Keto Key Lime Cheesecake
Recently I shared a photo of my Keto Key Lime Cheesecake on Social media and had a number of people asking me for the recipe. I’ve finally got round to typing it up and thought it was about time I shared the love and passed it on to you guys for your enjoyment too!
FYI I use a round Spring Form Cake Tin that has an unclippable side which makes it easier to take out and eat. 😉
Ingredients for the Keto Key Lime Cheesecake topping
400g full fat cream cheese (ensure ingredient is only milk and has no hidden nasties)
600ml double cream
Juice of 5 whole limes (add a bit more to taste if required)
30 drops of liquid stevia (add in slowly and adjust to your taste)
Ingredients for the buttery nutty base
100g flaked almonds
100g ground almonds
150g melted butter
A good sized pinch of salt
Liquid stevia (i used about 20 drops, add in slowly and add more/less to suit your taste)
30g erythritol (add more/less to taste)
For the topping
Put all of the topping ingredients into a blender and give it a blast for a few seconds. The mixture will turn really thick when it’s ready and should form nice thick, firm peaks.
For the Base
The different types of nut add to the texture of the base and so require adding at different times to give the base a delicious texture.
First, put the pecans in the blender and give them a quick blast (keep them quite chunky as they will get grounded twice more with the other nut ingredients). Next, add in the flaked almonds and give them another blast. Finally, add in the ground almonds, melted butter, salt and stevia and mix together for a few more seconds. Once it’s all mixed, press the mixture firmly into the tin base with a metal spoon. Add the topping to the base and leave in the fridge for a few hours if you can resist the urge or just tuck right in! Enjoy x x x