Keto/Gluten Free Key Lime Cheesecake…

My last Keto recipe was pretty popular so I thought I would try out another one.

I was going to post this yesterday but I had an issue with my avocados. All the ones in the store were super hard and not close to ripe at all. I put them in a paper bag and left them to sit in the sun since yesterday, they are pretty good now but still not where they should have been.

This recipe didn’t turn out how I wanted at all. I don’t think my avocados were ripe enough still. Next time I would probably mash them up more or run them through a food processor first. Despite beating them on high for several minutes in the mixer, it was still lumpy. ? That being said, it set well and tasted good. I just covered it in whipped cream which makes everything better. ? The crust was also a little gritty even though I mixed it well.

In case you haven’t seen a Key Lime before, they are pretty small. There was no way I was going to zest and juice all those tiny limes. I was able to buy Key Lime juice and then I got regular Limes for the zest.

Again, this recipe book I worked out of “Sweet Keto Treats” was missing info on the recipe. I got it figured out easily but she may need a new proof reader. ?? I would not make this again but that is mostly because I like real sugar and graham crackers. ??‍♀️


Here’s what you’ll need…

For the crust…

1/3 c of Butter

2 c Almond Flour

1/4 tsp Almond Extract

3 tbsp Granulated Swerve


For the filling…

2 Ripe Avocados (Med sized)

2/3 c Key Lime Juice

Zest of 4 Limes (leave a little for garnish)

12 oz Softened Cream Cheese (1 1/2 packs)

1 1/2 tsp Vanilla

1 c Granulated Swerve

Whipping Cream/Lime Zest to garnish


Line your pan with parchment paper and butter or spray. I used an 8×8 square pan and a small 4″ pie plate since one is a gift. You can also use a 9″ pie plate as well.

In your mixer starting out on low, mix the almond flour, almond extract, butter, and 3 tbsp of Swerve.

Once combined turn your mixer up to med and mix until the dough starts to form a ball and pull away from the sides of the bowl.

Put the dough in your dish and form it to the bottom and a little bit up the sides of the dish with your hands.

Put the dish/dough in the fridge while you make the filling.

*If I made this again, I would either run the avocados through a food processor first or mash them up really well. The mixer isn’t enough to smooth it out.

Beat the avocado, vanilla, and cream cheese on med-high for several minutes.

Turn down the mixer and add the lime zest, lime juice, and 1 c of Swerve. Once mixed, beat on med-high for one more minute.

Spoon the mixture into the crust and chill until set, about 2 hours.

If you want, just before serving whip up some whipping cream to dalop on top or maybe you need to cover the whole top.

For Keto friendly whipped cream:

Start out with your mixer on low mix 1 c very cold heavy whipping cream with 1 1/2 tsp vanilla and 2 tbsp of powdered Swerve.

If you’re not doing Keto, feel free to add 2 tbsp of powdered sugar instead of the powdered Swerve.

After a couple minutes turn the mixer up to med and continue mixing for several minutes until soft peaks form.

Dalop some on top of each slice or use it to decorate the top of your pie. Garnish with lime zest and serve. Enjoy!

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