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Spoonful of keto key lime cheesecake.

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.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Refrigeration time 3 hours
Total Time 3 hours 28 minutes
Servings 6 cheesecakes
Calories 256 kcal
Author Harper

Ingredients

Crust

Cheesecake filling

Instructions

Crust

  1. Preheat the oven to 375 degrees fahreinheit. Grease 6 ramekins with butter or an oil of your choice.

    Process photo of greased ramekins.
  2. 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.

    Process photo of finish dough for the cheesecake crust.
  3. 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.

    Process photo of cheesecake crust dough in ramekins.
  4. 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.

    Process photo of baked cheesecake crust.

Cheesecake Filling

  1. 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.

    Process photo of cheesecake mixture in a bowl.
  2. In a seperate small bowl, using clean beaters, beat the whipping cream, 1/2 tsp. sweetener, and vanilla until it reaches stiff peaks.

    Process photo of whipped cream mixture with stiff peaks.
  3. 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.

    Process photo of filling after folding in the whipped cream.
  4. 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.

    Process photo of completed cheesecakes.

Recipe Notes

nutritional facts do not include the optional pinch of salt

Nutrition Facts
Keto Key Lime Cheesecakes
Amount Per Serving (1 cheesecake)
Calories 256 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 15g94%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 75mg25%
Sodium 121mg5%
Potassium 72mg2%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 149%3%
Vitamin C 5%6%
Calcium 39%4%
Iron 1%6%
Net Carbs 3g
* Percent Daily Values are based on a 2000 calorie diet.