Low Carb Lime Cheesecake Vegan Recipes

LOW-CARB LIME CHEESECAKE {VEGAN}

Steps:

• Add coconut flour to a medium bowl.
• In a measuring cup, combine melted coconut oil and water.
• Pour wet mixture over flour and stir well to combine. Add a splash or two of water if it's too dry.
• Press into a parchment lined springform (cheesecake pan) I used a small (7") pan. If your pan is larger, the cheesecake will be shorter/flatter.
• Soak cashews in a bowl of fresh water for a minimum of 6 hours (I soak overnight). Drain, rinse and place in a food processor and blend until completely broken down.b
• Add in the remaining ingredients and blend well. (Optional, but pretty: reserve a pinch of zest to pulse in at the end if you want some lovely green flecks throughout).
• Taste and adjust for sweetness and tang, adding tiny amounts of extra stevia, or extra zest for more lime flavor.
• Pour cream over crust and set in the freezer for at least 2-3 hours to solidify.
• Blend all ingredients in a food processor until smooth and silky. Taste and adjust.
• Spread on top of cheesecake, garnish with fruit, extra zest (or whatever you want!) and refrigerate for 1-2 hours until firm.

LOW CARB KEY LIME CHEESECAKE

Steps:

• For Crust: Mix grounds nuts and 3 tbls.
• Splenda, add melted butter.
• Press on bottom of a pie plate.
• Let chill in refrigerator.
• MAke Filling: Mix water w/lime gelatin.
• Set in refrigerator to PARTIALLY set up.
• In a bowl, whip heavy cream (set aside).
• In a large bowl, beat cream cheese, key lime juice and 1 cup Splenda until smooth.
• Very lightly mix in partially set lime gelatin.
• Fold in whipping cream.
• Pour into pie shell.
• Chill 2-3 hours.