A keto key lime cheesecake that is set in a coconut crust makes a luscious dessert. A great low carb and gluten free dessert for summer.
As a homage to the key lime pie, I used a 9-inch pie dish to make this cheesecake. When it was complete I rather liked the look of it and would use the dish again to make a coconut crusted cheesecake. If you want to stick with a spring form cake tin I would use an 8 inch one.
Low Carb Cheesecake Crust
Since I made my coconut blueberry cheesecake I have been enjoying a coconut shell for a few desserts. It’s such a delectable alternative to low carb flour crusts and gives a chewy texture too. When I came across the rare occurrence of key lime in the supermarket the combination of coconut and cheesecake called me like a siren.
Keto Key Lime Cheesecake
This key lime cheesecake is surprisingly light, yet creamy. It may have been how I whisked the filling but even a friend who is not keen on sweet desserts enjoyed a piece. I had to give the cheesecake away since the Chief Taster was away and once I tasted a slice I knew that I could not be trusted alone with the key lime cheesecake. I would have eaten it for breakfast, lunch and dinner.
For the filling I only used a quarter of a cup, purely as I wanted the tartness of the key lime flavour to come through as a contrast to the coconut. I would recommend you taste test the filling, so you can adjust for your own sweet tooth. Call it a great excuse to enjoy a couple of large spoons of the filling.
I was cruel and sent the Chief Taster photos of this whilst he was away, so I will have to make this key lime cheesecake again when he returns. It is also a great excuse to have another piece as the memory of that creamy filling against the cheesecake still lingers with me.
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OTHER CITRUS DESSERTS TO TRY:
Lime Cheesecake & Walnut Crust
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Key Lime Cheesecake
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Ingredients
CRUST
- 3 cups Desiccated coconut unsweetened
- ¼ cup Monk fruit low carb sweetener
- 2 Egg whites
- ¼ cup Butter, melted unsalted
- 1 teaspoon Coconut oil
FILLING
- 8 oz Cream cheese softened
- ¼ cup Monk Fruit low carb sweetener
- 2 cups Cream - heavy/whipping
- ¼ cup Key Lime Juice (or just lime juice)
- 1 teaspoon Vanilla Extract
Instructions
COCONUT CRUST
- Brush the inside of a pie dish with coconut oil.
- Preheat the oven to 180C/350F degrees.
- Mix the desiccated coconut, melted butter, egg whites and sweetener together until combined
- Spoon the mixture into the pie dish and with clean wet hands, press the coconut mixture around the sides and bottom until the dish is covered.
- Bake for 20 to 25 minutes until slightly golden and firm.
- Remove from the oven and allow to cool.
FILLING
- In a bowl beat the cream cheese with a whisk until soft. (Or by hand with a spoon and a strong arm!).
- Add the sweetener, lime juice and vanilla and whisk away until blended.
- In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.
- Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.
- Decorate with cream and lime slices (optional)
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
