Low Carb Key Lime Cheesecake

A few years ago I shared my recipe for Low Carb Lemon Cheesecake. It’s divine! Even if you’re not watching your carbs it’s a cheesecake you must try. Whenever I make it I always get rave reviews and no one can believe it’s low carb. Mr. Mother Thyme and my son love it too. If there are leftovers of this cheesecake in the refrigerator it never lasts very long. I’ll sometimes hide a piece for myself in the back of the refrigerator so I can savor a slice of this irresistible cheesecake!

THE RECIPE

INGREDIENTS

Crust:

1 1/4 cup almond flour/meal
3 tablespoons butter melted
1 1/2 teaspoons Splenda or preferred sugar substitute

Filling:

8 ounce cream cheese softened
1/2 teaspoon vanilla extract optional
1 1/2 cups heavy whipping cream
3 ounce packet sugar-free lime jello
1 teaspoon key lime or lime zest

INSTRUCTIONS

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