Key Lime Cheesecake

Course: Cheesecake, Dessert

Cuisine: American

Keyword: gluten free low carb recipes, Key Lime, Summer Dessert

Prep Time: 20

Cook Time: 25

Chilling time: 4

Total Time: 45

Servings: Slices

Calories: 316kcal

Author: Angela Coleby

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

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Ingredients

CRUST

3 cups Desiccated coconut unsweetened
¼ cup Erythritol low carb sweetener
2 Egg whites
¼ cup Butter, melted unsalted
1 teaspoon Coconut oil

FILLING

8 oz Cream cheese softened
¼ cup Erythritol 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:

Nutritional Info per slice: 316 calories, 32g Fat, 4g Protein, 6g Total Carb, 3g Fibre, 3g Net Carbs

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

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