This keto key lime pie cheesecake is the perfect mix between a key lime pie and a cheesecake. Using monkfruit to bring out the summer sweetness, this recipe is a must-try for the weekend.
Keto Key Lime Pie Cheesecake Recipe
Keto cheesecakes are a favourite amongst my readers and this one will not disappoint. Whilst key lime pie is delicious, it can be quite difficult to get the meringue to set properly.
Don’t worry, though; this cheesecake is easy. If you have never baked a cheesecake before, then this is a great place to start. Otherwise, take a look at my New York Baked Cheesecake recipe.
What are Key Limes?
Key limes have been around for thousands of years in the Indo Malayan region. Also known as Mexican limes or West Indies limes, they are usually sweeter than a traditional Parisian lime.
If you can’t find key limes, don’t worry. This recipe will work perfectly with regular limes.
Which Sweetener Does This Recipe Use?
This recipe uses my new and improved Monkfruit Erythritol Blend, which is perfect for baking and keto desserts, and amazingly has no aftertaste! Erythritol and monk fruit are natural sweeteners that are perfectly suitable for a low carb/ketogenic diet, as they are not digested by the body. The glycemic index of monk fruit and erythritol is 0, meaning the carbohydrate content does not elevate blood sugar levels and won’t halt ketosis.
The balance of monk fruit and erythritol neutralize the cooling effect of traditional erythritol, making this product taste very similar to regular sugar and perfect for baking. Erythritol is found naturally in fruits, vegetables, and wines. Monk fruit is a natural sweetener used in 13th-century Chinese medicine.
What Can I Substitute Monkfruit Sweetener With?
Since the sweetener I use is paired with erythritol, you can use any erythritol sweetener as a replacement. I’ve listed some brands below:
- So Nourished
Just a Few Expert Tips for this Key Lime Pie Cheesecake:
- You can find key lime juice in the bottle in most grocery stores and it works great if you don’t want to squeeze tiny limes all afternoon. If not, regular lime juice will work but the flavour won’t be as distinct.
- Traditional key lime pie is made with condensed milk, so the addition of a homemade key lime curd to the cheesecake batter helps replicate the creamy, rich consistency. A water bath also helps to create this creamy texture.
- Ingredients must be at room temperature to mix together properly.
- To cut the cheesecake cleanly, use a hot knife.
Keto Key Lime Pie Cheesecake
- 9” (23 cm) springform pan
- fine wire mesh strainer
For the crust
For the key lime curd
- 3 large eggs room temperature
- 2/3 cup Monkfruit/Erythritol Sweetener
- 1/3 cup key lime juice
- 1 pinch salt
- 2 Tbsp butter softened
- 1 whole Lime (zest only) about 1 1/2 tsp
To Prepare the Crust:
- Combine the almond flour, coconut, butter, sweetener, and salt, and mix well to combine. Firmly press the almond mixture evenly in the bottom and about 1 inch up the sides of a lined 9” (23 cm) springform pan. Bake at 350 F (177 C) for 10-12 minutes or until the edges just turn golden brown. Set aside to cool completely. Lower oven temperature to 325 F (163 C).
To Prepare the Curd:
- In a small saucepan, stir the eggs, sweetener, key lime juice, and salt to combine. Place the pan over medium-low heat and stir constantly until the mixture is thickened and easily coats the back of a spoon, about 7-9 minutes. Remove from heat and whisk in the butter until fully incorporated. Pour the warm curd through a fine wire-mesh strainer into a small bowl to remove any lumps. Stir in the lime zest and set aside to cool.
To Prepare the Cheesecake:
- Beat the cream cheese at medium speed with a handheld or stand mixer until creamy. Add the sweetener and mix well to combine. Do not beat the cream cheese mixture on high or you will work too much air into the batter. Add eggs, one at a time, mixing well after each addition. Stir in the prepared and cooled key lime curd, sour cream, lime juice, and vanilla. Pour the batter into the prepared crust.
- Wrap the bottom of the springform pan with 2-3 layers of foil to ensure no water will leak into the pan while baking. Place the pan in a large roasting pan, place it on the rack of the oven, and add boiling water to the pan to a depth of about 1 inch.
- Bake at 325 F (163 C) for 55-60 minutes. The outer edges of the cheesecake will be set but the center of the cheesecake will be slightly jiggly and not completely set. Turn the oven off and let the cheesecake sit in the oven for an additional 30 minutes. Remove the pan from the water bath and cool completely on a wire rack. Cover and chill at least 8 hours or overnight. Carefully remove the sides of the springform pan and transfer cheesecake onto a serving platter. Garnish each slice with whipped cream and a drizzle of the remaining lime curd if desired.
- So Nourished