Description
This rich and creamy guava cheesecake is a keto-friendly dessert that delivers on both flavor and satisfaction.
Ingredients
Scale
- 1 ½ cups almond flour
- 1/3 cup erythritol
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup guava puree
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/3 cup heavy cream
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, and melted butter. Press into the bottom of a springform pan.
- For the filling, beat cream cheese until smooth. Add guava puree, vanilla extract, and mix well.
- Add eggs one at a time, mixing after each addition. Stir in heavy cream and lemon juice.
- Pour the filling over the crust and bake for 50-60 minutes.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- Allow the cheesecake to chill overnight for the best texture.
- You can use fresh guava or store-bought guava puree.
- Top with additional guava puree or berries if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 3g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg