Sweet and tangy with fresh hints of citrus, this key lime tart will make you beg for more with every bite! And with only 6g Net carbs per portion you can surely spoil yourself this weekend!
The recipe is adapted from my strawberry cheesecake recipe that is just as nice. It’s a little bit of work but you have to try it at least once! it’s worth the effort.
1 Cup Almond flour
1/2 Cup Desiccated Coconut
2 Tablespoons Coconut Flour
1 Tablespoons Xylitol
1/4 Teaspoon Salt
1/4 Teaspoon Baking Powder
75 g Melted Butter
1 Egg whisked
Preheat oven to 180°C. Combine dry ingredients in a large mixing bowl. Stir in the melted butter and egg until the mix resembles wet cookie crumbs. Press evenly into your tart dish. Bake for plus minus 20 minutes or until golden brown. Remove from oven and allow to cool. Make sure your crust is completely cooled down before you add the filling.
250 g Cream Cheese at room temp
150 ml Cream
2 Teaspoons Gelatine Powder
75 ml Boiling Water
1/2 Teaspoon Vanilla Extract
5 Tablespoons Xylitol
juice and zest of 2 limes (keep a little zest aside for decoration)
In a mug place the Gelatine powder and boiling water and stir to dissolve. set aside for ten minutes.
Whip the cream until it’s thick and set aside. Next whip the cream cheese, Xylitol and vanilla until well combined and fluffy. Add the cream, gelatine, zest and juice to the cream cheese and mix on high until it’s well combined. The mixture might appear to be runny but it will set overnight in the fridge.
Fill your crust with the mixture and smooth over with the back of a spoon. Cover in cling wrap and refrigerate overnight or at least for 5 hours before serving.
Each slice (8 portions) contain 6g Net Carbs