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Key Lime Cheesecake

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

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.

304 Calories; 31g Fat; 6g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs

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