In just a few minutes you can make this delicious Keto no-bake Key Lime Cheesecake! This will remind you of a Keto Key Lime Pie with cream cheese and it just melts in your mouth!
There’s no need to avoid dessert while trying to eat low-carb or following a Keto-friendly lifestyle . I’ve literally written the book on this topic, BUT I also have so many incredible dessert recipes on my site that are Keto-friendly and did I mention delicious?
What Makes This Keto Key Lime Cheesecake Amazing?
- Keto-Friendly. Honestly, I just feel better overall with more protein and less sugar. Who woulda thunk? This keto cheesecake recipe is crustless, high protein and tastes just like key lime pie filling.
- Want crust? Easily add a crust to this by making my Keto Pie Crust recipe first, and then adding this Keto Key Lime Cheesecake as pie filling .
- Simple. If you can boil water and know how to use an immersion blender or a regular blender , you’re all set.
Are Key Limes Keto-Friendly?
- Limes only have a nutritional value of approximately 5 net carbs, per whole lime , making them pretty Keto-friendly. If you want more info on Keto treats like fruits and vegetables (and nuts!) click HERE .
- This Key Lime Cheesecake recipe actually uses sugar-free lime Jello for the lime flavor which not only makes it easier to make , but also makes it more Keto-friendly !
How Do You Make No Bake Cheesecake From Scratch?
- Mix. Mix gelatin and water in a small bowl. Stir well until the gelatin is completely dissolved. You may need to reheat the water and gelatin mix in the microwave in 10-second increments to help the gelatin dissolve.
- Combine. Using a whisk attachment on a stand mixer or hand mixer, beat the keto cream cheese until fluffy. Slowly pour in the gelatin mix and continue to whip until well incorporated.
- Cool. Pour into four small ramekins. Refrigerate for 2-3 hours until firm.
Tips and Tricks for Keto No Bake Cheesecake
- Be sure to let the Knox gelatin dissolve completely before moving to the next step.
- Add pie crust to this low carb cheesecake recipe by adding my Keto Pie Crust .
- Switch up the flavors of this Keto Cheesecake recipe by using different Jello packets.
- Cut this Keto dessert into one-inch squares to make Keto cheesecake bites .
Want More Awesome Keto Dessert Recipes?
- Keto Lemon Ricotta Cheesecake - this will rock your world!
- Keto Pumpkin Pie - delicious year-round!
- High-Protein Jello Mousse - so simple and you can switch the flavor up!
- Keto Chocolate Chip Cookies - they taste as good as they look!
Keto Key Lime Cheesecake
Equipment
- 4 OZ RAMEKINS
- WHISK
Ingredients
- ▢ 1 3 ounce box Sugar-Free Key Lime Jello
- ▢ 8 ounces Cream Cheese , softened
- ▢ 1 cup Water , boiling
Instructions
Mix gelatin and water in a small bowl. Stir well until the gelatin in completely dissolved. You may need to reheat the water and gelatin mix in the microwave in 10 second increments to help the gelatin dissolve
Using a whisk attachment on a stand mixer or hand mixer, beat the cream cheese until fluffy. Slowly pourin the gelatin mix and continue to whip until well incorporated
Pour into4 small ramekins. Refrigerate for 2-3 hours until firm.
Be sure to let the gelatin dissolve completely before moving to the next step.
Add pie crust to this recipe by adding my Keto Pie Crust.
Switch up the flavors of this Keto Cheesecake recipe by using different Jello packets.
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Nutrition
Originally Published March 13, 2014
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Keto Key Lime Cheesecake
Ingredients
- 1 3 ounce box Sugar-Free Key Lime Jello
- 8 ounces Cream Cheese softened
- 1 cup Water boiling
Instructions
Mix gelatin and water in a small bowl. Stir well until the gelatin in completely dissolved. You may need to reheat the water and gelatin mix in the microwave in 10 second increments to help the gelatin dissolve
Using a whisk attachment on a stand mixer or hand mixer, beat the cream cheese until fluffy. Slowly pourin the gelatin mix and continue to whip until well incorporated
Pour into4 small ramekins. Refrigerate for 2-3 hours until firm.
