Low Carb Jello Cheesecake

Indulge guilt-free with this luscious Low Carb Jello Cheesecake, a perfect fusion of rich creaminess and refreshing fruity flavor. Featuring a decadent almond flour cocoa crust, a velvety cream cheese filling, and a bright layer of sugar-free strawberry jello topped with fresh strawberries, this dessert is a delightful low-carb twist on a classic. With just 30 minutes of prep time and minimal baking, it’s an easy yet impressive treat for any occasion. Whether you’re following a keto lifestyle or simply looking for a lighter dessert option, this no-sugar-added cheesecake is sure to satisfy your sweet cravings without derailing your goals. Ideal for family gatherings, parties, or as a stunning make-ahead dessert, it’s a crowd-pleaser you’ll love to share!

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

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.

Step 3

Press the crumb mixture into the bottom of a 9-inch springform pan to form an even crust.

Step 4

Bake the crust in the preheated oven for 10 minutes. Remove from oven and let cool completely.

Step 5

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.

Step 6

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.

Step 7

Spread the cream cheese mixture evenly over the cooled crust. Chill in the refrigerator for about an hour, until set.

Step 8

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.

Step 9

Arrange the sliced strawberries over the top of the cheesecake layer.

Step 10

Once the jello mixture has cooled, carefully pour it over the strawberries and cheesecake layer in the springform pan.

Step 11

Refrigerate the cheesecake for at least 3 hours, or until the jello has set completely.

Step 12

Once the jello is firm, remove the cheesecake from the springform pan and slice into 12 servings.

Nutrition Facts

Serving size	(1818.4g)

Amount per serving	% Daily Value*
Calories	3471.0

Total Fat 334.8g	0%
Saturated Fat 177.0g	0%
Polyunsaturated Fat g
Cholesterol 866.2mg	0%
Sodium 1613.2mg	0%
Total Carbohydrate 313.9g	0%
Dietary Fiber 17.2g	0%
Total Sugars 27.7g
Protein 54.4g	0%

Vitamin D 28IU	0%
Calcium 718.6mg	0%
Iron 7.4mg	0%
Potassium 867.1mg	0%

*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.

Source of Calories

Fat: 67.2%

Protein: 4.9%

Carbs: 28.0%