Vegan Keto Basque Cheesecake
Indulge in the creamy decadence of this Vegan Keto Basque Cheesecake, a guilt-free dessert that’s as luxurious as it is wholesome. Crafted with rich vegan cream cheese, velvety coconut cream, and a hint of zesty lemon juice, this recipe perfectly balances indulgence with health-conscious eating. Sweetened with erythritol and enriched with almond flour and nutritional yeast for a nutty, umami depth, this cheesecake boasts a perfectly caramelized top and a silky, slightly jiggly center that sets beautifully after chilling. With minimal prep and bake time, this gluten-free, dairy-free, and low-carb treat is the ultimate crowd-pleaser for keto dieters, vegans, or anyone craving a sophisticated dessert. Serve it as the show-stopping finale to your next dinner party or enjoy a slice with your favorite cup of tea!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Vegan cream cheese
- 150 grams Coconut cream
- 100 grams Erythritol sweetener
- 30 grams Almond flour
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 15 grams Nutritional yeast
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 210°C (410°F). Line a 7-inch springform pan with parchment paper, ensuring the paper reaches above the rim for easy removal later.
In a large mixing bowl, add vegan cream cheese and coconut cream. Use a hand mixer to blend until smooth and creamy.
Add erythritol, almond flour, vanilla extract, lemon juice, nutritional yeast, and salt. Continue mixing until all ingredients are thoroughly incorporated into a smooth batter.
Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.
Bake in the preheated oven for about 40-45 minutes or until the top is a deep golden brown and the center is still slightly jiggly.
Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually in the oven for about 15 minutes.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
When ready to serve, remove the cheesecake from the springform pan and peel away the parchment paper. Slice and enjoy your creamy, keto-friendly vegan Basque cheesecake!
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 124.3 g | 622% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3392 mg | 147% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 79.2 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 762 mg | 16% | |
*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.
