Real Recipes From Real Home Cooks ®

lemon lime cheesecake sugar free gluten free

(1 rating)
Recipe by
Nor Mac
Northern, MA

I've been trying to eat low-carb and cut out sugar. This is a cheesecake I created. It is sugar free and lower fat than traditional cheesecake. I chose a coconut crust over an almond crust. Coconut is less inflammatory than Almond. It is low-carb, sugar-free, and ketogenic. The Coconut and lime mingle very well together. It is absolutely delicious! It doesn't even taste like a sugar-free dessert. It was a huge hit with my family. I am adding this to my List of favorite sugar-free low carb desserts. Enjoy!

(1 rating)
yield 10 serving(s)
prep time 15 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For lemon lime cheesecake sugar free gluten free

  • 3/4 c
    unsweetened coconut toasted
  • 1/2 c
    coconut flour
  • 4 Tbsp
    splenda or other o calorie sweetener
  • 5 Tbsp
    melted butter
  • 1/2 c
    boiling water
  • 1
    0.30 ounce pkg sugar free lime jello
  • 4 pkg
    8 ounce pkgs 1/3 less fat cream cheese
  • 1 1/4 c
  • 2 Tbsp
    lemon juice
  • the zest of 1 lemon
  • 4
  • 1 1/2 c
    lowfat sourcream ( 1 pound)
  • 4 Tbsp
  • the zest, of 1 lemon grated
  • 1
    container cool whip free topping
  • 2 Tbsp
    toasted coconut optional

How To Make lemon lime cheesecake sugar free gluten free

  • 1
    Place coconut in a food processor. Process until about one minute. You want the pieces to be a little bit smaller. Toast the coconut in 350° oven for about five minutes. Keep an eye on it. It will brown up quickly. Remove from oven when it just turns lightly golden.
  • 2
    Add coconut to a bowl with the coconut flour and Splenda. Mix well.
  • Crust ingredients with melted butter
    Add the melted butter to The coconut mixture. Mix well.
  • 4
    Press into the bottom of a parchment lined spring form pan. with the inside greased. Bake until sides are getting light golden brown. While pie is baking make the Jell-O. Remove from oven.
  • 5
    Heat water in microwave to boiling. Add the Jell-O. Mix well. Set aside to cool.
  • 6
    In a bowl beat the cream cheese and splenda together. Beat in the Jell-O mixture.
  • 7
    Add in the eggs . Beat well. Add the lemon juice lemon and zest. Beat until smooth.
  • 8
    Pour mixture over the crust. Place in the oven and bake at 325° for approximately one hour to one hour and 10 minutes. The cake will still be jiggly. Don't worry about it .As the Jell-O in the cake cools. It will help set the cake.
  • 9
    Remove from oven. Increase temperature to 350°. Mix the sour cream with the Splenda. Gently Spread the sourcream evenly over the top of the cake. Grate the lemon over the top of the sour cream mixture.
  • 10
    Place back in the oven and bake for 1o-15 minutes. Remove from oven to cool. Cool 15 minutes. Run a dull knife around the iedge of cheesecake to loosen while still hot. This will prevent cracking.
  • 11
    When cooled. Remove outside springform. You may want to run a knife around it again. Place in fridge for eight hours or overnight. Slice and serve with Cool Whip free topping, or whipped cream sweetened with Splenda. You may also garnish the whip cream with toasted coconut if desired.