Craving a fresh and scrumptious keto fat bomb dessert? This no-bake keto key lime cheesecake for 1 (or two!!) will surely hit the spot.
Keto Key Lime Cheesecake For 1 🍋
No-Bake & Fairly Instant!
Key limes, otherwise known as Mexican or West Indian limes, are smaller (yet a lot tastier!) than conventional ones. When at their prime, they’re characterized by a bolder and more acidic punch. And, as the name suggests, they’re the star ingredient of this low carb and keto cheesecake.
No-bake and fairly instant to satisfy those (individual!) cravings.
Though if you’ve already met our classic keto cheesecake-for-1 and our chocolate one, this key lime variation needs no introduction. Rich, creamy, airy and totally addictive… this is one keto treat we cannot urge you enough to whip up!
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And don’t skip the instant ‘graham cracker’ crust, it’s a-mazing (and easy-peasy, so no excuse). Oh, and we added a bit of avocado for more good fats, creaminess and a lovely pistachio hue, with no taste whatsoever. 🥑
The Cream Cheese 🧀
Procuring an organic or artisanal cream cheese is more ideal than your regular variety (i.e. Philadelphia). But not completely necessary.
During our trial runs we tried the cheesecake with both organic and Philadelphia, and there really was no difference taste-wise. So take your pick.
The Butter 🌾🐄
You are eating the butter raw, so going organic and grass-fed really is a must here. Because, aside from the taste being 1,34049 times better, grass-fed butter has a completely different nutritional profile to regular butter.
It is loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks. So if you have to choose just one product to splurge on, this is it.
The Sweetener 🍯
You can pretty much use whatever sweetener floats your boat. But it must be powdered. We’ve test driven it with Swerve and xylitol. Technically Pyure (at half the amount) works too, but there’s a slight aftertaste.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of Powdered Swerve (i.e. confectioner’s).
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
p.s. feel free to make mini keto cheesecake fat bombs out of any of our cheesecake-for-1s. 💁🏿
Gluten Free & Keto Key Lime Cheesecake For 1
Craving a fresh and scrumptious keto fat bomb dessert? This no-bake keto key lime cheesecake for 1 (or two!!) will surely hit the spot.
Oh, and if baking with cups rather than grams is your thing, just click on US Customary for an instant conversion.
Ingredients
For the keto graham cracker crust
- 20 g almond flour
- 1 1/2 teaspoon Swerve confectioners or xylitol*
- 1/4 teaspoon cinnamon
- pinch kosher salt
- 1 1/2 teaspoons melted grass-fed butter as needed
For the keto key lime cheesecake
- 40 g sour cream
- 70 g cream cheese at room temperature
- 28 g grass-fed butter at room temperature
- 30 g avocado about 1/4 medium-sized (optional)**
- 1/2-1 teaspoon freshly grated key lime zest to taste
- 3-5 teaspoons freshly squeezed key lime juice to taste
- 2-3 tablespoons Swerve confectioners or xylitol, to taste
Serving suggestions
- heavy or sour cream whipped
Instructions
For the keto graham cracker crust
-
Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
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Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined, and press into serving glass or dish. Allow to come to room temperature and refrigerate while you make the cheesecake.
For the keto key lime cheesecake
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Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
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Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed. Add avocado and mix until fully combined. Add key lime zest, juice and sweetener to taste. Key limes can vary a lot in taste, so start with the lower amount and add to taste (keeping in mind that the flavors will develop while chilling).
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Fold in whipped sour cream. Pipe or spoon key lime cheesecake mixture into the graham cracker lined glass. Freeze for 30-40 minutes or refrigerate for a couple hours (or overnight).
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Optional: Serve with more whipped sour cream (or heavy cream) and freshly grated key lime zest.
Recipe Notes
*Or powdered Pyure (at half the amount). Please see section on Sweeteners for more deets on powdering and sweetening options.
Though if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
**The avocado ups the creaminess and adds a lovely pistachio hue, with no taste whatsoever. Having said that, you can definitely leave it out (the net carb count will decrease to about 2.5g).
Each batch of our keto cheesecake-for-1 series yields two servings (or one VERY large serving). But feel free to portion it even smaller (think cheesecake fat bombs!) in small muffin pans or moulds.
Keep in the fridge for up to 4 days, and in the freezer afterwards.
What does the avocado do for this (and your Key Lime Pie) recipe? I don’t like avocado but have never tried it in this kind of recipe. Is the taste of the avocado a major part of the flavor? Is there something else that can be used in place of the avocado?
