Keto Sugar-Free Lychee “Eyeball” Jelly with Raspberry Cores
A spooky Halloween dessert made with lychees stuffed with raspberries, set in clear sugar-free jelly. Keto-friendly, low carb, and fun for all ages.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus chilling time)
- Yield: About 20 eyeball jellies 1x
- Category: Halloween / Party treat
- Method: No-bake
- Cuisine: American, Keto, Low-Carb
Ingredients
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1 can lychees in juice (or 20 fresh lychees, peeled and pitted)
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20 raspberries (fresh or thawed from frozen)
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2 cups water
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2 tablespoons powdered erythritol, monk fruit, or allulose
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2 teaspoons unflavored gelatin (about 2 packets)
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1 teaspoon lemon juice
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Optional: food coloring or sugar-free drink mix
Instructions
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Drain and pat dry lychees. Peel and pit fresh ones if using.
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Place one raspberry inside each lychee to form the “eyeball core.” Set aside.
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In a small bowl, sprinkle gelatin over ½ cup water. Let sit 5 minutes.
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Heat 1½ cups water in a saucepan. Stir in sweetener and lemon juice until dissolved.
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Remove from heat. Stir in bloomed gelatin until smooth. Add coloring or flavoring if desired.
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Pour a thin layer of jelly mixture into mold or dish. Chill 10 minutes until slightly firm.
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Arrange lychee eyeballs on top, pupil side down. Carefully pour remaining jelly over them.
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Chill 3–4 hours or until firm. Cut into squares or unmold before serving.
Notes
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Keep refrigerated until serving.
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Best eaten within 2 days for freshest look and taste.
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Swap raspberries for blueberries if you want a darker “pupil.”
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For extra spooky effect, drizzle sugar-free raspberry syrup before serving.
Nutrition
- Serving Size: 1 eyeball jelly
- Calories: 35 Sugar: 1g (from fruit only) Sodium: 2mg Fat: 0g Saturated Fat: 0g Unsaturated Fat: 0g Trans Fat: 0g Carbohydrates: 3g net Fiber: 1g Protein: 1g Cholesterol: 0mg