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
