Sweet, acidic, creamy… whip this superstar out at your next dinner party (it serves 8), or simply do what I do: slice and freeze individual slices – and save for a rainy day. This keto lime cheesecake is just too delicious… sigh. (Be sure to also check out my Keto Blueberry Cheesecake.)
2limesjuice and zest (finely grated with a microplane)
lime zestadditional (to garnish)
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Preheat the oven to 180°C / 355°F.
Mix the almond flour and (the first reference to) sweetener in a bowl. Gently melt the butter in a small pan on the stove top, then pour into the almond mixture. Combine well, then tip into a greased loose-bottomed tart tin (mine was 18cm / 7-in in diameter). Press the mixture down to form a compact, even layer on the bottom and up the sides of the tart tin.
Bake in the oven for 10 minutes, then remove and allow to cool completely. Remove the tart from the case and place onto the serving plate you will use.
In the meantime, add the cream cheese, (the second reference to) sweetener, juice and zest from both limes (finely grated with a microplane) in a bowl. Whisk well to combine and set aside.
In a separate clean bowl, whip the double cream to semi-soft peaks. Set aside.
Boil the kettle and pour only about a tablespoon of hot water into a ramekin. Sprinkle over the gelatine powder and leave to completely dissolve. I place the ramekin inside a larger bowl and filled the larger bowl with more boiling water - this assists the gelatine dissolving).
Leave for 3-5 minutes, using a chopstick or fork to mix several times.
It must be completely dissolved and look like this before using >
Add the melted gelatine to the softly whipped cream and whip once more to fully combine - then immediately fold the cream cheese mixture into the cream mixture. Fill the cooled tart case with the mixture. Place into the fridge overnight to set.
If you haven't already invested in a Microplane, you really should. It's fantastic to finely grate lime zest, lemon zest and even Parmesan.
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Macro Details per serving
Nutritional Information per serving
Calories 261Kcal / 1092kJ
Fat 26g of which saturates 11g Carbohydrates 2.2g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 1.4g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 2.2g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Eggs (may be found in the cream cheese and gelatine) Sulphites(may be found in gelatine)
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.