Dairy-Free Keto Basque Cheesecake
Indulge in decadence while staying true to your dietary goals with this Dairy-Free Keto Basque Cheesecake recipe! Perfectly crafted for those embracing a keto lifestyle or avoiding dairy, this unique cheesecake delivers rich, creamy flavor using unsweetened coconut cream instead of traditional cream cheese. Sweetened with Swerve granular sweetener and enhanced by a touch of almond flour and optional lemon zest, it offers a subtly sweet, nutty finish while maintaining its low-carb profile. With its signature burnt, caramelized top, and a smooth, custard-like center, this Basque-style dessert is as visually striking as it is delicious. Surprisingly simple to make with less than 15 minutes of prep, it serves as a stunning centerpiece for any occasion or a guilt-free treat to savor. Whether chilled overnight or enjoyed immediately, this dairy-free keto dessert is irresistibly creamy and undeniably indulgent!
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Recipe Information
Ingredients
- 400 ml Unsweetened coconut cream
- 30 g Almond flour
- 150 g Swerve granular sweetener
- 5 large Eggs
- 1 tsp Vanilla extract
- 0.5 tsp Salt
- 1 tsp Lemon zest (optional)
Instructions
Preheat your oven to 400°F (200°C). Prepare a 9-inch springform pan by lining it with parchment paper, ensuring the paper goes higher than the edges of the pan.
In a mixing bowl, combine the unsweetened coconut cream and Swerve granular sweetener. Using a hand mixer, beat the mixture on medium speed until smooth.
Add the eggs one at a time to the mixture, beating between each addition until fully incorporated.
Once the eggs are fully mixed in, add the almond flour, vanilla extract, salt, and lemon zest. Mix well until the batter is smooth and free of lumps.
Pour the batter into the prepared springform pan.
Place the pan on the middle rack of the preheated oven and bake for 50-60 minutes, or until the top is a deep golden brown and slightly burnt looking, and the center is set but still jiggly.
Remove the cheesecake from the oven and allow it to cool in the pan for at least 30 minutes. It will deflate and crack slightly as it cools.
Once cooled to room temperature, remove the cheesecake from the pan and let it cool further in the refrigerator for at least 4 hours or overnight for best results.
Slice and serve chilled. Enjoy your Dairy-Free Keto Basque Cheesecake!
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 1597 mg | 69% | |
| Total Carbohydrate | 183.6 g | 67% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 14.8 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 266 mg | 20% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1677 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
