Gluten Free & Keto Key Lime Cheesecake

Key limes, also called Mexican or West Indian limes, are littler (yet much more delicious!) than ordinary ones. When at their prime, they're portrayed by a bolder and progressively acidic punch. Furthermore, as the name proposes, they're the star element of this low carb and keto cheesecake!

Gluten Free & Keto Key Lime Cheesecake
Needing a new and delicious keto fat bomb dessert? This no-prepare gluten free and keto key lime cheesecake for 1 (or two!!) will doubtlessly hit the spot! Goodness, and if preparing with cups instead of grams is your thing, simply click on US Customary for a moment transformation.

For the keto graham cracker crust
  •     20 g almond flour
  •     1 1/2 teaspoon powdered erythritol or xylitol*
  •     1/4 teaspoon cinnamon
  •     pinch kosher salt
  •     1 1/2 teaspoons melted unsalted grass-fed butter as needed
For the keto key lime cheesecake
  •     40 g sour cream
  •     70 g cream cheese at room temperature
  •     28 g unsalted grass-fed butter at room temperature
  •     30 g avocado about 1/4 medium-sized (optional)**
  •     1/2-1 teaspoon freshly grated key lime zest to taste
  •     3-5 teaspoons freshly squeezed key lime juice to taste
  •     2-3 tablespoons powdered erythritol or xylitol, to taste
Serving suggestions
  •     heavy or sour cream whipped 

For the keto graham cracker crust
  1. Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
  2. Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined, and press into serving glass or dish. Allow to come to room temperature and refrigerate while you make the cheesecake. 
  3. For the keto key lime cheesecake
  4. Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside. 
  5. Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed. Add avocado and mix until fully combined. Add key lime zest, juice and sweetener to taste. Key limes can vary a lot in taste, so start with the lower amount and add to taste (keeping in mind that the flavors will develop while chilling). 
  6. Fold in whipped sour cream. Pipe or spoon key lime cheesecake mixture into the graham cracker lined glass. Freeze for 30-40 minutes or refrigerate for a couple hours (or overnight). 
  7. Optional: Serve with more whipped sour cream (or heavy cream) and freshly grated key lime zest. 
This article and recipe adapted from site.

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