Low Carb Key Lime Cheesecake
- 3 tablespoons butter (melted)
- 1/2 cup ground almonds (or walnuts, or pecans)
- 2 tablespoons Splenda sugar substitute
- 1 cup boiling water
- 1 (1/3 ounce) box sugar-free lime gelatin
- 1/2 pint heavy cream
- 1 (8 ounce) package Philadelphia Cream Cheese (it has the lowest carbs for some reason)
- 3 tablespoons key west lime juice
- 1 cup Splenda sugar substitute
- 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.
butter, ground almonds, splenda sugar substitute, boiling water, lime gelatin, heavy cream, cream cheese, lime juice, splenda sugar substitute
Taken from www.food.com/recipe/low-carb-key-lime-cheesecake-66341 (may not work)