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AMAZING NO-BAKE KETO LIME CHEESECAKE | NO EGGS | NO TOOLS | SUPER EASY
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Click this link to purchase in e-book format only;
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
Links to purchase other products via Amazon
***********
[Total Servings = 8]
NUTRITION INFO PER SERVING
Total Carb = 3.7 g
Dietary Fiber = 1.3 g
Net Carb = 2.4 g
Calories =242
Total Fat = 22.7 g
Protein = 6.7 g
INGREDIENTS FOR THE CRUST
Almond flour = 120 g / 1 cup (You can also use any other nut flour)
Unsalted Melted Butter = 50 g / 3 1/4 tbsp
Monk fruit = 20 g / 2 1/2 tbsp (OR any keto friendly sweetener)
Salt = 1/4 to 1/2 tsp
OR
Coconut flour = 60 g / 1/2 cup
Coconut oil = 50 ml / 3 1/4 tbsp
Monk fruit = 8 g / 1 tbsp
Salt = 1/4 tsp
Flax egg = 1 (Mix 7 g / 1 tbsp flaxseed meal + 45 ml / 3 tbsp water. Rest for 15 minutes until thickened)
INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g / 3/4 tbsp
Fresh Lime Juice = 60 ml / 1/4 cup (Around 3 to 5 limes, depending on the size. This amount makes a stronger lime flavor but if you prefer a milder flavor then you can reduce the lime juice to 40 ml. I used regular limes, but you can use key limes too)
INGREDIENTS FOR THE BATTER
Cream Cheese (softened) = 375 g / 13 oz / 1 3/4 cup (I used Philadelphia Cream Cheese) Whipping Cream (cold) = 225 g / 1 cup
Allulose = 120 g / 1 cup (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Lime Zest = 2 to 3 limes
INGREDIENTS FOR THE WHIPPED CREAM
Whipping or heavy cream = 150 ml / 2/3 cup (The cream must be cold)
Powdered sweetener = 2 to 3 tbsp (I used Allulose but you can use any keto friendly sweetener) Vanilla extract = 1 tsp
Arrowroot powder = 1 to 1 1/2 tsp (This helps to keep the whipped cream stable and lasts longer but it is optional)
DIRECTIONS FOR CRUST & BATTER
1. In the video, I used a 6-inch (15 cm) round pan with a removable bottom. You can also use a springform pan. Line the bottom and sides of the pan with parchment paper. Set aside.
2. Mix all the ingredients for the crust in a bowl until crumbly. Transfer into the pan. Spread evenly and flatten with a cup. Then smoothen the edges with a spoon. Chill in the fridge until needed.
3. Add the gelatin powder and fresh lime juice in a bowl, stir to mix then set aside.
4. In a bowl, add the softened cream cheese and mix with a spatula until creamy.
5. Then add the powdered sweetener and mix until well combined, smooth and creamy.
6. Add the cold whipping cream into the batter (in two batches) and whisk until well combined.
7. Place the bowl of gelatin mixture over a small bowl of hot water. Stir until the gelatin is dissolved. Then remove the bowl of hot water and add 2 to 3 tbsp of the batter into the gelatin mixture. Mix until well combined. Pour the mixture into the batter and whisk until combined.
8. Zest the limes into the batter and mix with a spatula until combined. The batter is smooth and creamy.
9. Transfer the batter into the pan with the crust. Tap the pan a few times to spread evenly.
10. Chill in the fridge for a few hours but preferably overnight until well set.
11. Once ready, remove the pan and parchment paper. Smooth the sides of the cake with an offset spatula.
12. Pipe the whipped cream around the edges of the cheesecake (optional). Then sprinkle with lime zest. Slice and enjoy.
DIRECTIONS FOR THE WHIPPED CREAM
1. Everything must be cold when making whipped cream. Chill the bowl and beaters in the freezer for 30 minutes. And if it doesn't whip out well, use a bowl of ice cubes to hold the bowl for the cream. This creates a colder environment to help with the whipping.
