Low Carb Jello Cheesecake
Indulge in this luscious Low Carb Jello Cheesecake, a guilt-free dessert that’s as stunning as it is satisfying! This keto-friendly recipe combines a buttery almond flour cocoa crust with a creamy, vanilla-infused cheesecake layer, topped with refreshing sugar-free strawberry jello and vibrant slices of fresh strawberries. Perfect for those watching their carbs, this no-sugar-added treat makes every bite delightful without compromising flavor. With just 30 minutes of prep and minimal baking, it’s an easy, crowd-pleasing dessert for any occasion. Enjoy a slice of this low-carb masterpiece and satisfy your sweet tooth while staying on track with your goals!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Unsweetened cocoa powder
- 1 tablespoon Granulated erythritol sweetener
- 4 tablespoons Butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Powdered erythritol sweetener
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 3 ounces Sugar-free strawberry jello
- 1 cup Boiling water
- 1 cup Cold water
- 1 cup Fresh strawberries, sliced
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, mix together the almond flour, cocoa powder, and granulated erythritol sweetener. Add the melted butter and stir until the mixture is well combined and crumbly.
Press the crumb mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake the crust in the preheated oven for 10 minutes. Remove from oven and let cool completely.
In a large bowl, beat the cream cheese and powdered erythritol sweetener together until smooth and fluffy. Add in the vanilla extract and mix to combine.
In a separate bowl, whip the heavy cream until stiff peaks form. Gradually fold the whipped cream into the cream cheese mixture until fully combined.
Spread the cream cheese mixture evenly over the cooled crust. Chill in the refrigerator for about an hour, until set.
In a separate bowl, dissolve the sugar-free strawberry jello in boiling water. Stir in the cold water and let the mixture cool to room temperature.
Arrange the sliced strawberries over the top of the cheesecake layer.
Once the jello mixture has cooled, carefully pour it over the strawberries and cheesecake layer in the springform pan.
Refrigerate the cheesecake for at least 3 hours, or until the jello has set completely.
Once the jello is firm, remove the cheesecake from the springform pan and slice into 12 servings.
Nutrition Facts
Calories |
3471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.8 g | 429% | |
| Saturated Fat | 177.0 g | 885% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 1613 mg | 70% | |
| Total Carbohydrate | 313.9 g | 114% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 27.7 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 719 mg | 55% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 867 mg | 18% | |
*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.
