KETO KEY LIME CHEESECAKE

NO-BAKE

INGREDIENTS

– 2 cups Almond Flour  – 1/4 cup Erythritol – 6 tbsp Unsalted Butter  – 1 tsp  Vanilla Extract – 1/4 tsp  Salt

CRUST

Combine Base Ingredients

In a large mixing bowl, combine almond flour, melted butter, erythritol, vanilla, and salt.

Step 1

Stir Mixture

Stir with a spatula to combine and form a sandy mixture.

Step 2

Pour into Pan

Pour the crust mixture into the prepared pan and press firmly into the bottom of the pan.

Step 3

Smoothen Surface

Use your fingers or the back of a spoon to smoothen the surface. Refrigerate while making the filling.

Step 4

INGREDIENTS

– 16 oz Cream Cheese  – 2 tbsp Sour Cream – 2 tbsp Lime Zest – 5 tbsp Lime Juice – 1 cup Heavy Cream – 2 tsp Vanilla Extract – 3/4 cup powdered Erythritol

CHEESECAKE FILLING

Start Cheesecake Filling

In a large mixing bowl, beat softened cream cheese and sour cream, using a handheld whisk until creamy and fluffy.

Step 5

Add Lime

Stop beating, add in powdered erythritol, lime juice, and lime zest. Keep beating until everything comes together.

Step 6

Beat the Cream

In another bowl, beat the heavy whipping cream until stiff peak form.

Step 7

Combine

Now fold in the whipped heavy cream into the cream cheese bowl until the mixture is consistent.

Step 8

Pour onto Base

Transfer the cheesecake filling into the springform pan covered with the cheesecake crust.

Step 9

Spread 

Use a spoon to distribute the cheesecake filling evenly all over the pan.

Step 10

Bang and Cover

Bang the pan on the kitchen counter a few times to remove any air bubbles. Cover the pan with plastic film and refrigerate for at least 8 hours or overnight.

Step 11

Enjoy!

You did it!

Step 12

NET CARBS FAT PROTEIN

6.6 grams

24.3 grams

13.4 grams

SERVINGS

TIME

Serving: 1 Serving Makes: 6 Servings

Prep: 30 Minutes Cook: 15 Minutes

KETO KEY LIME CHEESECAKE

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