Low Carb Key Lime Cheesecake

Original cookbook page 131

This recipe was shared by Tracy Chester on the Facebook group 'Low Carb Inspirations (plus Keto friendly recipes)'. It is a low-carb/keto-friendly no-bake style cheesecake with a baked almond flour crust and a key lime cream cheese filling.

Ingredients

• 1 1/4 cup almond flour/meal
• 3 T. butter, melted
• 1 1/2 tsp. Splenda or preferred sugar substitute
• 8 oz. cream cheese, softened
• 1/2 tsp. vanilla extract (optional)
• 1 1/2 cups heavy whipping cream
• .3 ounce packet sugar-free lime jello
• 1 teaspoon key lime or lime zest

Instructions

1. Preheat oven to 350 degrees. Generously spray an 8-inch springform pan with cooking spray.
2. Mix almond flour, butter and sugar until mixture is crumbly.
3. Press into the bottom of pan and bake for about 8–10 minutes until golden brown.
4. Cool completely.
5. Using an electric mixer with the whisk attachment, mix cream cheese until smooth and creamy.
6. Stir in vanilla extract.
7. Add heavy cream and whisk on high until mixture thickens and soft peaks form.
8. Reduce speed to low and mix in jello packet and zest and mix until blended.
9. Spread mixture evenly with a spatula over cooled crust.
10. Cover and chill in refrigerator until set, about 2–3 hours or overnight.