Be sure to let the gelatin dissolve completely before moving to the next step.
Add pie crust to this recipe by adding my Keto Pie Crust.
Switch up the flavors of this Keto Cheesecake recipe by using different Jello packets.
Keto Key Lime Cheesecake https://twosleevers.com/keto-key-lime-cheesecake/
Instant Pot Chicken Vindaloo is a spicy, tangy Indian curry made with chicken thighs, onions, garlic, ginger, tomatoes, white vinegar, and warm spices like garam masala, cumin, coriander, turmeric, and cayenne. It’s quick and works well for a weeknight keto- and gluten-free dinner when you want bold curry flavor fast. Unlike traditional vindaloo that can take hours with stovetop browning and grinding, this version microwaves the aromatics, blends a fast vindaloo paste, then pressure-cooks in minutes. You get that classic heat-and-vinegar bite with way less effort.
What Makes This Indian Dish SO Great?
Chicken vindaloo lovers of the world, rejoice! I’ve concocted a way to make this delicious, authentic vindaloo recipe in a fraction of the time. How, you might ask? By using what is arguably my favorite kitchen appliance: the Instant Pot .
Everyone loves a great Instant Pot recipe , am I right?I
What Is Chicken Vindaloo?
Vindaloo (which is also commonly spelled Vindalu ) comes from India–via Portugal. The story goes that this is how the Portuguese soldiers who came into Goa preserved meat. Typically, they used wine or wine vinegar, garlic, and chilis, all of which help preserve meat in hot climates.
So “carne de vinha d’alhos” got distorted to Vindaloo, and now the world has a great, spicy, piquant dish that you can make to burn off the roof of your mouth. Just kidding!
Is Chicken Vindaloo Really Spicy?
If you aren’t familiar with Chicken Vindaloo , it’s a crazy delicious Indian curry dish. It’s absolutely bursting with flavor, and it’s definitely an Indian food staple. It is a traditionally spicy dish, but since you’re making it at home, you can control just how spicy it is.
The beauty of this homemade Vindaloo is that you can adjust the heat to your liking. Personally, I like the heat to be in balance with other flavors. In this Chicken Vindaloo recipe, you should taste spice, heat, and a hint of tartness in the back. All the flavors should be in balance, without one taking over another.
How Do You Make Chicken Vindaloo?
The main issue with making Chicken Vindaloo is that you have to brown aromatics first and then grind them together. I wanted a way not to have to do that. Not only does it take a while, but your house also smells of the browning, and I don’t always love that.
A quick tip! I used a paper bowl in the microwave for some of this prep work. Not only did this reduce the dishes I had to wash, but my pressure cooker was also free for other things while the aromatics cooked.
- In a large microwavable bowl , heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
- Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken . Blend into a smooth paste.
- Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well. Mix.
- Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
- Pour the chicken and marinade into your Instant Pot .
- Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
Watch The Video
What Does Chicken Vindaloo Taste Like?
I know people think every Vindaloo has to be” blow the roof of your head off" spicy, but that’s not actually true. In the old days, people used a lot of cayenne, not just as a taste preference, but also because it helped preserve the meat. You do not need to make Vindaloo super spicy–unless you WANT to.
It’s the same story with the vinegar. An erstwhile preservative, now you can adjust it according to your taste preferences.
What you want in a good Vindaloo , in my opinion, is a good balance of heat, sour, and umami. So you should have a HINT of vinegar come through–but not an overpowering vinegary taste. You’re not trying to make salad dressing here after all 🙂
What Do You Need To Make Vindaloo?
