Low Carb Key Lime Cheesecake
Indulge in the zesty, creamy delight of this Low Carb Key Lime Cheesecake, a guilt-free dessert that’s perfect for keto and low-carb diets. Featuring a buttery almond flour crust and a luscious cheesecake filling infused with fresh key lime juice and zest, this recipe balances tangy citrus flavor with a smooth, velvety texture. Sweetened with erythritol, this dessert stays low in carbs without compromising on sweetness, making it a great choice for health-conscious dessert lovers. Baked in a water bath to ensure a crack-free, silky finish, it’s crowned with optional whipped cream and slices of key lime for a vibrant, elegant presentation. With just 20 minutes of prep time and a chill in the fridge, this refreshing treat is ideal for summer gatherings, special occasions, or simply satisfying your sweet tooth with a healthier twist.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Granular erythritol (or preferred low-carb sweetener)
- 16 ounces Cream cheese, softened
- 0.75 cup Granular erythritol (for filling)
- 0.5 cup Sour cream
- 0.75 cup Key lime juice
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 1 tablespoon Key lime zest
- Whipped cream (optional, for topping)
- Key lime slices (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, mix the almond flour, melted butter, and 2 tablespoons of erythritol until the mixture resembles wet sand.
Press the almond flour mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of erythritol with a hand or stand mixer until smooth and creamy.
Add the sour cream, key lime juice, vanilla extract, and key lime zest to the cream cheese mixture. Mix until fully combined.
Add the eggs, one at a time, beating gently after each addition. Avoid overmixing to prevent air bubbles from forming.
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Wrap the bottom of the springform pan with aluminum foil to prevent water leakage, then place the pan in a large roasting dish. Fill the roasting dish with about 1 inch of hot water to create a water bath.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center has a slight jiggle when gently shaken.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and refrigerate for at least 4 hours or overnight to fully set.
Once chilled, remove the cheesecake from the springform pan. Top with whipped cream and key lime slices, if desired. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
2994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.1 g | 350% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 1775 mg | 77% | |
| Total Carbohydrate | 284.2 g | 103% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 34.3 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1036 mg | 80% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 893 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
