Low Carb Key Lime Cheesecake
What you will need:
3 Tablespoons of butter
½ cup ground almonds
2 Tablespoons Splenda
I cup boiling water
1 small box lime sugar free gelatin
½ pint heavy cream
8oz Cream Cheese
3 Tablespoons Key Lime Juice
1 cup Splenda
For the crust, melt butter and mix with the almonds and Splenda. Take the mixture and press around a 9" pie dish. Let chill in the refrigerator. At least 4 hours to set.
For the filling, mix the water with gelatin and let set partially set in the refrigerator. (Note, the box will say to add 1 cup boiling water and 1 cup cold water. ONLY and the 1 cup of boiling water.) While this is setting, take heavy cream and beat in a bowl to make whipped cream. Set aside and take the cream cheese, Splenda, and key lime juice and blend until smooth. Then add the partially set gelatin and gently fold in the whipped cream. Pour into pie shell. Let sit in the refrigerator for at least 4 hours. Serve and enjoy.
About 5 carbs per serving (when cut into 8 pieces.)
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