Keto Blueberry Lavender Cheesecake
This elegant cheesecake blends bright blueberry and floral lavender into a creamy, dreamy dessert. It is low carb and keto friendly, so everyone can enjoy a slice.
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
Equipment
- springform pan
- electric mixer
Instructions
- Preheat the oven to 325°F and line the bottom of a 9 inch springform pan with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Simmer blueberries, powdered sweetener, and lemon juice for 5 to 7 minutes until juicy and glossy. Stir in chia seeds and cool until thickened.
- Spoon the blueberry topping over the chilled cheesecake before serving.
Nutrition
Serving: 1servingCalories: 385kcalCarbohydrates: 9gProtein: 8gFat: 35g
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