(No-Bake!) Key Lime Cheesecake-For-1 ? gluten free & keto

Gluten Free & Keto Key Lime Cheesecake For 1

No-Bake & Fairly Instant!

Key limes, otherwise known as Mexican or West Indian limes, are smaller (yet a lot tastier!) than conventional ones. When at their prime, they’re characterized by a bolder and more acidic punch. And, as the name suggests, they’re the star ingredient of this low carb and keto cheesecake!

No-bake and fairly instant to satisfy those (individual!) cravings.

Though if you’ve already met our classic keto cheesecake-for-1 and our chocolate one, this key lime variation needs no introduction. Rich, creamy, airy and totally addictive… this is one keto treat I cannot urge you enough to whip up!

And don’t skip the instant ‘graham cracker’ crust, it’s a-mazing (and easy-peasy, so no excuse). Oh, and I added a bit of avocado for more good fats, creaminess and a lovely pistachio hue, with no taste whatsoever. ?

Squeezing a key lime
Assembling a no bake keto key lime cheesecake

The Cream Cheese

Procuring an organic or artisanal cream cheese is more ideal than your regular variety (i.e. Philadelphia). But not completely necessary.

During trial runs I tried the cheesecake with both organic and Philadelphia, and there really was no difference taste-wise. So take your pick.

The Butter ??

You are eating the butter raw, so going organic and grass-fed really is a must here. Because, aside from the taste being 1,34049 times better, grass-fed butter has a completely different nutritional profile to regular butter.

It is loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks. So if you have to choose just one product to splurge on, this is it.

Keto key lime cheesecake in a glass with scattered limes

The Sweetener

You can pretty much use whatever sweetener floats your boat. But it must be powdered. Xylitol (non-corn though to avoid tummy troubles!) and allulose are my top choice (no aftertaste!) and Lakanto (barely any aftertaste, and many of you also love the Golden version).

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of Powdered Lakanto (just keep in mind its twice as sweet…. or even go for pure monkfruit extract (love Lakanto’s!) or stevia!

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! ?

p.s. feel free to make mini keto cheesecake fat bombs out of any of our cheesecake-for-1s.

Stacked gluten free & keto key lime cheesecake fat bombs
Overhead shot keto key lime cheesecake with whipped cream
Keto key lime cheesecake with a spoon and a black background



  • 20 g almond flour
  • 1 1/2 teaspoon powdered erythritol or xylitol*
  • 1/4 teaspoon cinnamon
  • pinch kosher salt
  • 1 1/2 teaspoons melted unsalted grass-fed butter as needed


  • 40 g sour cream
  • 70 g cream cheese at room temperature
  • 28 g unsalted grass-fed butter at room temperature
  • 30 g avocado about 1/4 medium-sized (optional)**
  • 1/2-1 teaspoon freshly grated key lime zest to taste
  • 3-5 teaspoons freshly squeezed key lime juice to taste
  • 2-3 tablespoons powdered erythritol or xylitol, to taste


  • heavy or sour cream whipped



  1. Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don’t skip!
  2. Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined, and press into serving glass or dish. Allow to come to room temperature and refrigerate while you make the cheesecake. 


  1. Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside. 
  2. Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed. Add avocado and mix until fully combined. Add key lime zest, juice and sweetener to taste. Key limes can vary a lot in taste, so start with the lower amount and add to taste (keeping in mind that the flavors will develop while chilling). 
  3. Fold in whipped sour cream. Pipe or spoon key lime cheesecake mixture into the graham cracker lined glass. Freeze for 30-40 minutes or refrigerate for a couple hours (or overnight). 
  4. Optional: Serve with more whipped sour cream (or heavy cream) and freshly grated key lime zest. 


*Please see section on Sweeteners for more deets on powdering and sweetening options.

Though if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys!

**The avocado ups the creaminess and adds a lovely pistachio hue, with no taste whatsoever. Having said that, you can definitely leave it out (the net carb count will decrease to about 2.5g). 

Each batch of our keto cheesecake-for-1 series yields two servings (or one VERY large serving). But feel free to portion it even smaller (think cheesecake fat bombs!) in small muffin pans or moulds. 

Keep in the fridge for up to 4 days, and in the freezer afterwards.

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

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