No-Bake Key Lime Cheesecake-For-1 ๐Ÿ‹ gluten free & keto

24 comments

  1. Caroline says:

    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?

    • Paola says:

      Hi Caroline! It doesn’t taste like avocado at all (just provides a very lovely thick and creamy texture!) xo!

  2. Lindsay McCleve says:

    My key lime filling turned out runny. How can I thicken it up??? It tastes so good I donโ€™t want to waste.

    • Paola says:

      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!

  3. Jessica says:

    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.

    • Paola says:

      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! ๐Ÿ˜‰

  4. Julie says:

    Thank you so much for this recipe! Itโ€™s absolutely perfect. I was actually looking for a key lime fat bomb when I found your recipe. I didnโ€™t want such a large dessert, so I doubled the ingredients and divided it into my 12 mini-cheesecake pan. Itโ€™s just the right size for me. So delicious!!!

  5. Linda says:

    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

    • Paola says:

      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!

      • Linda says:

        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

  6. Elaine says:

    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 !

    • Paola says:

      That’s awesome so happy you enjoyed Elaine! You might also like to check out the other two cheesecakes (regular and chocolate) ๐Ÿ˜‰ xo!

  7. Lisa C. says:

    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!

    • Paola says:

      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

      • Line says:

        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 )

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