Keto Key Lime Cheesecakes

These kid-friendly low carb Key Lime Cheesecakes are a delicious sugar-free twist on the classic Key lime pie — made mini, portable, and completely keto-friendly. Each individual cheesecake features its own buttery low carb vanilla crust, topped with a smooth, creamy, tangy key lime cheesecake filling that’s bursting with fresh citrus flavor.

They’re perfectly portioned, incredibly refreshing, and ideal for anyone following a low carb or keto lifestyle. The best part? They don’t taste “diet” at all. Every bite is rich, creamy, and balanced with just the right amount of zing from fresh lime.

For an extra touch of elegance, top each mini cheesecake with a swirl of lightly sweetened whipped cream and a thin slice of lime. It instantly elevates the presentation and makes them look bakery-worthy with minimal effort.

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The Inspiration Behind These Mini Cheesecakes

As the weather heats up — especially during those long, sunny summer days — lighter and more refreshing desserts become a must. Classic Key lime pie has always been the ultimate warm-weather treat: cool, creamy, and packed with bright, tangy lime flavor.

While a traditional keto key lime pie is absolutely delicious, sometimes you just want something easier and quicker — without sacrificing flavor. These mini key lime cheesecakes were created to capture all the refreshing taste of key lime pie but in a simpler, more convenient form.

No complicated steps.
No long prep times.
No special techniques.

Just 20 minutes of prep, and the refrigerator takes care of the rest.

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Why You’ll Love This Recipe

• ✅ Sugar-free and keto-friendly
• ✅ Low carb vanilla crust for each serving
• ✅ Creamy, tangy, and refreshing
• ✅ Kid-approved flavor
• ✅ Perfect for summer gatherings
• ✅ Ready in minutes

The filling is unbelievably flavorful thanks to fresh lime juice and zest. In fact, the zest is what truly delivers that bold citrus aroma and taste — you’ll be surprised how much depth it adds while keeping carbs minimal.

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Are Limes Keto-Friendly?

Yes! Limes can absolutely fit into a keto lifestyle when used in moderation.

• The juice of one lime contains roughly 4 grams of carbs.
• Lime zest contains about 1 gram of carbs and 1 gram of fiber per teaspoon.

Because fiber is subtracted when calculating net carbs, lime zest is nearly zero net carbs — making it an incredibly flavorful, low-carb addition to desserts like these mini cheesecakes.

Using both the juice and zest gives you that authentic, vibrant key lime flavor without significantly increasing the carb count.

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When Are Key Limes in Season?

Fresh key limes are typically in season during the summer months, around June through August. During this time, they’re easier to find in grocery stores. If key limes aren’t available, regular limes work perfectly as a substitute — the flavor will still be bright and delicious.

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Perfect for Entertaining (and Picnics!)

One of the best things about these mini cheesecakes is how portable they are. They can be made in:

• Mini wide-mouth mason jars
• Small ramekins
• Individual dessert cups
• Any small oven-safe dish

Mason jars are especially great for picnics, parties, and summer gatherings because they double as both baking and serving containers. Simply chill, seal, and take them on the go.

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These low carb Key Lime Cheesecakes are proof that keto desserts don’t have to be complicated. They’re simple, refreshing, creamy, and impressive enough to serve to guests — yet easy enough to whip up anytime you’re craving something sweet and citrusy.

Once you try them, they might just become your go-to summer dessert.

🥧 Ingredients

Low Carb Vanilla Crust

• 1/3 cup almond flour + 1 tablespoon
• 1 tablespoon granulated stevia erythritol blend
• Pinch of salt (optional)
• 2 tablespoons butter, cut into small pieces
• 1/8 teaspoon vanilla extract

This simple almond flour crust creates a lightly sweet, buttery base that pairs perfectly with the tangy lime filling.

