Keto Australian Lemon Myrtle Cheesecake
Discover the ultimate keto dessert with our easy-to-make Keto Australian Lemon Myrtle Cheesecake. This mouthwatering recipe combines creamy cheesecake with a unique lemon myrtle flavor and sugar-free caramel, perfect for those following a ketogenic diet. Experience the cinematic sensory appeal of this visually stunning dish, captured in elegant, photorealistic images that will make your taste buds sing.
Allergens
Eggs, Dairy
Ingredients
- 2 cups almond flour
- 1/4 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 1/2 cups sugar
- free caramel sauce
- 3 large eggs
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon myrtle leaves, finely crushed
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix almond flour and melted butter until well combined. Press mixture into the bottom of a 9 inch springform pan.
- In a large bowl, beat cream cheese with sugar free caramel sauce until smooth. Add eggs one at a time, mixing after each addition.
- Stir in lemon juice, lemon myrtle leaves, and vanilla extract.
- Pour the mixture over the crust in the springform pan.
- Bake for 40 45 minutes or until the center is set but still slightly jiggly.
- Allow cheesecake to cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Chef’s Insight
The unique flavor of lemon myrtle adds an exciting twist to traditional cheesecake, while still being keto-friendly.
Notes
This recipe is designed to be both keto-friendly and visually appealing for online readers.