Low Carb Key Lime Cheesecake

This is my favorite low carb dessert.

If I could only have one dessert the rest of my life, it would be Key Lime Pie. I love the tart, slightly sweet flavor. So, since sweetened condensed milk and graham crackers are off the table, I came up with this little recipe which fills my need for Key Lime just right.




1 block full fat cream cheese

1 to 1 1/2 cup Splenda (depending on how you want your sweet to tart ratio)

1/4 cup Key lime juice

1 egg

1 to 2 tsp. Key lime extract

( I’ve only found Key lime extract at Whole Foods and Amazon, but you might have more luck)

Mix it all in the blender. Pour into a glass baking dish that has been sprayed with Pam and bake at 350 degrees until it browns a little and it begins to crack. Let it cool. Place in refrigerator until it is cold. Serve with whipped cream. Enjoy!!

If you try it, I’d love to hear about it!!



Happy Pi (3.14) Day!

I woke the children up to a hand-pie breakfast. They are super easy to make, and always a treat. I simply take a refrigerated pie crust and some strawberry pie filling. I cut the crust into thirds, put a couple of tablespoons of filling in the middle. I then fold it over and pinch the seams. A few little slits at the top finish off the preparation. I pop them in the oven at 350 degrees until they are lightly browned. They are piping hot when they come out of the oven, so they need to sit for a few minutes. I served them with a dollop of whipped cream. It was a sweet way to start Pi day. I also made my husband a Keto Key Lime Pie for his after dinner dessert. I love celebrating these types of things even if they’re just in simple little ways.  I’m planning some fun for St. Patrick’s Day and Easter is just around the corner too!