Low Sodium Keto Basque Cheesecake
Indulge guilt-free with this Low Sodium Keto Basque Cheesecake, a creamy and decadent dessert that’s both diet-friendly and packed with unique flavor. This elevated take on the classic Basque-style cheesecake features a delightfully browned, caramelized top and a soft, almost custard-like center, all created from wholesome, keto-approved ingredients. Sweetened with granulated erythritol and a hint of lemon zest, it’s the perfect combination of richness and freshness. With minimal prep time and just one tablespoon of almond flour, this gluten-free recipe is ideal for those seeking a healthier dessert option without sacrificing taste. Serve it chilled for an unforgettable treat that’s equally beautiful and delicious—perfect for discerning home cooks and keto enthusiasts alike!
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Recipe Information
Ingredients
- 16 oz Cream Cheese
- 1 cup Granulated Erythritol
- 1 cup Heavy Cream
- 4 pieces Large Eggs
- 1 tablespoon Almond Flour
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Zest
Instructions
Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper. Ensure it reaches above the edges as the cheesecake will rise.
In a large mixing bowl, add the cream cheese and beat with an electric mixer until smooth and creamy, about 3 minutes.
Gradually add the granulated erythritol in and continue mixing until well combined.
Add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Pour in the heavy cream, followed by the almond flour, vanilla extract, and lemon zest. Mix until the batter is smooth and uniform.
Pour the batter into the prepared springform pan. Tap the pan gently on the counter to remove any air bubbles.
Place the cheesecake in the preheated oven on the center rack. Bake for 60 minutes, or until the top is deeply browned and caramelized, with the center still slightly jiggly.
Remove from the oven and let cool in the pan on a wire rack until it reaches room temperature. The cheesecake will further set as it cools.
Once cooled to room temperature, refrigerate the cheesecake, still in its pan, for at least 4 hours or overnight for best results.
Before serving, carefully release the cheesecake from the springform pan. Slice and enjoy your delicious, low sodium keto Basque cheesecake!
Nutrition Facts
Calories |
2728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.0 g | 332% | |
| Saturated Fat | 145.8 g | 729% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1442 mg | 481% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 231.5 g | 84% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 17.8 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 570 mg | 44% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 890 mg | 19% | |
*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.
