Low Carb Lime Coconut Cheesecake | Gluten Free | Wheatless Buns
Can anyone tell me if there is a difference between "key" limes and regular limes? I've actually never seen a key lime in my entire life. But they must be fabulous, based on all the key lime recipes that exist on the internet and elsewhere. I would love to make a key lime recipe someday when I find that elusive fruit in my area. But, alas, that day hasn't arrived yet.
Therefore, this is not a key lime recipe. Nope. But if you're a die hard key-lime fan, then go ahead and use key limes. For this recipe, I just used regular, plain Jane, find-em-at-your-local-grocery-store limes.
Therefore, this is not a key lime recipe. Nope. But if you're a die hard key-lime fan, then go ahead and use key limes. For this recipe, I just used regular, plain Jane, find-em-at-your-local-grocery-store limes.
Low Carb Lime Coconut Cheesecake | Gluten Free | Wheatless Buns
As for this recipe, oh my goodness!!! Get ready to copy and paste or do what you need to do because this "Low Carb Lime Coconut Cheesecake" is outrageously good!!!
Low Carb Lime Coconut Cheesecake | Gluten Free | Wheatless Buns
Ingredients
For the filling:
2 cream cheese (8 oz. each and room temp.)
2 C. heavy whipping cream
1/4 C. water
1 packet plain gelatin
1/2 C. xylitol (or sweetener of choice) (powdered)
1/4 C. fresh lime juice
1 tsp. grated lime peel
20 drops of Stevia extract
A few drops of green food coloring (optional)
For the crust:
1 C. almond meal
1 C. shredded coconut (non-sweetened)
3 TBLS. butter (melted)
2 TBLS. xylitol (or sweetener of choice) (powdered)
Directions:
Preheat oven to 350 degrees F. Spray grease a 9" springform pan. Mix the crust ingredients and press into the bottom of the pan. Bake for approx. 12 minutes, or until it starts to get lightly browned. Allow to cool.
In a mixing bowl, beat the cream cheese until smooth. In separate bowl, beat the whipping cream to soft peaks.
In a saucepan on the stove, sprinkle the gelatin over the water--let rest for about 1 minute. Then stir in the xylitol, lime juice, grated peel, Stevia drops, and green food coloring. Turn the heat on low and stir until the sugar dissolves.
Pour the gelatin mixture slowly into the cream cheese. Turn the mixer on medium and keep blending. At first, it will look like green Jello with cottage cheese, but don't panic. Just keep the mixer going until the mixture has a smooth texture. Then fold in the whipped cream.
Spoon the mixture onto the crust and spread evenly. Garnish with toasted coconut and grated lime. Refrigerate for a few hours, then remove the springform. Enjoy!!
This recipe is adapted from the Taste of Home "Lime Coconut Cheesecake" recipe and can be found here.
Important: Xylitol is for human consumption only. Xylitol is toxic to dogs and cats.
Low Carb Lime Coconut Cheesecake | Gluten Free | Wheatless Buns
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