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Ingredients
- 1 1/2 tablespoons (10.4 g) unflavored gelatin
- 1 cup (25 g) Splenda
- 3/4 cup (180 ml) boiling water
- 1 1/2 pounds (680 g) cream cheese or Neufchatel cheese, softened
- 1 cup (230 g) sour cream or plain yogurt
- 1/4 cup (60 ml) lime juice
- 2 teaspoons grated lime rind
- 1/2 teaspoon orange extract
- 1/4 cup (60 ml) tequila
Sweet-and-Salty Keto Crust.:
Method
- Combine the gelatin and Splenda in a saucepan and pour the boiling water over them
- Stir over low heat until the gelatin is completely dissolved
- Turn off the heat
- Put the softened cream cheese or Neufchatel cheese in a mixing bowl and beat with an electric mixer until very soft and creamy
- If you have a stand mixer, you can start the cheese beating before you dissolve the gelatin and just leave the mixer mixing on its own
- When the cheese is very smooth and creamy, add the sour cream or yogurt and beat that in well, scraping down the sides of the bowl as needed
- Next, beat in the lime juice, grated lime rind, orange extract, and tequila
- Go back to the saucepan of gelatin
- It should still be liquid! If its not, you’ll need to heat it again, gently
- Beat the gelatin mixture into the cheese mixture and make sure everything is very well combined
- Pour into the Sweet-and-Salty Keto Crust and chill for at least 4 or 5 hours, and overnight is better
- Run a knife around the cake between the cake and the rim of the springform pan before removing the rim
- Slice with a thin-bladed knife-dipping the knife in hot water before each slice is a good idea, although not essential
- Garnish with paper-thin slices of lime, strips of lime zest, or both
Makes 12 servings
- Each serving will have 11 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 9 grams, and 12 grams of protein
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