto-friendly. If you use a liquid sweetener, you may need to use a different amount. Just taste before chilling. I like using a combination of two sweeteners when using low-carb sweeteners for better flavor.
- Vegan Option: Substitute agar powder for gelatin for a vegan option. For agar powder substitute use a 1:1 ratio. If using agar flakes, use 3 times the volume of flakes as gelatin/agar powder.
Frequently Asked Questions
I have a recipe calling for a box of JELLO®. Can I use this recipe instead?
This recipe should be the equivalent of approximately one box of JELLO®.
How long does homemade lemon jello take to set?
Homemade lemon jello typically takes about 2–4 hours to fully set in the refrigerator, depending on the size of the dish and ingredients used.
Can you set jello in the freezer instead of the fridge?
Yes, placing jello in the freezer can speed up the setting time. Just be sure to check it often and take it out before it freezes solid.
More Ways to Use Gelatin
- Healthy Homemade Gummies: These Homemade Gummies are a fun, kid-friendly treat.
- Gelatin Egg: A fantastic 2-ingredient egg substitute.
Sugar-free Jello
Ingredients
- 3 tablespoons gelatin (about 3 packets)
- 4 1/2 cups water (divided)
- 1 1/8 cups lemon, lime, or unsweetened cranberry juice (see notes for other options)
- 3/4 cup low carb sweetener (see notes for notes; adjust to taste)
- 3/8 teaspoon stevia extract (optional, to taste)
- 1/2 teaspoon grated lemon or lime rind (optional)
Instructions
- Pour 3 cups cold water into a saucepan.
- Sprinkle gelatin over the surface and let sit for 2–3 minutes.
- Stir in the remaining 1 1/2 cups water and 1 1/8 cups juice.
- Place over medium-low heat, stirring until the gelatin is fully dissolved. Do not boil.
- Stir in sweetener, stevia (if using), and rind (if using).
- Taste and adjust sweetness or flavor as needed.
- Pour into a dish or molds and refrigerate 2–4 hours until set.
Notes
- Flavor Options: This recipe is easy to adapt. Use lemon or lime juice for a simple citrus flavor. Use cranberry juice with a natural flavoring (like strawberry or cherry) for a naturally colored version. Or use water only (no juice) and add your preferred flavoring or extract.
- More Flavor: For a stronger flavor, add more juice or additional flavoring to taste before chilling.
- Sweeteners: Combining sweeteners helps improve the flavor of this recipe. Taste the recipe before chilling and adjust as needed. Powdered sweeteners dissolve best in this recipe. Sweeteners based primarily on erythritol may crystallize after chilling, especially in tart flavors like lemon, lime, or cranberry. For the smoothest texture, try using part allulose or xylitol instead. Liquid or pure stevia can be added to taste, but using it alone may result in a less classic jello flavor and texture. If using xylitol, keep away from pets, as it is highly toxic to dogs.
- Texture: Use more gelatin for firmer jello or slightly less for a softer texture.
- Vegan Option: Replace gelatin with agar powder (1:1). If using agar flakes, use 3 times the amount.
- Molds: Use any mold or dish. For cubes, use a baking dish and cut after setting.
- Storage: Store covered in the refrigerator.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
More DIY Pantry Basics Recipes
- Easy Chocolate / Carob Chips
- Powdered Sugar / Healthy Powdered Sugar Substitute
- Surprisingly Good Popcorn Seasoning
- Homemade Rice Milk
- Easiest Almond Milk Ever
- Easiest Coconut Milk Ever
I'd love to hear what you think after making this recipe!
Very excited to try this… but how much is 12 scoops of Stevia?
Very much looking forward to the vegetarian option as well – my daughter loves jello – but has decided that she is a vegetarian!
Each scoop is 1/32 of a teaspoon – so 12 scoops is about 3/8 tsp. Tell your daughter to be careful. I know there are many schools of thought but one must be really careful to get all the nutrients on that diet.
Thank you so much for sharing this!! I would love for you to link this up to Fantabulous Friday @ Little Becky Homecky! Hope to see you there!!
Thanks, Katie. I was swamped yesterday – maybe next week :-).
Wow, I didn’t know you could do that. Thanks
As a vegetarian, I can’t wait to read your recipe with agar agar when you come up with it! I have yet to find a “jello” recipe that I like. Thanks for trying that for those of us who can’t/don’t eat gelatin! 🙂
I look forward to it! Feel free to send me a reminder if you don’t see it soon! 🙂
This is a great alternative. I have some Knox gelatin in my pantry too.
But have you ever had trouble with the Stevia causing headaches? For some reason it does that with me and it also seems to keep me up if I use it in a juice drink later in the evening. I’ve read many places that it’s totally safe, but I read this on Livestrong.com: “People who are allergic to plants such as ragweed, marigold and daisies may have adverse reactions to stevia that include headaches. Stevia also may interact with lithium. Stevia may heighten the effect of diabetes medication, causing blood sugar to drop too low, which could contribute to headaches and dizziness, as well as other adverse reactions. Effects on fetal development have not been established and as such, expectant mothers should avoid using stevia.”
I made sure I was using the right kind “Reb A (Stevia Extract)” and not some other form. But still have the problems. Really want to use something natural but low calorie. Anyway, wanted to check and see if you know anything more about this. You have such a helpful site.
