Low Carb Lime Coconut Cheesecake

Can anyone tell me if there is a difference between "key" limes and regular limes?  I've actually never seen a key lime in my entire life.  But they must be fabulous, based on all the key lime recipes that exist on the internet and elsewhere. I would love to make a key lime recipe someday when I find that elusive fruit in my area.  But, alas, that day hasn't arrived yet.

Low Carb Lime Coconut Cheesecake

Ingredients
For the filling: 
  1. 2 cream cheese (8 oz. each and room temp.)
  2. 2 C. heavy whipping cream
  3. 1/4 C. water
  4. 1 packet plain gelatin
  5. 1/2 C. xylitol (or sweetener of choice) (powdered)
  6. 1/4 C. fresh lime juice
  7. 1 tsp. grated lime peel
  8. 20 drops of Stevia extract
  9. A few drops of green food coloring (optional)

For the crust:
  1. 1 C. almond meal
  2. 1 C. shredded coconut (non-sweetened)
  3. 3 TBLS. butter (melted)
  4. 2 TBLS. xylitol (or sweetener of choice) (powdered)

Directions:
  • Preheat oven to 350 degrees F.  Spray grease a 9" springform pan.  Mix the crust ingredients and press into the bottom of the pan.  Bake for approx. 12 minutes, or until it starts to get lightly browned.  Allow to cool.
  • In a mixing bowl, beat the cream cheese until smooth.  In separate bowl, beat the whipping cream to soft peaks.
  • In a saucepan on the stove, sprinkle the gelatin over the water--let rest for about 1 minute.  Then stir in the xylitol, lime juice, grated peel, Stevia drops, and green food coloring.  Turn the heat on low and stir until the sugar dissolves.