Keto Key Lime Cheesecake

Keto Key Lime Cheesecake

This cheesecake perfectly balances the richness of cream cheese with the tart acidity of key limes.

By Shelia Hall

Crosby Body Health

Preheat oven to 350 degrees F.

Ingredients

Pie Crust

1 3/4 cups of Almond Flour Meal

1 cup of Swerve or alternate sweetener

5 tablespoons of Butter (Kerrygold)

In a Medium size bowl melt your butter in microwave.  Add almond flour meal and swerve.  Mix well until well blended (crumbly like)

Place parchment paper in your spring form pan.  Spray parchment paper with Spray oil.  Place Pie crust ingredients in pan and spread out evenly and press firmly.  Place in oven and bake for 10 to 12 minutes.

Cheesecake ingredients

3 - 8 ounce full fat cream cheese room temperature

1 cup of confectionate Swerve

1 teaspoon of vanilla extract

6 tablespoons key lime juice

3 eggs

2 tablespoons sour cream

In a large mixing bowl, combine cream cheese and sugar, beating until just smooth.

Add vanilla and key lime juice and beat til just combined.

Crack eggs into a measuring cup and lightly beat with a fork. Then add them to the cheesecake mixture, beating them in until just combined.

Gently mix in sour cream.

Pour mixture into prepared crust. (If desired wrap outside of pan with a large sheet of aluminum foil, then place pan into a larger baking dish filled about 1/2 of the way with water.  This "water bath" method prevents cracking.)

Bake at 350 Degree F. for about 40 - 45 minutes (cheesecake should still jiggle a little in center). Turn off oven, crack open the door and leave cheesecake inside undisturbed for 30 minutes.

Remove cheesecake from oven and cool to room temperature on wire rack.

Refrigerate several hours before serving.

Garnish with Heavy Whipping Cream Icing and Lime wedges.