key lime cheesecakes

Keto Key Lime Cheesecake – An Old Fashioned Freezer Pie Turned Keto

Here is a delicious recipe that we came across for a Keto/Low carb Key Lime Cheesecake. We found the recipe on, looks like she has a lot of delicious recipes.

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Keto Key Lime Cheesecake
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4.25 from 4 votes

Keto Low Carb Key Lime Pie - An Old Fashioned Freezer Pie

Delicious and easy to make! This recipe is very versatile. The flavor can be changed up based on your taste. It's a simple recipe and great for special occasions.
Course keto desserts, low carb dessert
Keyword almond flour recipe, easy keto desserts, easy low carb desserts
Prep Time 15 minutes
Cook Time 10 minutes
Servings 8 people
Calories 388kcal


Crust Ingredients

Filling Ingredients

  • 8 ounce cream cheese softened
  • cups heavy whipping cream
  • .3 ounce packet sugar-free lime jello
  • 1 teaspoon key lime juice or zest


Crust Prep and Baking

  • Preheat oven to 350 degrees. Generously spray an 8-inch springform pan with cooking spray.
  • Mix almond flour, butter and sugar until mixture is crumbly.
  • Press into the bottom of pan and bake for about 8-10 minutes until golden brown.
  • Cool completely.

Cream Cheese Filling Instructions

  • Using an electric mixer with the whisk attachment mix cream cheese until smooth and creamy.
  • Add heavy cream and whisk on high until mixture thickens and soft peaks forms.
  • Reduce speed to low and mix in jello packet and zest and mix until blended.
  • Spread mixture evenly with a spatula over cooled crust.
  • Cover and chill in refrigerator until set, about 2-3 hours or overnight.


Serving Size = 142 g
Total Carbs = 6 g per slice
Net Carbs = 4 g per slice
*All nutrition information is approximate. Please read and use your own labels for more precise information. We provide these recipes to give you options for food choices on a Keto or Low Carb diet, it is YOUR responsibility to manage your individual daily macros.


Serving: 142g | Calories: 388kcal | Carbohydrates: 6g | Protein: 6g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 104mg | Sodium: 145mg | Potassium: 73mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1168IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg



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  1. Every time I try to make this, the filling stays beautifully whipped until I add the key lime Jello. Then it becomes watery. What am I doing wrong?

  2. The recipe indicates “3 tablespoons butter, melted” but the video indicates “4 tablespoons”. Which is correct?

    Also, are you buttering the top of the parchment paper or underneath it? I’d think it would be the top of the paper but the video says you “put a little bit of butter down and then a piece of parchment”. So I’m not really sure.

  3. On video you said to use 4 tbsp of butter for crust but here you say 3 tbsp. For filling you said on video to use a Tbsp of key lime juice but on this recipe you omit it. What’s up?

    1. Looks like we made a mistake. Follow what the video says. This is a older recipe and no one has ever mentioned it was wrong. Sarah does the cooking and CJ edits videos, does the filming and does the recipe on blog sometimes we get the two wrong. Sorry for the confusion we will fix it this week.

  4. Pingback: Keto Berry Whips
4.25 from 4 votes (4 ratings without comment)

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