Keto Blueberry Lavender Cheesecake

I have made a lot of cheesecakes over the years, but this keto blueberry lavender cheesecake is one I keep coming back to.

The lavender adds a soft floral note that pairs really well with the sweet blueberries on top.

It is low carb and keto friendly, which means you can enjoy a real slice of cheesecake without worrying about the sugar.

The crust is made with almond and pecan flour, so it stays nutty and firm instead of falling apart.

If you want a dessert that feels a little fancy but is still easy to make, this one is a great pick.

Why You’ll Love This Recipe

Bakery Quality Taste – This cheesecake tastes rich and creamy just like the fancy ones from a real dessert shop.

Naturally Low Carb – Monk fruit sweetener keeps this dessert low carb and keto friendly without any sugar at all.

Silky Smooth Texture – Cream cheese and sour cream blend into a filling that feels soft and velvety on your tongue.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 1/3 cup Pecan Flour
• 1/4 cup Powdered Monk Fruit Sweetener
• 1/4 tsp Salt
• 5 tbsp Butter, Melted

For the Filling

• 24 oz Cream Cheese, Softened
• 3/4 cup Powdered Monk Fruit Sweetener
• 3 Large Eggs
• 1/2 cup Sour Cream
• 2 tsp Vanilla Extract
• 1 tsp Lemon Zest
• 1/4 tsp Culinary Lavender, Finely Crushed

For the Topping

• 1 1/2 cups Blueberries
• 2 tbsp Powdered Monk Fruit Sweetener
• 1 tbsp Lemon Juice
• 1 tsp Chia Seeds

How To Make

Step 1

Preheat the oven to 325°F and line the bottom of a 9 inch springform pan with parchment paper.

Step 2

Stir almond flour, pecan flour, powdered sweetener, salt, and melted butter until evenly moistened. Press firmly into the pan and bake for 10 minutes, then let it cool while you make the filling.

Step 3

Beat cream cheese and powdered sweetener until completely smooth. Mix in eggs one at a time on low speed, then blend in sour cream, vanilla, lemon zest, and crushed lavender.

Step 4

Pour the filling over the crust and smooth the top. Bake for 45 to 55 minutes, until the edges are set and the center still has a gentle wobble.

Step 5

Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Cool to room temperature, then chill for at least 5 hours.

Step 6

Simmer blueberries, powdered sweetener, and lemon juice for 5 to 7 minutes until juicy and glossy. Stir in chia seeds and cool until thickened.

Step 7

Spoon the blueberry topping over the chilled cheesecake before serving.

Tips

Bring Your Cream Cheese to Room Temperature

Your cream cheese needs to sit out until it is fully soft before you start mixing. If it is still cold, you will end up with little lumps in your filling that never smooth out.

I usually leave mine on the counter for about an hour, or until it gives easily when I press it. The sour cream and eggs work best at room temperature too, so pull them all out at the same time.

Go Easy on the Lavender

Lavender is strong, so that 1/4 teaspoon is truly all you need. Any more than that will make the whole cheesecake taste like soap instead of something sweet and floral.

Make sure you are using culinary lavender, since that is the kind that is safe to eat and has the softest flavor. Grind it into a fine powder before it goes in, using the back of a spoon.

Big pieces leave you with random bitter spots, but a fine powder spreads the flavor evenly through every bite.

Mix the Eggs In on Low Speed

Once you add the eggs, keep your mixer on low and stop as soon as each one disappears into the batter. Mixing fast pushes a lot of air into the filling.

All that trapped air puffs up in the oven and then sinks back down as it cools, which is what leaves you with cracks on top. Going slow and gentle here gives you that smooth, dense texture you want.

More Recipes

• Keto Blueberry Crumble
• Keto Blueberry Muffins
• Keto Layered Berry Cheesecake Jars
• Keto Lemon Blueberry Pound Cake
• Keto Raspberry Cheesecake Bars

Frequently Asked Questions

How do I keep the lavender flavor from being too strong?

Lavender is very powerful, so the recipe only uses a quarter teaspoon and asks you to crush it finely first. Stick to that small amount and you will get a soft floral note instead of something that tastes like perfume.

If you are nervous, start with a little less, since you can always add more next time but you cannot take it out once it is mixed in.