Keto Lavender Lemon Cheesecake

Keto Lavender Lemon Cheesecake
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Keto Lavender Lemon Cheesecake

Recipe by EllaCourse: DessertDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

1

hour 

10

minutes

Get ready to treat yourself to a slice of heaven with our Keto Lavender Lemon Cheesecake! It's a delightful twist on a classic favorite, perfect for satisfying your sweet tooth while sticking to your keto goals. Imagine creamy cheesecake with a hint of soothing lavender and a burst of tangy lemon - it's a flavor combination that's sure to impress. So indulge guilt-free, and savor every bite of this mouthwatering treat!

Ingredients

  • Crust

  • 3 oz / 85g butter

  • 1 cup / 120g almond flour

  • 1/2 cup / 50g coconut flour or unsweetened coconut flakes

  • 1/4 tsp stevia or 1/2 tsp monk fruit

  • Filling

  • 2 cups / 16 oz / 450g unflavored cream cheese

  • 1 cup / 8 oz / 250g creme fraiche / sour cream

  • 4 eggs

  • 1 lemon

  • 12 stems of fresh or dried lavender

  • 1/2 tsp stevia or 1 tsp monk fruit

Directions

  • Preheat the oven to 400°F / 200°C.
  • Line a cakepan (9 inch / 23 cm) with parcmentpaper.
  • Melt the butter and mix it with almond flour and coconut flakes/flour.
  • Press the crust at the bottom of the cake pan.
  • Put the pan into the oven and bake for 10 minutes.
  • In a bowl, mix cream cheese, creme fraiche/sour cream, and egg until it's smooth.
  • Wash the lemon and grate the zest into the mixture.
  • Cut the lemon in half and dig the flesh out with a teaspoon.
  • Add lemon zest and flesh and mix with a spoon or spatula.
  • Separate the lavender flowers from the stems, add them, and mix lightly.
  • Reduce the heat to 320°F / 160°C and bake for 1 hour.
  • Let cool, garnish, and put fridge overnight.

Notes

  • You can also make this crustless, it's great and super fast!
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