Hi Caroline! It doesn’t taste like avocado at all (just provides a very lovely thick and creamy texture!) xo!
My key lime filling turned out runny. How can I thicken it up??? It tastes so good I don’t want to waste.
Hi Lindsay! You could blend in some more of the solid ingredients and pop it in the fridge (so avocado, butter or even coconut cream or stiff whipped sour cream). It should do the trick, though you may need to adjust the sweetness a bit xo!
I made this into an entire (slightly flatter than normal) cheesecake by quadrupling all the ingredients and making it a springform pan. It was so easy and tastes amazing! I wish I could post a picture of it here for you to see.
That’s awesome to hear Jessica! And yup on the flatness, you would need to 8x the recipe to get a deep cheesecake. You can tag me on Instagram with your pic, I bet it’s a beauty! 😉
Can I sub regular limes?
yes!
Thank you so much for this recipe! It’s absolutely perfect. I was actually looking for a key lime fat bomb when I found your recipe. I didn’t want such a large dessert, so I doubled the ingredients and divided it into my 12 mini-cheesecake pan. It’s just the right size for me. So delicious!!!
That’s awesome Julie! And thanks for reporting back in detail 🙂
Hi Paola,
Happy Friday!
A couple of quick questions for you, if you don’t mind.
Do you think for these cheesecake crusts (and also for the quiche crust and for most other baked cheesecake crust recipes) it’s safe to swap out hazelnut meal/flour for the almond flour? If yes, would it be 1:1?
Do you ever take reader requests for recipe conversion from regular to keto/gluten free? I have a family recipe for a particular cookie that is delicious and that I LOVE and it uses nut flour AND AP flour and sugar and I would love it be able to adapt it for keto.
Thanks and have a wonderful weekend!
Best,
Linda
Hi Linda! Sorry I missed your comment before, but always happy to help!
You can absolutely swap the hazelnut for the almond flour in the cheesecake crusts. It will go particularly well with the chocolate one (think Nutella!).
Regarding the quiche crust (i.e. the cream cheese crust), texture wise it will be fine but taste-wise that might be a little tricky. Off the top of my head, I’m not sure I would like the tanginess of the cream cheese with the hazelnut. But I’m currently working on an all-butter crust and it would be great there. If you’re looking for another option to almond flour here (allergy?), a few readers have reported back about using sunflower seed flour as a good sub.
And I do take requests often! I haven’t had one yet to convert a particular recipe, but perhaps we can do something awesome out of it! Send it along to info@gnom-gnom.com and I’ll take a look and see what the options are.
xo and hope you’re having a great weekend!
Hi Paola,
Thank you SO much for your responses.
This is wonderful – I have no nut allergies and just thought it might be fun to mix it up. I LOVE hazelnuts.
Last night, I made your chocolate and classic cheesecakes for 1 and they were both phenomenal. I did use hazelnut flour in the chocolate crust and it worked out beautifully.
I will send along the recipe I had in mind and thank you so much in advance.
On a side note – I made the zoodles with avocado sauce (added sunny side up eggs and bacon as you’d suggested) and it was absolutely delicious. I’m also spreading the word about your sites and recipes. I love them!
I hope you had a GREAT weekend.
Warm regards,
Linda
This is truly the best keto desert of all! I divided my bowl into 1/4th’s to extend the pleasure. You would never suspect that this was sugar free, grain free and low carb! So worth the effort !
That’s awesome so happy you enjoyed Elaine! You might also like to check out the other two cheesecakes (regular and chocolate) 😉 xo!
This dessert is incredible!
So happy you enjoyed Allyson! xo
It says each batch of your keto cheesecake-for-1 yields 2 servings (or one very large serving). The “nutrition facts” says 1 serving. So is that, in fact, for the 1 very large serving, or was the nutrition facts supposed to say 2 servings? Im so excite to try this!
Hi Lisa! The nutrition facts don’t have the serving size (the number of servings, 2, is stated in the top part of the recipe card). Hope this helps! xo
Hi, so total carb 5 g, is that for the whole batch ?? Or half of it ??
Thank you (it is sooooo delicious by the way )
Thanks Angela, pleased you like it x
DELICIOUS!! The toasting of the almond flour for the crust is genius!
SO MUCH YUM THANK YOU!!
My pleasure Marie! Enjoy xo!