About
A little bit cheesecake, a little bit key lime pie, this low carb dessert is rich, zesty, creamy and delicious.
Perfect served chilled on a summers evening, this is a great weekend treat and ideal for entertaining guests.
The recipe calls for 1 avocado – this only needs to be a small avocado. It also calls for xylitol but you can sub this for your prefered low carb powdered or granulated sweetener.
Ingredients
- 10 ounce cream cheese spread
- 3 tablespoon xylitol by now
- 1 cup finely ground almond meal flour by bob's red mill
- 1 each avocado
- 1 tablespoon coconut oil
- ¾ cup double cream
- â…“ cup xylitol by now
- ½ tablespoon butter
- ½ each – 2" diameter lime
Instructions
- To create the cheesecake base, add the ground almonds to a food processor along with the coconut oil, butter and 3 tablespoons of xylitol. Pulse to form a chunky crumb.
- Tip the crumb mixture into a loose bottom cake tin – roughly 15cm. Press firmly into the base, creating an even layer. Transfer to the fridge to set whilst you prepare the filling.
- Add 1/3 cup of erythritol to a food processor and blend to a fine powder. Peel and pit the avocado and roughly chop. Add this to the food processor along with the cream cheese and blend until smooth.
- Pour the cream cheese mixture into a large mixing bowl and add the lime juice and the zest of half the lime. Add the double cream and whisk vigorously until the mixture is thick and creamy.
- Remove the cheesecake base from the fridge and pour over the filling. Use a spoon or spatula to level the mixture so that it is even.
- Transfer to the fridge to set for a minimum of 5 hours but preferably overnight. Serve cold.
Nutrition Facts
- Servings: 6
- Calories: 457.1kcal/1912.6kJ (per serving)
- Fat: 40.3g (per serving)
- Carbs: 25.7g (per serving)
- Protein: 8.7g (per serving)
