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DifficultyIntermediate
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Keto low carb sugar free jelly cheesecake
Yields6 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins
Crust
 85 g almond meal
 20 g erythritol/stevia sweetener blend
 40 g unsalted butter
  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
For The Crust
  1. Line a mini loaf pan with baking paper. Pre-heat oven to 190deg (170deg if fan forced).
  2. 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
  1. Bloom the gelatin by sprinkling over the boiling water and stir to dissolve. Then leave aside to cool slightly.
  2. 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.
  3. Spoon filling on top the of the cheesecake base and refrigerate for 3 hours or overnight until set.
Create The Topping
  1. Mix jelly powder with boiling water to dissolve crystal.
  2. Stir in the cold water and add to jam.
  3. Blend with a hand held blender to create a smooth consistency.
  4. Pour over each cheesecake and chill in the fridge until set.
Nutrition Facts

6 servings

Serving size

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.

Ingredients

Crust
 85 g almond meal
 20 g erythritol/stevia sweetener blend
 40 g unsalted butter
  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
  1. Line a mini loaf pan with baking paper. Pre-heat oven to 190deg (170deg if fan forced).
  2. 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
  1. Bloom the gelatin by sprinkling over the boiling water and stir to dissolve. Then leave aside to cool slightly.
  2. 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.
  3. Spoon filling on top the of the cheesecake base and refrigerate for 3 hours or overnight until set.
Create The Topping
3
  1. Mix jelly powder with boiling water to dissolve crystal.
  2. Stir in the cold water and add to jam.
  3. Blend with a hand held blender to create a smooth consistency.
  4. Pour over each cheesecake and chill in the fridge until set.

Notes

Jelly Cheesecake Recipe
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