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Keto Lime Cheesecake with Ginger Crust
Keto Lime Cheesecake With Ginger Crust
Ingredients
- 16 ounces (455 g) Neufchatel or cream cheese, softened
- 1/2 cup (12 g) Splenda
- 2 eggs
- 1/2 cup (115 g) plain yogurt or sour cream
Juice and grated rind of 1 lime.:
- 1/2 teaspoon vanilla extract
- 1 Keto Ginger Almond Crust
Method
- Preheat oven to 325°F (170°C, or gas mark 3)
- With an electric mixer, beat the Neufchatel or cream cheese until smooth and fluffy
- Beat in the Splenda, eggs, and yogurt, in that order, beating well after each addition
- Scrape down the sides of the bowl often with a rubber scraper
- Now, beat in the lime juice, rind, and vanilla extract
- Pour into prepared crust
- Put a flat container of water on the floor of the oven and then put your cheesecake on the oven shelf
- Bake for about 45 minutes or until only the very center of the cake jiggles a little when you shake it
- Chill well before serving
Makes 8 to 10 servings
- Assuming 8, each will have 11 grams of carbohydrate, with 3 grams of fiber, for a usable carb count of 8 grams; 15 grams protein
- Analysis includes Keto Ginger Almond Crust
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