Sugar Free and Low Carb Key Lime Cheesecake

In the midst of my busy day I may have to make time to prepare a dish I've been craving for about two weeks now. Key Lime Pie. However, my husband and I are currently 15 days into trying to cut out white refined sugar and white flour so I had to track down a recipe suitable.

I had this one in my files with a notation that it had 3 carbs per slice as prepared. I don't have the margarita mix nor almond 'flour' it calls for so I'm going to play with the recipe a bit and improvise as I always do - this time, grinding my own almonds and using lime juice. Still... I can already taste the tang on my tongue.

Key Lime Pie - Sugarfree and Low Carb

1 1/2 cups almond flour
6 Tbsp Splenda
5 Tbsp unsalted butter, melted

1/2 cup boiling water
1 box (.3 oz) sugar free lime Jell-O
1 cup heavy cream
16 oz Philadelphia Cream Cheese
1 cup Splenda
1/4 cup Baja Bob's Desert Key Lime Margarita Mix

Mix the crust ingredients and press into bottom of 9" spring form pan. Chill.

Mix boiling water with lime Jell-O. Chill for about an hour to thicken. In a bowl, whip heavy cream. Set aside. In a large bowl, beat cream cheese, Baja Bob's Key Lime Margarita Mix, and 1 cup Splenda until smooth. Very lightly mix in partially set lime gelatin. Fold in whipping cream. Pour into pie shell. Chill 2 to 3 hours. Top with additional whipped cream, and/or garnish with key lime slices if desired.Print Friendly and PDF