Key Lime Cheesecake with Ketones

Key Lime Cheesecake

Cheesecake Filling Ingredients:

8 oz. package of cream cheese, room temperature
1 package of KETO//OS® Max Key Limeade
2 tbsp. powdered swerve
1 tbsp. freshly squeezed lime juice or key lime juice

Crust Ingredients:

1/4 cup of grass fed butter, melted
1 cup crushed macadamia nuts
1 package KETO//KALM® Honey Cinnamon
1/4 teaspoon ground cinnamon
4oz. Ramekins

Instructions for crust:

Place macadamia nuts in food processor and pulse until well ground.
Sprinkle with KETO//KALM™ Honey Cinnamon and ground cinnamon.
Add melted butter and mix well.
Press 1 tablespoon of crust into each individual ramekin.
Place in freezer for 3-5 minutes.

Cheesecake Filling Instructions:

Set Cream Cheese out for about 1 hour, Whip cream cheese in small bowl until creamy.
Add package of KETO//OS® Max Key Limeade, lime juice, and swerve and continue beating until smooth.
Spoon 3 tablespoon of cream cheese mixture over each crust
Store in refrigerator.

For Keto ingredients go to the store on this site.