Low Carb Pumpkin Cheesecake

Keto Margarita No-Bake Cheesecake

Keto Margarita No-Bake Cheesecake

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

1. Combine the gelatin and Splenda in a saucepan and pour the boiling water over them
2. Stir over low heat until the gelatin is completely dissolved
3. Turn off the heat
4. Put the softened cream cheese or Neufchatel cheese in a mixing bowl and beat with an electric mixer until very soft and creamy
5. 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
6. 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
7. Next, beat in the lime juice, grated lime rind, orange extract, and tequila
8. Go back to the saucepan of gelatin
9. It should still be liquid! If its not, you’ll need to heat it again, gently
10. Beat the gelatin mixture into the cheese mixture and make sure everything is very well combined
11. Pour into the Sweet-and-Salty Keto Crust and chill for at least 4 or 5 hours, and overnight is better
12. Run a knife around the cake between the cake and the rim of the springform pan before removing the rim
13. Slice with a thin-bladed knife-dipping the knife in hot water before each slice is a good idea, although not essential
14. Garnish with paper-thin slices of lime, strips of lime zest, or both

Makes 12 servings

1. 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