Chicken Vindaloo Sauce is slightly smokey, spicy, and tangy. You will need:
- 1 cup onions
- 5 cloves Garlic
- 2-3 slices Minced Ginger
- 1 tablespoon Oil
- 1/4 cup White Vinegar
- 1 cup diced tomatoes
- 1 teaspoon Kosher Salt
- 1 teaspoon Garam Masala
- 1 teaspoon Smoked Paprika
- 1/2 - 2 teaspoon Cayenne Pepper
- 1/2 teaspoon Ground Coriander
- 1/2 teaspoon Ground Cumin
- 1 pound Boneless Skinless Chicken Thighs
- 1/4 cup Water
- 1/2 teaspoon Turmeric
This may not be like the super-thick restaurant sauces which are created with filler vegetables. It makes a thinner, more flavorful sauce than what you may have been served, but this is actually a more authentic version.
If you want a thicker version, I’d add a few potatoes chopped small, which can then disintegrate into the sauce once lightly mashed.
Do not use cornstarch! Not only is that not traditional, but it is also less flavorful than a chicken vindaloo thickened with potatoes or other cooked vegetables.
How To Make Chicken Vindaloo
- In a large microwavable bowl, heat the onions, garlic, ginger, and oil for 5 -7 minutes until the vegetables are browned on the edges.
- Pour veggies into a blender and combine with all other ingredients except turmeric, water, and chicken. Blend into a smooth paste.
- Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well. Mix.
- Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
- Pour the chicken and marinade into your Instant Pot .
- Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
- Depending on your chicken and how much water it releases, you may need to remove the chicken pieces and evaporate some of the water by using the Sauté function to cook the sauce down.
How Do I Make A Lamb Vindaloo Or Pork Vindaloo?
For a Lamb Vindaloo curry, I would suggest cubing leg of lamb. Those cubes will cook under pressure in about 10 minutes, with 10 minutes of natural pressure release. Then, release all remaining pressure.
For a Pork Vindaloo , use cubed pork shoulder. Once again, if you make bite-size cubes, you should cook under pressure in about 15 minutes, with 10 minutes of natural pressure release. Then, release all remaining pressure.
Is Vindaloo Supposed To Have Potatoes?
Short answer, yes. You can make Chicken Vindaloo with potatoes. And many people do. I mean, carbs and Indian cuisine traditionally go hand in hand. Since I can’t eat carb-heavy foods after my sleeve surgery, my version of the recipe doesn’t include them.
How To Make Slow Cooker Chicken Vindaloo?
- In a large microwavable bowl , heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
- Pour veggies into a blender and combine with all other ingredients except turmeric, water, and chicken. Blend into a smooth paste.
- Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well. Mix.
- Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
- Pour the chicken and marinade into your slow cooker with additional 1/2 cup of water.
- Cook on low for 5-6 hours or on high for 4 hours.
Tips and Tricks
- You can make a Pork Vindaloo by using pork shoulder cut into 2-inch cubes. Cook in the Instant Pot for 15 minutes and allow to NPR (natural pressure release) for 10 minutes.
- You can make a Lamb Vindaloo by using a leg of lamb cut into 2-inch cubes. Cook in the Instant Pot for 10 minutes and allow to NPR (natural pressure release) for 10 minutes.
- This Chicken Vindaloo Curry Recipe is the perfect make-ahead dish. You could make the sauce in the morning and marinate the chicken. At dinner time, all you would have to do is cook the chicken in the Instant Pot!
- You can customize how spicy the Chicken Vindaloo is by adjusting how much cayenne you use.
- Make sure to add turmeric last as it may stain your blender when you make the sauce.
- Thinking about buying an Instant Pot to make this recipe? See which Instant Pot is right for you
What Do You Eat With Spicy Curry?
This Vindaloo recipe is so delicious you can eat it alone and be completely satisfied. That being said, you can never go wrong adding to the delicious flavors with other food combinations.
Here are a few of my favorite things to eat with Chicken Vindaloo :
- Rice
- Naan
- Potatoes
- Riced Cauliflower
- Green Beans
- Raita
How Long Does It Last?
The joy of curry is that the longer it sits, the more flavorful the dish becomes. You always want to be sure you stay well within the safety guidelines for food safety.
For best results, enjoy or freeze any leftovers you may have of this Chicken Vindaloo within 3-4 days of making it.
