Keto Key Lime Cheesecake

Jump to Recipe

Keto Key Lime Cheesecake is the perfect balance of tangy and sweet key lime pie paired with rich velvety cheesecake on a macadamia and walnut crust.

Key Lime Pie in a Cheesecake! This rich velvety smooth sweet and tart cheesecake kicks the sensations in high gear.

It’s probably my favorite dessert so far. Seriously, my mouth is watering thinking of the last slice that’s sitting in the refrigerator taunting me.

Word of warning. It takes time to bake and chill in the refrigerator to get the best flavor and consistency. In other words, don’t wait until the last minute to make it.

Let’s get going, then!

Preheat oven to 350 F and line a 9″ springform pan with parchment. Trust me, it’s so much easier to cut and serve the cheesecake. Yes, even if it’s a non-stick pan. Also be sure to spray the sides with non-stick spray or wipe with olive or coconut oil. I also suggest wrapping bottom and up sides of pan with foil. That way if any leaks occur, it won’t make a big mess in your oven.

Make sure all cheesecake ingredients (cream cheese, sour cream, lime juice, and eggs) are room temperature. It will make blending easier and batter smoother.

Also, don’t overmix cheesecake batter or cheesecake may crack when baking.

Add all ingredients to the bowl of a food processor.

Mix ingredients one pulse at a time until a very coarse dough is formed. Don’t over process or it will be a sticky mess. Plus, you want some more chunky parts of the nuts to remain. Gives crust a good texture contrast to the creaminess of the cheesecake filling.

Add dough crust to bottom of springform pan and press with fingers to spread dough to cover entire bottom and slightly up side.

Put pan in oven and bake for 15-20 minutes until golden brown.

Let crust cool for about 10 minutes.

Do not dump cheesecake mixture onto crust until it’s cooled and has firmed up a bit.

While the crust is cooling, let’s mix the cheesecake filling.

Reduce oven temperature to 325 F and place a pan of water on the bottom rack of the oven. This keeps moisture in the oven which will help prevent cracks on the surface of the cheesecake. You can also do the water bath method if you’d prefer. Too much trouble for me!

In bowl of stand mixer, add the cream cheese & Swerve. Mix on medium until blended and creamy. Do not over mix.

Add sour cream, vanilla, lime juice, and lime zest and mix on low until combined.

Add in the eggs and mix on low. It’s important not to over mix or cheesecake may crack when baking.

Pour mixture on top of cooled crust.

Put pan in oven on top rack and cook for 45 minutes.

Turn off oven and leave cheesecake in for 1 hour.

Remove and allow to cool to room temperature, then place in refrigerator for at least 4 hours before serving. Better if left overnight.

Now for the whipped cream topping.

Place medium sized metal or glass bowl, the whisk attachment of the mixer, and the heavy whipping cream in the freezer for at least 15 minutes. This is important. It will help form a firmer whipped cream.

Remove from freezer and beat cream, cream of tarter, and cinnamon until soft peaks form. Add in the vanilla, mascarpone cheese and Swerve. Beat until stiff peaks form.

The mascarpone cheese is not a necessity, but it sure helps with keeping the structure, especially if you want to pipe on a pretty design.

Serve cheesecake with the whipped cream.

*Nutritional label does not include sugar alcohols or net carbs, so I’ve added both below.

Total Carbs: 30 g
Dietary Fiber: 1 g
Sugar Alcohols (erythritol): 22 g
NET CARBS: 7 g

3.86 from 14 votes

Print

Keto Key Lime Cheesecake

30 mins

1 hr

Cooling Time

5 hrs 25 mins

1 hr 30 mins

 

Perfect balance of tangy and sweet key lime pie paired with rich velvety cheesecake on a macadamia and walnut crust.

Course: Dessert

Cuisine: American

Servings: 12

Calories: 461 kcal

Ingredients

Crust

• 1/2 cup macadamia nuts
• 1/2 cup walnuts
• 1 cup almond flour
• 1/2 cup Swerve Brown or Swerve
• 2 egg yolks
• 1/2 cup cold butter

Cheesecake

• 3 8 oz packages of cream cheese room temp
• 1 cup Swerve
• 1 cup sour cream
• 2 tsp vanilla extract
• 3/4 cup key lime juice
• 2 Tbsp lime zest
• 3 eggs whisked

Whipped Cream

• 1 cup heavy whipping cream
• 1/8 tsp cream of tarter
• 1 tsp cinnamon
• 1/2 tsp vanilla
• 1/2 cup mascarpone cheese
• 4 tsp Swerve confectioner

Instructions

Crust

1. Preheat oven to 350 F.
2. Line the bottom of a 9" springform pan with parchment paper and spray the sides with non-stick spray. Wrap pan bottom and up sides with foil. This will keep any drips from happening during baking. Set aside.
3. Add all ingredients to the bowl of a food processor.
4. Mix ingredients one pulse at a time until a very coarse dough is formed. Don't over process or it will be a sticky mess.

5. Add dough to bottom of springform pan and press with fingers to spread dough to cover entire bottom and slightly up side.

6. Put pan in oven and bake for 15-20 minutes until golden brown.
7. Let crust cool for about 10 minutes.

Cheesecake

1. Reduce oven temperature to 325 F and place a pan of water on the bottom rack of the oven.
2. In bowl of stand mixer, add the cream cheese & Swerve. Mix on medium until blended and creamy. Do not over mix.
3. Add sour cream, vanilla, lime juice, and lime zest and mix on low until combined.

4. Add in whisked eggs and mix on low. It's important not to over mix or cheesecake may crack when baking.

5. Pour mixture on top of cooled crust.
6. Put pan in oven on top rack and cook for 45 minutes.
7. Turn off oven and leave cheesecake in for 1 hour.
8. Remove and allow to cool to room temperature, then place in refrigerator for at least 4 hours before serving. Better if left over night.

Whipped Cream

1. Place medium sized metal or glass bowl, the whisk attachment of the mixer, and the heavy whipping cream in the freezer for at least 15 minutes.

2. Remove from freezer and beat heavy cream, and cream of tartar until soft peaks form. Add in the vanilla, mascarpone cheese and Swerve. Beat until stiff peaks form.

3. Serve cheesecake with the whipped cream.

Recipe Notes

Make sure all cheesecake ingredients (cream cheese, sour cream, lime juice, and eggs) are room temperature. It will make blending easier and batter smoother.

Don't over mix cheesecake batter or cheesecake may crack when baking.

Placing a pan of water on the rack below cheesecake will keep it moist and help prevent cracking.

Don't be tempted to open oven. Temperature changes can also cause cracking.

*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.

Total Carbs: 30g
Dietary Fiber: 1g
Sugar Alcohols (erythritol): 22g

NET CARBS: 7g

Nutrition Facts

Keto Key Lime Cheesecake

Amount Per Serving

Calories 461 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 21g131%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 168mg56%

Sodium 196mg9%

Potassium 161mg5%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 2g2%

Protein 8g16%

Calcium 118mg12%

Vitamin C 5.1mg6%

Vitamin A 1240IU25%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

AFFILIATE NOTICE: Lone-Star-Keto.com  participates in the Amazon affiliate program and this post may contain affiliate links. Lone-Star-Keto.com  may receive commission if affiliate links are clicked and purchases are made. This does not affect your product cost. The program is designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not affect the integrity of the blog. The author of Lone-Star-Keto.com will not recommend or stand behind any product that she does not fully endorse.

Want to learn more about the ketogenic way of eating? Click here!