Low Fat Keto Basque Cheesecake
Indulge guilt-free with this irresistibly creamy Low Fat Keto Basque Cheesecake, a lighter take on the iconic burnt cheesecake that's perfect for low-carb lifestyles. Featuring a velvety blend of cream cheese and non-fat Greek yogurt, this recipe achieves decadence without the extra calories or carbs, thanks to the natural sweetness of erythritol. A small touch of almond flour adds structure, while heavy cream and a hint of vanilla enhance its rich flavor. With a signature caramelized top and a slightly jiggly center, this keto-friendly dessert is both stunning and easy to make, requiring just 15 minutes of prep time. Serve it chilled for a luxurious, low-fat treat that's ideal for keto dieters and cheesecake enthusiasts alike. Keywords: low fat, keto cheesecake, Basque cheesecake, keto dessert, low-carb cheesecake recipe.
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Recipe Information
Ingredients
- 400 grams cream cheese
- 120 grams Greek yogurt (non-fat)
- 80 grams erythritol sweetener
- 3 large eggs
- 60 milliliters heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons almond flour
- 0.5 teaspoon salt
Instructions
1. Preheat your oven to 400°F (200°C). Lightly grease a 9-inch springform pan and line it with parchment paper, ensuring the paper extends above the rim of the pan by at least 2 inches.
2. In a large mixing bowl, beat the cream cheese until smooth and creamy. You can use a hand mixer or stand mixer for this step.
3. Add the Greek yogurt and erythritol to the cream cheese, and continue to beat until well incorporated and smooth.
4. Add the eggs one at a time, mixing well after each addition until the mixture is smooth.
5. Mix in the heavy cream, vanilla extract, almond flour, and salt. Beat on medium speed until the mixture is homogenous and silky.
6. Pour the cheesecake batter into the prepared springform pan. Tap the pan gently on the counter to release any large air bubbles.
7. Transfer the pan to the preheated oven and bake for 45 to 50 minutes, or until the top is deeply browned and the center is slightly jiggly when shaken.
8. Remove the cheesecake from the oven and allow it to cool completely in the pan at room temperature. Once cooled, refrigerate it for at least 4 hours, or preferably overnight, to set completely.
9. Carefully remove the cheesecake from the springform pan, peeling away the parchment paper.
10. Slice and serve your Low Fat Keto Basque Cheesecake chilled, and enjoy as a delightful, guilt-free dessert!
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1026 mg | 342% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 20.8 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 618 mg | 48% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 936 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.
