Keto Jello Cheesecake

Two slices of layered cake with chocolate and pink frosting on a white plate.

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This recipe for keto jello cheesecake is the perfect dessert to make when you want something creamy and sweet but don't want to be left with a carb crash. Until making this dish, I'd never considered mixing sugar free jello and cream cheese to make a low carb cheesecake dessert. Now I'm not sure I'll ever make cheesecake another way.

Prep Time10

Cook Time10

Cooling Time4

Course: Dessert

Cuisine: American

Servings:

Calories: 317kcal

Author: Leah Ingram

Equipment

Ingredients

Coconut Flour Base Layer

1 cup shredded coconut unsweetened
1/2 cup coconut flour
4 tablespoons butter melted

Jello Cheesecake

1 box sugar-free jello
1 cup boiling water
8 ounces cream cheese softened
1 tablespoon monk fruit

Chocolate topping

1 tablespoon dark cocoa powder
2 tablespoon butter melted
4 tablespoons heavy whipping cream
1/4 teaspoon monk fruit
pink himalayan salt to taste

Instructions

Preheat oven to 350 F.
Mix the coconut flour, shredded coconut and melted butter in a bowl. Once blended, press into your baking dish.
Bake crust for 10 minutes or until the coconut starts to brown. Remove and let cool for one hour.
Once the crust has cooled, boil the water and add it to the powdered jello mix. Use a hand mixer or an immersion blender to ensure all the jello is incorporated well.
Add your cream cheese and sweetener to the jello mixture and mix well with the blender or mixer. You don't want the ingredients to separate as they cool.
Pour over cooled crust and refrigerate for 2 hours to set.
When set, blend the cocoa powder, sweetener, heavy cream, salt and melted butter to make the topping. Spread over the cheesecake.
Return to the refrigerator and allow the topping to set in fridge for another hour. Slice and serve.

Notes

I lined my baking dish with parchment paper and it was the first time I was unhappy with how the parchment paper held up. I think that pouring the boiling hot jello and cream cheese mixture into the pan soaked the parchment paper and made it leak. The next time I make this, I might give the mixture. a bit more time to cool and move towards solidifying before I add it to the crust.

Getting cream cheese to soften so you can mix it with a handheld mixer or immersion blender can be challenging. I measured out the cup of cream cheese I needed and then left it on a sunny countertop for an hour. That was just enough time to soften it without spoiling it. It worked beautifully with the mixer.

I used a bread pan to make this sugar free jello cheesecake this last time around and I wasn't happy with the results. Next time I'm going back to my square Pyrex baking dish that I use for my low carb brownie recipe.

You can switch out the shredded coconut for almond meal in the crust if you're not a coconut fan.

I opted for a chocolate spread as my topping. I used rich dark chocolate cocoa powder along with butter and heavy whipping cream for a smooth and creamy topping. However, you could simply top with homemade sugar free whipped cream.

You can also make a chia seed jam or a fruit compote to top this with, such sugar free blueberry compote. Both will work nicely and blend well depending on the flavor jello you choose.

Nutrition