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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.

WATCH THE VIDEO

OTHER CITRUS DESSERTS TO TRY:

Lemon & Lime Ricotta Cake

Key Lime Pie Ice Cream

Lime Cheesecake & Walnut Crust

Lime Cupcakes

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Key Lime Cheesecake

Angela Coleby

A key lime cheesecake that is set in a coconut crust makes a luscious dessert.

5 from 1 vote

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Prep Time 20

Cook Time 25

Chilling time 4

Total Time 45

Course Cheesecake, Dessert

Cuisine American

Servings Slices

Calories 316 kcal

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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

Serves 10 slices

Nutrition

Serving: 1SliceCalories: 316kcalCarbohydrates: 6gProtein: 4gFat: 32gFiber: 3gNet Carbohydrates: 3g

The information shown is an estimate provided by an online nutrition calculator.

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Keto Key Lime Cheesecake

Low Carb Cheesecake Crust