Low-carb baked lime cheesecake recipe

Filed under: Low-carb Recipes — Tags: , — @ June 22, 2008

One of the best desserts for people on the low-carb lifestyle is a cheesecake. It’s so easy to make this dessert low-carb because pretty much all you have to do is substitute the sugar for an alternative sweetener. Cream cheese is low-carb as are most of the other ingredients in a good recipe.

Watch these videos back-to-back to see this recipe from start to finish:

Here’s the recipe in its entirety in case you missed anything:

JIMMY MOORE’S PERFECT LOW-CARB KEY LIME CHEESECAKE

  • 3 eggs whites
  • Pinch of cream of tartar
  • 8 packets of True Lime
  • 3/4 cup of heavy cream
  • 1/2 cup erythritol
  • (or equivalent sweetener)
  • 2 eight-oz. boxes cream cheese
  • 2 large eggs
  • Dash of True Lemon
  • Dash of ground nutmeg
  • Dash of ground cinnamon

Preheat oven to 400 degrees.

In a large mixing bowl pour the egg whites, cream of tartar and True Lime in it and beat with a mixer for 3-4 minutes until beyond frothy and thick.

Add the heavy whipping cream and beat until thick again. Then add the erythritol or equivalent sweetener and whip into the mixture.

Take the softened cream cheese and slowly incorporate it into the mixture with a low setting on your mixer until this gets really thick. Add 2 whole eggs and mix together. Throw in a dash of True Lemon, a dash of nutmeg, and a dash of cinnamon and beat into cheesecake batter.

Carefully pour the cheesecake batter into a small non-stick pan sprayed with Pam and spread out evenly in the bottom of the pan. Place inside oven and bake for 25 minutes or until golden brown along the edges of the cheesecake.

Allow to cool 45-60 minutes before slicing and preferably 4 hours of refrigeration for maximum thickness. Place a dollop of whipped cream on top for a low-carb dessert made in heaven!

Serves 8. ENJOY!

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