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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:

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