Low Carb Key Lime Cheesecake
Low Carb Key Lime Cheesecake takes around 30 minutes from beginning to end. This recipe makes 8 servings with 492 calories, 8g of protein, and 45g of fat each. For $1.19 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is brought to you by MotherThyme.com. If you have almond meal flour, sugar, cream cheese, and a few other ingredients on hand, you can make it. 87 people have tried and liked this recipe. With a spoonacular score of 17%, this dish is rather bad. Similar recipes are Cheesecake Factory Key Lime Cheesecake--My Version, Key Lime Cheesecake, and Key Lime Cheesecake.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1¼ cup almond flour/meal
3 tablespoons butter, melted
8 ounce cream cheese, softened
1½ cups heavy whipping cream
0.3 ounce packet sugar-free lime jello
1 teaspoon key lime or lime zest
Crust
1½ teaspoons Splenda or preferred sugar substitute
Equipment:
springform pan
oven
hand mixer
whisk
frying pan
spatula
Cooking instruction summary:
Preheat oven to 350 degrees. Generously spray an 8-inch springform pan with cooking spray.Mix almond flour, butter and sugar 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.
Step by step:
1. Preheat oven to 350 degrees. Generously spray an 8-inch springform pan with cooking spray.
2. Mix almond flour, butter and sugar 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.
3. 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.
4. Spread mixture evenly with a spatula over cooled crust.Cover and chill in refrigerator until set, about 2-3 hours or overnight.
Nutrition Information:
covered percent of daily need
