Sugar-Free Keto Basque Cheesecake
Indulge guilt-free with this Sugar-Free Keto Basque Cheesecake, a lusciously creamy dessert with a signature caramelized crust. Perfect for low-carb and keto enthusiasts, this recipe swaps traditional sugar with granulated erythritol, delivering the same indulgent taste without the guilt. Made with rich cream cheese, heavy cream, and a hint of almond flour, every bite is smooth, decadent, and utterly irresistible. With just 15 minutes of prep time, this one-bowl cheesecake is baked to golden perfection and sets with a perfectly silky texture. Serve it chilled as a show-stopping treat, and elevate your dessert game with a keto-friendly twist on this classic Basque delight. Perfect for special occasions or just satisfying your sweet tooth the healthy way!
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Recipe Information
Ingredients
- 500 grams Cream cheese
- 250 ml Heavy cream
- 120 grams Granulated erythritol
- 1 teaspoon Vanilla extract
- 1 tablespoon Almond flour
- 0.25 teaspoon Salt
- 4 units Large eggs
Instructions
Preheat your oven to 220°C (428°F).
Line an 8-inch (20 cm) springform pan with parchment paper, ensuring it extends about 2 inches above the edges for easy removal later.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the granulated erythritol to the cream cheese and continue beating until well incorporated and smooth.
Pour in the heavy cream and vanilla extract, and beat again until just combined.
Add the almond flour and salt to the mixture, mixing at a low speed until just combined.
Add the eggs one at a time, beating on low speed until each one is fully incorporated before adding the next.
Continue mixing the batter until it is smooth and homogeneous. Be careful to avoid overbeating as this can incorporate too much air into the batter.
Pour the batter into the prepared springform pan, making sure it is evenly spread.
Place the pan in the preheated oven and bake for 50-60 minutes, or until the top is a deep golden brown with slight cracks around the edges.
The center should still have a slight wobble when you gently shake the pan, as it will continue to set as it cools.
Once baked, remove the cheesecake from the oven and allow it to cool completely at room temperature before removing it from the pan.
Chill in the refrigerator for at least 4 hours, or overnight for best results, before serving.
Slice and serve your Sugar-Free Keto Basque Cheesecake chilled, optionally garnished with fresh berries or a dusting of erythritol.
Nutrition Facts
Calories |
2917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.3 g | 357% | |
| Saturated Fat | 157.2 g | 786% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 1499 mg | 500% | |
| Sodium | 2523 mg | 110% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 19.5 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 610 mg | 47% | |
| 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.
