Keto Avocado Lime Cheesecake
This Keto avocado lime cheesecake is the perfect mix of a cheesecake and a key lime pie. It is rich, zesty, creamy, delicious, and very simple to whip up. It is perfect when served chilled on hot summer evenings and makes the perfect weekend treat for friends and family. The recipe is straightforward to follow and requires very less hands-on preparation to come together.
How to Make It
Step 1
Start by making the cheesecake base. To a food processor, add the ground almonds, coconut oil, butter, and 3 tbsp. of xylitol. Pulse to form a chunky mixture with crumb-like consistency.
Step 2
Pour the crumb mixture into a loose bottom 15cm cake tin. Press the mixture onto the base of the cake tin to creak and even layer with a smooth top surface. Transfer the cake tin to the fridge to set up while you prepare the filling.
Step 3
To a food processor, add 1.3 cup erythritol and blend until it is reduced to a fine powder. Peel and pit the avocado and roughly chop then add it to the food processor along with the cream cheese. Blend until smooth.
Step 4
In a large mixing bowl, pour the cream cheese mixture, lime juice, zest of half of the lime, and double cream. Whisk vigorously until the mixture is thick and creamy. Occasionally scrape down the bottom while whisking.
Step 5
Remove the cheesecake base from the refrigerator and pour the avocado lime filling over it. Use a spatula or spoon to spread and level the mixture over the base. Transfer the cheesecake to the fridge and allow it to be set for a minimum of 5 hours or preferably overnight. Serve cold.
Ingredients
- Cream Cheese Spread
10 ounce
- Xylitol by Now
3 tablespoon
- Finely Ground Almond Meal Flour by Bob’s Red Mill
1 cup
- Avocado
1 each
- Coconut Oil
1 tablespoon
- Double Cream
¾ cup
- Xylitol by Now
3 tablespoon
- Butter
½ tablespoon
- Lime
½ each – 2″ diameter