KEY LIME CHEESECAKE FACTORY
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Keto Key Lime Cheesecake: Ingredients: For the crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol or your preferred keto-friendly sweetener
- 1/4 cup melted butter
- Zest of one lime
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For the filling:
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered erythritol or your preferred keto-friendly sweetener
- 3 large eggs
- Juice of 4-5 key limes (or regular limes if key limes are unavailable)
- Zest of 2 key limes
- 1 tsp vanilla extract
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Instructions:
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the almond flour, powdered erythritol, melted butter, and lime zest. Mix until it forms a crumbly texture.
- Press the crust mixture into the bottom of a 9-inch springform pan, forming an even layer. Bake the crust for about 10 minutes, then remove it from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese and powdered erythritol until well combined and smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the lime juice, lime zest, and vanilla extract. Mix until the filling is smooth and all ingredients are fully incorporated.
- Pour the cheesecake filling onto the crust in the springform pan. Smooth the top with a spatula.
- Bake the cheesecake in the preheated oven for about 45-55 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and crack the oven door open. Let the cheesecake cool slowly for about an hour in the oven.
- Remove the cheesecake from the oven, then refrigerate it for several hours or overnight until it’s completely chilled and set.
- Once chilled, you can serve the keto key lime cheesecake with a dollop of whipped cream and additional lime zest for garnish.
Remember that this is a homemade version of a keto key lime cheesecake and may not exactly replicate The Cheesecake Factory’s recipe, but it should be a delicious and satisfying low-carb dessert option.
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