Keto Jello Cheesecake
Indulge in the creamy, guilt-free decadence of Keto Jello Cheesecake, the perfect low-carb dessert that combines rich, velvety layers of cheesecake with a vibrant, sugar-free jello topping. Featuring a buttery almond flour crust, a luscious cream cheese filling, and a burst of fruity flavor from your favorite flavor of sugar-free jello, this recipe is a showstopper. Made with keto-friendly ingredients like erythritol and unflavored gelatin, it’s designed to satisfy your sweet tooth while keeping carbs in check. With minimal prep time and no need for baking the filling, this dessert is as easy to make as it is to enjoy. Perfect for parties or weeknight treats, this keto dessert will be a crowd-pleaser that delights everyone at the table!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cups unsalted butter
- 0.25 cups erythritol sweetener
- 16 ounces cream cheese
- 1 cup heavy cream
- 0.75 cups powdered erythritol
- 1 teaspoon vanilla extract
- 1 tablespoon unflavored gelatin
- 0.25 cups cold water
- 0.5 cups boiling water
- 1 packet sugar-free jello mix (any flavor)
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine 1.5 cups almond flour, 0.25 cups melted unsalted butter, and 0.25 cups erythritol sweetener to form a crumbly texture.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake the crust in the preheated oven for about 10 minutes until lightly golden. Remove and let it cool completely.
In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth.
Add 1 cup of heavy cream, 0.75 cups powdered erythritol, and 1 teaspoon of vanilla extract. Beat until well combined and creamy.
Dissolve 1 tablespoon of unflavored gelatin in 0.25 cups cold water. Let it sit for 5 minutes to bloom.
Pour 0.5 cups of boiling water over the gelatin mixture and stir until completely dissolved.
Let the gelatin mixture cool slightly, then gradually mix it into the cream cheese filling until well combined.
Spread the cheesecake filling evenly over the cooled crust and smooth the top with a spatula.
Refrigerate the cheesecake for at least 3 hours to set.
Prepare the sugar-free jello mix according to package instructions, allowing it to cool slightly before pouring.
Gently pour the jello over the set cheesecake layer and refrigerate for another 2 hours or until the jello is firm.
Carefully run a knife around the edge of the pan before removing the springform. Slice, serve, and enjoy!
Nutrition Facts
Calories |
3470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.0 g | 426% | |
| Saturated Fat | 158.8 g | 794% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 293.1 g | 107% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 22.7 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 758 mg | 58% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 615 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
