Brazilian Keto-Friendly Cheesecake Delight

Allergens

Dairy (Cream Cheese), Nuts (Almond Flour)

Ingredients

• 1 1/2 cups almond flour 4 tablespoons unsalted butter, melted 2 packages (8 oz each) cream cheese, softened 1 cup erythritol, granulated 2 large eggs 1 can (13.5 oz) guava paste, cut into small cubes Zest and juice of 1 lime 1/4 teaspoon salt Fresh berries for garnish

Instructions

1. a. Preheat the oven to 325°F (160°C). Grease an 8 inch springform pan and set aside. b. In a medium bowl, mix almond flour and melted butter until well combined. Press the mixture evenly onto the bottom of the prepared springform pan. c. In a large mixing bowl, beat cream cheese, erythritol, lime zest, and salt until smooth and creamy. Add eggs one at a time, beating after each addition. Stir in guava paste cubes and lime juice. d. Pour the filling over the crust and spread evenly. Bake for 45 50 minutes, or until the center is almost set but still slightly jiggly. Let it cool at room temperature for 1 hour before refrigerating for at least 4 hours or overnight.

Chef’s Insight

A touch of cinnamon or nutmeg can be added to the crust for a hint of warmth.

Notes

Adjust the sweetness according to your preference by using more or less erythritol.