Keto Key Lime Cheesecakes

Hello all!

There are many things in life that are considered taboo on a diet.

Pizza. Fried Chicken. Milkshakes. Cheesecake…



These are amazing little beauties with only 2g of carbs per serving…now, according to my boyfriend, that means you can eat 3 in one sitting without feeling like you cheated, but they still contain about 225 calories each, so I only eat one. 🙂

This recipe makes 12 cupcake sized cheesecakes. (use liners for easy removal and cleanup)

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You start out with coconut oil, almond meal, 2 tsp of stevia, and cinnamon in a bowl.

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Mix until it’s almost paste-like and then scoop about 2 tsp per baking cup.

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Bake at 400 degrees for 7 minutes.

While the crust is baking, combine softened cream cheese, stevia, eggs, key lime juice, zest and vanilla in a bowl. Mix until well incorporated and then divide evenly amongst cupcake tray.

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Bake at 350 for about 15-20 minutes. When they are cracked at the top, they are definitely done….actually slightly over baked who I don’t mind…I think it may be because we are not using real sugar. Oh well.

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I like to refrigerate these overnight before serving. The crust will set up nicely. If you try to eat these at room temperature (AHEM, boyfriend who can’t wait) they will be crumbly but still tasty, I suppose.

You can top them with a bit of whipped cream if you like, but I’m low-calorie as well as low-carb, so I skip that.


Cool and creamy with a zing of true lime flavor! The flavor of the coconut oil in the crust really compliments the lime.

Bon Appetite!


For the crust:

1/2 cup almond meal
2 tblsp coconut oil (melted)
2 tsp stevia
1/4 tsp cinnamon

For the filling:

2 packages of cream cheese (8oz each), softened
2 eggs
1 tblsp vanilla extract
3/4 cup stevia in the raw
Juice and zest of 4 key limes


Preheat oven to 400 degrees.

Combine filling ingredients in a bowl and mix well. Divide among baking cups and use spoon to press into a crust.

Bake for 7 minutes. Remove, and turn down oven to 350.

While crusts are baking,

Combine filling ingredients and mix until well incorporated. Divide evenly between crusts.

Bake at 350 for 15-20 mins until crusts are slightly cracked but not brown.

Remove and cool overnight.

Nutrition facts: 225 Calories. 2g Carbohydrates.


Hello everyone,

My name is Tiffany and I love baking and cooking!

I recently had VSG (weight loss surgery) and am definitely working on eating healthier. My boyfriend and I are working together to lose weight and in order to do that, we are cutting carbs!

A little background on me. I grew up watching food network and that is how I learned how to cook. My mother and father never ate at home. We went out for dinner every night of the week. I learned to taste and make my food savory based on all of my experiences at restaurants. I made my first full Thanksgiving dinner at the age of 15. It was nothing like what I do today, but it was my start!

My boyfriend is a gourmet cook. He went to school and even though he learned the proper technique, mine isn’t too far off.

We are both “foodies” and the first year of our relationship was spent driving around and experiencing all of the food trends we could possibly find! Now, it is focused on eating healthy and living a fit lifestyle.

I really hope to be able to build blog this into a brand with an IG and YouTube videos as well.

Wish me luck!