I like cheesecake but don’t like bought ones. I have made this recipe several times, its easier than it appears and is always successful. The flavour is fresh and the texture is light and fluffy. I love the idea of hidden avocado and it adds to the structure of the dessert. We don’t have key limes here so I just used ordinary small limes. The dessert is very popular with everyone whose had it even if they don’t follow a keto diet. Here is the original recipe. Try it and it will become a favourite.
Prep time: 20 minutes | Cook time: 5 minutes | Servings: 6 people
Nutrition for 1 serving: calories 355 | fat 35g | carbs 5g | sugar 2g
Note: the original recipe serves 1-2 people, I altered the the recipe online to make 6 portions.
- 60g almond flour
- 4 1/2 tsp powdered erythritol (I used a fine brown erythritol)
- 3/4 tsp cinnamon
- pinch of salt
- 4 1/2 tsp butter, melted (I used a lactose-free butter)
- 120g sour cream (I used a plant-based double cream instead as I don’t like sour cream)
- 210g cream cheese, at room temperature (I used a lactose-free cream cheese)
- 84g butter (I used a lactose-free butter)
- 90g avocado
- 1/2-3 tsp grated lime zest
- 9-15 tsp fresh lime juice
- 6-9 tbsp powdered erythritol ( I don’t like powdered erythritol so I used a fine brown erythritol and the texture was good)
For the crust:
- Lightly toast the almond flour in a pan, over a medium heat, until golden and fragrant (around 2-4 minutes). (You can’t leave it unattended)
- Put the toasted flour in a bowl, then mix in the erythritol, cinnamon, and salt.
- Add melted butter, and mix until combined. Then press into a serving glass or dish.
- Allow to cool to room temperature, then place in the fridge whilst you make the cheesecake filling.
- In a bowl whip the sour cream (I used a plant-based double cream instead), then set aside.
- In another bowl using an electric mixer, add the cream cheese and butter, and whip until combined.
- Next add the avocado to the bowl, and mix until combined. (If it’s ripe its easy using a hand mixer or a processor)
- Then add the lime zest, lime juice, and erythritol to taste. Limes can vary in flavour, start with the lower amount and add until you reach your desired taste. Note: flavours will continue to develop whilst chilling.
- Fold in the whipped sour cream (whipped plant-based double cream) into the key lime mixture. Then spoon the cheesecake filing on top of the cracker crust.
- Freeze for around 30-40 minutes, or chill in the fridge for a couple hours, ideally overnight. (3 hours was fine)
- Optional: serve with more whipped sour cream (or double cream), and freshly grated lime zest. (I chose to just use freshly grated lemon zest)