Description
A delightful keto-friendly cheesecake that combines tangy key lime flavor with a creamy texture, perfectly portioned for two.
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons coconut oil, melted
- 2 tablespoons erythritol or another keto sweetener
- 1 package cream cheese (8 oz), softened
- 1/2 cup sour cream
- 1/4 cup key lime juice
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin (optional, for firmness)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine almond flour, melted coconut oil, and erythritol. Mix until crumbly.
- Press the mixture into the bottom of a small baking dish to create a crust. Bake for 10-12 minutes until golden brown and cool completely.
- In another bowl, combine softened cream cheese, sour cream, key lime juice, vanilla extract, and gelatin (if using). Mix until smooth and creamy.
- Pour the filling over the cooled crust and refrigerate for at least 2 hours to set properly.
Notes
Serve chilled with optional garnishes like whipped cream and lime slices. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze individual slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 350
- Sugar: 1g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg