Low Carb Basque Cheesecake
Indulge guilt-free with this decadent Low Carb Basque Cheesecake—a lighter twist on the classic Spanish dessert that’s known for its irresistibly caramelized exterior and creamy, custard-like center. Made with rich cream cheese, heavy cream, almond flour, and granulated erythritol, this sugar-free cheesecake is perfect for satisfying your sweet cravings while staying on track with your low-carb lifestyle. Prepared in just 15 minutes and baked to perfection, its signature rustic burnt top enhances the bold flavors within. Whether you’re entertaining guests or treating yourself, this keto-friendly cheesecake is the perfect dessert to share. Be sure to chill it overnight for the ultimate creamy texture that pairs beautifully with a cup of coffee or fresh berries.
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Recipe Information
Ingredients
- 500 g cream cheese
- 150 g granulated erythritol
- 4 large eggs
- 250 ml heavy cream
- 20 g almond flour
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Instructions
Preheat your oven to 425°F (220°C).
Prepare a 9-inch (23 cm) springform pan by lining it with parchment paper, making sure the paper rises above the edge of the pan by at least 2 inches (5 cm).
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
Gradually add the granulated erythritol to the cream cheese, beating continuously until the mixture is smooth and well combined.
Add one egg at a time, beating well after each addition until the batter is thoroughly mixed.
Pour in the heavy cream, almond flour, vanilla extract, and salt. Continue to beat until the batter is smooth and creamy, ensuring there are no lumps.
Pour the cheesecake batter into the prepared pan, spreading it evenly.
Bake in the preheated oven for 55-60 minutes, or until the top is deeply browned and the center is still slightly jiggly when nudged.
Once baked, remove the cheesecake from the oven and allow it to cool in the pan at room temperature.
After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Before serving, carefully remove the cheesecake from the pan by releasing the springform and peeling away the parchment paper.
Slice and enjoy as a delicious low-carb dessert!
Nutrition Facts
Calories |
3007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.3 g | 364% | |
| Saturated Fat | 158.0 g | 790% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 1499 mg | 500% | |
| Sodium | 3117 mg | 136% | |
| Total Carbohydrate | 183.9 g | 67% | |
| 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.
