– 2 cups Almond Flour – 1/4 cup Erythritol – 6 tbsp Unsalted Butter – 1 tsp Vanilla Extract – 1/4 tsp Salt
Mix Base Ingredients
In a large mixing bowl, combine almond flour, melted butter, erythritol, vanilla, and salt.
Stir Keto Key Lime Cheesecake base ingredients with a spatula to combine and form a sandy mixture.
Pour into Pan
Pour the low-carb cheesecake crust mixture into the prepared pan and press firmly into the bottom of the pan.
Use your fingers or the back of a spoon to smoothen the surface. Refrigerate while making the filling.
– 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
Mix Filling Ingredients
In a large mixing bowl, beat softened cream cheese and sour cream, using a handheld whisk until creamy and fluffy.
Stop beating, add in powdered erythritol, lime juice, and lime zest. Keep beating until everything comes together.
Beat the Cream
In another bowl, beat the heavy whipping cream for the cheesecake until a stiff peak forms.
Now fold in the whipped heavy cream into the cream cheese bowl until the mixture is consistent.
Pour onto Base
Transfer the Keto Key Lime Cheesecake cheesecake filling into the springform pan covered with the cheesecake crust.
Use a spoon to distribute the Keto Key Lime Cheesecake filling evenly all over the pan.
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.
You did it! Enjoy your Keto Key Lime Cheesecake as a low-carb dessert or quick snack!
NET CARBS FAT PROTEIN
Serving: 1 Serving Makes: 6 Servings
Prep: 30 Minutes Cook: 15 Minutes
KETO CHEESECAKE FLUFF
KETO KEY LIME PIE