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Key Lime Cheesecake

Crust:
    Key Lime Cheesecake
  • 1 1/2 cups almond flour
  • 6 Tbsp Splenda
  • 5 Tbsp unsalted butter, melted
Filling:

Mix all crust ingredients well and press into bottom of 9" springform pan or aluminum (disposable type) cake pan (not pie pan). Let chill in refrigerator.

Meanwhile, make filling: Mix boiling water with sugar free lime Jell-O. Set in refrigerator to partially set up. In a bowl, whip heavy cream. Set aside. In a large bowl, beat cream cheese, Baja Bob's Key Lime Margarita Mix, and 1 cup Splenda until smooth. Very lightly mix in partially set lime gelatin. Fold in whipping cream. Pour into pie shell. Chill 2 to 3 hours.

Top with additional whipped cream, and/or garnish with key lime slices if desired.

APPROXIMATE NUTRITION INFORMATION PER SLICE (MAKES 8 SLICES):
304 Calories; 31g Fat; 6g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs



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