Low Carb High Fat Key Lime Cheesecake

I borrowed this picture from the web because I couldn't find one of my own.  Take a picture of this treat the next time I make it, is now on my to do list!

Lets get started with one of my very favorite recipes.  This one comes from Genaw.com. (you can find the nutrition facts there.)

LOWCARBREDHEAD'S REAL KEY LIME CHEESECAKE
1/2 cup fresh lime juice (you'll need 2 large limes)
1 packet unflavored gelatin
2 cups granular Splenda or equivalent liquid Splenda
2 eggs, beaten
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla, optional
1 1/2 teaspoons lime zest (from about 1/2 lime)
1 cup heavy cream

Cookie Crust (optional):
1 batch Butter Cookies, crushed to make crumbs *
2 tablespoons butter, melted

Topping (optional and not included in the counts):
1/2 cup heavy cream
Sweetener to taste

Prepare the crust first, if using. Mix the cookie crumbs and melted butter; pat firmly on the bottom and up the sides of a 9-inch pie plate. Put in the freezer until the filling is ready to put into the crust.

Put the lime juice in a 1-quart saucepan; sprinkle the gelatin evenly over the surface of the juice. Let stand 5 minutes to soften. Whisk in the sweetener and eggs. Cook over medium heat, whisking constantly until thickened or just until it starts to bubble. It won't get thick like pudding and you shouldn't boil the gelatin.

In a medium bowl, beat the cream cheese and butter until smooth. Pour in the hot juice mixture and beat until well blended and smooth. Beat in the lime zest. Chill 45 minutes or until cool and thick.

In a medium bowl, beat 1 cup heavy cream until stiff. Fold into the cooled lime mixture. Spread in the prepared crust or in a greased 9-inch pie plate. Chill at least 2 hours. Garnish the top with the sweetened whipped cream, if desired.

Makes 8 servings

* One batch of Butter Cookies equals about 1 cup of crumbs.


This is a winner in my house, with the kids and with the husband.
When I don't have limes I use Key Lime Juice, I really don't notice enough difference to buy, zest, and squeeze limes, unless I am feeling fancy.  However, if that works for you, go for it.  :)

As for the crust.

BUTTER COOKIES 
3 ounces almond flour (3/4 cup )
1/8 teaspoon salt
2-3 tablespoons granular Splenda or equivalent liquid Splenda *
2 tablespoons butter, softened
1/4 teaspoon vanilla
1 egg white

Mix all of the ingredients well in a small bowl. Everything should be moist and the dough should hold together. Freeze about 15-20 minutes to firm up the dough. Drop the dough by teaspoons onto a parchment or silicone lined 12x17" baking sheet. Roll each piece of dough into a ball. I used a 1 teaspoon cookie scoop and skipped the rolling into a ball step. Cover the balls with plastic wrap and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and discard. Prick the cookies with a fork.

Bake at 325º for 15-20 minutes, or until golden brown.

Makes about 20 cookies
Can be frozen

* These aren't as sweet as sugar cookies and remind me of the butter cookies my Grandma used to make. You may want to add the 3rd tablespoon of Splenda if you prefer a sweeter cookie. The carb counts were so close whether I used 2 or 3 tablespoons of granular Splenda or liquid Splenda that I decided to go ahead and use the counts for the sweeter, granular Splenda version. Unless you eat the whole batch, you'll only be saving about half a carb or so if you use liquid Splenda.

Personally, I have never made these before hand.  For my crust I mix up a batch and then press it into a pie pan and bake.  It's helpful when you do remember to do this early enough in advance it can cool before you add the cheese cake portion in.
I also am sure it would be helpful to butter the dish before, but I always forget this step and have it stick some.  Maybe next time...