Keto Lavender Cheese Cake

There is cheesecake, and there is Lavender Cheesecake.

INGREDIENTS

FOR THE CRUST:

1 cup pecans, ground

1 cup almond flour

4 tbsp coconut flour

1/4 cup Lakanto Monk Fruit Sweetener

1/2 tsp vanilla extract

4 tbsp melted butter

FILLING

2 –8oz Cream Cheese Packages

1/4 cup heavy cream

1/4 cup Lakanto Monk Fruit Sweetener

3 tsp fresh Lemon juice

1 tbsp Lavender Buds

1 tsp good quality Vanilla Extract or Vanilla Bean Paste

4 eggs, room temperature

INSTRUCTIONS

CRUST:

To make the crust, combine all the dry crust ingredients in a food processor. Mix in the butter and vanilla extract. Pour the crust mixture into a lined 9-inch springform pan and press halfway up to the sides using your fingers. Refrigerate for 20 minutes. Preheat the oven to 325 degrees F.

FOR THE FILLING:

Using a hand mixer beat the cream cheese, heavy cream, and sweetener in a large bowl. Add in the lemon juice, lavender buds, and vanilla extract. Add in the eggs, one a time beating just until blended. Pour the filling mixture into the crust. Place the pan in a large roasting pan. Pour in hot water to cover half of the springform pan holding the cheesecake. Bake for 40-50min or until cheesecake moves slightly when the pan is shaken. Transfer to a rack and cool for an hour. Garnish with more Lavender Buds.

NUTRITION

Serving Size: 1 slice

Calories: 150

Fat: 14g

Carbohydrates: 4g

Fiber: 1g

Protein: 4g