This also contains acesulfame potassium, which has an insulinogenic effect. Terrible for keto!
Sugar free jello
Eclecticenigma
(Melissa Marie)
#32
In my own interpretation -Keto friendly foods are essentially the foods we can eat that don’t exist in the basic platform of the ketogenic diet. Like pickles sweetened with Splenda, sf jello, sf ketchup, processed cheese, some salad dressings, processed meats and other things. Watch anything that might be processed. Philadelphia cream cheese has <1 carb. Walmart brand has more. It is how it is made and what they add. Cumulatively all of these things can cause problems. All of the extra stuff that could produce a higher insulin response than the base foods that make up the diet would eaten alone needs to be considered in the event you are no longer loosing. I can’t eat certain “sugar free” foods that others can. I will stop loosing weight if I do. They should be evaluated to see if that is what is causing the problem.
atomicspacebunny
(Bunny)
#34
Mmmmm!
- ”…Berries. in 100 grams (3.5 ounces) of each fruit. So, for example, 100 grams of blueberries (approx 3 handfuls) would have 12 grams net carbs. On a keto diet, small amounts of raspberries, blackberries and strawberries are okay. …” …More
Rant
(Eric)
#35
Quick question though on this (because I just hit the gym and then made Jello for later w/ Maltodextrin). So lets say it spikes the crap out out my insulin levels, if I’m already eating low to zero carbs/sugar, then isn’t my insulin carrying an empty suitcase so to speak? Sure, I may not be burning fat until it lowers again, but I’m not storing fat because there’s nothing to store. Am I right on this??? 
rkd999
(Roy D)
#36
My viewpoint is a bit different.
A spike in insulin levels will make it more difficult for cells to break down and release fat from fat cells back into your blood stream. This may result in weight loss being more difficult, and a feeling of hunger and/or low energy as your body attempts to equalize blood glucose levels. So it’s not a matter of not storing fat, but allowing fat to be released from fat cells.
The discussion of maltodextrin vs aspartame may be a moot one, as it depends upon the quantity of maltodextrin consumed. If only a very, very small amount of maltodextrin is consumed, the insulin levels may only rise a small amount. Whereas if a large amount of maltodextrin is consumed, the rise in insulin levels may be significant.
Although I don’t know if the amount of maltodextrin in jello causes a significant rise in insulin levels, my comment was a general one insomuch as if there is a choice between 2 similar products, one with maltodextrin and one with aspartame, the one with maltodextrin is more likely to cause a rise in insulin than the one with aspartame. Some of the sugar free jello flavor products use maltodextrin, while others don’t. I choose to buy the ones with aspartame to avoid the potential of insulin to rise that may result from the products containing maltodextrin.
JMO
Rant
(Eric)
#37
Actually this Jello/Maltodextrin topic is a perfect example of what I’ve personally been a bit fuzzy/confused on. Thanks for your in depth answer😎 Much appreciated.
Samantha_W
(Samantha W)
#39
Hello everyone! I may be a little late to the game. However I just wanted to let everyone know I found a “jello” called simply delish. It is made with erythritol and stevia!
FrankoBear
#41
I make bone broth. When it is refrigerated it becomes jelly due to the dissolved proteins. It’s a great source of gelatin. But not necessarily sweet. I say not necessarily sweet, but it does have a sweetness, just not dessert sweet.
Gelatin is good for joint and skin health.
https://chriskresser.com/5-reasons-why-even-vegetarians-need-gelatin/
Abby_Valenzuela16
(Abby Valenzuela16)
#42
I found this at Walmart. Does it seem keto friendly? It has 0 carbs, sugar free image|281x500
lifestyleketo
#46
No! SF Jello brand products have maltodextrin now. Maltodextrin has an extremely high glycemic index and causes major spikes in blood sugar and insulin levels when consumed. This can severely hamper weight loss and swiftly kick you out of ketosis. Maltodextrin’s glycemic index is between 105 and 185, which is actually worse than white sugar’s glycemic index of 65. Maltodextrin ranks highest on the glycemic index. If sugar will kick you out, maltodextrin certainly will! It is also in most powdered drink mixes. Regularly check ingredients because they change. 
SF Pillsbury cakes and such have maltodextrin.
PaulL
(You've tried everything else; why not try bacon?)
#48
It’s a commercial brand of flavoured, sweetened gelatin, intended as a dessert. The manufacturer spells it Jell-O. There are also unsweetened, generic products, which you might use, say, if you were making an aspic.
ctviggen
(Bob M)
#49
You know, I know people like jello, but honestly as a dessert, this would be way down on my list. Maybe at the bottom. So low that I wouldn’t even think of it, if I was bringing a dessert.
According to this, “Jelly” = “jello”:
Edit: although they say “Jelly is the wobbly dessert that you eat with ice cream when you’re a kid. Americans children eat it too, but they call it ‘Jello’.” Ah, if you had ice cream, why on earth would you eat jello with it? Toss the jello, eat more ice cream.
kib1
(KM)
#50
Hmm. Was that written in the UK? I’m from the US and I’ve never eaten jello and ice cream together in my life. And I agree with you, Jello is pretty uninspiring. I watch a lot of British Baking Show and I’m always wondering why on earth they’re so fond of gelatin layers.
ctviggen
(Bob M)
#51
I think it was written in the UK or at least somewhere not the US. I also (being in the US) never ate jello and ice cream at the same time – at different times, but not at the same time.
Though the US is big, with many different areas, so maybe somewhere kids are eating both jello and ice cream at the same time? Maybe it’s like grits – you have to be in certain areas of the country to get grits, maybe jello + ice cream would be the same?
I have not yet seen the British Baking Show, though it’s on our list of things to watch. Yeah, before I added gelatin, I’d add pudding. Probably harder to bake with pudding, though.