Lime Cheesecake


For the dough:

300g of almond flour

30g of erythritol

150g of butter

A pinch of salt

Per weight:

500g of cream cheese

100ml of lime juice

400 ml of cream 30%

150g of erythritol

2 tablespoons of gelatin

2 scoops of BeKeto Exogen Ketones with lime flavor

250 g of raspberries

Put in the preheated oven to 175 degrees for 15 minutes. Boil the lime juice and gelatin, cool for 10 minutes. Mix the cream cheese with erythritol for 5-7 minutes. In a separate dish, beat the cream until thick. Combine whipped cream and cream cheese and mix at low speed until ingredients are combined. Finally, add the lime juice with gelatin and lime ketones. Pour the resulting mass onto a baking tray with the previously baked cake and put in the fridge for at least 5 hours. Heat the raspberries with two tablespoons of water, let cool. Pour the resulting jam over the cheesecake.

Macro per serving: Calories: 398.8 kcal Fat: 32 g Carbohydrates: 20.5 g Net carbohydrates: 15.5 g Protein: 16.3 g


used in this recipe

Exogenous Ketones - Fresh Lime
£ 24.90 GBP

BeKeto™ Exogenous Ketones is a powerful, high-quality blend of beta-hydroxybutyric acid (BHB) salts bound to minerals such as calcium, magnesium and sodium. Enjoy our fresh and zesty lime flavor!

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