1-½ Cups almond meal or almond flour
3 Tablespoons butter, melted
2-3 Tablespoons xylitol (per taste preference)
3 (8-ounce) packages organic cream cheese, softened
¾ to 1 Cup Xylitol (per taste preference)
1 Teaspoon pure vanilla extract
1/3 to ½ Cup key lime juice (about 5 regular limes or 12 to 15 key limes)
3 organic eggs, free range
(Preheat the oven to 350 degrees F)
Melt the butter, and mix in with the almond flour and xylitol. Stir to mix well, coating crumbs with butter. Begin to Pat/Press the crumbs mixture onto the bottom of an 8-inch springform pan. Bake crust 5 minutes, do not burn, and then set aside until ready to fill.
Combine cream cheese, xylitol, and vanilla with an electric mixer until smooth. Add lime juice and eggs and continue to beat until smooth and creamy. Pour the filling into the pan on top of pre-baked crust. Bake for 25 to 35 minutes. Top of cheesecake will be lightly browned when done. Remove from the oven and allow it to cool. Cool cheesecake to room temperature (about 1-2 hrs). Refrigerate room temperature cheesecake until well chilled, a few hours, overnight is best.
Serve with whipped cream topped with finely grated lime zest Whipped Cream: Mix Organic Heavy Whipping Cream or raw cream with Stevia, mix on med-high speed in bowl with electric hand mixer until desired stiffness