Lemon Jello Cheesecake / Low Carb / Nut Free

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Low Carb, Sugar Free, Gluten Free - Lemon Jello Cheesecake

LEMON JELLO CHEESECAKE – Low Carb, Sugar Free, Gluten Free, Nut Free

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

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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. Conventional jello is loaded with sugar and artificial ingredients, so you might want to stay away from that…

Low Carb, Sugar Free, Gluten Free - Lemon Jello Cheesecake

As for the crust, I used coconut flour in order for those who need to remain nut free to be able to enjoy this cake. (I’m not a fan of no bake crusts, so if you have any favourite no bake crust recipe, feel free to use that recipe.) This crust can also be used for quiche (omit the sweetener), but you might want to double the ingredients to create sides of the crust. (If you prefer a more flaky crust using almond flour, see the Recipe Note below.)

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Lemon Jello Cheesecake / Low Carb / Nut Free

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 8 - 10 slices
Calories 329 kcal
Author Miyuki

Ingredients

Crust (For a more flaky almond flour crust, see the Recipe Notes below.)

  • 1/3 cup Coconut Flour (42 g)
  • 1 tsp Stevia Powder
  • 1/4 tsp Salt
  • 1 Large Egg
  • 2 oz Melted Unsalted Butter (or Coconut Oil) (56 g)

No Bake Cheesecake Layer

  • 1 tbsp Water
  • 2 tsp Gelatin (6 g)
  • 2 tbsp Boiling Water
  • 8 oz Cream Cheese, Softened (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

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

Instructions

Crust (For a more flaky almond flour crust, see the Recipe Notes below.)

  1. Preheat the oven to 180 C / 350 F.
  2. In a medium bowl, combine the coconut flour, stevia and salt.

  3. Add the egg and melted butter (or 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 about 10 minutes. (Do not overbake or it will get hard.)

  7. Let cool completely.

No Bake Cheesecake Layer

  1. In a small bowl, soften the gelatin by soaking in the 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 with a rubber spatula.

  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 the 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. (* Preferably overnight so that the coconut flour crust will get moister.)

  6. Run a knife around the edge of the pan and release the spring on the pan.

Recipe Notes

- Per Slice (1/8):

Calories 329 kcal, Protein 7.6 g, Total Fat 30.1 g, Total Carbohydrate 6.2 g, Dietary Fiber 1.8 g, Sugar 3.5 g

- Per Slice (1/10)

Calories 264 kcal, Protein 6.1 g, Total Fat 24.1 g, Total Carbohydrate 5.0 g, Dietary Fiber 1.5 g, Sugar 2.8 g

 

If you don't like this coconut flour crust, here's a recipe for a more flaky crust:

1 cup + 2 tbsp (125 g) Almond Flour, 1 tsp Stevia Powder, 1/4 tsp Sea Salt, 1.5 oz (42 g) Melted Unsalted Butter

- Combine all the ingredients. Bake for about 13 minutes at 180 C / 350 F.

 

I always use SweetLeaf 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.

* Recipe updated on 1/1/2018

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