Keto Key Lime Cheesecake – Low Carb Dessert Recipe

Springtime Keto Cheesecake
Spring is just around the corner and as the weather starts to get warmer, you may be looking for desserts that are a little bit lighter with a fresh, bright taste. Key lime is definitely one of those flavors that really embodies spring so we thought what would be better than a key lime, spring-inspired cheesecake!?! This recipe takes a little bit of time to put together but, once it is completed, you will have a delicious keto dinner that will make you excited that spring is finally here.
Most traditional cheesecakes are made with a graham cracker crust which doesn’t really work when you are on a no-carb or low carb diet. However, our almond flour-based crust is just as tasty, if not more so! It is also very easy to make. All you need to do is mix together the almond flour, erythritol, and coconut oil until you have a crumbly mixture that is the texture of wet sand. Press the mix into the bottom of the pan and the crust is done! Keep this easy crust recipe in mind for any keto cheesecake or pie recipe that you make as it is very versatile, pairing well with almost anything.

Another part of this recipe that you may want to use in other scenarios is our homemade, keto-approved condensed milk. Canned condensed milk is used in quite a number of baked goods but, when you buy it at the grocery store, you are essentially getting a can of pure sugar aka carbs. Our recipe for homemade condensed milk is carb-free and works perfectly as a replacement for canned condensed milk. Another thing to remember as you navigate keto baking!
Key lime juice is the main flavor driver in this recipe and you should try to find high-quality key lime juice in order to really make that fresh taste shine through. If you can only find regular lime juice, this will work fine too however you may notice the difference. Key lime juice has subtle floral notes in addition to citrusy brightness. Regular lime juice will still give you a powerful lime taste but it will be less complex and simply more pungent.

While this recipe is totally keto-friendly, anyone who takes one bite is going to love it. Or key lime cheesecake is the perfect dessert to bring to any spring get together so preheat your oven, grab some key lime juice and start baking! This is a recipe you are going to love.
If you loved this recipe, check out this super easy spin-off of the traditional key lime pie. Each mini Keto Key Lime Cheesecake has its own low carb vanilla crust topped with a delicious tangy key lime cheesecake filling so everyone can have their own mini dessert!

Key Lime Cheesecake

Macros per serving:
• 248 Calories
• 24g of Fat
• 5g of Protein
• 3g of Net Carbs

CourseDessert

KeywordKeto, Low-carb

Servings10 servings

Prep Time15 minutes

Cook Time35 minutes

Ingredients

Crust

1 1/4cup

almond flour

1/3cup

So Nourished granular erythritol

1/4cup

coconut oil, melted

Condensed Milk

3/4cup

heavy whipping cream

4tbsp

So Nourished Powdered Erythritol

1tsp

butter

1/4tsp

xantham gum

Key Lime Filling

3oz

softened cream cheese

2tsp

lime zest

4

egg yolks

6Tbsp

key lime juice

1/4tsp

vanilla extract

Instructions

Start by making the condensed milk. Bring the whipping cream to a boil over medium heat then lower the heat and simmer for 15 minutes to thicken, Try not to let the mix fully boil, just a very low simmer will work.

Remove the heavy cream from the heat and add the powdered erythritol and butter and stir.

Sprinkle the xanthan gum over the heavy cream mix and whisk vigorously to prevent clumping. Set the mix aside to cool.

Preheat your oven to 325 degrees F and get an 8 inch cake pan ready.

Combine the almond flour, granulated erythritol and melted coconut oil together in a medium bowl. Once mixed, pour into the cake pan and press down to make a firm, even crust.

Bake the crust in the preheated oven for about 15 minutes or until it begins to turn golden brown. Set aside to cool.

Beat the cream cheese and lime zest in a large bowl until very smooth (no cream cheese clumps!). Add the egg yolks slowly, incorporating fully after each addition.

Add the condensed milk mix, lime juice and vanilla extract to the cream cheese bowl and mix until smooth.

Pour the filling over the crust and return the pan to the oven, cooking for 18 minutes. The cheesecake will not brown!

Let cool at room temperature for about an hour and them place in the fridge to cool completely. The cheesecake will get firm after about 2 hours.

Slice and serve!