DIRECTIONS

1. In a food processor, ground the pecans until very fine. Then in a frying pan over medium heat, brown the ground pecans with the almond flour. Stir continuously until aromatic, approx. 4-5 minutes. Remove from the heat and add the sweetener and melted butter. Mix until combined.

2. Line a springform pan with parchment or wax paper (tin foil or plastic wrap will work too). Then press the nut mixture into the bottom of the pan. (using plastic wrap or waxed paper helps) Place the prepared crust in the fridge while the cheesecake filling is prepared.

3. In a large mixing bowl, whip the whipping cream and 1/4 cup of the cream cheese, until stiff. Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. In a blender, mix the jello with 1/2 cup cream cheese. Mix until smooth. Then slowly mix the jello mixture into the whipped cream using a mixer. Mix until thoroughly combined.

4. Pour the jello cheesecake over the prepared crust, then refrigerate for 1 hour.

NUTRITIONAL INFO

1 Batch of No-Bake Sugar Free Jello Cheesecake = 10 Servings

Each Serving / 1/10 of Cheesecake (without whipped topping) =

172 Cal | 16.9 g Fat | 4.3 g Carbs | 0.8 g Fibre | 1.4 g Sugar | 2.9 g Protein

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