Longing for a new and delectable keto fat bomb dessert? This no-prepare gluten free and keto key lime cheesecake for 1 will doubtlessly hit the spot!
Key limes, also called Mexican or West Indian limes, are littler (yet significantly more delectable!) than customary ones. When at their prime, they're described by a bolder and progressively acidic punch. Also, as the name proposes, they're the star element of this low carb and keto cheesecake!
In spite of the fact that on the off chance that you've just met our great keto cheesecake-for-1 and our chocolate one, this key lime variety needs no presentation. Rich, velvety, vaporous and absolutely addictive… this is one keto treat I can't encourage you enough to prepare! Also, don't skirt the moment 'graham wafer' covering, it's a-mazing (and simple peasy, so no reason). Goodness, and I included a touch of avocado for all the more great fats, smoothness and a dazzling pistachio tint, with no taste at all. 🥑
Also Try Our Recipe : HOMEMADE BELGIAN WAFFLE RECIPE
INGREDIENTS
FOR THE KETO GRAHAM CRACKER CRUST
- 20 g almond flour
- 1 1/2 teaspoon powdered erythritol or xylitol*
- 1/4 teaspoon cinnamon
- pinch kosher salt
- 1 1/2 teaspoons melted unsalted grass-fed butter as needed
FOR THE KETO KEY LIME CHEESECAKE
- 40 g sour cream
- 70 g cream cheese at room temperature
- 28 g unsalted grass-fed butter at room temperature
- 30 g avocado about 1/4 medium-sized (optional)**
- 1/2-1 teaspoon freshly grated key lime zest to taste
- 3-5 teaspoons freshly squeezed key lime juice to taste
- 2-3 tablespoons powdered erythritol or xylitol, to taste
SERVING SUGGESTIONS
- heavy or sour cream whipped
INSTRUCTIONS
FOR THE KETO GRAHAM CRACKER CRUST
- Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
- Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined, and press into serving glass or dish. Allow to come to room temperature and refrigerate while you make the cheesecake.
FOR THE KETO KEY LIME CHEESECAKE
- Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
- Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed. Add avocado and mix until fully combined. Add key lime zest, juice and sweetener to taste. Key limes can vary a lot in taste, so start with the lower amount and add to taste (keeping in mind that the flavors will develop while chilling).
- Fold in whipped sour cream. Pipe or spoon key lime cheesecake mixture into the graham cracker lined glass. Freeze for 30-40 minutes or refrigerate for a couple hours (or overnight).
- Optional: Serve with more whipped sour cream (or heavy cream) and freshly grated key lime zest.
RECIPE NOTES
*Please see section on Sweeteners for more deets on powdering and sweetening options.
Though if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys!
**The avocado ups the creaminess and adds a lovely pistachio hue, with no taste whatsoever. Having said that, you can definitely leave it out (the net carb count will decrease to about 2.5g).
Each batch of our keto cheesecake-for-1 series yields two servings (or one VERY large serving). But feel free to portion it even smaller (think cheesecake fat bombs!) in small muffin pans or moulds.
Keep in the fridge for up to 4 days, and in the freezer afterwards.
For more detail : bit.ly/2Uv7Zso
Read More Our Recipe : SPINACH PARMESAN RICE BAKE
0 Komentar