Low Carb Key Lime Cheesecake

• Produce

  • 1 tsp Key lime or lime, zest

• Baking & Spices

  • 1 1/4 cup Almond flour/meal
  • 1 Filling
  • 1 1/2 tsp Splenda or preferred sugar substitute
  • 1/2 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Crust

• Dairy

  • 3 tbsp Butter
  • 8 oz Cream cheese
  • 1 1/2 cups Heavy whipping cream

• Desserts

  • 1 .3 ounce packet Lime jello, sugar-free

Found on motherthyme.com

Description

Ingredients

• Crust
• 1¼ cup almond flour/meal
• 3 tablespoons butter, melted
• 1½ teaspoons Splenda or preferred sugar substitute
• Filling
• 8 ounce cream cheese, softened
• ½ teaspoon vanilla extract (optional)
• 1½ cups heavy whipping cream
• .3 ounce packet sugar-free lime jello
• 1 teaspoon key lime or lime zest

Directions

• 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.