Lime Cheesecake
This isn't just a pie; it's a wonderfully tart, zesty, and bright keto-friendly cheesecake. It absolutely nails that tangy Key lime flavor, and yes, we're baking this creamy beauty in a water bath for maximum flawless texture.
COST Medium-High (Key limes can be pricey, $15-$20)
Equipment
- 9-inch Springform Pan
- Food Processor
- Roasting Pan
Ingredients
Crust (The Zesty Base)
- 1 1/2 cups Almond Flour (8 oz)
- 1/4 cup Melted Butter
- 2 tbsp Keto Sweetener
- 1 Lime for Zest Don't skip this, it's flavor central!
Filling (The Tangy Goodness)
- 3 (8 oz) blocks Cream Cheese Must be soft—no cold stuff!
- 3/4 cup Keto Sweetener
- 1/2 cup Fresh Key Lime Juice The real stuff is worth the effort
- 2 tbsp Lime Zest
- 3 large Eggs
- 1 tsp Vanilla Extract
Instructions
- Oven Time: Set your oven to 325°F (160°C).
- Crust & Foil: Mix the crust stuff and press it into the bottom of your springform pan. Now, wrap the outside of that pan super tightly with heavy-duty foil. This is for the water bath!
- Cheese Base: Beat the cream cheese and sweetener until it's smooth like silk. Then, beat in the lime juice, zest, and vanilla.
- Egg Trick: Add the eggs one at a time, and mix just until they disappear. Overmixing eggs leads to sad, cracked cheesecake!
- The Bath: Pour the filling over the crust. Put the springform pan inside a bigger roasting pan, and fill the outer pan with boiling water about halfway up the side of your cheesecake pan.
- Bake, Cool, Chill: Bake for 50-55 minutes. When time's up, turn the oven off, crack the door, and let it cool inside for 1 hour. Then, remove and stick it in the fridge for 8 hours. Seriously.
Notes
The water bath is everything. It keeps the temperature gentle, so you get a perfect, creamy, crack-free surface every single time. It's worth the fuss!
Nutrition Per Slice):
About 370 calories, 4g Net Carbs, 35g Fat, 8g Protein.