Easy Keto Recipe
Key Lime Cheesecake Crust – 2 cups Almond Flour – ¼ cup Erythritol – 6 tbsp Unsalted Butter – 1 tsp Vanilla Extract – ¼ tsp Salt
Combine the base Keto Key Lime Cheesecake Base Ingredients in a mixing bowl.
Form a sandy mixture by combining the dough with your hands.
Transfer the keto no-bake cheesecake crust into a springform pan lined with parchment paper.
Smoothen the surface of the no-bake cheesecake crust with the back of a spoon.
KEY LIME CHEESECAKE FILLING – 5 tbsp Freshly Squeezed Lime Juice – 2 tsp Unflavored Gelatin Powder – 24 ounces Cream Cheese – 2 tbsp Sour Cream – 2 tbsp Lime Zest – 1 cup Heavy Cream – 2 tsp Vanilla Extract – ¾ cup Powdered Erythritol
Mix the Keto Key Lime Cheesecake Filling Ingredients in a bowl.
Add the lime juice, lime zest, erythritol and beat the filling until consistent.
Beat the keto no-bake cream with an electric beater until a stiff peak forms.
Fold the Whipped Heavy Cream into the Cream Cheese mixture until smooth.
Spread the Keto Cheesecake filling on the low-carb no-bake base.
Cover the Keto Key Lime Cheesecake and store it in the fridge for at least 8 hours.
Decorate the Keto Key Lime Cheesecake with some lime zest and lime quarters,
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 12 Slices
Prep: 15 Minutes Fridge: 8 Hours