Hi, everyone…

How is summer going for you? Too hot?? July was the hot month here in Northern Nevada, but August has been a little cooler. Still, a nice cool dessert recipe is always refreshing. This is a recipe I adapted from Sola Bread for their Keylime Cheesecake Bars. I didn’t use their Keto Granola but substituted an almond flour sugar cookie bottom crust. It’s easy to make and goes well with the cheesecake pie.

I admit, I never seem to get much flavor from any fruit zest, but chefs swear it carries more flavor than the juice. So I put it in. Add a teaspoon more lime juice if you don’t want to use it.

In other news, I am working on a new Asian Cookbook with recipes from China, India, and Thailand. I have a couple of Korean and Japanese recipes in there, also. I plan to have this released by the end of November, but it takes time to make and photograph all the recipes in the book, so fingers crossed I hit that deadline.

Keto Key Lime Cheesecake Pie

Recipe adapted from Sola Bread recipe
by Rene Averett

Crust
1 cup Almond Flour
2 tablespoons granulated Sugar Substitute
2 Tablespoons melted butter

Filling
4 Tbsp Hot water
1 Tbsp gelatin (1 packet)
16 oz cream cheese, softened
4 oz heavy cream
1/3 c sugar-free sweetener
3 Tbsp key lime juice
1 tsp lime zest

Garnish
Whipped topping
lime zest

Preheat oven to 350 degrees (F.) Spray an 8″ pie plate with baking spray.

In a bowl, mix almond flour with melted butter and 2 tablespoons granulated sugar substitute until it begins to pull together. Pour into pie pan and use fingers to press the crust into place on the bottom. Bake for about 10 minutes until the edges are lightly browned.

Add gelatin and hot water to a bowl, stir once and let sit for five minutes. Stir until the gelatin dissolves. If any chunks remain, remove them.

Add the cream cheese to a large bowl and blend until smooth. Add gelatin, cream, sugar substitute (you may use liquid sweetener if you like), lime juice, and zest. Mix until combined. Scrape down the sides as you go. Add one drop of blue and two drops of yellow food coloring to make a pale green mixture if you wish.

Pour the cheesecake mixture into the prepared pie pan and use a spatula to smooth it around evenly. Cover loosely with plastic wrap and refrigerate for 3 to 4 hours to allow it to set.

Cut into 8 slices and serve with whipped topping. Garnish with a little lime zest if you like.

Makes 8 servings.

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. They are a close calculation and may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.