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No-Bake Keto Low Carb Key Lime Cheesecake Easy Recipe
Key lime cheesecake is one of the most delightful desserts. This No-Bake Keto Key Lime Cheesecake is tangy, delicious, creamy, and so easy to make.
Key lime cheesecake is one of the most delightful desserts. This No-Bake Keto Key Lime Cheesecake is tangy, delicious, creamy, and so easy to make. #ketocheesecake
Prep Time 10 minutes
Cook Time 12-15 minutes
Servings
slices
Ingredients
For the crust
  • 1 1/4 cup almond flour
  • 1/3 cup Swerve sweetener
  • 1/4 tsp kosher salt
  • 1/4 cup butter melted
For the filling
  • 1/2 cup fresh squeezed lime juice
  • 2 cup Cream Cheese
  • 2 cup heavy whipping cream
  • 2/3 cup powdered erythritol
  • 1 1/2 tsp gelatin unflavored
  • 1 tsp Vanilla Extract
Prep Time 10 minutes
Cook Time 12-15 minutes
Servings
slices
Ingredients
For the crust
  • 1 1/4 cup almond flour
  • 1/3 cup Swerve sweetener
  • 1/4 tsp kosher salt
  • 1/4 cup butter melted
For the filling
  • 1/2 cup fresh squeezed lime juice
  • 2 cup Cream Cheese
  • 2 cup heavy whipping cream
  • 2/3 cup powdered erythritol
  • 1 1/2 tsp gelatin unflavored
  • 1 tsp Vanilla Extract
Key lime cheesecake is one of the most delightful desserts. This No-Bake Keto Key Lime Cheesecake is tangy, delicious, creamy, and so easy to make. #ketocheesecake
Instructions
The crust
  1. Preheat the oven to 325F / 175ÂșC. Lightly spray a 9" springform pan with non-stick spray.
  2. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.
  3. Turn out the mixture into a 9-inch springform pan and press firmly into the bottom. Bake 12 to 15 minutes, until just golden brown around the edges.
  4. Remove and let cool while preparing the filling.
The filling
  1. In a small saucepan add lime juice and gelatin and bring to boiling. Reduce heat to low and stir constantly until gelatin is dissolved. Cool 2 minutes.
  2. With a mixer, blend cold cream cheese until the mixture has the texture of soft spreadable butter. Add powdered erythritol and vanilla and mix in well.
  3. Add the heavy whipping cream and mix on low until the batter is well blended. Turn mixer on high and blend until filling is light and creamy and holds a peak.
  4. Add the lime juice and gelatine mixture and combine it very well.
  5. Fill cooled pie shell with filling and refrigerate for 4 hours or overnight. Top with whip cream and key lime juice (optional).

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