V. Michel Buck
Keto Gluten Free No Bake Cheesecake
I know eating Keto or having to give up Gluten can have amazing health benefits, but it can also have its disadvantages. Some days, you don't want to eat healthy but don't want to fall completely off the wagon. Desserts are what I miss the most. I'm a cheesecake junkie. Very few things compared to my love for cheesecake but I am also a cheesecake snob. I need a certain type of texture. I don't like my cheesecake dense or too sweet, I like it fluffy and airy. Regular cheesecake topped with a few pieces of seasonal ripe fruit is my favorite. So I had to devise a way I could have my favorite dessert without sacrificing taste, texture and my diet. Here is my take on a healthier cheesecake.
Graham Cracker Type Pie Crust (Omit if you don't want it, it's not necessary, I found a Gluten Free version at Walmart that was good)(136g of Carbs)
Lemon Sugar Free Jello 1 Large Box (0g of Carbs)
Knox Gelatin 1 Packet (0g of Carbs)
Cream Cheese 2 8oz Bricks (19g of Carbs for Philadelphia Brand)
Water 2.5 Cups
Total Carbs 155g for the whole pie. 8 slices are roughly 20g of Carbs each.
While waiting for 1.5 cups of water to boil, use a mixer to soften the cream cheese in a large bowl. Once the water is done boiling, remove from heat, stir in the Lemon Sugar Free Jello and Packet of Knox Gelatin till completely dissolved, adding each of these slowly is best. Add 1 cup cold water to gelatin mix and stir well. Slowly add gelatin mix to soften cream cheese. Use mixer till mix is well mixed, it may separate later if you don't mix completely. Pour into pie pan or pie crust. Refrigerate till firm (2-4 hours). Slice and enjoy.