A few years ago I shared my recipe for Low Carb Lemon Cheesecake. It’s divine! Even if you’re not watching your carbs it’s a cheesecake you must try. Whenever I make it I always get rave reviews and no one can believe it’s low carb. Mr. Mother Thyme and my son love it too. If there are leftovers of this cheesecake in the refrigerator it never lasts very long. I’ll sometimes hide a piece for myself in the back of the refrigerator so I can savor a slice of this irresistible cheesecake!
So many of you have emailed and commented how much you loved the Low Carb Lemon Cheesecake that I couldn’t resist creating another version of this popular recipe. This rich and creamy Low Carb Key Lime Cheesecake is a low carb lovers dream! If you love key lime pie, no matter if you are watching your carbs or not you’ll love this cheesecake. And who doesn’t love key lime? It’s one of my favorite summertime desserts. Top this yummy cheesecake with a dollop of whipped cream and dig in!
Ingredients
Crust
- 1 1/4 cup almond flour/meal
- 3 tablespoons butter melted
- 1 1/2 teaspoons Splenda or preferred sugar substitute
Filling
- 8 ounce cream cheese softened
- 1/2 teaspoon vanilla extract optional
- 1 1/2 cups heavy whipping cream
- .3 ounce packet sugar-free lime jello
- 1 teaspoon key lime or lime zest
Instructions
- Preheat oven to 350 degrees. Generously spray an 8-inch springform pan with cooking spray.
- Mix almond flour, butter and sugar until mixture is crumbly.
- Press into the bottom of pan and bake for about 8-10 minutes until golden brown.
- for full recipe please see here : www.motherthyme.com
Posting Komentar