Paleo Keto Basque Cheesecake
Indulge in the decadence of this Paleo Keto Basque Cheesecake, a creamy, golden-brown delight that’s both grain-free and sugar-free—perfectly suited to low-carb and paleo lifestyles. This rich dessert boasts smooth cream cheese blended with luscious coconut cream, subtly sweetened with erythritol for a keto-friendly finish. Almond flour adds structure without gluten, while hints of vanilla and lemon zest elevate the flavor profile to perfection. Baked at high heat for a signature caramelized top with a soft, jiggly center, this elegant recipe is as impressive as it is easy to make. Serve chilled for a luscious low-carb cheesecake that strikes the perfect balance between indulgence and nutritional intent. Perfect for dinner parties or savoring solo, this Paleo and Keto-friendly twist on the traditional Basque cheesecake is a guilt-free slice of heaven!
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Recipe Information
Ingredients
- 16 ounces Cream cheese
- 1 cup Coconut cream
- 2 tablespoons Almond flour
- 4 large Eggs
- 1 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Lemon zest
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 400°F (200°C). Line an 8-inch springform pan with parchment paper, ensuring the paper extends past the top edges of the pan. This will help you lift the cheesecake out of the pan after baking.
In a large mixing bowl, beat the cream cheese until it's smooth and creamy. You can use a hand mixer or stand mixer set to medium speed.
Add in the coconut cream and continue to beat until well combined and the mixture is smooth.
In a separate small bowl, mix the almond flour with the erythritol sweetener, vanilla extract, lemon zest, and salt. Ensure there are no lumps in the almond flour.
Gradually beat the dry ingredients into the cream cheese mixture until fully combined.
Add the eggs, one at a time, beating well after each addition. Continue to beat for a few more minutes on medium speed until the batter is completely smooth and creamy.
Pour the batter into the prepared springform pan. Tap the pan lightly on the counter to release any air bubbles.
Place the cheesecake in the preheated oven and bake for 60 minutes. The top should be deeply golden brown, and the center should still be slightly jiggly when you gently shake the pan.
Remove the cheesecake from the oven and let it cool at room temperature in the pan for at least an hour. This will help it set before you remove it from the pan.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.
To serve, remove the cheesecake from the springform pan using the parchment paper to lift it out. Slice with a sharp knife, cleaning the knife between cuts for neat slices.
Enjoy your Paleo Keto Basque Cheesecake as a delicious, creamy treat!
Nutrition Facts
Calories |
2828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 135.5 g | 678% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 1202 mg | 401% | |
| Sodium | 2385 mg | 104% | |
| Total Carbohydrate | 394.3 g | 143% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 142.4 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 590 mg | 45% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1129 mg | 24% | |
*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.
