Rose Mary Mogan


I have always enjoyed making desserts, & since going low carb, it became somewhat of a challenge, but with this recipe weighing in at only 8 net carbs per serving & that is WITH a nutty crust, it is definitely 5 stars & a winner in our household.

This dessert is worth saving your carbs till dinner time so you can enjoy EVERY delicious tasting bite. This dessert serves 16 and is only 340 calories per serving, only 4 grams of sugar,even has 2 g of fiber,, and the net carbs is only 8.
With numbers like that you are the one that is a REAL WINNER, & IT IS VERY TASTY, YOU WILL NOT BELIEVE IT.


★★★★★ 1 vote

50 Min
1 Hr 10 Min



  • 3/4 c
    fisher lightly salted dry roasted peanuts, chopped
  • 1 c
    ground flax seed
  • 4-6 Tbsp
    butter, melted
  • 3 Tbsp
    zero calorie sweetner (5 packs)

  • 3 pkg
    cream cheese, softened 8 oz each
  • 1 1/2 c
    zero calorie sweetener,36 pks or 3/4 cup sucralose& erythritol
  • 3 large
    eggs, room temperature
  • 1/2 c
    sour cream, room temperature i used daisy brand
  • 2/3 c
    heavy whipping cream
  • 1/4 tsp
    kosher salt
  • 2 tsp
    lorann strawberry emulsion or strawberry extract

  • 1 box
    sugar free jello (i used strawberry
  • 1 1/2 Tbsp
  • 2 Tbsp
    lemon juice
  • 1 c
    tap water
  • 1/2 c
    zero calorie sweetener, or 12 pks
  • 1 tsp
    lorann strawberry emulsion or extract



  1. Preheat oven to 350 degrees F. These are the main ingredients for the crust. I recreated this recipe to be carb friendly from one of my older recipes.
  2. Add ground flax seed, zero calorie sweetener, & chopped peanuts to a medium size bowl.
  3. Stir to blend together.
  4. Add in melted butter, and stir agin to evenly coat dry mixture.
  5. Pour crumb mixture into 8 or 9 inch Spring form pan, and spread evenly on bottom of pan & press down with the bottom of a measuring cup, or back of a large spoon & up the sides of the pan at least 1 inch or so. I used a 9 inch so I could easily get 16 slices from this recipe.
  6. Now place crust into preheated 350 degree F oven and bake for 8 minutes.
  7. Remove from oven, set aside to cool completely & decrease oven temperature to 325 degrees F.
  8. CHEESECAKE MIXTURE: Measure out sour cream, & heavy whipping cream, set aside till needed. Have cream cheese at room temperature.
  9. Measure out zero calorie sweetener and set aside till needed. I used this sweetener that was new to me, , it is twice as sweet as the other sweeteners, so you only need to use half as much.
  10. Now add the softened cream cheese, and sour cream into a medium size bowl. Beat till blended together and batter is smooth. NOTE: SOUR CREAM SHOULD ALSO BE AT ROOM TEMPERATURE.
  11. Add in eggs and beat again until batter is smooth & blended. Then add in heavy whipping cream, beat till creamy and smooth.
  12. Add in strawberry emulsion or strawberry extract, & beat till blended together.
  13. NOTE: Strawberry Bakery emulsion has a prominate and professional strength, and should be used IN PLACE of extract. Use it tsp for tsp. unless you are adding it to a non baked item like a frosting, which you would use a bit less. The emulsion has a vibrant and robust flavor, more so than an extract, plus the flavor does not evaporate as it does in some baked goods. It cost a bit more but is well worth it, and is available in many flavors. I found mine at Amazon.
  14. Now that the crust has cooled wrap bottom of pan in a triple layer of aluminum foil. You will need a seperate pan that is larger than the bottom of your cheesecake pan to prepare for the water bath so it will fit inside. The water bath provides moisture in the oven during cooking so the cheesecake so it does not crack on top during baking.
  15. Now pour cheesecake batter into springform pan. Then place the springform pan into the larger pan. Then place both into the preheated 325 degree F. oven on the middle rack, now carefully pour boiling water just inside larger pan so that it comes up to at least 1 1/2 inches along side of cheesecake pan. Close door, and allow cake to cook until it is no longer very jiggly in the center. Mine took (1) hour. Remove from oven remove cheesecake from pan but allow it to sit on counter and cool completely.
  16. PREPARING THE GLAZE: COMBINE JELLO WITH CORN STARCH AND ZERO CALORIE SWEETENER, in a small sauce pan, AND WHISK OR STIR, THEN ADD IN WATER, LEMON JUICE, AND 1 TSP OF STRAWBERRY EMULSION. Place over medium high heat, and stir ,until mixture comes to a boil, continue stirring about 1 minute, then remove from heat. Set aside and allow to cool completely. Once cooled, Pour jello over cheesecake, then cover and place in fridge to chill for 4-6 hours or preferably over night before cutting.
  17. Allow cheesecake to sit in fridge over night, and serve the next day. Can serve with a dollop of sugar Free whipped topping if desired. Cut & enjoy and savor every bite.
  18. NUTRITIONAL INFORMATION: SERVES 16, CALORIES PER SERVING 340, FAT 32 G, CHOLESTEROL 103, Sodium 271mg, Potassium 74 mg, Carbohydrates 10g, Fiber2g, Sugars 4, Protein 9, & NET CARBS PER SERVING IS 8. I used MY FITNESS PAL to calculate the nutritional value in this recipe.

Printable Recipe Card


Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Diabetic Low Carb

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