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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 380.6
  • Total Fat: 34.8 g
  • Cholesterol: 85.7 mg
  • Sodium: 247.6 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 10.6 g

View full nutritional breakdown of Low Carb Lemon Jello Cheesecake calories by ingredient
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Low Carb Lemon Jello Cheesecake

Submitted by: MANDAJO1982

Introduction

Smooth creamy texture that is sure to please any cheesecake lover!! I had a thought to use lime jello sometime and add warmed up key lime juice instead of water. Will have to try that soon! Smooth creamy texture that is sure to please any cheesecake lover!! I had a thought to use lime jello sometime and add warmed up key lime juice instead of water. Will have to try that soon!
Number of Servings: 8

Ingredients

    2/3 c hot water
    1 small package SF Lemon Jello
    1 cup heavy cream, whipped to make 2 cups
    5 drops of liquid Stevia
    1-8 ounce pkg Cream Cheese, softened
    1 c Cottage Cheese, not packed
    1 1/2 c almond meal
    3 T Ideal Brown or preferred sweetener
    3 T Butter

Directions

In small bowl, dissolve jello. Set aside for 5 minutes to cool. In microwave safe bowl melt butter, add almond meal and preferred sweetener. Press into 9 inch pie plate with fingers.
In medium size bowl, whip up heavy cream, slowly adding 5 drops of liquid stevia. Do not over whip. Set aside.
In food processor or blender add cream cheese, cottage cheese and lemon jello. Blend for a few minutes, checking once to scrape down the sides and check texture for curds. Continue to process if needed.
Pour into bowl and gently fold whipped cream into lemon cream cheese mixture. Gently pour on top of almond meal crust and place in fridge to set up. Ready in 4 hours! ENJOY

Number of Servings: 8

Recipe submitted by SparkPeople user MANDAJO1982.






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