Low Carb Keylime Cheesecakes - A Refreshing Treat Without The Guilt

Craving an indulgent dessert but want to stick to your low carb diet? You're in luck - you can have your cheesecake and eat it too with this easy recipe for low carb keylime cheesecakes! Bursting with bright keylime flavor and smooth, creamy texture, these mini cheesecakes have all the deliciousness you love without all the carbs. Let's dive in and learn how to make the ultimate guilt-free treat.

What Makes Them Low Carb?

The genius of this recipe is using low carb ingredients to create a lighter, but still decadent, cheesecake. Some of the swaps include:

• Trading out graham cracker crust for an almond flour crust
• Skipping the sugar and using monkfruit sweetener instead
• Using full fat Greek yogurt instead of sour cream

With only 5g net carbs per mini cheesecake, you can indulge without sabotaging your low carb diet! The smart swaps cut the carbs but keep all the creamy, tangy keylime flavor you crave.

Health Benefits of Low Carb Desserts

Cutting back on carbs and sugars has some impressive health advantages including:

• Improved blood sugar control
• Weight loss support
• Reduced inflammation
• Increased energy
• Better gut health

By finding smarter substitutes for ingredients like crusts, you can still enjoy sweet treats without compromising your health goals.

It All Comes Down to Moderation

At the end of the day, low carb desserts should still be enjoyed in moderation as part of an overall healthy diet and lifestyle. But making smart substitutions helps control portions and make every bite count nutritionally.

How to Make Low Carb Keylime Cheesecakes Step-By-Step

Ready to get baking? Here's a simple walkthrough for how to make these mini cheesecake treats at home:

Ingredients

Crust:

• 1 1/2 cups almond flour
• 2 tbsp monkfruit sweetener
• 1/4 cup butter, melted

Cheesecake Filling:

• 2 (8oz) blocks full fat cream cheese, room temp
• 1/2 cup monkfruit sweetener
• 1/3 cup plain Greek yogurt
• 3 eggs
• 1/4 cup keylime juice
• 1 tbsp lime zest

Instructions

1. Make crust: Mix almond flour, sweetener, and melted butter until combined. Press firmly into 12 muffin tin spots. Bake at 350F for 8 minutes.

2. Make filling: Beat cream cheese and sweetener until smooth. Beat in yogurt and eggs. Stir in lime juice and zest.

3. Pour filling evenly into baked crusts.

4. Bake at 350F for 15 minutes until just set in centers.

5. Cool completely then chill for at least 2 hours before removing from pan.

Optional Toppings

Customize your cheesecakes with toppings like:

• Whipped cream
• Sugar free chocolate sauce
• Fresh lime slices
• Toasted coconut

Making It Your Own - Flavor Variations

While keylime is classic, this recipe can be adapted with other flavor varieties like:

• Lemon - Bright, refreshing, and lighter
• Chocolate - Swirl in sugar free chocolate sauce before baking
• Pumpkin - Fold in canned pumpkin for autumnal flavor
• Strawberry - Use a strawberry puree and top with sliced berries

Use your favorite flavors or seasonal produce to customize these to your tastes.

Serving Suggestions

Looking for ways to serve your cheesecake treats? Here are some creative ideas:

Dessert Charcuterie Board

Arrange baked cheesecakes alongside fruit, nuts, dark chocolate, and other low carb snacks for a sweet spin on charcuterie.

Party Platters

Line up rows of different flavored cheesecakes on a decorative platter for guests to sample at gatherings.

Lunchboxes or Breakfast

Toss a wrapped cheesecake in lunches or eat as part of a balanced morning meal.

Elegant Dessert Shooters

Layer cheesecake, berries, and whipped cream in shot glasses for individual dessert servings.

Troubleshooting Common Baking Issues

Like any baked good, you may run into a few snags. Here are some quick fixes:

• Cracked cheesecake - Oven too hot, overbaked
• Soggy crust - Crust not prebaked long enough to crisp
• Uneven browning - Hot spots in oven; rotate pan
• Dense, eggy texture - Overmixed filling
• Sunken centers - Removed from oven before fully set

Enjoy the Taste of Cheesecake Without the Carb Guilt

With its rich and creamy filling paired with a crisp, buttery almond crust, this low carb keylime cheesecake recipe lets you have your decadent dessert and stick to your healthy diet too. The smart swaps cut the carbs without sacrificing an ounce of flavor. With just 5g net carbs per serving, you can enjoy a guilt-free treat!

FAQs

Do the cheesecakes require refrigeration?

Yes, it's important to refrigerate the cheesecakes for at least 2 hours before serving to allow them to fully set up.

How long will they keep refrigerated?

The cheesecakes will keep fresh in an airtight container in the fridge for 3-4 days.

Can you make ahead and freeze them?

Absolutely! Freeze cooled cheesecakes in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.

What can you use instead of monkfruit sweetener?

Substitute any granulated low carb sweetener like Swerve or erythritol using a 1:1 ratio.

Can you use a different nut flour than almond?

Yes, almond flour can be swapped for pecans or walnuts. You can also try coconut flour but may need to tweak the liquid.