Low Carb Orange Creamsicle Cheesecake
- Yield: 8 slices
Ingredients
Crust
- 1 1/4 cup almond flour
- 3 T butter (melted)
- 1 1/2 teaspoons Swerve (or Splenda or similar sugar substitute)
Filling
- 8 ounce cream cheese (softened)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- .3 ounce sugar-free orange jello mix
- 1 teaspoon orange zest
Instructions
Crust
- Preheat oven to 350 degress. Generously spray an 8-inch baking dish, pie dish or springform pan with cooking spray.
- Mike almond flour, butter and Swerve until mixture is crumbly. Press in the bottom of baking dish and bake for 8-10 minutes until golden brown.
- Cool completely before filling.
Cheesecake
- Using an electric mixture with the whisk attachment mix cream cheese until smooth and creamy.
- Stir in vanilla extract.
- Add in heavy cream and whisk on high until mixture thickens and soft peaks form.
- Reduce speed to low and mix in jello packet and orange zest until blended.
- Spread mixture evenly with a spatula over cooled crust.
- Cover and chill until set, about 2-3 hours, or over night.
- Before serving add a dollop of whipped cream if desired.
Notes
I love to use Wilton Bake Easy spray for the pans. Nothing sticks!
When adding the whipped cream into the cream cheese I like to put a towel over my mixture when mixing on high at first to prevent cream splatters.
To make fresh whipped cream topping, take about 1 cup of heavy whipping cream and whip on high with a few tablespoons of Swerve or preferred substitute and whip on high until soft peaks form. Spread on top of cheesecake or add a dollop before serving.