Low Carb Lemon Cheesecake With Almond Flour Shortbread Crust

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 16
Ingredients
8 oz Cream Cheese 3.5 serving Jello Sugar Free Lemon Gelatin - .3 oz package (by TRISH2007) 8 fl oz Heavy Whipping Cream 0.5 cup (8 fl oz) Water, tap 8 serving Bob's Red Mill Almond Flour - per 1/4 Cup 0.75 serving muscle milk whey protein vanilla 1 stick Butter, salted
Directions
Mix whey, almond flour, and butter. Bake at 350*F until completely golden (about 25-30mins) in an increased glass pan. Room temp cheese, beaten until fluffy. Beat the heavy cream while the water is boiling. Mix water and jello together, slowly incorporate into the cream cheese. Fold in the heavy cream. Put the entire mixture into the cooled pie shell and refrigerate about 1-2 hours or until firm and enjoy!

Serving Size: Makes 16 smallish servings

Number of Servings: 16

Recipe submitted by SparkPeople user CRAFTYMRSG87.

Servings Per Recipe: 16
Nutritional Info Amount Per Serving
  • Calories: 239.1
  • Total Fat: 23.2 g
  • Cholesterol: 53.3 mg
  • Sodium: 95.6 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 5.9 g

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