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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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| Servings: servings |
- 1 1/4 cup almond flour
- 1/3 cup So Nourished granular erythritol
- 1/4 cup coconut oil, melted
- 3/4 cup heavy whipping cream
- 4 tbsp So Nourished Powdered Erythritol
- 1 tsp butter
- 1/4 tsp xantham gum
- 3 oz softened cream cheese
- 2 tsp lime zest
- 4 egg yolks
- 6 Tbsp key lime juice
- 1/4 tsp vanilla extract
- Start by making the condensed milk. Bring the whipping cream to a boil over medium heat then lower the heat and simmer for 15 minutes to thicken, Try not to let the mix fully boil, just a very low simmer will work.
- Remove the heavy cream from the heat and add the powdered erythritol and butter and stir.
- Sprinkle the xanthan gum over the heavy cream mix and whisk vigorously to prevent clumping. Set the mix aside to cool.
- Preheat your oven to 325 degrees F and get an 8 inch cake pan ready.
- Combine the almond flour, granulated erythritol and melted coconut oil together in a medium bowl. Once mixed, pour into the cake pan and press down to make a firm, even crust.
- Bake the crust in the preheated oven for about 15 minutes or until it begins to turn golden brown. Set aside to cool.
- Beat the cream cheese and lime zest in a large bowl until very smooth (no cream cheese clumps!). Add the egg yolks slowly, incorporating fully after each addition.
- Add the condensed milk mix, lime juice and vanilla extract to the cream cheese bowl and mix until smooth.
- Pour the filling over the crust and return the pan to the oven, cooking for 18 minutes. The cheesecake will not brown!
- Let cool at room temperature for about an hour and them place in the fridge to cool completely. The cheesecake will get firm after about 2 hours.
- Slice and serve!
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