To thicken chicken vindaloo sauce, the simplest method is to simmer using the saute function in the Instant Pot, uncovered, after the chicken is cooked, so excess liquid evaporates, and the curry turns glossy.
The difference between vindaloo and madras is the signature flavor focus. Chicken vindaloo is known for being spicy and tangy, with a noticeable vinegar-forward bite from its Goan/Portuguese-inspired style. Madras curry is typically spicy and aromatic, but usually less sharp, and more about layered chile heat and warm spices than vinegar tang. Both can be hot, but if you want that punchy sweet-sour edge, you’re looking for vindaloo. If you want a smoother, chili-and-spice-driven curry, madras is the closer fit.
Yes, you can use chicken breast in chicken vindaloo, but it’s easier to dry out than thighs because vindaloo is a bold, spicy, tangy curry cooked under pressure. For the best texture, cut the breast into larger chunks, avoid overcooking. For Instant Pot chicken vindaloo, use the shortest cook time that safely works and let it naturally release briefly so the meat stays tender. If you want the most forgiving, restaurant-style result, chicken thighs stay juicier and handle the vinegar-and-spice punch better.
Yes, adding coconut milk in chicken vindaloo is an easy way to reduce the heat because the fat and natural sweetness mellow chili burn and smooth out the sauce. It will make the curry less tangy and less “vinegar-forward”, so add it near the end and taste as you go, then rebalance with a little extra salt and (if needed) a tiny splash of vinegar to keep that classic spicy, tangy vindaloo profile. If you want it milder without changing the flavor as much, another great move is using less cayenne and swapping in a milder chili powder.
Looking For MoreChicken Recipes?
- Basic Indian Curry - An absolute staple of Indian cuisine.
- Tikka Masala recipe - Made authentic in your Instant Pot.
- Instant Pot Chicken Korma Recipe - Made in under an hour.
- Amazing Curries - a list of my favorite curry recipes.
- Thai Cashew Chicken - a one-pan quick dinner.
- Cowboy Chicken - A delicious keto chicken dish that is packed with flavor, not carbs!
Chicken Vindaloo Recipe | Instant Pot Chicken Vindaloo
Equipment
- INSTANT POT DUO 6 QUART
- Measuring Cups
- OVAL MEASURING SPOONS
- VITAMIX BLENDER
Ingredients
- ▢ 1 cup ( 160 g ) onions, chopped
- ▢ 5 cloves ( 5 cloves ) Garlic
- ▢ 2-3 slices ( 2 slices ) Minced Ginger
- ▢ 1 tablespoon ( 1 tablespoon ) Oil
- ▢ 1/4 cup ( 63.75 g ) White Vinegar
- ▢ 1 cup ( 149 g ) diced tomatoes
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1 teaspoon ( 1 teaspoon ) Smoked Paprika
- ▢ 1/2 - 2 teaspoon Cayenne Pepper , (adjust to desired spice level)
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Coriander
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Cumin
- ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs
- ▢ 1/4 cup ( 62.5 g ) Water
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Turmeric
Instructions
- In a large microwavable bowl , heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
- Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken . Blend into a smooth paste.
- Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well. Mix.
- Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
- Pour the chicken and marinade into your Instant Pot .
- Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
- Depending on your chicken and how much water it releases, you may need to remove the chicken pieces and evaporate some of the water by using the Sauté function to cook the sauce down.
Watch The Video
- Make a Pork Vindaloo cooking in the Instant Pot for 15 minutes, and 10 minute NPR. Cut pork shoulder into 2 inch cubes.
- Lamb Vindaloo can be made in the Instant Pot cooking for 10 minutes, and 10 minute NPR. Cut lamb of leg into 2 inch cubes.
Slow Cooker Directions:
- In a large microwavable bowl , heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
- Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken . Blend into a smooth paste.
- Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well. Mix.
- Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
- Pour the chicken and marinade into your slow cooker with additional 1/2 cup of water.
- Cook on low for 5-6 hours or on high for 4 hours.
