Mediterranean Diet Keto Basque Cheesecake
Indulge in the luscious decadence of a **Mediterranean Diet Keto Basque Cheesecake**, a creamy, golden masterpiece that perfectly balances rich flavors and wholesome ingredients. This guilt-free dessert is crafted with keto-friendly staples like almond flour and granulated erythritol, combined with the tropical zest of lemon and a pinch of sea salt for subtle sophistication. Baked at high heat to achieve its signature caramelized top and irresistibly creamy center, this cheesecake stays true to the principles of the Mediterranean diet while supporting low-carb lifestyles. Bring a taste of indulgence to every occasion with this silky, show-stopping treat, perfect for entertaining or satisfying your sweet tooth the healthy way.
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Recipe Information
Ingredients
- 500 grams cream cheese
- 150 grams granulated erythritol
- 4 large eggs
- 250 ml heavy cream
- 1 teaspoon vanilla extract
- 3 tablespoons almond flour
- 1 teaspoon lemon zest
- 1 pinch sea salt
Instructions
Preheat your oven to 400°F (200°C) and grease a 9-inch springform pan. Line the pan with parchment paper, making sure the paper extends above the rim of the pan to contain the rising cheesecake.
In a large mixing bowl, beat the cream cheese and granulated erythritol together with an electric mixer until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Continue mixing until fully incorporated.
Pour the heavy cream into the mixture and add the vanilla extract, continuing to mix until the batter is smooth and homogenous.
Sift in the almond flour, lemon zest, and a pinch of salt. Gently fold these ingredients into the batter using a spatula until well combined.
Pour the batter into the prepared springform pan.
Bake in the preheated oven for 50 minutes or until the top is deeply golden and the center is just set with a slight jiggle.
Once baked, remove the cheesecake from the oven and let it cool in the pan to room temperature. It will deflate slightly as it cools.
For best results, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set.
Remove from the refrigerator 30 minutes before serving for optimal texture. Slice and enjoy!
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.3 g | 364% | |
| Saturated Fat | 157.6 g | 788% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 1499 mg | 500% | |
| Sodium | 2098 mg | 91% | |
| Total Carbohydrate | 186.7 g | 68% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 20.0 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 641 mg | 49% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 951 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.
