AMAZING NO-BAKE KETO LIME CHEESECAKE | NO EGGS | NO TOOLS | SUPER EASY
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
**********
Links to purchase products via Amazon;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Almond flour (
Allulose (
Monk fruit (
Gelatin powder (
6-inch (15 cm) round pan with a removable bottom (
***********
[Total Servings = 8]
NUTRITION INFO
Per Serving;
Total Carb = 3.7 g
Dietary Fiber = 1.3 g
Net Carb = 2.4 g
Calories =242
Total Fat = 22.7 g
Protein = 6.7 g
INGREDIENTS FOR THE CRUST
Almond flour = 120 g / 1 cup (You can also use any other nut flour)
Unsalted Melted Butter = 50 g / 3 1/4 tbsp
Monk fruit = 20 g / 2 1/2 tbsp (OR any keto friendly sweetener)
Salt = 1/4 to 1/2 tsp
OR
Coconut flour = 60 g / 1/2 cup
Coconut oil = 50 ml / 3 1/4 tbsp
Monk fruit = 8 g / 1 tbsp
Salt = 1/4 tsp
Flax egg = 1 (Mix 7 g / 1 tbsp flaxseed meal + 45 ml / 3 tbsp water. Rest for 15 minutes until thickened)
INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g / 3/4 tbsp
Fresh Lime Juice = 60 ml / 1/4 cup (Around 3 to 5 limes, depending on the size. This amount makes a stronger lime flavor but if you prefer a milder flavor then you can reduce the lime juice to 40 ml. I used regular limes, but you can use key limes too)
INGREDIENTS FOR THE BATTER
Cream Cheese (softened) = 375 g / 13 oz / 1 3/4 cup (I used Philadelphia Cream Cheese) Whipping Cream (cold) = 225 g / 1 cup
Allulose = 120 g / 1 cup (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Lime Zest = 2 to 3 limes
INGREDIENTS FOR THE WHIPPED CREAM
Whipping or heavy cream = 150 ml / 2/3 cup (The cream must be cold)
Powdered sweetener = 2 to 3 tbsp (I used Allulose but you can use any keto friendly sweetener) Vanilla extract = 1 tsp
Arrowroot powder = 1 to 1 1/2 tsp (This helps to keep the whipped cream stable and lasts longer but it is optional)
DIRECTIONS FOR CRUST & BATTER
1. In the video, I used a 6-inch (15 cm) round pan with a removable bottom. You can also use a springform pan. Line the bottom and sides of the pan with parchment paper. Set aside.
2. Mix all the ingredients for the crust in a bowl until crumbly. Transfer into the pan. Spread evenly and flatten with a cup. Then smoothen the edges with a spoon. Chill in the fridge until needed.
3. Add the gelatin powder and fresh lime juice in a bowl, stir to mix then set aside.
4. In a bowl, add the softened cream cheese and mix with a spatula until creamy.
5. Then add the powdered sweetener and mix until well combined, smooth and creamy.
6. Add the cold whipping cream into the batter (in two batches) and whisk until well combined.
7. Place the bowl of gelatin mixture over a small bowl of hot water. Stir until the gelatin is dissolved. Then remove the bowl of hot water and add 2 to 3 tbsp of the batter into the gelatin mixture. Mix until well combined. Pour the mixture into the batter and whisk until combined.
8. Zest the limes into the batter and mix with a spatula until combined. The batter is smooth and creamy.
9. Transfer the batter into the pan with the crust. Tap the pan a few times to spread evenly.
10. Chill in the fridge for a few hours but preferably overnight until well set.
11. Once ready, remove the pan and parchment paper. Smooth the sides of the cake with an offset spatula.
12. Pipe the whipped cream around the edges of the cheesecake (optional). Then sprinkle with lime zest. Slice and enjoy.
DIRECTIONS FOR THE WHIPPED CREAM
1. Everything must be cold when making whipped cream. Chill the bowl and beaters in the freezer for 30 minutes. And if it doesn't whip out well, use a bowl of ice cubes to hold the bowl for the cream. This creates a colder environment to help with the whipping.
