Coconut Lime Cheesecake by @ketowizzard on Instagram

Coconut Lime Cheesecake


For The Crust:
1 Butter & Salt Keto Krisp @tastecando
1 tbsp. Unsweetned Coconut
1tsp. Coconut Manna
1tsp. Coconut Oil (melted)
3 tbsp. Almond Flour

For The Cheesecake:
5oz Cream Cheese (softened)
1/4 cup Allulose @rxsugar (Use code KETOWIZARD20)
1/4tsp. Lime Zest
1tsp. Coconut Manna
1/2tsp. Lime Jel @simplydelishnatural
1 scoop Unflavored Collagen @renewedhealthco
12 drops Key Lime Flavoring @oooflavors
Pinch of Pink Salt

1. Add your crust ingredients to a food processor and pulse into a crust.
2. Place in mini tart pans, silicone molds, or baking cups. Refrigerate
3. Add your cream cheese and Allulose to the food processor. Pulse until creamy.
4. Add in the remaining ingredients and pulse until combined and smooth.
5. Add your cheesecake to the crust. Refrigerate 3 hours to overnight.
Top with a fancy lime slice & enjoy!

Yall, this is honestly my favorite cheesecake that I've made! It is absolute perfection! I hope you try!

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