Abstract: Utilizing erythritol instead of traditional white granulated sugar as basic material,a zero calories jelly powder was developed in this paper. The effects of gel, acid, and KCl, which were greater influence on the jelly-forming properties and taste, were studied in single factor experiments. Subsequently, the optimal formula of jell powder were explored by Box-Behnken design involving the above four factors at three levels in combination with response surface methodology. The best formula was as follows:erythritol 77.70%,soluble dietary fiber 16.40%,konjac gum 1.54%,carrageenan 2.46%,citric acid 1.30% and 0.14% KCl,0.03% edible flavor,and edible essence 0.03%. Jelly made by this formula had good elasticity,smooth taste,and the chewiness was 318.734 J,and that was a zero calories food.