2. Beat the cold cream, sweetener and vanilla extract at high speed.
3. When the mixture has thickened slightly, add the arrowroot powder (if using) then beat until stiff peaks.
4. You can frost immediately or chill in the fridge until needed.
NOTE This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. Thank You for your support! Music by
PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.
Raw Lime Cheesecake | Vegan, Paleo
PRINT THE RAW CHEESECAKE RECIPE:
GET A FREE RAW DESSERT E-COOKBOOK with video tutorials and taste tests:
✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦
Will you believe me when I say that this raw vegan cheesecake tastes like the real thing? No, of course not. But it does! The texture is rich and velvety, and even a small slice is very satisfying. Vegan or not, cashew cream is beyond delicious.
The crust is delicious on its own as well. You can freeze this crust-free-filling for tons of different raw vegan desserts. Once you taste it, you'll be hooked. I have warned you.
I don't know if you can recreate any dessert using raw ingredients only, but cheesecake definitely does have a healthy raw version. I use cashews for the majority of my raw vegan cheesecake recipes because they have a rather neutral flavor and have a wonderfully smooth texture. Mixed together with a few other ingredients, the cashews mimic the taste and the texture of a cheesecake very well.
✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦
USED TOOLS:
Blender:
Food Processor:
Springform pan:
Measuring cup:
Mesh strainer:
Can opener:
Offset spatula:
Measuring spoons:
Measuring cups:
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦
FOLLOW NUTRITION REFINED ON SOCIAL:
Facebook:
Instagram:
Twitter:
✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦
MUSIC:
Artist: Josh Woodward
Song: I'm Letting Go
Keto Key Lime Cheesecake | Low Carb | Sugar Free | Easter Dessert #keto #ketorecipes #lowcarbdiet
Here is a delicious Keto Low Carb Key Lime Cheesecake recipe. Just in time for Easter, but great for any holiday or just because. Easy to make and very tasty.
Get the full recipe and MACROS over on our blog:
Follow us on Instagram: Cjsketokitchen
Join our Facebook Group: Cjsketokitchen
Check Out Our Blog: cjsketokitchen.com
**********************************************************************
This channel is powered by TubeBuddy: If your serious about growing your YouTube channel check out TubeBuddy. I recommend this service and product because I've seen it work wonders for our growth.
Check it out @
Use Affiliate Code: CjsKetoKitchen
**********************************************************************
For questions or to explore collaborations, contact us at cj@cjsketokitchen.com
**********************************************************************
Affiliate Disclosure
Some of the links in the description are affiliate links for various products and services that we use. If you purchase these services these companies provide us with a very small commission at no cost to you. This money enables us to continue to grow our channel and continue to spread the Keto message. We appreciate your support.
CjsKetoKitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon.com.
Key Lime Cheesecake
Pastry Chef Colleen combines two of the world's best desserts - key lime pie and cheesecake. A simple, tangy cheesecake batter is poured into a crust of graham cracker and toasted coconut crumbs, then baked to a firm, velvety consistency. Pillowy swirls of sweetened whipped cream are piped atop the cake, and it is decoratively dusted with toasted coconut and lime zest. OK, so cheesecake may not be the equivelent of a tropical vacation -- but -- this one is pretty darn close.
RECIPE:
Makes 10-12 servings
INGREDIENTS
Crust
1¼ cups graham cracker crumbs
1 cup sweetened coconut
6 tbsp unsalted butter, melted
Cheesecake Batter
16 oz cream cheese (2 packages), room temperature
1¼ cups sugar
4 large eggs
1½ cups sour cream
½ cup + 3 tbsp lime juice (8 key limes or 4 regular limes)
1 tsp vanilla extract
zest of one lime
Topping
1 cup heavy whipping cream
2-3 tbsp confectioner’s sugar
1 tsp vanilla extract
toasted coconut
lime zest
HOW-TO
For Crust
Preheat oven to 350º and toast the one cup of coconut (plus additional if using for garnish) for 5-7 minutes
Cover the bottom and sides of an 9 springform pan with foil and coat with nonstick spray
In a food processor, pulse the graham cracker crumbs and the toasted coconut
Add the melted butter and pulse
Press crumbs evenly on the bottom and up the sides of the prepared pan
Bake for 10-15 minutes. Cool the crust for 5 minutes before adding the filling
For Filling
In a mixing bowl (preferably a stand mixer fitted with a paddle attachment) combine the cream cheese and the sugar and beat until smooth
Add the eggs slowly, one at a time on low speed and mix in thoroughly. Add sour cream and mix
Pour in the lime juice, zest and vanilla extract and mix until combined
Pour mixture into the cooled crust
Place the cheesecake in a roasting pan or on a rimmed baking sheet, place in the oven and fill the pan with hot water, about ¼ of the way up the side of the springform pan. This is your water bath and will prevent the cheesecake from drying out or cracking when it is baking
Bake the cheesecake for 45-60 minutes (oven temperatures may vary) until almost firm in the center
Remove and allow to cool to room temperature, about 15 minutes. Place in the refrigerator to cool for at least 5-6 hours
For Topping
With a hand mixer or stand mixer fitted with the whip attachment, combine the heavy whipping cream, confectioners sugar and vanilla extract and whip to stiff peaks
Pipe or dollop whipped cream decoratively on the top of the cooled cheesecake
Sprinkle the top with toasted coconut and lime zest
Slice and ENJOY!!
