Low-Carb Peanut Butter & Jelly Cheesecake (4.9 Net Carbs)
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Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 254.4
- Total Fat: 22.3 g
- Cholesterol: 65.6 mg
- Sodium: 211.7 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 1.0 g
- Protein: 6.4 g
View full nutritional breakdown of Low-Carb Peanut Butter & Jelly Cheesecake (4.9 Net Carbs) calories by ingredient
Introduction
While keeping carbs low, fat and protein high, I came up with a guilt-free "peanut butter & jelly" tasting cheesecake. That's right...cheesecake! Not for induction phase of Atkins Diet. While keeping carbs low, fat and protein high, I came up with a guilt-free "peanut butter & jelly" tasting cheesecake. That's right...cheesecake! Not for induction phase of Atkins Diet.Number of Servings: 16
Ingredients
-
1 Cup Skippy Peanut Butter (you can use any kind you like, I suggest Skippy as to have accurate nutritional info)
1 Large Egg
1 Cup Land O Lakes Heavy Whipping Cream
2 8oz. Packages of Softened Philadelphia Cream Cheese
1 20g Package of Sugar Free Strawberry or Grape Jello
1/2 Cup Boiling Water
Directions
To Prepare Crust:
In a mixing bowl, beat 1 cup peanut butter and 1 egg on high until dough forms. Place dough in ungreased pie pan, and spread evenly to edges of pan. Bake at 350 degrees for 12 minutes or until edges are golden. Chill in cool environment (I placed mine on a towel in the freezer to quickly cool)
To Prepare Cheesecake:
Microwave 1/2 cup water for 2 minutes in microwave to bring to a boil. Add package of Sugar Free Jello mixture and stir well, place in cool environment to chill to room temperature.
In large mixing bowl, whisk heavy whipping cream on high until stiff, place in separate bowl and set aside.
In large mixing bowl (I used the same one) add both packages of cream cheese, whisk on high until fluffy and well blended.
Once room temperature, slowly pour jello mixture into cream cheese, a little bit at a time, then mix well, add a little more, than mix well. (If you add all at once, you will have a curdled mess). Gently fold in the heavy whipping cream that you previously set aside. Mix well. Gently add cheesecake mixture into prepared peanut butter crust. Chill in refrigerator for 2 hours before serving.
Serving Size: Makes 16 Small 1" Slices
In a mixing bowl, beat 1 cup peanut butter and 1 egg on high until dough forms. Place dough in ungreased pie pan, and spread evenly to edges of pan. Bake at 350 degrees for 12 minutes or until edges are golden. Chill in cool environment (I placed mine on a towel in the freezer to quickly cool)
To Prepare Cheesecake:
Microwave 1/2 cup water for 2 minutes in microwave to bring to a boil. Add package of Sugar Free Jello mixture and stir well, place in cool environment to chill to room temperature.
In large mixing bowl, whisk heavy whipping cream on high until stiff, place in separate bowl and set aside.
In large mixing bowl (I used the same one) add both packages of cream cheese, whisk on high until fluffy and well blended.
Once room temperature, slowly pour jello mixture into cream cheese, a little bit at a time, then mix well, add a little more, than mix well. (If you add all at once, you will have a curdled mess). Gently fold in the heavy whipping cream that you previously set aside. Mix well. Gently add cheesecake mixture into prepared peanut butter crust. Chill in refrigerator for 2 hours before serving.
Serving Size: Makes 16 Small 1" Slices