Low Carb Lime Coconut Cheesecake

Low Carb Lime Coconut Cheesecake | Gluten Free

3/14/2015

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.

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

55 Comments

Jeanne

4/29/2015 08:45:03 am

You can buy Nelly and Joe's Famous Key West Lime Juice in most grocery stores or online. I had a Key Lime tree when I lived in Key West. The limes are smaller, sweeter and less sour but tart....great for Key Lime Pie

Marla

8/27/2015 09:45:51 am

I was also going to suggest Nellie and Joes. Great key lime juice and very reasonably priced!

Melanee link

8/27/2015 01:04:37 pm

Hi Marla,

With all the recommendations for Nellie and Joe's Famous Key West Lime Juice, I think I better try it!! Thanks for the suggestion!!

Melanee link

8/27/2015 01:14:45 pm

Hi Jeanne,

I just noticed I never responded to your comment! What's up with that!?! Anyway, I've always wanted to go to Key West. My husband says he might take me there sometime. Recently, I discovered there's a half marathon that takes place in Key West during the month of January. That sounds like a blast to me!!!!

Anyway, thanks for the suggestion on Nellie and Joe's Lime Juice. I must try that!!!

cherie

4/29/2015 10:52:07 am

Do you have the carb count per serving size?

Melanee

4/30/2015 01:57:22 am

Hi Cherie,

According to the online program "Calorie Count", and based on 12 servings, this recipe has 13.2 grams of carbs. That seems like a lot of carbs, but if it were made with refined sugar, there would be about 300 grams of carbs. Gasp!!!

Thanks for your question!

Lynne

11/6/2015 04:43:43 pm

I just looked up the individual net carbs on each ingredient & got a total of 4 carbs per slice - there was a total of 32 net carbs divided that by 8 servings

Renae

4/29/2015 01:40:11 pm

Is the stevia necessary, can I substitute something else, I am very allergic to any stevia products,

Melanee

4/30/2015 02:22:32 am

Stevia isn't necessary. The stevia works synergistically with other sweeteners so you don't have to add a lot of sweetener. But you could try adding more sweetener of your choice in 1 TBLS. increments until you have the sweetness you desire.

Thanks for your question!

JoAnn Cauth

4/30/2015 09:40:55 am

Key Limes originated in the Keys of the U.S.
and real Key Lime makes a yellow filling.
You can buy Key Lime juice in a jar at the grocery store😜😜thanks for the low carb version!!!

Melanee

4/30/2015 01:01:56 pm

JoAnn,

I didn't know it makes the filling yellow. That's interesting. Thanks for your suggestion and comment!

JoAn. Cauthen

4/30/2015 09:43:52 am

Forgot to mention I use xylitol for sweetener - no after taste - one to one in all baked goods.

Melanee

4/30/2015 01:31:29 pm

One thing I appreciate about xylitol is it seems to agree with my body better than erythritol . . . and like you, I love that it doesn't have an after taste.

Malainie

6/26/2015 10:21:05 am

Key limes are much smaller than the Persian lime, commonly found in grocery stores. It is more tart and has seeds. It's green, too. I'd rather use the much larger, juicier Persian limes. This looks wonderful! I wonder how coconut cream would be rather than heavy whipping cream.

Malainie link

6/27/2015 12:13:14 pm

Hi Malainie,

That's interesting about key limes--more seeds, more tart, and less juice. H-m-m-m. I wonder why people like key limes? Anyway, if you whip your coconut cream, it 'may' work as a substitute for the whipping cream. If you make it with the coconut cream, I hope you'll come back and let us know how it turned out!

Pam

8/2/2015 08:12:36 am

You can buy "Nellie &joe's key west lime juice in a yellow bottle at Walmart with the fruit juice/adult beverage mixers

Melanee link

8/2/2015 01:32:13 pm

Hi Pam,

I've actually seen that product in Wal-Mart, but I hesitated in buying it. I was afraid it would taste artificial and like the plastic bottle. How does it taste?

Melanee

Kelly

11/7/2015 03:20:31 pm

This looks so good!

Melanee link

1/4/2016 05:36:42 am

Thank you, Kelly! It is so good!!

Donamarie

1/3/2016 05:32:01 pm

Key limes are very tart with a distinctive taste, they are very small and the are usually sold inside a net bag. It takes a whole bag or more to make a true kep lime pie.

