Caribbean Frozen Treat: Keto Coconut Lime Cheesecake Shooters

Allergens

Dairy (milk, butter) - Eggs

Ingredients

• 1 cup heavy whipping cream
• 8 oz cream cheese, softened
• 3/4 cup powdered erythritol or granulated sugar substitute
• Zest and juice of 2 limes
• 1 cup unsweetened shredded coconut
• 1/2 teaspoon pure vanilla extract
• Pinch of salt
• 1 recipe Keto Lime Curd (see below)

Instructions

1. In a large bowl, beat the cream cheese and powdered erythritol until smooth and creamy.
2. Add the heavy whipping cream, coconut shreds, vanilla extract, lime zest, and a pinch of salt to the cream cheese mixture. Blend until well combined.
3. Fold in the Keto Lime Curd until fully incorporated.
4. Divide the mixture evenly among 2 serving glasses or shooters. Cover and freeze for at least 4 hours or until firm.
5. Remove from the freezer and garnish with a sprinkle of lime zest before serving. Keto Lime Curd: 3 large eggs 1/4 cup freshly squeezed lime juice 1/2 cup powdered erythritol or granulated sugar substitute 1/4 cup unsalted butter, cut into pieces 1 teaspoon lime zest
6. In a medium saucepan, whisk together the eggs, lime juice, powdered erythritol, and lime zest until smooth.
7. Add the butter and place the pan over low heat, stirring constantly until the butter has melted and the curd thickens slightly, about 5 7 minutes.
8. Remove from heat and strain through a fine mesh sieve into a bowl to remove any lime zest pieces.
9. Cover and refrigerate until cool before using in the Coconut Lime Cheesecake Shooters recipe.

Chef’s Insight

For added tropical flair, consider serving these shooters alongside fresh fruit skewers or coconut macaroons.

Notes

Be sure to use unsweetened shredded coconut for this recipe. - For the perfect balance of tart and sweet, adjust the powdered erythritol or sugar substitute according to your preference.