Low Carb Key Lime Cheesecake
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 1x
Ingredients
Units
Scale
- Crust
- 1 1/4 cup almond flour/meal
- 3 tablespoons butter (melted)
- 1 1/2 teaspoons Splenda or preferred sugar substitute
- Filling
- 8 ounce cream cheese (softened)
- 1/2 teaspoon 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
- Preheat oven to 350 degrees. Generously spray an 8-inch springform pan with cooking spray.
- Mix almond flour, butter and sugar until mixture is crumbly.
- Press into the bottom of pan and bake for about 8-10 minutes until golden brown.
- Cool completely.
- Using an electric mixer with the whisk attachment mix cream cheese until smooth and creamy.
- Stir in vanilla extract.
- Add heavy cream and whisk on high until mixture thickens and soft peaks forms.
- Reduce speed to low and mix in jello packet and zest and mix until blended.
- Spread mixture evenly with a spatula over cooled crust.
- Cover and chill in refrigerator until set, about 2-3 hours or overnight.