High Protein Keto Basque Cheesecake
Indulge guilt-free with this High Protein Keto Basque Cheesecake, a rich and creamy dessert that blends the classic burnt Basque cheesecake with a low-carb, high-protein twist. This recipe swaps traditional sugar for granulated erythritol and integrates unflavored or vanilla protein powder, making it perfect for keto dieters and fitness enthusiasts alike. With its irresistibly caramelized top and silky, custard-like center, this cheesecake is quick to prepare with only 15 minutes of prep time and uses simple ingredients like cream cheese, eggs, heavy cream, and almond flour. Ideal as a make-ahead dessert, it’s best served after chilling overnight for maximum flavor. Whether you’re looking to satisfy a sweet tooth or fuel your day with extra protein, this easy keto dessert delivers decadence and nourishment in every slice.
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Recipe Information
Ingredients
- 450 grams cream cheese
- 60 grams protein powder (unflavored or vanilla)
- 100 grams granulated erythritol
- 4 large eggs
- 200 milliliters heavy cream
- 2 teaspoons vanilla extract
- 20 grams almond flour
- 0.5 teaspoons salt
Instructions
Preheat your oven to 400°F (200°C).
Line an 8-inch (20 cm) springform pan with parchment paper, ensuring the paper rises a couple of inches above the edge of the pan.
In a large mixing bowl, beat the cream cheese until smooth using a hand mixer or stand mixer.
Gradually add the granulated erythritol and continue to beat until well combined and smooth.
Add the eggs one at a time, mixing well after each addition.
Pour in the heavy cream and vanilla extract, mixing on low speed until the mixture is smooth and creamy.
In a separate bowl, combine the protein powder, almond flour, and salt. Add these dry ingredients to the cream cheese mixture and beat until fully incorporated and smooth.
Pour the cheesecake batter into the prepared pan.
Bake in the preheated oven for 30-35 minutes or until the top is dark brown, and the center is just set but still jiggles slightly.
Remove from the oven and let it cool in the pan; the cheesecake will deflate as it cools.
Refrigerate for at least 4 hours, preferably overnight, before removing from the pan and serving.
Slice and enjoy your high-protein, keto-friendly Basque cheesecake!
Nutrition Facts
Calories |
2914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.5 g | 324% | |
| Saturated Fat | 138.9 g | 694% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1418 mg | 473% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 21.4 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 793 mg | 61% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1188 mg | 25% | |
*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.
