Prepare the Keto Cheesecake Crust:
In a food processor, grind the pecans until very fine.
In a frying pan over medium heat, brown the ground pecans with the almond flour, stirring continuously until aromatic (about 4-5 minutes).
Remove from heat and add the powdered sweetener and melted butter, mixing until well combined.
Line a springform pan with parchment or wax paper (tin foil or plastic wrap can also be used). Press the nut mixture evenly into the bottom of the pan, using plastic wrap or wax paper to help smooth it out. Place the prepared crust in the fridge while you prepare the cheesecake filling.
Make the Cheesecake Filling:
In a large mixing bowl, whip the whipping cream and 1/4 cup of the cream cheese until stiff peaks form. Set aside.
In a saucepan over high heat, bring the water to a boil. Add the Sugar-Free Jello packets and stir until completely dissolved.
In a blender, blend the dissolved Jello with the remaining 1/2 cup of cream cheese until smooth.
Slowly mix the Jello mixture into the whipped cream mixture using a mixer. Continue mixing until everything is thoroughly combined and smooth.
Assemble and Chill:
Pour the Jello cheesecake mixture over the prepared crust in the springform pan, spreading it evenly.
Refrigerate the cheesecake for at least 1 hour, or until set.
Serve:
Once the cheesecake is set, remove it from the fridge, slice, and enjoy your delicious, no-bake, sugar-free Jello cheesecake!