A note on Keto baking: The Keto Cooks bake with Swerve because it has the lowest glycemic effect on the body of all artificial sweeteners currently available. Being on a Keto diet simply means being in a state of Ketosis. Because Ketogenic carb and sugar alcohols consumption can vary from person to person, some people will consume no sweeteners while on Keto, and some people can consume many different types of sweeteners while staying in Ketosis. Chose what works for you and enjoy life!
Keto-Friendly Florida Key Lime Cheesecake
See Video Instructions HERE
Preheat oven to 485 degrees Fahrenheit. Chop your whole or pieced pecans in a food processor. Variety in pecan chunk size is ok and will enhance the texture of the crust. In a large bowl add almond flour, pecans, coconut flour, salt, erythritol, cinnamon, nutmeg and guar gum. Mix well while dry before adding coconut oil, egg, and vanilla. Stir well and kneed by hand until all contents are well formed.
Line your crust mixture on bottom and sides of a spring-form pan. For this cheesecake we use a 9 inch pan – The height of the crust on sides of pan should only be about 1.5 inches high and uniform like below.
Three 8oz packs a full fat cream cheese
1/2 cup and 2 tbsp freshly squeezed key lime juice – Do NOT buy bottled key lime juice
3 eggs + 1 egg yolk
3/4 cup erythritol
1/2 tsp zest of key lime
1 1/2 tsp vanilla
Unpack the cream cheese and place 3 blocks on a plate. Microwave for about a minute, stopping at 30 seconds to rotate once. Cream cheese should be very soft to the touch.
Place softened cream cheese into a large electric mixing bowl. Mix until smooth. Halve and juice your key limes, straining to remove pulp and seeds. Add juice to mixing bowl slowly while mixing until smooth. Scrape sides and bottom of bowl with spatula thoroughly and mix again until chunks are gone. Next zest key lime skin and add 1/2 tsp zest to bowl.
Add vanilla and erythritol and mix. While mixing add one egg at a time (this will prevent clumping). Once it appears smooth, scrape sides of bowl again to ensure no clumps have been trapped at the bottom and mix again. Wrap the bottom of your spring-form pan in aluminum foil (2x) layers to prevent oil leaking unto oven floor. Now pour the filling on top of the crust. Your fill line should be approximately the same height as your crust.
Next, tear off a 4 ft long piece of foil, folding in half length wise and wrap the sides of the pan, covering the top edges. Bend the foil in towards the center slightly to create a cover for the filling.
Place foil on a cookie sheet and set your spring-form pan in the center of sheet. Put in your preheated oven at 485 degrees for 20 minutes. After 20 minutes promptly remove cheesecake from oven. Remove only the large collar of foil on the sides and let cool for 30 minutes. Preheat your oven again to 350 degrees. Place cake back in oven at 350 degrees for another 20-25 minutes. Again let cool for 30 minutes, then cover the cake in foil and place in fridge overnight. (10 hours)