Gluten Free & Keto Key Lime Cheesecake For 1

Craving a fresh and scrumptious keto fat bomb dessert? This no-bake gluten free and 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.

Course Dessert

Cuisine American, Gluten Free, Ketogenic

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings servings

Calories 355kcal

Ingredients

For the keto graham cracker crust

20 g almond flour
1 1/2 teaspoon powdered erythritol or xylitol*
1/4 teaspoon cinnamon
pinch kosher salt
1 1/2 teaspoons melted unsalted grass-fed butter as needed

For the keto key lime cheesecake

40 g sour cream
70 g cream cheese at room temperature
28 g unsalted 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 powdered erythritol or xylitol, to taste

Serving suggestions

heavy or sour cream whipped

Metric - US Cups

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!
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

Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
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).
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).
Optional: Serve with more whipped sour cream (or heavy cream) and freshly grated key lime zest.

Notes

*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.

Nutrition