December 12, 2019
  • 1:58 am Snowy Coconut Macaroons – Chocolate Dipped | Keto Cookies
  • 10:58 pm Meal Prep – Easy Chicken Couscous Recipe
  • 9:58 pm Keto Nachos – Pork Rind Nachos
  • 7:58 pm हॉटेल सारखी चमचमीत व्हेज मराठा | How to make Veg Maratha | Restaurant style Veg Maratha | Ep – 267
Key Lime Cheesecake (Keto, sugar free, gluten free)

welcome to Keto meals and recipes dot com,
today we’ll be making a keto key lime cheesecake
with a crust, this
cheesecake can also be made without a crust
the macronutrient ratio for this
recipe is 6.0 to 1, with 6.5 total carbs
with 2.3 grams of the total
carbs being attributed to the pie crust
after assembling all the ingredients for
the recipe as I’ve shown here place a
2 liter or two quart saucepan on your
stovetop, add and then combine the
lime juice, water,
gelatin powder, stir right away so that
you blend the gelatin into the liquid,
and then just set it aside for 5 minutes
after 5 minutes add the slightly beaten
eggs, this lime zest, and the sweetener
turn your stove top element to low, while
cooking stir continuously until the
mixture thickens and you notice small
bubbles on the inside edge of the pan
this may take about 8 to 10 minutes,
however if you notice that your liquid
is starting to heat up too quickly and
you’re getting larger bubbles
immediately reduce your heat and
continue stirring, make sure that this
liquid never boils,
if it does your eggs will curdle and
you’ll end up with very sour tasting
scrambled eggs, and the worst part is
you’ll have to start again, when your
custard has thickened remove it from the
heat and set it aside to cool while you
prepare the next step
in a mixing bowl add the cream cheese
and butter, beat at medium speed for
about two minutes until creamy,
now get your custard
in a slow and steady stream pour the
custard mixture into the buttercream and
cheese blend, continue whisking at low
speed until everything is combined well
take the bowl and refrigerate it for at
least one hour until the mixture is
completely cooled, before taking the
cooled lime custard out of the refrigerator
prepare your whipped cream,
in a chilled bowl add the heavy whipping cream
and whip at high speed until stiff
peaks form
then add the heavy whipping cream into
the bowl with a lime custard and fold in
I prepared a crust ahead of time, a
separate video will be available for that crust
after your crust is
completely cooled, pour this mixture into
prepared parchment lined springform pan, as I stated earlier you don’t have to
use a crust this cheesecake will be firm
enough to cut without a crust
run a knife or spatula through the mixture a couple times to get rid of all the air bubbles
and tap it on the counter, put
the key lime cheesecake back into the
refrigerator for at least three hours
this will allow the Cheesecake to set
firmly, to decorate a cheesecake I made
another batch of whipped cream, whether
you choose to sweeten it or not is up to you
to make the whipped cream, I put one
cup of heavy whipping cream into my bowl
and whipped at high speed until stiff
peak stage, I then used my prepared
piping bag which I had placed a star tip
inside, to make it easier to put the
whipped cream into my bag, I used a tall
glass as shown, twist and hold the top
firmly and then squeeze the air out of
the piping bag, I would suggest that you
perhaps practice a few times to get the
hang of making the shells
to make a shell I squeeze out a small base, and
then while applying constant pressure
I move the nozzle forward slightly and
then over the base and down the side of the base
I leave a small gap when making
the next shell, so that you can clearly
see the tail of the previous shell, this
technique is not hard to do all it takes
is a bit of practice, a good thing about
using the whipped cream to decorate with
is that it’s very forgiving, when you’re
decorating the key lime cheesecake place
the shells as close to the edge as you
can, if you make a mistake don’t worry
use your spatula to carefully remove the
whipping cream where the error occurred
and then just try again, decorating
especially with this whipping cream method
is very forgiving, when you
finished making all the shells around
the perimeter, take your thinly sliced
lime medallions which you cut into halves
and place each half of lime between every two shells
this wasn’t so
difficult was it, now you have created an
impressive-looking dessert, this is one of
my husband’s favorite desserts
using the prepared truffle chocolate liquid
mixture, I added a central decoration
to express how much he means to us on
Father’s Day, I hope you enjoy this key lime cheesecake
see you next time and
thank you for watching
by the way let me know if you’ve made
this for your dad, to all the dads and
dads to be, happy Father’s Day. The
description below has the link to my blog
which you will find the written

Randall Smitham



  1. Lauren Romeo Posted on July 23, 2017 at 11:09 am

    Looks very tasty!

  2. keytones Posted on December 22, 2017 at 1:04 am

    I used to love Jello-O cheesecake (yes, really) in my "pre-keto" days, so I am really looking forward to trying this!

  3. keytones Posted on January 1, 2018 at 4:12 pm

    okay, so I made this to enjoy over the new year's weekend. You were correct; it isn't just like Jell-O cheesecake . . . it's SOOOOO much better! This is by far the best low carb cheesecake recipe I've tried so far; the texture, flavor, etc. is perfect. Even my husband (who is non-keto and a tough sell) said it was "a winner".

  4. john balogna Posted on May 15, 2018 at 11:45 pm

    looks amazing looking forward to trying this

  5. Terry Prine Posted on September 27, 2018 at 3:31 am

    Were does the chocolate truffle ganache come into the recipe ?

  6. Dawn Burwell Posted on November 4, 2018 at 8:45 pm

    What was the sweetener ?

  7. Tertu Ndokosho Posted on February 28, 2019 at 9:00 pm

    What's a replacement for gelatine? Corn starch maybe? I don't think I can find gelatine here.