Key Lime Protein Cheesecake (Low Carb, Gluten Free)

Key Lime Protein Cheesecake BestEver since Protein Pow was born, in early 2011, people have been asking me for a recipe for Protein Key Lime Pie. I’ve gotten dozens of emails, messages, tweets, and instagram requests about it. And I’ve resisted. For over two years I’ve resisted. Not out of cruelty or a scheming desire to delay people’s gratifications. No.

I’ve simply resisted because I hate citrucy stuff and above all, I hate lemons and limes. I’ve been like that for as long as I can remember – turning down lime-flavored jelly, saying no to lemon meringue pie, scrunching up my nose when in the vicinity of lemon juice, and raising an eyebrow at the very idea of a lemonade stand. I just didn’t get the appeal.

But a couple of weeks ago, when we played our monthly ‘Pick The Next Recipe Game” on facebook, I thought to include Protein Key Lime Pie as an option. Just out of curiosity really, I wanted to gage whether people were still as fervent about it as they have been in the past. And indeed they were! People who voted for option 4 – “Protein Key Lime Pie” did so with great passion.

Lizzie M., for example, didn’t just vote by just saying “4”. No. She wrote: “4! 4! 4! 4! 4! 4! 4! 4! 4! 4! 4! 4! Pleeeeeeeeease!!!!!!!! And she wasn’t alone. Dom wrote “Protein Key Lime Pie! Please! Please! Please!” and 4 followed 4 after 4.

How could I turn a blind eye?

At the end, “Protein Apple Crumble” won that game (here’s the recipe) but the Key Lime Pie came a very close second. That’s when I decided it simply HAD to be made.

And made it was yesterday morning, when I decided to put my citrus aversion to the side and actually make a Protein Key Lime Pie. And guess what? I LOVE IT. I’m eating my words (and the pie!) right now because it’s sensational. It’s sharp yet perfectly sweet and creamy and smooth and oh la la, I’m converted! Yes, it turned out a bit like a cheesecake but sweet mount Olympus!!!! What a cheesecake! I can’t wait for you guys to try it, you’ll fall head over heels in love.


Ingredients for the base:


1/2 cup ground almonds
1/2 tablespoons toffee stevia drops (see Note 1 for subs)
3 tablespoons almond milk (or cartoned coconut milk)
2.5 tablespoons light tahini (or PB)

Ingredients for the filling:

1 big pot (500g) 0% Total Greek Yogurt
1/2 cup vanilla whey (see Note 2 below)
1/4 cup vanilla casein (see Note 3 below)
2 whole eggs
1/2 tablespoon toffee stevia (again, see Note 1)
1/2 tablespoon key lime flavoring
1/2 lime’s rind
1 tablespoon vanilla essence

Ingredients for the ‘whipped cream’

1 small pot (170g) of 2% greek yogurt
1/4 cup vanilla casein

Directions:

1. First, make the base. To make it, all you do is mix the ingredients together and press the mix onto a small springform pan. I used a 6 inch pan and pressed the mixture down using a soft-tipped silicone spatula but you can use your fingers too.
2. Stick that in the oven and bake it for 10 minutes at 180 C (356 F). Then, make your filling by blending all the filling ingredients together and pouring the mix on the base (here’s an intensely cheesy video of that happening).

3. Bake the whole thing at 160 C (320 F) for about 45-55 minutes or until when you shake it, it wobbles a bit on the center but not the sides. You want to remove it from the oven while it’s still wobbly in the center. DO NOT let it cook though. In a way we’re pretty much making a cheesecake here! So follow my cheesecake instructions.

4. As the filling cools, the center will set and the whole thing will stay firm yet creamy. Once it’s all nicely cooled, make your ‘whipped cream’ by mixing the yogurt and the casein and sticking that in a piping back with a nozzle at the end. I actually videod this. It was really messy because I used a tiny bag but you’ll see how easy it is when I upload the video.
5. You can add some sliced lime for further decoration of some lime zest?

Macros per Slice (out of 8):

144kcals
17g protein
7g fat
4g carbs (out of which 2 is fiber!)

Note 1: This is the toffee stevia I used. I bought in when I was in the US, here. If you’re in Europe and can’t find it though, I recommend you try any other type of stevia or sucralose sweetener drops.

Note 2:  You can use any vanilla whey you have around to make this.

Note 3: For casein I used Optimum Nutrition’s casein. I think it’s the best vanilla tasting casein out there.

PS: Like I mentioned above, I am uploading a video of the whole process so you get an idea of how easy this recipe was to make. I should have it ready soon so just come back to proteinpow.com in a bit to see it or subscribe to my youtube channel – youtube.com/proteinpow – to get a notice from there once it’s live.

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