Ingredients:
For the keto graham cracker crust40 g almond flour
3 teaspoon powdered erythritol or xylitol
1/2 teaspoon cinnamon
pinch kosher salt
3 teaspoons melted unsalted grass-fed butter .
For the keto lemon lime cheesecake
80 g sour cream
140 g cream cheese (room temperature)
56 g unsalted grass-fed butter (room temperature)
60 g avocado
2 teaspoon freshly grated key lime zest to taste
3-4 tablespoons @c2ococonutwater with lemon & lime
6 tablespoons powdered erythritol or xylitol
Directions:
For the keto graham cracker crust:
1. Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant ( about 2-4 minutes). 2. Transfer toasted almond flour to a small bowl and mix in sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined. Place some cupcake paper in a cupcake mold and press the mix into the mold. Refrigerate while you make the cheesecake. .
For the keto lemon lime cheesecake:
1. Add sour cream to a medium bowl and beat with an electric mixer until whipped ( approx.2-3 minutes). Set aside.
2. Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed. Add avocado and mix until fully combined. Add @c2ococonutwater with lemon & lime and sweetener to taste.
3. Fold in whipped sour cream. Pipe or spoon lemon lime cheesecake mixture into the graham cracker lined cupcake mold. Freeze for 30-40 minutes or refrigerate for a couple hours (or even better…overnight). 4. Serve with whipped cream and freshly grated key lime zest.
5. Enjoy 🤤
Made by @flatlaytoday
