Keto Key Lime Cheesecake
Perfect balance of tangy and sweet key lime pie paired with rich velvety cheesecake on a macadamia and walnut crust.
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
-
Preheat oven to 350 F.
-
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.
-
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.
-
Add dough 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.
Cheesecake
-
Reduce oven temperature to 325 F and place a pan of water on the bottom rack of the oven.
-
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 whisked 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 over night.
Whipped Cream
-
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.
-
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.
-
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