Low Carb Key Lime Cheesecake

These Low Carb Key Lime Cheesecake are the perfect summer treat. Easy to prep and taste just like real key lime cheesecake! Low Carb Key Lime Cheesecake – You must try this recipe.

These Low Carb Key Lime Cheesecake are absolutely perfect. They’re easy to make and always hit the spot on a hot day.

Not only is this dessert low carb but it’s simple to make! Can this cheesecake get any better? No crazy amount of ingredients or taking forever to make. Just a handful of ingredients are all you need to make this Low Carb Key Lime Cheesecake.

Once you bake a crust the cheesecake itself is no-bake and literally takes minutes to whip up. The longest segment is letting it chill in the refrigerator.

If you like this, you can try similar recipes:

• Low Carb Cheesecake Salad
• Keto Coconut Cheesecake with Coconut Cream
• Keto Sopapilla Cheesecake
• Keto Chocolate Cheesecake Jars
• Keto Cheesecake Brownies
• Keto Cheesecake Cupcakes
• Keto No-Bake Chocolate Cheesecake
• Keto No-Bake Lemon Cheesecake
• Low Carb Salted Caramel Cheesecake Bars
• Low Carb No Bake Irish Cream Cheesecake
• Keto Boston Cream Cheesecake

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Low Carb Key Lime Cheesecake

4 from 8 votes

Recipe by Edith Frincu, Photo Credit: Edith Frincu Course: DessertCuisine: American

Servings

8

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

341

kcal

These Low Carb Key Lime Cheesecake are the perfect summer treat. Easy to prep and taste just like real key lime cheesecake!

Ingredients

• Crust

• 1 1/4 cup Blanched Almond Flour

• 1/4 cup butter melted

• 1/3 cup Erythritol Sugar Substitute

• Filling

• 8 ounce cream cheese softened

• 1/2 tsp vanilla extract

• 1 1/2 cups heavy whipping cream

• 1 1/2 tsp gelatin unflavored

• 1 tsp key lime (or lime zest)

Directions

• Preheat oven to 350 degrees. Generously spray an 8-inch springform pan with cooking spray.
• Mix almond flour, butter and sugar substitute until mixture is crumbly.
• Press into the bottom of pan and bake for about 8-10 minutes until golden brown.
• Cool completely.
• Using an electric mixer with the whisk attachment mix cream cheese until smooth and creamy.
• Stir in vanilla extract.
• Add heavy cream and whisk on high until mixture thickens and soft peaks forms.
• Reduce speed to low and mix in jello packet and zest and mix until blended.
• Spread mixture evenly with a spatula over cooled crust.
• Cover and chill in refrigerator until set, about 2-3 hours or overnight.