Melanee link

1/4/2016 05:46:52 am

Thank you for the information, Donamarie! I actually found a bag at Wal-Mart and made a recipe with key limes. Check it out: http://www.wheatlessbuns.com/key-lime-curd-tarts

I'm not sure I'll be making anymore recipes with key limes because they're a little time consuming. But, I may. Guess it depends on the recipe.

Thank you for your comment!

Alex

1/4/2016 09:53:41 am

I love your recipes so so much!
I wish one day you will be also adding ingredients in grams :)

btw this cheesecake is amazing!

Melanee link

2/5/2016 01:16:38 pm

Alex,

Thank you for the compliment, Alex! I'm really happy you enjoy my recipes :-)

About making the recipes in grams . . . um, well, considering the amount of time it takes me to make, photograph, upload, document, and edit one recipe in it's current format, I may hold off on posting recipes in "grams".. . for the time being ;-)

I appreciate your comment.

Amy

2/28/2016 04:55:47 am

Key limes are smaller than regular limes. I spent too much fime in Florida & visited the keys several times where the limes originate from.

Melanee link

3/1/2016 02:05:26 pm

You're right, Amy. I discovered key limes are definitely smaller than regular limes when I made Key Lime Tarts.

I appreciate your comment and have a great day!

Amy

6/15/2016 11:55:12 am

Melanie,

I made this for my birthday last month....omg!!! I'm recreating a lemon chiffon pie that I've made for yes to be gluten free :)

Amy

Patricia

3/21/2016 05:24:00 am

What does the c mean after each ingredients

Melanee link

3/29/2016 05:23:31 pm

Hi Patricia,

The C. stands for CUP--which is equal to 8 ounces. Thank you for your question.

Janis

3/24/2016 04:13:52 am

There's no such thing as a key lime. Key lime pie is so-called because it was invented in the Florida Keys!

Melanee link

4/2/2016 05:16:30 pm

Janis,

You're right. According to Wikipedia, it's real name is Citrus ×aurantiifolia. It was given the name of Key Lime because of it's association with the Florida Keys.

Thanks for your comment!

Anna

4/2/2016 05:46:55 am

Is the gelatin necessary? I made a cheesecake with gelatin and found little bits of gelatin through out it which was a turn off!

Melanee link

4/2/2016 05:19:25 pm

Anna,

I felt the gelatin would give it more texture--but maybe not. Feel free to try it without the gelatin and let us know how turns out!

Thanks for your question.

Anna

4/24/2016 05:15:20 am

I did try the cheesecake without the gelatin and it held up well, it was delicious!

Melanee link

4/25/2016 11:37:05 am

Anna!

I'm so happy this recipe turned out great without gelatin! That's awesome! Thanks for reporting back!

Marla J

4/28/2016 04:14:34 pm

Any suggested substitutions for Almond Meal? My daughter is allergic to tree nuts.

Melanee link

5/1/2016 06:21:47 pm

Marla,

That's a difficult one. Without knowing what your daughter can and cannot eat, I hesitate to make suggestions. Low carb and gluten free options may include soy flour, coconut flour, and seed flour. If I were you, I would discuss it with a dietician or nutritionist. They may be able to provide more options for your daughter.

Thanks for your question.

Keri

6/11/2016 11:05:04 am

This was so yummy and simple! If anyone is putting this together using a Kitchen Aid mixer - mix the egg whites first & scoop them into another bowl. I only have 1 bowl for my KA but, it makes this recipe so quick! Thank you for sharing your recipe - I've pinned it on my Tried - Thumbs Up board.

Melanee link

6/15/2016 11:43:56 am

Keri,

I'm a little confused. This recipe doesn't call for egg whites. Are you referring to a different recipe?

Melanee

Kelly

7/3/2016 06:57:52 pm

Key Limes are exclusive to Key West Florida, hence Key Lime pie. I live in Florida and do see them in my local grocery stores because they ship them from the Keys. Other areas might not have them.

Melanee

7/5/2016 06:26:02 pm

So Key Limes are exclusive to Key West. I'm certainly learning a lot about Key Limes! Thanks for your comment, Kelly.

Susan Lynch

7/30/2016 06:27:15 pm

Thank you for sharing this recipe! I saw this on Pinterest a while ago and pinned it... I thought it looked so good, and well, I finally got around to making it today..... Sooooo good!

Melanee link

7/31/2016 05:43:25 pm

Hi Susan,

I'm Sooooooo happy it turned out good!!!! That's great to hear! Thank you for your comment!

Viola

1/25/2017 03:31:40 am

I've never seen this way of adding gelatine before - sprinkle it over water, then add other ingredients, usually I do it the other way, so I want to double check: do you add it to hot water, then remove the stove and let rest for a minute, or to cold water and then heat it up with sugar and other things?

