Let’s cut to the chase – I’ve had my fair share of dessert foods. I’m talking every type of dessert you can imagine. I guess you could say I am a true lover of desserts (postres) – in fact I’m basically an expert on the eating and enjoying of desserts. But more specifically, I have long considered myself a Key Lime Pie Connoisseur. Key Lime pie, when done correctly, can be a near perfect dessert experience. Creamy, tasty, sweet, tart, and lightly filling, with the perfect texture contrast between the cold, soft pie portion and the crunchy, crumbly graham cracker crust.
Unfortunately, after switching to the Keto diet, I have had to suffer through daily life with highly limited dessert options, many of which are not very good. Its tough when you can’t have real sugar and you have to limit your carbohydrate intake. All the more reason why this recipe blew me away!!! Let me be clear – I didn’t think it would be good. But it’s more than good – this dessert is almost indistinguishable from a real, well-made Key Lime pie.
You have to try this! Recipe below!
Key Lime Mini Cheesecake Bites (Keto Friendly Recipe)
Makes 6 servings and has 2g net carbs per cheesecake
For the Crust
- 1/2 cup almond flour
- 1 Tbsp erythritol or Monkfruit
- 1/4 tsp cinnamon
- 2 Tbsp salted butter, melted
For the Cheesecake
- 8 oz cream cheese
- 1/2 cup erythritol or Monkfruit
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 Tbsp fresh lime juice
- Lime zest
- For the smoothest cheesecake make sure all your ingredients are at room temperature.
- Preheat your oven at 300º F. Line a 6 cup muffin tin with cupcake liners.
- Prepare the crust by mixing all the dry ingredients first and then adding the melted butter. Once well combined divide the mixture between 6 muffin tins, and press down. I used a 1/4 cup measuring cup to press the mixture into the bottom of the tins.
- Bake for 10-15 minutes, until they begin to brown. Let them cool for at least 10 minutes before adding the cheesecake filling.
- In a large mixing bowl beat the cream cheese until smooth. Add the erythritol, vanilla extract, salt, lime juice and egg. Mix until well combined.
- Pour the cheesecake batter into each of the crusts. Bake for 18-20 minutes or until the middle jiggles when tapped.
- Remove from the oven and allow to cool for at least 30 minutes before covering them and chilling them in the refrigerator.
- Serve with a dollop of whipped cream and/or lime zest (optional)
Nutrition Information: Serving Size: 1 Amount Per Serving: Calories: 194 Total Fat: 18g Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 4g
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