This keto lime cheesecake brings a fresh take to a classic dessert. It’s smooth, rich, and balanced with just the right amount of citrus. The lime adds brightness without overwhelming, and the creamy texture makes it perfect for warm days or any time you want something that feels a little lighter than traditional cheesecake.
If you’ve ever found standard cheesecakes to be too dense or too sweet, this version solves both problems. It’s a dessert that holds its structure, cuts cleanly, and delivers bold lime flavor in every bite—without any added sugar or gluten.
Simple Ingredients, Impressive Result
The base is made with almond flour and butter, lightly seasoned with cinnamon and stevia. It’s a quick crust that holds together well and adds subtle warmth that complements the lime filling.
The cheesecake itself uses cream cheese, heavy cream, sour cream, lime juice, and zest. Stevia and a powdered sweetener provide the right level of sweetness, while the lime brings enough acidity to keep the flavor crisp. Everything blends smoothly, and the end result is both creamy and structured.
There’s no need for a complicated water bath. A simple tray of water in the oven helps maintain even moisture while baking, which prevents cracks without the hassle.
What to Eat with Keto Lime Cheesecake
This keto lime cheesecake is flavorful enough to stand on its own, but it also works well as part of a larger dessert plate. Try pairing it with:
- A few fresh raspberries or blackberries
- Whipped cream (unsweetened or lightly sweetened)
- A cup of coffee or tea
- A sprinkle of lime zest on top
- A piece of dark chocolate on the side
You can keep it simple or dress it up depending on the occasion.
Storage and Serving Tips
After baking, let the cheesecake cool at room temperature before placing it in the refrigerator overnight. This helps the filling set fully and makes slicing easier the next day.
Store covered in the fridge for up to five days. You can also freeze individual slices for up to a month. Wrap them well and thaw overnight in the fridge before serving. Avoid microwaving to preserve texture.
When ready to serve, slice using a clean knife dipped in warm water for a smooth edge.
A Keto Dessert That’s Worth the Wait
This recipe is super easy but delivers a polished result. It’s a great option for holidays, summer dinners, or anytime you want a dessert that feels fresh without being overly heavy. If you enjoy citrus-forward recipes and prefer a dessert that’s rich without being overpowering, this keto lime cheesecake is a reliable choice.
Keto Lime Cheesecake
Ingredients
Crust:
- ½ cup almond flour
- 6 tablespoons unsalted butter
- 1 teaspoon cinnamon
- ¼ teaspoon stevia powder
Cheesescake Filling:
- 16 ounces cream cheese
- 3 tablespoons low carb powdered sweetener
- ½ teaspoon stevia powder
- 4 tablespoons lime juice
- Zest of 1 lime
- ½ cup heavy cream
- 3 eggs
- 6 tablespoons sour cream
Instructions
- Melt butter in the microwave. Preheat oven to 350°F. Place 1 inch of water in a tray on the bottom oven rack to create steam. Line a 7-inch springform pan with parchment paper.
- In a bowl, mix almond flour, cinnamon, and stevia. Add melted butter and stir until crumbly.
- Press mixture into the bottom of the pan. Bake for 10 minutes. Remove from oven and reduce temperature to 300°F.
- In a large bowl, beat cream cheese until smooth. Add powdered sweetener, stevia, lime juice, and heavy cream. Mix well. Add lime zest.
- Add eggs one at a time, mixing gently after each. Stir in sour cream just until combined.
- Pour batter over the crust and smooth the top. Bake on the middle rack for 60 minutes.
- Remove from oven and cool at room temperature for 1–2 hours. Refrigerate overnight.
- Garnish with lime slices before serving if desired.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.