Hello all!
There are many things in life that are considered taboo on a diet.
Pizza. Fried Chicken. Milkshakes. Cheesecake…
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)
You start out with coconut oil, almond meal, 2 tsp of stevia, and cinnamon in a bowl.
Mix until it’s almost paste-like and then scoop about 2 tsp per baking cup.
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.
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.
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!
Recipe:
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
Preparation:
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.
The Keto Baker 
Thank you for sharing this recipe! I’m recent to keto and I’m always looking for new things to eat on this diet.
You’re welcome! Please check back for more! 🙂
I will! I like your philosophy – why not have things to eat that are just as tasty as non-keto counterparts. I’m looking forward to new recipes and your success in weight loss.
Rob
Thank you! Good luck to you on your journey!