This recipe for Keto Key Lime Cheesecakes is a super easy low carb spin-off of the traditional key lime pie. This kid-friendly low-carb recipe includes a simple keto cheesecake crust and is filled with a heavenly and tangy key lime mousse. This recipe is suitable for those following low-carb, Keto, Atkins, Banting, and gluten-free diets.
These kid-friendly low carb key lime cheesecakes are sugar-free version of the key lime cheesecake. Each mini keto cheesecake has its own low carb vanilla crust smothered in delicious tangy key lime cheesecake filling.
To make these cheesecakes even more elegant, you can even top it with a little whipped cream and a garnish with a slice of lime!
As the weather keeps heating up more and more every day here in the south, I’ve been focusing on making more refreshing summer treats. I’ve always found the key lime pie to be the epitome of a summer dessert. It’s cool and refreshing with a punch of tangy lime flavor. Although we’ve already created a keto-friendly key lime pie several years ago, I wanted to try my hand at creating an even simpler spin off.
Let’s be real. Sometimes we all just want an amazing low-carb dessert without all the work that it takes to make it. This recipe combines all the taste and flavor of the delicious key lime pie in even less time and effort. Plus this filling is so flavorful, it might just be the best low-carb key lime pie filling you’ve ever tasted.
This simple key lime cheesecake recipe is ridiculously easy to make. The whole recipe takes 20 minutes max to pull together. The fridge will do the rest of the work. Trust me, your friends and family members are going to be impressed! These keto-friendly key lime cheesecakes definitely don’t taste low-carb.
Another handy perk about this mini key lime cheesecakes is that they’re super portable. I love making these in mini wide-mouth mason jars. Not only do the mason jars make for a fun presentation, they also come in handy if you want to bring them along on a picnic. These can also be made in ramekins or other small oven-safe dishes.
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What is the difference between regular limes and key limes?
The biggest difference between these two limes when used for cooking is the amount of tartness. Key limes are grown in the the Florida keys and tend to be smaller in size with thinner, slightly yellowish skin .
The most common variety of limes in grocery stores are Persian limes which are bigger and have a thicker skin. Key limes tend to be less tart while regular (Persian) limes are more tart and acidic. To be honest, I personally don’t mind that extra tartness of regular limes. If you want to cut the tartness a little more, you can add a little extra sweetener.
Can you substitute regular limes in this recipe?
Yes! Don’t worry if you don’t have any key limes on hand. Not all stores carry key limes and they may be harder to find in certain areas and grocery stores.
I’ve made this recipe many times using just regular limes. The difference in taste is very minimal, so they’ll still offer that key lime pie taste that we all love.
Is cream cheese keto-friendly?
Thankfully, yes, as long as you consume it in moderation. A full 8-oz package of cream cheese contains about 16 grams of carbs.
While this might seem like a lot of carbs a first glance, in this recipe, the cream cheese is split up into 6 serving. That makes it just 2.7 grams of carbs from the cream cheese per serving.
On top of that, The neutral flavor of cream cheese works well as the foundation of sweet and savory recipes alike. This makes cream cheese the perfect base for low-carb and keto-friendly cheesecake fillings. It doesn’t just end there. Cream cheese is also commonly used to make frostings, fat bombs, or even mousses.
Are limes keto-friendly?
Yes! The juice of 1 lime contains about 4 grams of carbs. While the juice provides some of the flavor and tang to this recipe, it’s actual the lime zest that provides the bulk of the lime flavor in the cheesecake filling.
Lime zest typically contains about 1 gram of carbs and 1 gram of fiber per tsp. Since fiber can be subtracted from the total next carbs, lime zest is nearly a zero carb addition to this recipe. Even so, you’ll be surprised at just how much flavor it adds to these cheesecakes!
When are key limes in season?
Key limes from the Florida keys are typically in season in the summer months, around June-August. During this time period, it may be easier to find key limes in grocery stores. If you can’t find any locally, key limes can easily be substituted with regular limes!
Other keto-friendly lime recipes
Have a few extra limes on hand? Or just love that zesty lime flavor? Here are a few additional easy low-carb and keto-friendly lime recipes. If you’re looking for a more savory recipe to use limes, try out our creamy cilantro lime dressing recipe. Be sure to try our low-carb strawberry lime cooler too. It’s another great way to cool off on a hot summer day!
If you’d like a more traditional low-carb version of key lime pie, you can visit our low-carb key lime pie recipe to make a full sized key lime pie. For a lime-inspired main course, visit noshtastic for this recipe for cilantro lime chicken.
Keto Key Lime Cheesecakes
This recipe for Keto Key Lime Cheesecakes is a super easy low carb spin-off of the traditional key lime pie. This kid-friendly low-carb recipe includes a simple keto cheesecake crust and filled with heavenly and tangy key lime mousse. This recipe is suitable for those following low-carb, Keto, Atkins, Banting, gluten-free diets.
Preheat the oven to 375 degrees fahreinheit. Grease 6 ramekins with butter or an oil of your choice.
In a small bowl, whisk together the almond flour, sweetener, and a pinch of salt until thouroughly combined. Next, using a fork, cut the butter into dry ingredients until it forms into a ball. Next, knead in the vanilla extract.
Divide the dough in half and then divide each halve into three evenly-sized pieces. Place one piece in each of the prepared ramekins. Using your fingers or a spoon, press the dough into the bottom of the ramekins until you have achieved a thin, even crust on the bottom of the ramekin.
Place the ramekins in the preheated oven and bake for 8 minutes. After baking, let cool until lukewarm and then transfer to fridge to cool completely before adding the filling.
In a medium bowl, using a hand mixer, beat cream cheese until fluffy. Next, add 3 tbsp. sweetener and beat until thouroughly combined. Add lime juice and blend until the mixture reaches a smooth, uniform appearance. Finally, add sour cream and zest and blend well.
In a seperate small bowl, using clean beaters, beat the whipping cream, 1/2 tsp. sweetener, and vanilla until it reaches stiff peaks.
Next, transfer half of the whipped cream mixture to the cream cheese mixture. Fold the two mixtures together, careful to preserve the bubbles of the whipped cream. Once the first half is combined add the second halve fold until evenly combined.
Evenly divide the cheesecake filling across the 6 ramekins and smooth the tops of the cheesecakes using a spoon. Refrigerate for at least 2-3 hours before serving. Before serving, garnish cheesecakes with whipped cream and lime zest, if desired.
nutritional facts do not include the optional pinch of salt