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Low Carb Key Lime Cheesecakes

This makes 12 total Key Lime Cheesecakes. Each cheesecake has 217.25 Calories, 21.91g Fats, 1.95g Net Carbs, and 3.96g Protein.
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Ingredients
  

Cheesecake Crust

  • ½ cup Macadamia Nuts
  • ½ cup Honeyville Almond Flour
  • ¼ cup Cold Butter
  • ¼ cup NOW Erythritol
  • 1 large Egg Yolk

Key Lime Filling

  • 8 oz. Cream Cheese
  • ¼ cup Butter
  • ¼ cup NOW Erythritol
  • ¼ tsp. Liquid Stevia
  • 1-2 tbsp. Key Lime Juice about 2 Key Limes
  • 2 large Eggs
  • Zest of 2 Key Limes

Instructions
 

  • Preheat oven to 350F. Grind macadamia nuts in a food processor until they are almost a coarse meal consistency.
  • Add sweetener and almond flour and continue grinding until mixture climbs up side of food processor.
  • Add cold butter and egg yolk and pulse together until a dough forms. Remove from food processor.
  • Pack dough down into 12 silicon cupcake molds and bake for 5-7 minutes.
  • While crust is cooking, cream together cream cheese, butter, eggs, and sweetener. Add key lime juice and zest and mix again.
  • Let crust cool for 4-5 minutes, then pour cheesecake mixture inside silicone molds.
  • Bake again for 30-35 minutes and remove. Let cool completely and store in fridge overnight.