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Low-Carb Lemon Souffle Cheesecake

By Dahlia Gomez, MS, RD, CDCES, CSOWM
Preparation time: 4 hours
Cook time: 20 minutes
Total time: 4 hours and 20 minutes
Number of servings: 16
Serving size: 1/8 of cheesecake


2 pre-made graham cracker crusts
2/3 cup boiling water
1 package lemon flavored sugar-free gelatin
1 cup 2% cottage cheese
8 oz fat free cream cheese, softened
½ cup zero calorie sweetener to taste
16 oz fat free whipped topping
1 lemon, zest and juice
1 lime, zest and juice
¼ cup of toasted unsweetened coconut flakes
¼ cup of toasted slivered almonds


  1. Dissolve gelatin in 2/3 cup of boiling water.
  2. Mix gelatin, lemon zest and juice, lime zest and juice, cream cheese and cottage cheese into a container. Blend until smooth.
  3. Pour mixture into a large bowl and fold in the whipped topping.
  4. After combined, pour filling to honey-cinnamon cracker crusts (fits in 2 pie crusts)
  5. Refrigerate for 4 hours until set. Decorate with toasted coconut and slivered almonds on top. Serve cold.

Nutrient analysis based on one serving size

Calories: 156
Carbohydrate: 23g
Fiber: 0g
Protein: 9g  
Total fat: 2g
Saturated fat: 0g
Sodium: 300mg

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