keto jelly cheesecake slice

Keto Jelly Slice

SERVES

Prep Time
Cook Time

Ingredients

keto jelly cheesecake slice

keto jelly cheesecake slice

keto jelly cheesecake slice

keto jelly cheesecake slice

 

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Delight friends and family this festive season with this beautiful low carb strawberry jelly cheesecake slice!
Prep Time: 2 hours
Cook Time: 0 minutes
Total Time: 3 hours 30 minutes
Course: Dessert, Festive, Sweet
Servings: 12 serves
Calories: 329kcal

Ingredients

Base

  • 10 g 2 tsp erythritol/xylitol or sweetener of choice
  • 200 g almonds
  • ½ tsp vanilla extract
  • 50 g butter plus extra for greasing tin

Cheesecake

  • 50 g water
  • 3 tsp gelatin
  • 60 g erythritol/xylitol or sweetener of choice
  • Zest of 1 lemon with a fine zester save some juice for below
  • 30 g lemon juice (another 3 tsp needed in strawberry jelly)
  • 10 g 2 tsp vanilla extract
  • 500 g cream cheese
  • 350 g cream

Strawberry jelly

Instructions

Base

  • Line a slice tin base with baking paper, allow extra baking paper to continue up two of the sides for ease of removal later, set aside
  • In the mixer, mill sweetener 10 seconds / speed 9 / mc on
  • Add almonds, grind 8 seconds/speed 9/mc on
  • Add butter, mix 10 seconds/speed 5/mc on
  • Transfer to a lined cheesecake pan and press evenly to cover base, move to the fridge
  • Rinse out the mixer bowl with warm water

Cheesecake layer

  • Bloom gelatin by adding to water and allowing to sit for a minute
  • To the mixer add bloomed gelatin, vanilla and sweetener
  • Heat 60 degrees / 3 minutes / speed 2
  • Add cream cheese and lemon zest and lemon juice, blend 30 seconds/speed 5/mc on
  • Add cream and blend 30 seconds / speed 5 / mc on
  • Transfer onto the chilled base and gently flatten with a spatula, move to the fridge to chill for 30 minutes
  • Wash the mixer thoroughly

Strawberry layer

  • Bloom gelatin in the water by sprinkling the gelatin onto the water and allowing it to sit for 2 minutes
  • Place bloomed gelatin water, strawberries, lemon juice and erythritol into the mixer, cook 3 minutes / 70C / speed 2 mc off. Allow the mixture to sit in the mixer 10 minutes so the colour and flavours infuse
  • Strain the liquid jelly over a bowl to catch the red liquid. The strained strawberry pieces are delicious served like a compote ie. with yoghurt for breakfast
  • Set aside jelly liquid to cool to room temperature
  • Once the vanilla layer has set enough to hold its shape (30 minutes) carefully pour the strawberry jelly layer on top, return to the fridge for approx. 3.5 hours to set

Conventional Method

    Base

    • Blend sweetener in a high power blender use purchased powdered
    • Add almonds or almond meal, blend until fine and powdery (if using almond meal just blend to combine)
    • Add butter and blend just until combined, transfer to a lined cheesecake pan and press evenly to cover base, move to the fridge

    Cheesecake layer

    • In a small pot, combine the water, vanilla, xylitol and gelatin, warm gently while stirring until gelatin and sweetener has dissolved
    • Gradually beat in gelatine mixture until combined
    • Using an electric mixer or hand whisk, beat cream cheese and lemon zest until light and fluffy
    • Add cream and beat until combined
    • Pour onto base and gently flatten, move to the fridge to chill

    Strawberry layer

    • Sprinkle the gelatine over the water to allow it to bloom
    • Place all ingredients into a small pot, bring up to heat and simmer for 6 minutes, stirring the whole time
    • Strain the liquid jelly over a bowl to catch the red liquid. The strained strawberry pieces are delicious served like a compote ie. with yoghurt for breakfast
    • Once jelly liquid is cooled to room temperature, pour onto the cheesecake and return to the fridge to set, approx 2 hours

    Notes

    keto jelly cheesecake slice

    keto jelly cheesecake slice

    keto jelly cheesecake slice

    keto jelly cheesecake slice

    All photo credits to Voula Amarantidis

    Nutrition Facts
    Keto Jelly Slice
    Amount Per Serving (117 g)
    Calories 329 Calories from Fat 239
    % Daily Value*
    Fat 26.6g41%
    Saturated Fat 13.6g68%
    Sodium 142mg6%
    Carbohydrates 2.9g1%
    Sugar 2.2g2%
    Protein 6.8g14%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @thermofoodieandthechef or tag #lchfthermofoodies!

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    8 comments on “Keto Jelly Slice

    Kelly Woolstencroft says:

    Can you use frozen raspberries in place of the strawberries. I believe strawberries have a higher water content though so would the ratios be different?

    Thermo Foodie and The Chef says:

    Frozen work great and no need to adjust the recipe, ive used frozen a few times already 🙂

    Cheryle says:

    5 stars
    Super easy to make and delicious! How long will it keep in the fridge?

    Thermo Foodie and The Chef says:

    5-6 days. We’re so glad you enjoyed it!

    Jane says:

    Can we cheat and use store bought sugar free Jelly for the strawberry layer?

    Thermo Foodie and The Chef says:

    definitely! its just we prefer erythritol so ive written the recipe to utilise this, but if you want to use the store bought jellly it will work beautifully.

    Joy says:

    5 stars
    Can you use Xylitol instead of Erythritol? I prefer to use Xylitol as my sweetner.

    Thermo Foodie and The Chef says:

    Yes you sure can those two sweeteners are interchangeable https://www.thermofoodieandthechef.com/sweeteners/

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