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🍋 Key Lime Cheesecake Filling

• 8 oz cream cheese, room temperature
• 3 tablespoons granulated stevia erythritol blend
• 1 1/2 tablespoons lime juice
• 1 tablespoon sour cream
• Lime zest from 3 small limes (about 2 1/2 teaspoons)
• 1/2 cup heavy whipping cream
• 1/2 teaspoon granulated stevia erythritol blend
• 1/2 teaspoon vanilla extract

The filling is rich, creamy, and perfectly balanced between sweet and tangy. Fresh lime juice adds brightness, while the zest brings bold citrus flavor without adding extra carbs. The whipped cream folded into the mixture makes these mini cheesecakes light, smooth, and irresistibly fluffy.

Instructions

Crust

• Preheat your oven to 375°F (190°C). Lightly grease 6 ramekins with butter or your preferred oil and set aside.

• In a small mixing bowl, whisk together the almond flour, granulated stevia erythritol blend, and a pinch of salt until well combined.
• Add the butter pieces to the dry mixture. Using a fork, cut the butter into the flour mixture until it comes together and forms a soft dough ball. Once combined, knead in the vanilla extract until evenly incorporated.
• Divide the dough in half, then divide each half into three equal portions, giving you six pieces total. Place one portion into each prepared ramekin.

• Using your fingers or the back of a spoon, gently press the dough evenly across the bottom of each ramekin to create a thin, smooth crust layer.
• Bake in the preheated oven for 8 minutes, or until lightly golden.
• Remove from the oven and allow the crusts to cool until lukewarm. Then transfer the ramekins to the refrigerator and let them cool completely before adding the cheesecake filling.

Cheesecake Filling

1. In a medium mixing bowl, beat the softened cream cheese with a hand mixer until light and fluffy.
2. Add the 3 tablespoons of granulated stevia erythritol blend and continue mixing until fully combined and smooth. Pour in the lime juice and blend again until the mixture is silky and uniform. Add the sour cream and lime zest, then beat just until everything is well incorporated and creamy.
3. In a separate small bowl, using clean beaters, whip the heavy whipping cream with 1/2 teaspoon of sweetener and the vanilla extract. Beat until stiff peaks form — the cream should hold its shape firmly.

1. Gently fold half of the whipped cream into the cream cheese mixture, being careful not to deflate the air you’ve whipped into it. Once mostly combined, fold in the remaining whipped cream and continue folding just until smooth and evenly incorporated.
2. Spoon the cheesecake filling evenly into the 6 cooled ramekins. Use the back of a spoon to smooth the tops.
3. Refrigerate for at least 2–3 hours, or until fully set.
4. Before serving, garnish with extra whipped cream and a sprinkle of fresh lime zest if desired.

FAQ – Keto Key Lime Cheesecakes

1. Are Keto Key Lime Cheesecakes truly low carb?

Yes! These mini cheesecakes are made with almond flour for the crust and a granulated stevia erythritol blend instead of sugar, keeping the carb count low while still delivering rich, creamy flavor.

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2. Can I use regular limes if I don’t have key limes?

Absolutely. While traditional Key lime pie uses key limes, regular limes work perfectly in this recipe. You’ll still get that bright, tangy citrus flavor.

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3. How long do they need to chill before serving?

They should chill in the refrigerator for at least 2–3 hours to fully set. For the best texture and flavor, letting them chill overnight is even better.

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4. Can I make these ahead of time?

Yes! These are ideal for meal prep or entertaining. Prepare them a day in advance and keep them covered in the refrigerator until ready to serve.

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5. How should I store leftovers?

Store covered in the refrigerator for up to 4–5 days. Add whipped cream and lime garnish just before serving for the freshest presentation.

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6. Can I freeze Keto Key Lime Cheesecakes?

Yes, they freeze well. Wrap each ramekin tightly and freeze for up to one month. Thaw overnight in the refrigerator before serving.

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7. Why is lime zest used in the filling?

Lime zest provides the majority of the bold citrus flavor without adding many carbs. It enhances the aroma and gives the cheesecake its signature fresh taste.

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8. Can I make this recipe in one larger pan instead of individual ramekins?

Yes, you can press the crust into a small baking dish and add the filling on top. Just make sure to chill it thoroughly before slicing and serving.