Low Carb Lemon Cheesecake



3/4 cunsweetened coconut toasted
1/2 ccoconut flour
4 Tbspsplenda or other o calorie sweetener
5 Tbspmelted butter


1/2 cboiling water
10.30 ounce pkg sugar free lime jello
4 pkg8 ounce pkgs 1/3 less fat cream cheese
1 1/4 csplenda
2 Tbsplemon juice
the zest of 1 lemon


1 1/2 clowfat sourcream ( 1 pound)
4 Tbspsplenda
the zest, of 1 lemon grated


1container cool whip free topping
2 Tbsptoasted coconut optional


  1. 1Place coconut in a food processor. Process until about one minute. You want the pieces to be a little bit smaller. Toast the coconut in 350° oven for about five minutes. Keep an eye on it. It will brown up quickly. Remove from oven when it just turns lightly golden.
  2.  2Add coconut to a bowl with the coconut flour and Splenda. Mix well.
  3. Add the melted butter to The coconut mixture. Mix well.
  4. Press into the bottom of a parchment lined spring form pan. with the inside greased. Bake until sides are getting light golden brown. While pie is baking make the Jell-O.
    Remove from oven.
  5. Heat water in microwave to boiling. Add the Jell-O. Mix well. Set aside to cool.
  6. In a bowl beat the cream cheese and splenda together. Beat in the Jell-O mixture.
  7. Add in the eggs . Beat well. Add the lemon juice lemon and zest. Beat until smooth.
  8. Pour mixture over the crust. Place in the oven and bake at 325° for approximately one hour to one hour and 10 minutes.
    The cake will still be jiggly. Don’t worry about it .As the Jell-O in the cake cools. It will help set the cake.
  9. Remove from oven. Increase temperature to 350°. Mix the sour cream with the Splenda. Gently Spread the sourcream evenly over the top of the cake. Grate the lemon over the top of the sour cream mixture.
  10. Place back in the oven and bake for 1o-15 minutes. Remove from oven to cool. Cool 15 minutes. Run a dull knife around the iedge of cheesecake to loosen while still hot. This will prevent cracking.
  11. When cooled. Remove outside springform. You may want to run a knife around it again. Place in fridge for eight hours or overnight. Slice and serve with Cool Whip free topping, or whipped cream sweetened with Splenda.
    You may also garnish the whip cream with toasted coconut if desired.