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Keto Key Lime Cheesecake - Bright, Creamy, and Low-Carb

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (fine blanched, for the crust)
  • Unsalted butter (melted, for the crust)
  • Granulated keto sweetener (erythritol, allulose, or monk fruit blend)
  • Sea salt
  • Cream cheese (full-fat, softened)
  • Sour cream (full-fat)
  • Eggs (room temperature)
  • Key limes (for juice and zest; regular limes if needed)
  • Vanilla extract
  • Powdered keto sweetener (for smoother filling and topping)
  • Heavy whipping cream (optional, for topping)
  • Gelatin (optional, a pinch to stabilize whipped cream)
  • Coconut oil spray or butter (to grease the pan)
  • Parchment paper (optional, for easier release)

Method
 

  1. Prep the pan and oven: Heat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment if you have it.
  2. Make the crust: In a bowl, mix 2 cups almond flour, 1/3 cup granulated keto sweetener, a pinch of sea salt, and 5 tablespoons melted butter. Stir until the mixture looks like damp sand.
  3. Press and par-bake: Press the crust mixture firmly into the pan, going slightly up the sides. Bake for 10–12 minutes, until lightly golden. Set aside to cool while you make the filling.
  4. Soften the cream cheese: Ensure 24 ounces (about 3 bricks) of cream cheese are truly soft. This prevents lumps. If needed, microwave in 10-second bursts until pliable but not warm.
  5. Mix the filling base: In a large bowl, beat cream cheese with 3/4 cup powdered keto sweetener until smooth and fluffy, about 2 minutes. Scrape down the bowl.
  6. Add the dairy: Beat in 1 cup sour cream and 2 teaspoons vanilla. Mix just until combined and glossy.
  7. Lime time: Add 1 tablespoon finely grated key lime zest and 1/2 cup fresh key lime juice. Blend on low. The batter will loosen slightly and smell amazing.
  8. Eggs last: Add 3 room-temperature eggs, one at a time, mixing on low after each addition until just combined. Avoid overmixing to reduce cracks.
  9. Prepare a water bath (optional but helpful): Wrap the outside of the springform pan with heavy-duty foil. Place the pan in a larger roasting pan and pour hot water halfway up the sides. This promotes even baking.
  10. Bake: Pour the filling over the crust. Bake at 325°F for 50–65 minutes. The edges should be set and the center should have a slight jiggle like Jell-O.
  11. Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Then remove and cool to room temperature.
  12. Chill: Refrigerate for at least 6 hours, ideally overnight. This sets the texture and deepens the flavor.
  13. Optional whipped topping: Whip 1 cup heavy cream with 2–3 tablespoons powdered keto sweetener and 1/2 teaspoon vanilla to soft peaks. For extra hold, bloom 1/2 teaspoon powdered gelatin in 1 tablespoon cold water, melt it briefly, cool slightly, and drizzle into the cream while whipping.
  14. Garnish and serve: Spread or pipe whipped cream over chilled cheesecake. Finish with more lime zest or thin lime slices. Slice with a hot, clean knife.