Coconut Lime Cheesecake by @ketowizzard on Instagram
Ingredients
For The Crust:
- 1 Butter & Salt Keto Krisp @tastecando
- 1 tbsp. Unsweetned Coconut
- 1tsp. Coconut Manna
- 1tsp. Coconut Oil (melted)
- 3 tbsp. Almond Flour
For The Cheesecake:
- 5oz Cream Cheese (softened)
- 1/4 cup Allulose @rxsugar (Use code KETOWIZARD20)
- 1/4tsp. Lime Zest
- 1tsp. Coconut Manna
- 1/2tsp. Lime Jel @simplydelishnatural
- 1 scoop Unflavored Collagen @renewedhealthco
- 12 drops Key Lime Flavoring @oooflavors
- Pinch of Pink Salt
Directions
Add your crust ingredients to a food processor and pulse into a crust.
Place in mini tart pans, silicone molds, or baking cups. Refrigerate
Add your cream cheese and Allulose to the food processor. Pulse until creamy.
Add in the remaining ingredients and pulse until combined and smooth.
Add your cheesecake to the crust. Refrigerate 3 hours to overnight.
- Top with a fancy lime slice & enjoy!
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