Lemon Jello Cheesecake / Low Carb/ Nut Free

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Why don’t you start the spring season with this Lemon Jello Cheesecake?  It’s so refreshing and luscious!

I just love lemons ❤ So I often make sugar free wobbly lemon jello, which I put on top of this cake. Making jello at home is actually very easy. All you need to do is just to mix gelatin, water, boiling water, and some low carb juice and then chill. Conventional jello is loaded with sugar and artificial ingredients, so you want to stay away from that…

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Lemon juice is also added to the no bake cheesecake layer, so this cake is really filled with lemon! I advise you not to overwhip your heavy cream if you want your cheesecake layer to be creamy.

And for the crust, I used coconut flour in order for those who need to remain nut free to be able to enjoy this cake. This crust can also be used for quiche, but you might want to double the ingredients to create sides of the crust.

One of the great things about this cake is that when you skip the lemon gello layer part and freeze the cake (the crust and the no bake cheesecake layer), it will turn into a cheesecake ice cream

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Lemon Jello Cheesecake / Low Carb/ Nut Free

Prep Time 30 minutes
Total Time 30 minutes
Servings 8
Calories 357 kcal
Author Miyuki

Ingredients

Crust

  • 1/2 cup Coconut FLour (55 g)
  • 1/4 tsp Salt
  • 1 Egg
  • 1/3 cup Melted Coconut Oil (or Butter) (70 g)

No Bake Cheesecake Layer

  • 1 tbsp Water
  • 2 tsp Gelatin (6 g)
  • 2 tbsp Boiling Water
  • 8 oz Cream Cheese (225 g)
  • 1.5 tbsp Stevia Powder (or 1/2 cup Other Powdered Sweetener of Choice)
  • 2 tbsp Lemon Juice
  • 1 tsp Vanilla Extract
  • 1 cup Heavy Cream (240 cc)

Lemon Jello Layer

  • 2 tbsp Gelatin (20 g)
  • 1/2 cup Water (120 cc)
  • 1/2 cup Boiling Water (120 cc)
  • 1/2 cup Water (120 cc)
  • 1/2 cup Lemon Juice (120 cc)
  • 2 tbsp Lemon Zest, Grated
  • 2 tsp Stevia Liquid

Instructions

Crust

  1. Preheat the oven to 180 C / 350 F.
  2. In a medium bowl, combine the coconut flour and salt.
  3. Add the egg and melted coconut oil and stir until dough comes together and resembles coarse crumbs.
  4. Press evenly into the bottom of the prepared 8-inch springform pan.

  5. Prick all over with a fork.
  6. Bake for 15 minutes.
  7. Let cool completely.

No Bake Cheesecake Layer

  1. In a small bowl, soften the gelatin by soaking in 1 tbsp of water for a couple of minutes.
  2. Add the boiling water and stir to dissolve the gelatin and set aside.
  3. In a large bowl, combine the cream cheese, stevia, lemon juice and vanilla and beat until smooth and well-combined.
  4. Add the gelatin mixture to the cream cheese mixture and whisk well.
  5. In another bowl, beat the heavy cream just before soft peaks begin to form.

  6. Add the whipped heavy cream to the cream cheese mixture and stir gently to combine.
  7. Spread evenly over the cooled crust.
  8. Refrigerate for 1 – 2 hours.

Lemon Jello Layer

  1. In a large bowl, soften the gelatin by soaking in 1/2 cup of water for a couple of minutes.
  2. Add the boiling water and stir to dissolve the gelatin.
  3. Add the other 1/2 cup of water, lemon juice, lemon zest and stevia and mix well.
  4. Pour over the cheesecake layer.
  5. Refrigerate for 2 – 3 hours or until set.
  6. Run a knife around the edge of the pan and release the spring on the pan.

Recipe Notes

Per Serving:

Calories 357 kcal, Protein 7.9 g, Total Fat 32.8 g, Total Carbohydrate 6.9 g, Dietary Fiber 2.5 g, Sugar 3.3 g

I always use Stevia Powder, so even though I provide the amount of other sweetener equivalent to Stevia in each recipe, that might end up in a different texture than mine.

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