Hi Gail. I too have had concerns about stevia and have tried to make sense of all of this. I thought I was having horrible problems with it at one time and even stopped using it for awhile. I am allergic to ragweed so I thought that that was my problem. Now, after changing my diet and working hard on Nutritional Balancing to get my adrenals in better health (which should address blood sugar issues as well), I am able to eat it.
I am confused about the info on it. I have read about these issues, but have also heard from some “experts” in the industry that if anything, it should level out one’s blood sugar. I am not aware of its interaction w diabetes meds, however.
I am curious what brand you use. I have heard from several people that it is really important to get a high quality extract w/ no fillers. Have you seen the info on the brands that I use? I am hoping to do a post or 2 on sweeteners and stevia in particular soon, but for now you just have to poke around on posts like my Bean Fudge Recipe.
Let me know your thoughts and thanks for your kind words!
I know you’ve recommended the NuNaturals brand of pure stevia extract, but the formulation on that product changed in April 2013, and it became a very bitter brand of stevia extract. I’ve switched to the Trim Healthy Mama THM Stevia Extract and the THM Sweet Blend (a blend of stevia and erythritol), and it is much sweeter than the NuNaturals brand now.
I haven’t tried that one. Are they making it or relabeling?
They have sourced their stevia and erythritol products from Asia, but were extremely picky about how it was being processed…basically, minimally processed, not even granulated. Non-GMO, organic. Good stuff! They are having it manufactured for them under their strict guidelines, so they aren’t just repackaging stuff that has already been currently available. I talk about this on my website, but I’m afraid if I put a link here to the exact page on my website, this comment might be flagged as spam. 🙂 You can also read about it on the Trim Healthy Mama.com website.
They decided to make their own version of pure stevia extract, as well as their own more natural version of Truvia, because of the changes in the KAL stevia and the NuNaturals stevia products. They wanted to ensure as much as possible that they could recommend stevia that met their own careful specifications.
Hi there. Do you know what country in Asia the products are from? Thanks.
I just asked after your other comment – do you know what country in Asia they are from?
I get really bad headaches with xylitol… was wondering if you have made the jello using just the Stevia. By the way… I want to say- Thanks for all of your recipes and knowledge, Adrienne… I love and support all you do!
Joyce, first of all, thanks for the sweet comment! You’re welcome! I think you could certainly make it with just stevia. I think it’ll be a little bitter, but you know how stevia is already :-). Have you tried higher quality xylitol? Are you certain it’s not a reaction to corn and the birch would be better? Also erythritol or vegetable glycerin might be a nice fit for you. Take care!
Perfect spring dessert! You think this would work with Pineapple juice? If I remember correctly, when making Jello from the box (which I have done maybe 2-3 times), directions say not to use pineapple. I just bought a fresh organic pineapple for my family. We cannot use it all in one sitting. I shouldn’t eat hardly any ’cause of sugar content. So I’m looking for low sugar pineapple recipes for the family. So, perhaps there is a way to incorporate pineapple into a healthy gelatin dessert.
Good question, Michele! I just did a little digging around and found out what the situation is regarding pineapple. Pineapple contains bromelain which is a digestive enzyme. It serves to aid in protein digestion so fresh pineapple or pineapple juice might break down some of the gelatin and then the gelatin won’t set properly. If you add the pineapple at the end, it might unset it and if you add it at the beginning, it might cause the gelatin not to set.
If you use pasteurized (heated) pineapple juice, however, the enzymes have been destroyed so the gelatin will set fine. That means any pineapple or pineapple juice packed in bottles or cans will work fine. Sadly that means that your pineapple won’t work. Maybe you should freeze it and make a sorbet if you have a Vitamix? Or top pizza with it? I know what you mean about the sugar content. :-(. The only other thing I can think of right now would be drying it or making a low sugar cake with pineapple rings on top. I hope that helps!
One of my mom’s favorite things to do in the summer is to cut pineapple into “sticks,” wrap in wax paper, and put them in a freezer bag/container … Then we could get them from the freezer whenever we wanted … Best summer treat in the world …
How neat!!!! I’ll have to do that. My kids love frozen berries – great idea!
I love any kind of make your own recipe! And agree that the premade jellos are pretty gross and pointless.
I’d rather use agar myself, but you’re right, it works pretty similarly.
I was thinking agar was about the same. I’ll have to try it and update or write a new post :-). Thanks, Ela!
As I recall, the volumes are a bit different–I think you have to use a bit more agar than gelatin to get the same results, maybe even twice as much.
You might be right ….onward experimentation :-)!
Mmm, I haven’t made gelatin in a long time! Like you said, good thing it doesn’t spoil. 😉 Only juice I have right now is apple though… hmmm.
Try just using juice instead of the water plus lemon juice and see how that goes.
You can also make your gelatin just with juice. It’s delicious and you don’t have to bother with other ingredients and is also sugar free.
Thanks, Bobbi! You’re right. I’ve done that as well. I personally need this version since I am off of juice right now, but that’s a great suggestion!
You know, Bobbi, I am rethinking this. Thanks for your comment. I am going to have to rework this. I think the juice only version is exactly right but when making lime or lemon (which is what I made) you’d need the water or it’d be horribly tart. Thanks and I’ll make the appropriate changes!