Our Paleo Family

Key Lime Cheesecake (Primal or THM-S)




There has been an open bottle of key lime juice in my fridge for about six months. Perhaps a leeeetle longer. I found it while doing my annual clean out of the fridge and decided to try to make a Trim Healthy Mama recipe that caught my eye in their cookbook. I had family visiting and thought it might be something everyone would enjoy.

We did make the lime pie in the THM cookbook and honestly, didn’t particularly care for it. So off to the drawing board I went.

Much to my husband’s delight, I had to make this recipe a few times to get it exactly right. Now it’s perfect and would be a wonderful addition to your Easter feast. It will be a part of our Easter celebration for sure.

There are a few different parts to this recipe, so whereas it isn’t difficult, I would recommend that you read the whole recipe from start to finish before you begin cooking.




Since I started doing more cooking videos, both on YouTube and Facebook, I’ve really begun to appreciate how convenient it is to cook when all my tools and ingredients are laid out ahead of time. Of course, this is not the Food Network over here so I don’t have a staff getting everything ready for me, but even so, the cooking goes so much more smoothly when everything is ready. Plus, this process forces me to read a recipe fully before I start, which is always a good thing.

I really think you’re going to love this recipe. Paleo friends, I’m sorry, but this one just will not work if you cannot eat any dairy at all. I’m sure you could substitute a whole bunch of dairy free products, but those are less than pure and definitely not paleo. I have lots of other delicious desserts that are totally paleo and you can find them on the recipe index page linked along the top menu bar.

Honestly, I love this pie so much that we might just have it for Thanksgiving too! Who needs pumpkin pie?

If you’d like to be the first to know about other great recipes like this one, be sure to follow me on one or all of my social media channels. You can also subscribe to my bi-weekly newsletter through the pop-up that appears when you first visit my site.




Key Lime Cheesecake (Primal or THM-S)
Print Recipe
A key lime cheesecake made very low carb to work for ketogenic diets and Trim Healthy Mama plan.
Servings Prep Time
8-10 servings 45 minutes
Passive Time
2 hours to chill
Servings Prep Time
8-10 servings 45 minutes
Passive Time
2 hours to chill
Key Lime Cheesecake (Primal or THM-S)
Print Recipe
A key lime cheesecake made very low carb to work for ketogenic diets and Trim Healthy Mama plan.
Servings Prep Time
8-10 servings 45 minutes
Passive Time
2 hours to chill
Servings Prep Time
8-10 servings 45 minutes
Passive Time
2 hours to chill
Ingredients
THM approved pie crust
Servings: servings
Instructions
  1. Preheat oven to 375 degrees. Set out a deep 9 inch pie pan or spring form pan. If your pan is not non-stick or seasoned stoneware (I used an old Pampered Chef stoneware pan that is pretty non-stick by now) grease it with a little of the fat you are going to use in your crust.
  2. First prepare the pie crust: add lard, almond flour, baking blend, salt and stevia to a medium sized mixing bowl. Mix this with a fork or your fingers until it's a pebbly texture.
  3. Add vanilla and a little water at a time, mixing until a cohesive dough forms.
  4. You can either pat the crust into pan or roll it out. If you are going to roll your crust, which I recommend, roll it out on a piece of parchment paper sprinkled with a little almond flour or THM baking blend. Sprinkle a little more flour on top. Roll to approximately 12 inch circle.
  5. Invert pie pan on top of crust.
  6. Slide your hand under the parchment and flip the whole thing over: crust and pan.
  7. Carefully peel the parchment away from the crust. The crust will break apart a little. Pat it together. It doesn't have to be perfect. Just fill any holes and crimp a nice edge.
  8. Using a fork, prick holes all over the crust. Bake for 20-25 minutes until lightly browned all over. Allow to cool. You can place it in the fridge or freezer to speed the cooling process.
  9. While the crust bakes, prepare the pie. In a measuring cup, mix warm water (just warm tap water) and collagen. Mix and set aside.
  10. Add lime juice and eggs to a heavy saucepan and set over medium heat. Whisk to combine and continue to whisk constantly until mixture thickens enough to coat the back of a spoon. This takes 8-9 minutes.
  11. Pause your whisking for long enough to prepare an ice bath that will fit your pan. Just fill a bowl about halfway with ice cubes and cold water.
  12. When the egg/juice mixture is thickened, quickly place pan in ice bath.
  13. While egg mixture cools, add cream cheese, cottage cheese, gelatin/water mixture, 3/4 cup stevia, vanilla, lime oil, and cream to a blender or food processor. Blend or process until smooth. It may be a little lumpy at first (see the lumps in my picture?).
  14. It may take a few minutes for the mixture to become smooth. Just keep blending or processing, scrape the sides occasionally and be patient. I used an inexpensive Ninja brand blender so you don't need a high end piece of equipment to do this.
  15. Press juice/egg mixture through a cheesecloth or fine mesh strainer to smooth out any lumps or get out any bits of egg that may have "scrambled." Add this mixture to the cream cheese mixture and blend well.
  16. Taste your filling mixture for sweetness and limey-ness. Add additional drops of lime oil if desired and additional stevia or other sweetener if desired. At this point, if I wanted a little more sweetness, I would add drops of liquid stevia rather than more granular. I just feel that it's easier to control the sweetness that way.
  17. Pour filling into cooled pie crust. Smooth the top. Place plastic wrap directly on top of filling and refrigerate. You can eat this right now if desired, but the texture will firm up a bit if you allow it to sit in the fridge for a couple of hours. Serve with whipped cream, if desired.
  18. Keep any uneaten pie in the refrigerator. You might actually want to keep it in your neighbor's fridge so you don't eat it all.
Recipe Notes

I use a homemade version of the THM baking mix, which is definitely darker than "the real thing." If you use the real THM baking mix, your crust will be lighter in color.

You can substitute THM baking mix with 1/4 cup each of coconut flour and ground flax seed.

The pie crust is nice and crispy, but if you don't eat the pie in a couple of days, the crust will get soft. It still tastes great, but will not be as crispy.

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