Sugar Free Low Carb Keto Coconut Lime Cheesecake

5 from 2 votes

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 246kcal

Preheat your oven to 325 degrees.
Spray a 6 inch spring form pan with avocado oil cooking spray.
Beat your cream cheese, sour cream and sweetener in your stand mixer until fluffy.
Beat in eggs, lime juice and zest until well blended.
Pour cream cheese mixture into springform pan, spread evenly.
Bake for 40-45 minutes or until center is almost set. Cool completely in pan.
Refrigerate covered for 2-4 hours or overnight.
If using optional topping pour coconut milk, sweetener and lime juice into your stand mixer and beat until it becomes like whipped cream consistency, could take 5-10 minutes. On low speed pour in heavy whipping cream and whip until combined and thicken.
Spread onto cooled cheesecake and grate lime zest over the top to serve.

If you'd like to use a pie crust this easy keto Coconut Flour Pie Crust is delicious!

Nutritional information does not include pie crust or optional coconut cream topping.

This recipe was first published in 2012 with a crust, now updated and revised for an even better texture!