Keto Jelly Slice
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Delight friends and family this festive season with this beautiful low carb strawberry jelly cheesecake slice!
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
- 3 tsp gelatin
- 300 g water
- 150 g strawberries roughly chopped (fresh or frozen)
- 3 tsp lemon juice
- 150 g erythritol/xylitol or sweetener of choice
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
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.
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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?
Frozen work great and no need to adjust the recipe, ive used frozen a few times already 🙂
Super easy to make and delicious! How long will it keep in the fridge?
5-6 days. We’re so glad you enjoyed it!
Can we cheat and use store bought sugar free Jelly for the strawberry layer?
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.
Can you use Xylitol instead of Erythritol? I prefer to use Xylitol as my sweetner.
Yes you sure can those two sweeteners are interchangeable https://www.thermofoodieandthechef.com/sweeteners/