Keto Key Lime Cheesecake [Gluten Free, Sugar Free!]
This keto key lime cheesecake has all the richness and flavour of a normal cheesecake, just at a fraction of the carbs, and with no gluten!
Servings: 12 Servings
Calories: 355kcal
Equipment
- 1 9" Springform pan
Ingredients
Crust
- 2 cups Almond Flour / Meal
- ¼ cup Allulose
- ¾ teaspoon Ground Cinnamon
- Pinch Salt
- 4 tablespoon Unsalted Butter melted
Key Lime Cheesecake:
- 1 ⅓ cup Allulose
- 1 tablespoon Lime Zest
- ½ teaspoon Xanthan Gum
- 24 oz Full-Fat Cream Cheese Room temperature (3 x 8oz packages)
- ⅔ cup Key Lime Juice
- 3 Large Eggs room temperature & lightly beaten
- 1 teaspoon vanilla extract
Garnish
- Whipped Cream
- Lime Slices
- Lime Zest
Instructions
Crust
- Preheat oven to 350F.
- Carefully wrap the outside of a 9" Springform pan with aluminum foil, making sure it’s completely sealed off.
- In a medium bowl, mix crust dry ingredients: Almond flour, allulose, cinnamon and salt. Add melted butter, stir to fully incorporate.
- Press crust mixture into the bottom and halfway up the sides of the springform pan.
- Bake crust for 15 minutes. Remove from oven, turn oven temp down to 325 F.
Cheesecake
- In a large mixing bowl (if using an electric mixer) - or in the bowl of a stand mixer fitted with a paddle attachment - whisk together the allulose, the lime zest, and xanthan gum until well combined. Make sure to break up any clumps of allulose - you can do this in a mini food processor, if you prefer.
- Add cream cheese the bowl, cream the cream cheese and allulose mixture together until smooth.
- Add the lime juice, and vanilla extract. Beat on low speed JUST until smooth - DO NOT overbeat! Gently fold in the eggs, just until well combined.
- Pour cheesecake batter into the prepared crust.
- Place prepared cheesecake in a larger pan, carefully pour hot water into the larger pan, aiming for it to come halfway up the height of the springform pan.
- Form a large “tent” out of a long piece of aluminum foil, as pictured in the post. This will prevent excessive browning - from the use of allulose - while preventing condensation from landing on the top of the cheesecake.
- Carefully transfer the whole thing to the 325 F oven.
- Bake cheesecake for 60-65 minutes, or until the center is mostly set - it’ll wiggle a little if shaken, but shouldn’t be liquid.
- Turn the oven off, crack the oven door by a few inches, and let the cheesecake cool in there for another 30 minutes or so.
- Remove from the oven. Tilt the foil tent to the side and carefully remove it from the pan, pulling it up and to the side. You want to avoid dripping water into the cheesecake.
- Carefully remove the springform pan from the water bath, and the foil from the pan.Run a butter knife along the inside of the pan to loosen the crust from the pan, then allow to cool to room temperature.
- Transfer cheesecake to fridge, chill for at least 8 hours - ideally overnight.
- Garnish as desired, serve cold.
Notes
Leftovers
Leftover cheesecake can be transferred to an airtight container - or wrapped in plastic wrap - and kept in the refrigerator for up to 5 days.
26.5 grams of carbs per serving come from the allulose - a sugar alcohol. When combined with the 2 grams of fiber, that gives you 28.5 grams of deductible carbs per serving, or 5.5 grams of net carbs per slice.
Nutrition
Calories: 355kcal | Carbohydrates: 34g | Protein: 9g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 198mg | Potassium: 93mg | Fiber: 2g | Sugar: 3g | Vitamin A: 938IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 1mg
