Craving a fresh, scrumptious keto dessert? This (no bake!) keto key lime cheesecake with an instant “graham cracker” crust is quick to make and perfect for individual portions.
Gluten Free & Keto Key Lime Cheesecake For 1
No-Bake & Almost Instant
Key limes — smaller and more aromatic than common limes — bring a bold, tangy brightness to this low-carb cheesecake. This is a no-bake, mostly instant dessert ideal for satisfying single-serve cravings. It’s rich, creamy, airy and very addictive.
Don’t skip the instant “graham cracker” crust; it’s simple, delicious and fast. I also add a touch of avocado for extra good fats and a pleasant pistachio hue without affecting the flavor.
The Cream Cheese
While artisanal or organic cream cheese can be lovely, standard brands work fine too. In testing there was no meaningful taste difference, so use what you prefer.
The Butter
Because this dessert is not cooked, choose unsalted, high-quality butter. Grass-fed butter offers a richer flavor and a different nutrient profile, so it’s worth splurging on if you can.
The Sweetener
Use a powdered sweetener for the smoothest texture. Allulose, powdered erythritol, xylitol (non-corn), or monk fruit-based sweeteners are common choices. If you powder a granular sweetener at home, ensure your blender or food processor is completely dry and let the dust settle before opening. Note: xylitol is toxic to dogs, so keep it away from pets.
These cheesecakes also make excellent mini “fat bombs” if you portion them into small molds or muffin tins.
(No Bake!) Keto Key Lime Cheesecake
20 mins
5 mins
25 mins
Dessert
American, Gluten Free, Ketogenic
2 servings
355 kcal
Ingredients
For the keto graham cracker crust
- 20 g almond flour
- 1 1/2 teaspoon powdered erythritol (or xylitol*)
- 1/4 teaspoon cinnamon
- pinch kosher salt
- 1 1/2 teaspoons melted unsalted grass-fed butter, as needed
For the keto key lime cheesecake
- 40 g sour cream
- 70 g cream cheese, at room temperature
- 28 g unsalted grass-fed butter, at room temperature
- 30 g avocado (about 1/4 medium), optional
- 1/2–1 teaspoon freshly grated key lime zest, to taste
- 3–5 teaspoons freshly squeezed key lime juice, to taste
- 2–3 tablespoons powdered erythritol (or xylitol), to taste
Serving suggestions
- Whipped heavy cream or extra sour cream
Instructions
- Note: One batch yields two servings. To make a full pie for six, scale the recipe accordingly.
For the keto graham cracker crust
- Lightly toast the almond flour in a skillet over medium heat until golden and fragrant (2–4 minutes). Toasting is important for depth of flavor.
- Combine toasted almond flour with powdered sweetener, cinnamon and a pinch of salt. Add melted butter, mix well, press into your serving glass or dish, then chill while you prepare the filling.
For the keto key lime cheesecake
- Whip the sour cream: Beat sour cream in a bowl with an electric mixer until light and slightly thickened (2–3 minutes). Set aside.
- Cream the base: In a separate bowl, beat cream cheese and room-temperature butter until smooth. Add avocado if using and blend until combined. Stir in key lime zest, lime juice and powdered sweetener, starting with smaller amounts and adjusting to taste—remember flavors intensify after chilling.
- Fold and assemble: Gently fold the whipped sour cream into the cream cheese mixture. Pipe or spoon the filling over the chilled crust. Freeze 30–40 minutes for a firmer texture or refrigerate for a couple of hours (or overnight) to set.
- To serve: Optionally top with more whipped cream and freshly grated key lime zest.
Notes
*See the sweetener notes: use powdered forms for best texture. Powder granular sweeteners at home if needed, ensuring the blender is dry and allowing dust to settle before opening.
**Avocado adds creaminess and a gentle green tint without altering the cheesecake flavor. Omitting the avocado will lower net carbs slightly.
Each batch yields two servings (or one very generous serving). For smaller portions, make mini cheesecakes in muffin pans for convenient fat bombs. Store in the fridge up to four days or freeze for longer storage.
Nutrition
Carbohydrates: 5 g |
Protein: 5 g |
Fat: 35 g |
Saturated Fat: 17 g |
Cholesterol: 79 mg |
Sodium: 230 mg |
Potassium: 197 mg |
Fiber: 2 g |
Sugar: 2 g |
Vitamin A: 980 IU |
Vitamin C: 2.5 mg |
Calcium: 77 mg |
Iron: 0.6 mg