I also wish there were measures in grams... much easier to calculate and count the carbs than 'a cup'. It took me a year to realize Americans have different size of cups and that whenever I followed an American recipe, I always added too much dry ingredients. xD Plus, how full? Packed cup? Not pack? It's always a dilemma and when you're just learning to bake with low-carb flours, it can have a huge effect on the result.

But I'll definitely try this, because I love cheesecake, and this one looks delicious. :)

Melanee link

4/25/2017 07:46:58 pm

Hi Viola,

Yes, you add the gelatin to "cold" water in the pan and wait for a minute, then add the other ingredients, then turn on the stove. (That method just saves on dirtying one more dish.)

Also, I had no idea American measuring cups are not the same size as other countries. In terms of writing the recipe in grams, I'm sorry to report that's probably not something I'll be doing. The process of creating, making, re-making, photographing, writing, editing, uploading photos, more editing, and then sharing a recipe in "American" measures, i.e., by volume, is so time consuming that just the thought of converting it to metric is simply more than I can handle at that point. However, I truly feel your pain, especially when I have to convert a metric recipe into something I understand.

In reference to 'packed vs. not packed' one thing I will clarify about my recipes is that I generally do the 'scoop and swipe' method. For example, if one of my recipes calls for 1 cup of something, that means to 1) gently scoop the product with the measuring cup, and, 2) take the straight edge of a knife and swipe the top of the cup level. No packing.

Anyway, I really appreciate your comment and if you do try this recipe, I'd love to hear how it turns out.

Lisa

3/13/2017 06:46:24 pm

I know comment late yet the mild, non-debate about Key Lime name facinated me. People, people, please do reputable research before assuming you know something, only because this is what you were told or grandma said or whatever. Key Lime's were a hybrid creation, over time from Middle East .... other place ... The Spaniards brought to West Indies, then spread to Florida, Mexico, & California. It's an accident or circumstance that this lime derived name by association from Florida Keys. Could have been Mexico Lime, Spanish Lime, California Lime .... etc.

Melanee link

4/25/2017 08:57:03 pm

Hi Lisa,

You're absolutely right! This "Key Lime" origination topic has been quite the interesting issue. I'm not sure of the facts on what has been suggested, but it's been fun hearing everyone's ideas--including your information that a Key Lime may very well be called a "Mexico Lime", "Spanish Lime", or "California Lime".

I appreciate your comment.

Jesus

7/21/2017 06:02:56 am

I live in Barcelona, Spain, sorry what is 2 C. heavy whipping cream??

Thanks

Melanee

7/22/2017 07:32:59 am

Hi Jesus,
That is 2 cups or 16 ounces or 454 grams of whole cream--it needs to be good quality so it will thicken and form stiff peaks while beaten with a mixer, blender, or a whisk.

Jesus

7/22/2017 07:51:41 am

Yes, but what's the cream ??? Of milk, butter ... of vanilla ???

Melanee

7/22/2017 10:10:06 am

Cream from cow's milk.

Jesus

7/23/2017 04:06:48 am

Many thanks!!!😉

Betty

11/4/2017 08:11:30 pm

Key limes are also know as mexican limes. They are generallly available fresh at hispanic groceries

Melanee

11/5/2017 08:55:14 am

Betty, The next time I'm in a hispanic food market, I'll be looking for the Mexican limes.😄

LMS

1/24/2019 09:13:01 am

The difference between old "Key" Limes and "Mexican" limes is that the soil conditions in the Keys made a slight variance in the taste of the limes grown there (a more limey lime but with a subtle difference). A "Key" lime grown elsewhere in FL does not taste the same (I've had both). It's like "Vidalia Sweet" onions. It's the soil conditions that make the "Texas Sweet" or "Walla-walla Sweet" onion into a "Vidalia Sweet". Same onion, but the soil and growing conditions make a huge difference. Most folks have never had a REAL old fashioned Key Lime since most of the groves were wiped out in the 1920's due to hurricanes. They were replaced with a different lime. My grandfather was a citrus grower in south FL and he had a few key lime trees.

Melanee

1/30/2019 02:23:14 pm

LMS,

This is very interesting information. It certainly makes sense about the condition of the soil and I can understand why there would be a difference in the limes. I wonder if a 'REAL old fashioned Key Lime' can be found anywhere? Anyway, thank you for your comment!

Low Carb Lime Coconut Cheesecake | Gluten Free

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