This keto, sugar free cheesecake recipe is the perfect sweet treat for those on a low carb diet. Using our naturally sweetened sugar free strawberry and chia seed jam, it’s has the benefits of chia seed superfood and is ideal for diabetics too.
Crust
85 g almond meal
20 g erythritol/stevia sweetener blend
40 g unsalted butter
⅛ tsp salt
Filling
250 g cream cheese, softened
¼ cup erythritol/stevia sweetener blend
1 tsp vanilla extract
2 tsp lemon juice
1 ½ tsp powdered gelatine
2 tbsp boiling water
½ cup thickened cream
Topping
9 g low sugar strawberry flavour jelly
180 g boiling water
180 g cold water
Nutrition Facts
6 servings
1
- Amount per serving
- Calories370
- % Daily Value *
- Total Fat 36g47%
- Saturated Fat 18g90%
- Trans Fat 2g
- Cholesterol 56mg19%
- Sodium 187mg9%
- Total Carbohydrate 7g3%
- Dietary Fiber 4g15%
- Total Sugars 3g
- Protein 10g
- Vitamin A 34mcg4%
- Vitamin C 1mg2%
- Calcium 4mg1%
- Iron 5mg28%
- Potassium 74mg2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
For The Crust
- Line a mini loaf pan with baking paper. Pre-heat oven to 190deg (170deg if fan forced).
- Combine crust ingredients and press into the base. Bake in the oven for 12 min. Remove from oven and leave to cool.
Make The Filling
- Bloom the gelatin by sprinkling over the boiling water and stir to dissolve. Then leave aside to cool slightly.
- Beat together cream cheese, sweetener, vanilla extract and lemon juice in the mixing bowl. Add the gelatin to the bowl and mix. Gradually beat in thickened cream.
- Spoon filling on top the of the cheesecake base and refrigerate for 3 hours or overnight until set.
Create The Topping
- Mix jelly powder with boiling water to dissolve crystal.
- Stir in the cold water and add to jam.
- Blend with a hand held blender to create a smooth consistency.
- Pour over each cheesecake and chill in the fridge until set.
Ingredients
Crust
85 g almond meal
20 g erythritol/stevia sweetener blend
40 g unsalted butter
⅛ tsp salt
Filling
250 g cream cheese, softened
¼ cup erythritol/stevia sweetener blend
1 tsp vanilla extract
2 tsp lemon juice
1 ½ tsp powdered gelatine
2 tbsp boiling water
½ cup thickened cream
Topping
9 g low sugar strawberry flavour jelly
180 g boiling water
180 g cold water
Directions
For The Crust
1
- Line a mini loaf pan with baking paper. Pre-heat oven to 190deg (170deg if fan forced).
- Combine crust ingredients and press into the base. Bake in the oven for 12 min. Remove from oven and leave to cool.
Make The Filling
2
- Bloom the gelatin by sprinkling over the boiling water and stir to dissolve. Then leave aside to cool slightly.
- Beat together cream cheese, sweetener, vanilla extract and lemon juice in the mixing bowl. Add the gelatin to the bowl and mix. Gradually beat in thickened cream.
- Spoon filling on top the of the cheesecake base and refrigerate for 3 hours or overnight until set.
Create The Topping
3
- Mix jelly powder with boiling water to dissolve crystal.
- Stir in the cold water and add to jam.
- Blend with a hand held blender to create a smooth consistency.
- Pour over each cheesecake and chill in the fridge until set.
