Key Lime Cheesecake


Crust –

  • 1 1/4 cup almond flour
  • 3 tbsp butter, melted
  • 1 tbsp sweetener (Brown “sugar” gives it a great flavor)

Filling –

  • 8 oz cream cheese, softened
  • 1/2 tsp vanilla extract
  • 1 1/2 cups heavy whipping cream
  • .3 ounce packet sugar-free lime jello (single small box)
  • 2 tbsp lime juice (optional, for extra tartness)
  • 1 tsp lime zest

Trade out lime jello and zest for orange and eliminate or swap out the juice and make this an orange creamsicle cheesecake.

Other flavor combos possible too.


  1. Preheat oven to 350 degrees.
  2. Mix almond flour, butter and sugar until mixture is crumbly.
  3. Press into the bottom of pie pan and bake for about 8-10 minutes until golden brown.
  4. Cool completely.
  5. Using an electric mixer with the whisk attachment mix cream cheese until smooth and creamy.
  6. Stir in vanilla extract.
  7. Add heavy cream and whisk on high until mixture thickens and soft peaks forms.
  8. Reduce speed to low and mix in jello packet and zest and mix until blended.
  9. Spread mixture evenly with a spatula over cooled crust.
  10. Cover and chill in refrigerator until set, about 2-3 hours or overnight.

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