Ingredientes para Low Carb Key Lime Cheesecake
- Butter
- Ground Almonds
- Splenda Sugar Substitute
- Boiling Water
- Sugar Free Lime Gelatin
- 2 cups heavy cream
- Philadelphia Cream Cheese
- Lime Juice
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Cómo preparar Low Carb Key Lime Cheesecake
- **Prepare the Crust:** Combine 1 ½ cups finely ground nuts (almonds or pecans recommended) with 3 tablespoons of Splenda and 6 tablespoons (3 ounces) of melted unsalted butter. Press firmly into the bottom of a 9-inch pie plate.
- **Chill the Crust:** Refrigerate the pie plate for at least 30 minutes to allow the crust to set.
- **Prepare the Lime Gelatin:** In a small bowl, bloom 1 package (3 ounces) of lime-flavored gelatin in ½ cup of cold water. Let it sit for 5 minutes to soften.
- **Partially Set Gelatin:** Refrigerate the gelatin for 10-15 minutes until it begins to thicken but is still pourable.
- **Whip the Cream:** In a medium bowl, beat 2 cups of heavy cream until stiff peaks form.
- **Combine Cheesecake Filling:** In a large bowl, beat together 2 (8 ounce) packages of cream cheese, softened, with 1 cup of Splenda and ⅓ cup of key lime juice until completely smooth and creamy.
- **Gently Fold in Gelatin:** Gently fold in the partially set lime gelatin until evenly distributed.
- **Fold in Whipped Cream:** Carefully fold in the whipped cream until just combined. Do not overmix.
- **Pour into Crust:** Pour the cheesecake filling into the chilled pie crust.
- **Chill and Serve:** Refrigerate for at least 2-3 hours, or preferably overnight, to allow the cheesecake to fully set. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
64g
Carbs
0g