Key Lime Pie Cheesecake Recipe
#entertainingwithbeth #CookingChannel #EasyRecipes
This Key Lime Pie Cheesecake is my new favorite spring dessert! A great cake recipe for Easter or Mother's DaY It's also really easy to do and can be made the day ahead!
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
SHOP MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
GET MY NEWEST VIDEOS IN YOUR INBOX EACH WEEK!
Subscribe to my Newsletter
KEYLIME PIE CHEESECAKE
Serves 8
Print Recipe here:
INGREDIENTS:
4.5 oz (125g) of chocolate wafer cookies
1 tsp (5 ml) sugar
pinch of salt
3 tbsp (45 ml) butter, melted
16 oz (452 g) of whipped cream cheese
1/3 cup (65 g) of sugar
2 eggs
1 ½ tsp (7.5 ml) vanilla
2 tbsp (15g) flour
1 14-oz (400 ml) can Sweetened Condensed Milk
4 egg yolks
½ cup (120 ml) key lime juice (about 12-13 key limes + one more key lime for the garnish)
2 cups (480 ml) heavy cream
2 tbsp (13 g) powdered sugar
1 tsp (5ml) vanilla extract
METHOD:
Preheat oven to 350F (176C). Spray a spring form pan with baking spray and distribute well with a pastry brush and set aside.
Place the cookies, the sugar and salt in a food processor. Process until crumbs form. Add melted butter, continue to process until wet crumbs form. Transfer crumbs to the spring form pan and shake the pan to level the crumbs and then press them tin with a measuring cup or the bottom of a glass.
Bake crust for 5-6 minutes until fragrant. Allow to cool.
In the bowl of an electric mixer, combine cream cheese and sugar, beat on high until smooth. Add eggs, one at a time, beating in between each addition. Add vanilla extract and beat and then add flour and beat just until combined.
Pour cheesecake filling into cooled cookie crust, smoothing out with a spatula until layer is leveled out. Set aside.
In a large mixing bowl combine sweetened condensed milk, egg yolks and key lime juice. Whisk until smooth.
Pour the key lime mixture on top of the cheesecake mixture, making sure you are covering all the cream cheese with the pie filling. Smooth out with a small spatula.
Bake in a 350F(176C) oven for 35-40 minutes until cheesecake is set and jiggles slightly.
Allow to cool completely.
For whipped cream topping, combine heavy cream, powdered sugar and vanilla in the bowl of an electric mixer. Whip on high until stiff peaks form. Transfer to a pastry bag with a round tip. Pipe little dollops of whipped cream all of over cheesecake until covered.
Garnish with fresh lime zest on top and a thinly sliced lime wheel in the center. Chill overnight to set.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Delicious Coconut Lime Cheesecake Recipe! With Lime Curd & Coconut Whipped Cream!!
FULL RECIPE HERE:
This Coconut Lime Cheesecake recipe will take your taste buds straight back to a tropical paradise! The light and fluffy cheesecake is loaded with coconut flavor, then topped with sweet and sour home-made lime curd and sweet whipped cream. You can't ask for a better summer-time dessert!
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
Music Courtesy of Audio Network