Pink Stuff

  • Author: Mandy Pagano
  • Prep Time: 4 hours 30 mins
  • Cook Time: 15 mins
  • Total Time: 4 hours 45 mins
  • Yield: 8 servings
  • Category: Side, Salad
  • Cuisine: American


  • 6 oz (170 g) fresh raspberries
  • 1 c (8 fl oz/ 237 ml) water
  • 1 tbsp. gelatin
  • 1/2 tsp raspberry extract (may be omitted or substituted with strawberry extract)
  • 2 tbsp. (approx. 1 oz/ 28 g) granulated Swerve (or granulated plain erythritol)
  • 2 tbsp. (aprox. 1 oz/ 28 g) Swerve Confectioner’s (or powdered plain erythritol)
  • 1 tsp pineapple extract (may substitute lemon extract, if desired)
  • 1 c (8 fl oz/ 237 ml) sour cream
  • 1 c (approx. 8 fl oz/ 237 ml) prepared Keto Whipped Topping
  • 1 c (approx. 4 oz/ 113 g)chopped pecans


  1. Prepare the Keto Whipped Topping, if not already done, and let it set up in the fridge.
  2. In a saucepan, heat the water and raspberries over high, and boil for five minutes, or until the raspberries are mostly broken down.
  3. Remove from heat and immediately sprinkle in the gelatin while whisking vigorously to combine.
  4. Stir in raspberry extract and wait two minutes before stirring in granulated swerve to melt.
  5. Transfer to a mixing bowl and allow to cool to room temperature. If desired, you may pour the raspberry mixture through a fine-mesh sieve to remove any seeds. I don’t mind the seeds in my salad, so I did not.
  6. In a separate bowl, stir pineapple extract and powdered Swerve into the sour cream.
  7. Once the raspberry mixture is room temperature, beat in the sour cream mixture until combined.
  8. Gently fold in the whipped topping and pecans, then cover and allow to chill in the fridge for 4 hours, or until set.
  9. Serve cold.


You may use whatever nuts you prefer. Occasionally, I will use half pecans, half unsweetened coconut shreds for a nice change-up.

Per 1/8 recipe: 219.4 cal, 3.6 g protein, 20.9 g fat, 13 g carbs, 2.7 g fiber, 6.7 g sugar alcohol, 3.6 g NET carbs


  • Serving Size: 1/8 recipe

Keywords: pink stuff, jello salad