Creamy. Tangy. Smooth. And totally keto-friendly.
🔢 Macros (Per slice – 12 slices)
- Calories: ~290
- Protein: 14–18g
- Net Carbs: 3–4g
- Fat: 23g
(Macros vary depending on protein powder and sweetener.)
🛒 Ingredients
🥜 Crust
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- 3 tbsp melted butter
- 2 tbsp powdered monk fruit or erythritol
- Pinch salt
🍈 Filling
- 16 oz (450g) full-fat cream cheese, softened
- 1 cup full-fat Greek yogurt (or skyr for higher protein)
- 2 large eggs
- ½ cup powdered monk fruit/erythritol
- 1 scoop (25–30g) vanilla or unflavored whey isolate
- Zest of 2 limes
- ¼ cup fresh lime juice
- 1 tsp vanilla extract
- Pinch salt
👩🍳 Instructions
1️⃣ Make the crust
- Preheat oven to 325°F (160°C).
- Mix almond flour, coconut flour, sweetener, salt, and melted butter.
- Press firmly into a lined 8-inch springform pan.
- Bake 8–10 minutes until lightly golden. Cool slightly.
2️⃣ Prepare the filling
- Beat cream cheese until completely smooth.
- Add yogurt and sweetener; mix well.
- Blend in protein powder (avoid overmixing).
- Add eggs one at a time.
- Mix in lime zest, lime juice, vanilla, and salt.
3️⃣ Bake gently
- Pour filling over crust.
- Bake 40–50 minutes until edges are set but center slightly jiggles.
- Turn oven off, crack door, let cool inside 30 minutes.
- Chill at least 4 hours (overnight is best).
💪 Protein Boost Tips
- Use whey isolate (bakes smoother than concentrate).
- Swap Greek yogurt for skyr for extra protein.
- Add 2 tbsp collagen peptides (won’t change texture).
- For even higher protein: replace ½ cup cream cheese with ½ cup blended cottage cheese.
🍋 Flavor Inspiration
This bright citrus flavor profile is similar to classic Key lime desserts from Florida Keys, especially the iconic Key lime pie — but made fully keto and protein-packed.
🔥 Want to Level It Up?
I can give you:
- 💚 A no-bake high-protein version
- 🥥 A dairy-light version
- 🍫 A chocolate-lime keto twist
- 💪 A 20g protein per slice bodybuilding version
