Low Carb Key Lime Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup ground pecans
3 Tbsp. butter, melted
2 (1 gram) packets SplendaŽ no calorie sweetener
1/2 tsp. coconut extract
1/2 cup heavy cream
2 (1 gram) packets SplendaŽ no calorie sweetener
1 (6 oz.) package sugar-free lime-flavor gelatin
1/3 cup boiling water
1/3 cup cold water
2 (8 oz.) packages cream cheese, cut into pieces and softened
1/2 tsp. coconut extract
2 Tbsp. ground pecans
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Directions: |
Directions:In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 tsp. coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.
In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.
In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining 1/2 tsp. coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 Tbsp. ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: I double the crust and fill the bottoms of 2oz. clear, to-go cups, with lids (Smart and Final), press the crust into the little cups, then pour the filling on, sprinkle nuts on top, attach lids, then freeze them. Thaw 1 or 2 at a time for a rich bite sized treat. Can be made with toasted almonds, or other nuts, vanilla instead of coconut extract, or other flavors of sugar-free jello...pretty good for low carb.
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