KETO KEY LIME CHEESECAKE
4.9G NET CARBS
15 MINUTES PREP
– 2 cups Almond Flour – 1/4 cup Erythritol – 6 tablespoons Unsalted Butter – 1 teaspoon Vanilla Extract – 1/4 teaspoon Salt
Combine Base Ingredients
In a large mixing bowl, combine almond flour, melted butter, erythritol, vanilla, and salt.
Stir with a spatula to combine and form a sandy mixture.
Pour into Pan
Pour the 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
Start Cheesecake Filling
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 until stiff peak form.
Now fold in the whipped heavy cream into the cream cheese bowl until the mixture is consistent.
Pour onto Base
Transfer the cheesecake filling into the springform pan covered with the cheesecake crust.
Use a spoon to distribute the 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!
NET CARBS FAT PROTEIN
Serving: 1 Serving Makes: 6 Servings
Prep: 30 Minutes Cook: 15 Minutes
SWIPE UP FOR PRINTABLE RECIPE
KETO CHEESECAKE FLUFF
KETO KEY LIME PIE