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.
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Nutrition Facts
Keto Key Lime Pie Cheesecake
Amount Per Serving
Calories 267Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Cholesterol 83mg28%
Sodium 492mg21%
Potassium 215mg6%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 14g28%
Vitamin A 383IU8%
Vitamin C 2mg2%
Calcium 247mg25%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie keto diet.
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 flavor won’t be as distinct.Traditional key lime pie is made with condensed milk, so the addition of a homemade 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 knifeWhat Can I Substitute Monkfruit Sweetener With?Since the sweetener I use is paired with erythritol, you can use any erythritol sweetener as a replacement, but it won't be quite as sweet. I've listed some brands below: