Low Carb Lemon Delight Cheesecake

This Low Carb Lemon Delight Cheesecake is a 10 on the delicious-meter, lemon zest, jello, whip cream and cream cheese filling makes for a delicious treat. I especially like the tanginess of the lemon in this cheesecake filling.
I warn you, once you’ve had a taste of this Low Carb Lemon Delight Cheese Cake you will have to be careful not to go for more. I know from experience, this is why I make it once in a while. Enjoy?

Tip: When setting your jello start looking at it approximately 22 minutes; it is amazing how quickly it starts setting after those 22 minutes in the fridge.

Lemon Delight Cheesecake

Low Carb Lemon Delight Cheesecake

9.1 g sugar free lemon jelly powder (I used Jell-o brand)
Add 1 cup of boiling water
Put in fridge for approximately 25 minutes until
It is still runny but is thickening

Crust

1 1/2 cup almond meal
1/4 cup softened butter
3 tbls Xylitol (You can use any kind of sweetner, remember carb count changes)
Press in 9×13 dish,
Bake at 325 F for 10 min

Filling

8oz cream cheese
3/4 cup of powdered xylitol
2 tsp of lemon zest
2 tbls lemon juice
1 tsp vanilla
4 cups light thawed frozen whipped topping

Blend all ingredients together except jello and whip cream.
When jello is ready fold in
Fold in whipped topping.

Pour into 9×13 dish, refrigerate.
Can garnish with almond crumbs or lemon zest

Yeild: 18 servings 6.7 net carbs
15 servings 8.1 net carbs