“Keto Brazilian Guava Cheesecake Delight”
This keto Brazilian Guava Cheesecake Delight combines the richness of cream cheese with a tangy twist of guava and an almond-based crust. Experience a mouthwatering dessert that's perfect for those following a low-carb lifestyle, while also enjoying a taste of Brazilian cuisine.
Allergens
Dairy, Eggs, Nuts
Ingredients
- 1. 1 1/2 cups almond flour 2. 6 tablespoons unsalted butter, melted 3. 1/4 teaspoon salt 4. 16 ounces cream cheese, softened 5. 1/2 cup erythritol, powdered 6. 2 large eggs 7. 1/2 teaspoon vanilla extract 8. 1/2 cup sour guava paste, diced 9. Fresh guava slices and mint leaves for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix together almond flour, melted butter, and salt. Press into the bottom of an 8 inch springform pan, creating a crust. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat softened cream cheese with powdered erythritol until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gently fold diced guava paste into the cream cheese mixture. Pour the filling over the cooled crust.
- Bake for 35 40 minutes, or until the center is set and no longer jiggles. Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, garnish with fresh guava slices and mint leaves. Enjoy your Keto Brazilian Guava Cheesecake Delight!
Chef’s Insight
Allow the cheesecake to rest in the springform pan after baking to ensure it doesn't stick.
Notes
The cheesecake will be firm and creamy, with a tangy guava twist. The crust adds a nutty flavor, while the topping brings freshness and tartness.