• 2 (3oz) boxes Sugar Free Peach Jello
  • 1 C boiling water
  • 1 C ice water
  • 12 oz. cream chees, softened
  • 3T Swerve or equivalent granulated sweetner
  • 3/4 C heavy whipping cream


  • cooking spray
  • 1 1/4 cups almond flour
  • 1/4 cup Swerve or equivalent granulated sweetener
  • 1/4 cup butter, cold
  • 1/4 tsp salt
  • 1/2 teaspoon xanthan gum


  1. Preheat the oven to 350 degrees F and spray am 8 x 8 inch pan with cooking spray.
  2. Dissolve the Jello in 1 1/2 cup boiling water.  Fill a 4 cup measuring cup with ice up to the 1 1/2 cup mark.  Fill with cold water to the 1 1/2 cup line.  Add the dissolved Jello to the ice water and stir to melt the ice cubes.  Put the Jello into the refrigerator while you make the crust.
  3. Add all the crust ingredients to a food processor or high powered blender.  Blend until small crumbles form.  Press the crumbles into the bottom of the pan.
  4. Bake for 12-14 minutes until lightly browned.  Move it to the countertop to cool.
  5. In a large bowl, mix together the sweetener and the softened cream cheese with an electric hand mixer until light and fluffy.
  6. Make sure that the Jello is fully chilled.  Add to the cream cheese mixture and beat with the electric mixer until smooth and combined.
  7. Chill the Jello mixture in the refrigerator for 1 hour until it begins to thicken.
  8. In a large bowl, whip the cream with an electric hand mixer until stiff peaks form.
  9. Fold the whipped cream into the Jello mixture with a rubber spatula. Gently mix until the mixture is smooth and the whipped cream is evenly distributed.
  10. Pour the cheesecake mixture into the crust. Let it set in the fridge for at least 6 hours, before serving. Do not cover with plastic wrap until the cheesecake is set.

SERVINGS: 10  PREP TIME: 15 MIN   COOK TIME: 20 MIN  CHILL TIME: 6 HRS NUTRITIONAL INFO:  Calories 304 Fat 30g Protein 5g Carb 5g Fiber 2g Net Carbs 3g