Keto Basque Burnt Cheesecake
Indulge in the rich and creamy decadence of Keto Basque Burnt Cheesecake, a low-carb twist on the iconic Basque dessert. This keto-friendly masterpiece features velvety cream cheese, granulated erythritol for natural sweetness, and a hint of almond flour for added texture—all baked to golden perfection with its signature burnt top. With no crust to fuss over, this cheesecake is delightfully simple to prepare in just under an hour. Its unique flavor profile balances caramelized edges with a slightly jiggly center, making it a standout treat for keto dieters and cheesecake lovers alike. Serve it chilled for a firmer bite or at room temperature for pure indulgence! Perfect for special occasions or as a guilt-free everyday dessert, this recipe proves that keto can be as delicious as it is satisfying.
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Recipe Information
Ingredients
- 500 grams cream cheese
- 200 grams granulated erythritol
- 4 large eggs
- 250 milliliters heavy cream
- 1 teaspoon vanilla extract
- 20 grams almond flour
Instructions
Preheat your oven to 210°C (410°F). Line a 9-inch springform pan with parchment paper, ensuring the paper extends above the sides of the pan to contain the cheesecake as it rises.
In a large mixing bowl, beat the cream cheese and erythritol together until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition to fully incorporate.
Pour in the heavy cream and vanilla extract, mixing until the batter is smooth and well combined.
Sift in the almond flour and gently fold it into the batter using a spatula, ensuring it's fully incorporated without overmixing.
Pour the batter into the prepared pan, smoothing the top with the back of a spoon or spatula.
Bake in the preheated oven for 45 minutes, or until the top is a deep golden brown and the center is still slightly jiggly.
Once baked, remove from the oven and let the cheesecake cool in the pan for at least 30 minutes. It will continue to set as it cools.
Gently remove the cheesecake from the pan, peel away the parchment paper, and transfer to a serving plate.
Slice and serve the cheesecake as is, or refrigerate for a firmer texture. Enjoy this indulgent, low-carb delight!
Nutrition Facts
Calories |
3010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.3 g | 364% | |
| Saturated Fat | 158.0 g | 790% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 1499 mg | 500% | |
| Sodium | 1937 mg | 84% | |
| Total Carbohydrate | 233.9 g | 85% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 20.8 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 640 mg | 49% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 945 mg | 20% | |
*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.
