Truth be told, this recipe came together on a whim.  We had planned an impromptu Mother's Day dinner at my parents and following suit, we put together this plan at the last minute.  With any clean eating, paleo, keto or vegan lifestyle you know it's often difficult to find a product on the shelves at the grocery store that will suit.   Which means, you are spending more time in the kitchen making meals and desserts from scratch.  I walked in the door from the grocery store with heavy cream, cream cheese, a lime, and eggs less than 2 hours before dinner and the pressure was on. 

Thankfully, this No-Bake Keto Key Lime Cheesecake wasn't overly labor intensive and hit a homerun! 

Pie Crust Ingredients: 

  • 1 1/2 cup of almond flour
  • 1/2 tsp baking powder
  • 1/8 tsp sea salt
  • 1/3 cup of granulated erythritol 
  • 2 packets of sweet leaf (stevia)
  • 3 tablespoons of melted butter
  • 1 egg 
  • 1 teaspoon of cinnamon 

Preheat oven to 375 degrees and grease pie pan with butter or coconut oil 

Mix all of the dry pie crust ingredients well and then add egg and melted butter to the dry ingredients into a dough ball.  Transfer pie dough into greased pie pan and press into the dish with your fingers.  Once you have the pie crust pressed into the dish use a fork to pierce the dough to keep dough from bubbling.  Bake for 10 - 15 minutes until golden brown.  To keep pie crust from burning - place foil over the edges of the pie crust at 8 - 10 minutes of baking and place back into oven with foil covering the edges for the remaining time. 

No-Bake Keto Key Lime Cheesecake Filling Ingredients:

  • 8 ounces of cream cheese at room temp
  • 1/3 cup of sour cream 
  • 1/4 cup of heavy cream
  • 3 tablespoons of melted butter
  • 3 tablespoons of key lime juice
  • 1/3 cup of erythoritol 
  • 1 packet of sweet leaf (stevia) 

Combine all ingredients above in mixing bowl and mix well until filling becomes smooth. Depending on the type of erythritol you use, you might notice lumps in the filling.  We used a coarse blend of erythritol which did, in fact, leave our filling a bit on the lumpy or bumpy side. 

Taste the filling as you go as you may choose to add more key lime juice to the filling depending on how flavorful you'd like the cheesecake to be.  If you have fresh limes you can zest one lime to use as garnish on the top of the cheesecake and/or mix some of the zest into the filling.  You could also add unsweetened coconut flakes into the filling or top of cheesecake. 

Once the pie crust has been removed from the oven and cooled, pour filling into crust and place into the refrigerator to firm and cool.  The longer the better and the more the flavors will enhance. Serves 8 - 10 depending on how large of a slice you cut. 

Additional options: 

You could make individual No-Bake Cheesecakes using gluten free nilla wafers as the crust in a muffin tin, make a cheesecake in a springform pan, use the key lime filling in a keto danish, or simply use the filling as a treat on it's own without the crust to keep your carbs low. 

Original Recipe Inspiration found on ruled.me 

 

 

 

 

 

 

 

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