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Key Lime Cheesecake

Instead of going without key lime pie this summer, you can enjoy a healthy and keto friendly alternative that you will crave at every summer barbecue. This is a recipe with plenty of flavor that you can also serve inconvenient cupcake trays for an on the go snack.

One of the main ingredients in these small cheesecakes is the macadamia nuts. These nuts can contain a wide array of vitamins and minerals in every single serving. They're an excellent choice for anyone on the ketogenic diet. Macadamia nuts contain a high trace of fiber, vitamin B6, calcium, iron, magnesium, potassium, selenium, zinc and coper. They are one of the healthiest nuts that you can include in your diet.


Cheesecake Crust

    • ½ cup macadamia nuts
    • ½ cup almond flour
    • ¼ cup cold butter
    • ¼ cup erythritol
    • 1 large egg yolk

Key Lime Filling

    • 8 ounces cream cheese
    • ¼ cup butter
    • ¼ cup erythritol
    • ¼ teaspoon liquid Stevia
    • 2 tablespoons Key lime juice (about 2 Key limes – fresh is best)
    • 2 large eggs
    • 2 tablespoons key lime zest

To Start:

You will need macadamia nuts, almond flour, butter, erythritol, egg yolk, cream cheese, liquid Stevia, key lime juice, 2 full eggs and lime zest.

Start by preheating your oven to 350° and chop up the macadamia nuts in a food processor.

Add in the erythritol with the nuts when they have reached a fairly coarse consistency. Pulse together these ingredients and then adding the almond flour pulsing them again. And in your egg yolk and butter to produce a dough.

Remove the mixture from your food processor and place them into some cupcake molds. Baking the crust for 5 to 7 min. at 350° you will notice that they can start to brown.

Remove the cupcakes from the oven and mix together butter and cream cheese adding in two eggs. Mix in liquid Stevia and erythritol. Mix in the zest of two lines as well as the juice and then blend the items together for 3 to 5 min.. When the cross have had time to cool leave space at the top of the cupcakes and place the new lime mixture over top of the cake area.

Bake the cheesecake in lime mix in the oven for another 30 or 35 min. at 350°. The cheesecakes will have to cool for at least 20 to 30 min. or ideally in the fridge overnight. You can add some extra lime zest on the top for flavor.

Consider some of these top summer recipes if you are looking for the perfect dessert to serve at your next barbecue for a keto friendly audience!


    • Serving Size: 12 Servings
    • Calories: 217
    • Fat: 21g
    • Carbohydrates: 2.9g (Net Carbs - 1.9g)
    • Fiber: 0.9g
    • Protein: 3.6g



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