• Please note that one batch of this keto key lime cheesecake yields two servings. If you want to whip up a full pie simply click on 3x to adjust the number of servings for six peeps..

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.