“Mouthwatering Keto-Friendly Australian Lemon Myrtle Cheesecake”
Try our delectable Keto-Friendly Australian Lemon Myrtle Cheesecake recipe for a delightful low-carb dessert option. With its unique blend of lemon myrtle and cream cheese, this cheesecake is perfect for those following the keto diet while still enjoying a luxurious dessert experience.
Allergens
Dairy, Eggs
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup erythritol or other keto
- friendly sweetener
- 6 tablespoons unsalted butter, melted
- 3 (8
- ounce) packages cream cheese, softened
- 1 cup sour cream
- 1/2 cup lemon myrtle leaves
- infused heavy whipping cream
- 3 large eggs
- 1/2 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9 inch springform pan and line the bottom with parchment paper.
- In a medium bowl, mix almond flour, sweetener, and melted butter until well combined. Press the mixture into the bottom of the prepared pan.
- In a large bowl, beat cream cheese, sour cream, lemon myrtle infused heavy whipping cream, eggs, lemon juice, lemon zest, vanilla extract, and a pinch of salt until smooth.
- Pour the cheesecake filling over the crust in the pan.
- Bake for 40 45 minutes or until the edges are slightly golden and the center is set but still slightly jiggly.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Chef’s Insight
The secret to a perfect keto-friendly cheesecake is using almond flour and keto-friendly sweetener instead of traditional sugar and wheat-based crust ingredients.
Notes
Be sure to use fresh lemon juice and zest for the best flavor.