Keto Lavender Lemon Cheesecake
Course: DessertDifficulty: EasyServings
12
servingsPrep time
15
minutesCooking time
1
hour10
minutesGet 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!