This keto key lime pie cheesecake blends the bright tartness of key lime pie with the creamy richness of cheesecake. Sweetened with monk fruit and erythritol, it’s a refreshing low‑carb dessert that’s perfect for warm weather and weekend gatherings.
Keto Key Lime Pie Cheesecake Recipe
Keto cheesecakes are a favourite with readers, and this key lime version delivers a zesty, creamy slice without the fuss of setting a meringue. The recipe is approachable enough for first‑time cheesecake bakers while still satisfying experienced cooks.
What are Key Limes?
Key limes, originally from the Indo‑Malayan region and sometimes called Mexican or West Indies limes, have a distinctive aromatic and slightly sweeter profile compared with typical Persian (or Parisian) limes. If you can’t find key limes, regular limes work fine—the flavour will be a little different but still delicious.
Which Sweetener Does This Recipe Use?
This recipe uses a monk fruit and erythritol blend that performs well in baking and has minimal aftertaste. Erythritol and monk fruit are non‑caloric sweeteners with a glycemic index of zero, so they don’t raise blood sugar and are suitable for low‑carb or ketogenic diets. Combining monk fruit with erythritol also reduces the cooling effect that erythritol can sometimes produce, making the blend behave and taste more like sugar in recipes.
Substitutes for Monk Fruit/Erythritol Blend
If you don’t have the exact blend, you can substitute another erythritol‑based sweetener. Popular options include:
- Swerve
- Natvia
- So Nourished
Expert Tips for This Key Lime Pie Cheesecake
- Bottled key lime juice is widely available and saves time if you don’t want to squeeze many small limes. Regular lime juice is an acceptable alternative.
- Traditional key lime pie often uses condensed milk; making a homemade lime curd and folding it into the cheesecake batter helps recreate that creamy, tangy character. Baking the cheesecake in a water bath contributes to a smooth, custardy texture.
- Bring all ingredients to room temperature before mixing to ensure a smooth, lump‑free batter.
- For clean slices, run a knife under hot water, dry it, and slice between cuts for neat portions.
Recipe
Keto Key Lime Pie Cheesecake
Ingredients
For the crust
- 1 1/2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 6 Tbsp salted butter, melted
- 3 Tbsp Monkfruit/Erythritol sweetener
- 1 pinch salt
For the key lime curd
- 3 large eggs, room temperature
- 2/3 cup Monkfruit/Erythritol sweetener
- 1/3 cup key lime juice
- 1 pinch salt
- 2 Tbsp butter, softened
- Zest of 1 lime (about 1 1/2 tsp)
For the cheesecake
- 24 oz cream cheese, room temperature
- 1/2 cup Monkfruit/Erythritol sweetener
- 3 large eggs
- 1/2 cup prepared key lime curd, cooled to room temperature
- 1/3 cup sour cream, room temperature
- 2 Tbsp key lime juice
- 1/2 tsp vanilla extract
- Boiling water (for water bath)
Instructions
To prepare the crust
- Preheat oven to 350°F (177°C). Combine almond flour, shredded coconut, melted butter, sweetener, and a pinch of salt. Press the mixture firmly into the bottom and about 1 inch up the sides of a lined 9″ (23 cm) springform pan. Bake 10–12 minutes until the edges begin to turn golden. Cool completely. Lower oven temperature to 325°F (163°C).
To prepare the curd
- In a small saucepan, whisk eggs, sweetener, key lime juice, and salt. Cook over medium‑low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 7–9 minutes. Remove from heat and whisk in the softened butter. Strain the curd through a fine mesh sieve to remove any lumps, stir in lime zest, and let cool to room temperature.
To prepare the cheesecake
- Beat cream cheese at medium speed until smooth. Add sweetener and mix until combined—avoid overwhipping to prevent excess air. Add eggs one at a time, mixing after each addition. Fold in the cooled key lime curd, sour cream, lime juice, and vanilla. Pour the batter into the cooled crust.
- Wrap the bottom of the springform pan with 2–3 layers of foil to prevent leaks. Place the pan in a large roasting pan and set on the oven rack. Carefully pour boiling water into the roasting pan until it reaches about 1 inch up the side of the springform pan.
- Bake at 325°F (163°C) for 55–60 minutes. The edges should be set while the center remains slightly jiggly. Turn the oven off and leave the cheesecake inside for 30 minutes more. Remove from the water bath and cool completely on a wire rack. Cover and chill at least 8 hours or overnight. Remove the springform sides, transfer to a serving platter, and garnish slices with whipped cream and extra lime curd if desired.
Tips & Notes
Bottled key lime juice is a convenient option if fresh key limes are hard to source. Regular lime juice is an acceptable substitute.
Adding a homemade lime curd and baking in a water bath helps recreate the rich, creamy texture of traditional key lime pie, which often uses condensed milk.
Ensure ingredients are at room temperature for a smooth batter. Use a hot knife to slice the cheesecake cleanly.
Substitute sweeteners with other erythritol‑based products if needed, though sweetness levels may vary.
Nutrition Facts (per serving)
Calories: 267 | Fat: 20g | Protein: 14g | Carbohydrates: 7g (Fiber 2g, Sugar 4g)
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