Lime Cheesecake

Ingredients:

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

Preparation:

• 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