High Protein Keto Basque Cheesecake
Indulge in the creamy decadence of this High Protein Keto Basque Cheesecake—a guilt-free twist on the beloved Spanish dessert. This low-carb, sugar-free recipe combines velvety cream cheese, rich heavy cream, and a touch of almond flour for a keto-friendly base, while unflavored or vanilla protein powder adds a satisfying boost of protein to each slice. Baked at a high temperature for that signature caramelized top and slightly molten center, this cheesecake is a showstopping treat that's as indulgent as it is nutritious. With only 15 minutes of prep time and 35 minutes in the oven, it’s the perfect dessert for those who want to stay low-carb without sacrificing flavor. Serve it chilled to highlight the creamy texture, and enjoy a dessert that’s elegant, protein-packed, and perfectly keto!
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Ingredients
- 450 grams cream cheese
- 60 grams protein powder (unflavored or vanilla)
- 100 grams granulated erythritol
- 4 large eggs
- 200 milliliters heavy cream
- 2 teaspoons vanilla extract
- 20 grams almond flour
- 0.5 teaspoons salt
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Line an 8-inch (20 cm) springform pan with parchment paper, ensuring the paper rises a couple of inches above the edge of the pan.
Step 3
In a large mixing bowl, beat the cream cheese until smooth using a hand mixer or stand mixer.
Step 4
Gradually add the granulated erythritol and continue to beat until well combined and smooth.
Step 5
Add the eggs one at a time, mixing well after each addition.
Step 6
Pour in the heavy cream and vanilla extract, mixing on low speed until the mixture is smooth and creamy.
Step 7
In a separate bowl, combine the protein powder, almond flour, and salt. Add these dry ingredients to the cream cheese mixture and beat until fully incorporated and smooth.
Step 8
Pour the cheesecake batter into the prepared pan.
Step 9
Bake in the preheated oven for 30-35 minutes or until the top is dark brown, and the center is just set but still jiggles slightly.
Step 10
Remove from the oven and let it cool in the pan; the cheesecake will deflate as it cools.
Step 11
Refrigerate for at least 4 hours, preferably overnight, before removing from the pan and serving.
Step 12
Slice and enjoy your high-protein, keto-friendly Basque cheesecake!
Nutrition Facts
| Serving size | (1041.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2914.0 |
| Total Fat 252.5g | 0% |
| Saturated Fat 138.9g | 0% |
| Polyunsaturated Fat 6.7g | |
| Cholesterol 1418.5mg | 0% |
| Sodium 3043.8mg | 0% |
| Total Carbohydrate 135.6g | 0% |
| Dietary Fiber 2.1g | 0% |
| Total Sugars 21.4g | |
| Protein 107.1g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 792.6mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 1188mg | 0% |
Source of Calories