2. Beat the cold cream, sweetener and vanilla extract at high speed.
3. When the mixture has thickened slightly, add the arrowroot powder (if using) then beat until stiff peaks.
4. You can frost immediately or chill in the fridge until needed.
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
Links to purchase other products via Amazon
***********
[Total Servings = 8]
NUTRITION INFO PER SERVING
Total Carb = 3.7 g
Dietary Fiber = 1.3 g
Net Carb = 2.4 g
Calories =242
Total Fat = 22.7 g
Protein = 6.7 g
INGREDIENTS FOR THE CRUST
Almond flour = 120 g / 1 cup (You can also use any other nut flour)
Unsalted Melted Butter = 50 g / 3 1/4 tbsp
Monk fruit = 20 g / 2 1/2 tbsp (OR any keto friendly sweetener)
Salt = 1/4 to 1/2 tsp
OR
Coconut flour = 60 g / 1/2 cup
Coconut oil = 50 ml / 3 1/4 tbsp
Monk fruit = 8 g / 1 tbsp
Salt = 1/4 tsp
Flax egg = 1 (Mix 7 g / 1 tbsp flaxseed meal + 45 ml / 3 tbsp water. Rest for 15 minutes until thickened)
INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g / 3/4 tbsp
Fresh Lime Juice = 60 ml / 1/4 cup (Around 3 to 5 limes, depending on the size. This amount makes a stronger lime flavor but if you prefer a milder flavor then you can reduce the lime juice to 40 ml. I used regular limes, but you can use key limes too)
INGREDIENTS FOR THE BATTER
Cream Cheese (softened) = 375 g / 13 oz / 1 3/4 cup (I used Philadelphia Cream Cheese) Whipping Cream (cold) = 225 g / 1 cup
Allulose = 120 g / 1 cup (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Lime Zest = 2 to 3 limes
INGREDIENTS FOR THE WHIPPED CREAM
Whipping or heavy cream = 150 ml / 2/3 cup (The cream must be cold)
Powdered sweetener = 2 to 3 tbsp (I used Allulose but you can use any keto friendly sweetener) Vanilla extract = 1 tsp
Arrowroot powder = 1 to 1 1/2 tsp (This helps to keep the whipped cream stable and lasts longer but it is optional)
DIRECTIONS FOR CRUST & BATTER
1. In the video, I used a 6-inch (15 cm) round pan with a removable bottom. You can also use a springform pan. Line the bottom and sides of the pan with parchment paper. Set aside.
2. Mix all the ingredients for the crust in a bowl until crumbly. Transfer into the pan. Spread evenly and flatten with a cup. Then smoothen the edges with a spoon. Chill in the fridge until needed.
3. Add the gelatin powder and fresh lime juice in a bowl, stir to mix then set aside.
4. In a bowl, add the softened cream cheese and mix with a spatula until creamy.
5. Then add the powdered sweetener and mix until well combined, smooth and creamy.
6. Add the cold whipping cream into the batter (in two batches) and whisk until well combined.
7. Place the bowl of gelatin mixture over a small bowl of hot water. Stir until the gelatin is dissolved. Then remove the bowl of hot water and add 2 to 3 tbsp of the batter into the gelatin mixture. Mix until well combined. Pour the mixture into the batter and whisk until combined.
8. Zest the limes into the batter and mix with a spatula until combined. The batter is smooth and creamy.
9. Transfer the batter into the pan with the crust. Tap the pan a few times to spread evenly.
10. Chill in the fridge for a few hours but preferably overnight until well set.
11. Once ready, remove the pan and parchment paper. Smooth the sides of the cake with an offset spatula.
12. Pipe the whipped cream around the edges of the cheesecake (optional). Then sprinkle with lime zest. Slice and enjoy.
DIRECTIONS FOR THE WHIPPED CREAM
1. Everything must be cold when making whipped cream. Chill the bowl and beaters in the freezer for 30 minutes. And if it doesn't whip out well, use a bowl of ice cubes to hold the bowl for the cream. This creates a colder environment to help with the whipping.
2. Beat the cold cream, sweetener and vanilla extract at high speed.
3. When the mixture has thickened slightly, add the arrowroot powder (if using) then beat until stiff peaks.
4. You can frost immediately or chill in the fridge until needed.
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