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.
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 has the benefits of chia seed superfood and is ideal for diabetics too. This keto sugar free jelly cheesecake can be frozen but make sure you thaw in the refrigerator overnight.
Note: If you don't want to use the low sugar strawberry flavour jelly from supermarkets, you can substitute with gelatine. However, we recommend that you add more erythritol/stevia because the jam will be diluted out with the water added to the gelatine.
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.
- 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.
- 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.
- 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
Directions
- 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.
- 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.
- 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.
