Makes 8 servings
1 box (0.3 oz.) sugar free lemon Jello
2 tablespoons lemon juice
2 (8 oz.) packages of cream cheese
1 cup of boiling water
Stir the boiling water into the box of jello, mixing for about 2 minute.
Add the cream cheese and lemon juice.
Mix until all lumps have disappeared.
Pour into an 8" square pan and chill until set.
Cut into 8 squares
Per serving : Total Fat 12.9g, Total Carbs 5.8g, Total Protein 11.1g
It is not necessary to have a crust but if you want the extra crunch make sure to account for the additional carbs when incorporating the tried and true crushed graham crackers and grass fed butter. (Different brands have diffrent nutrients - check the label!)
If you need that crunch but don’t want to add in too many carbohydrates you can explore making your own low carb and sugar free graham crackers. I’ll provide the recipe below…
2 cups almond flour
1/3 cup Swerve Sweetener
2 tsp cinnamon
1 tsp baking powder
1 large egg
2 tbsp butter melted
2 tsp molasses or Yacon syrup (optional, but improves colour and flavour)
1 tsp vanilla extract
Preheat oven to 300F.
In a large bowl, whisk together almond flour, sweetener, cinnamon, baking powder and salt. Stir in egg, melted butter, molasses and vanilla extract until dough comes together.
Turn dough out onto a large piece of parchment paper or silicone liner and pat into a rectangle. Top with another piece of parchment. Roll out dough as evenly as possible to about 1/8 to 1/4 inch thickness.
Remove top parchment and use a sharp knife or a pizza wheel to score into squares of about 2x2 inches. Transfer the entire piece of parchment onto a baking sheet.
Bake 20-30 minutes, until just beginning to brown. Remove and let cool 30 min, then break up along score marks. Return to the warm oven (temperature set at no higher than 200F). Let sit another 30 minutes or so, then cool completely.
Per serving (3 crackers): Total Fat: 5.6g Total Carbs: 6.1g Total Protein: 2.1g
Note: Makes 24 to 30 crackers depending on how thin you roll the dough.