Keto Basque Burnt Cheesecake
Indulge in the decadent flavors of Keto Basque Burnt Cheesecake—a low-carb twist on the classic Spanish dessert that is as rich as it is effortless to make. With its signature caramelized exterior and creamy, custard-like center, this sugar-free cheesecake is crafted with cream cheese, granulated erythritol, and a hint of vanilla, making it the perfect guilt-free treat for keto enthusiasts. A touch of almond flour ensures a smooth, velvety texture while keeping carbs to a minimum. This easy recipe requires just 15 minutes of prep time before baking to golden-brown perfection. Serve it slightly warm for a molten-like filling or chilled for a firmer bite—either way, it’s a show-stopping dessert that pairs indulgence with healthy living. Perfect for dinner parties or a simple weeknight treat, this keto-friendly Basque burnt cheesecake will have everyone coming back for seconds!
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Ingredients
- 500 grams cream cheese
- 200 grams granulated erythritol
- 4 large eggs
- 250 milliliters heavy cream
- 1 teaspoon vanilla extract
- 20 grams almond flour
Directions
Step 1
Preheat your oven to 210°C (410°F). Line a 9-inch springform pan with parchment paper, ensuring the paper extends above the sides of the pan to contain the cheesecake as it rises.
Step 2
In a large mixing bowl, beat the cream cheese and erythritol together until smooth and creamy, about 2-3 minutes.
Step 3
Add the eggs, one at a time, beating well after each addition to fully incorporate.
Step 4
Pour in the heavy cream and vanilla extract, mixing until the batter is smooth and well combined.
Step 5
Sift in the almond flour and gently fold it into the batter using a spatula, ensuring it's fully incorporated without overmixing.
Step 6
Pour the batter into the prepared pan, smoothing the top with the back of a spoon or spatula.
Step 7
Bake in the preheated oven for 45 minutes, or until the top is a deep golden brown and the center is still slightly jiggly.
Step 8
Once baked, remove from the oven and let the cheesecake cool in the pan for at least 30 minutes. It will continue to set as it cools.
Step 9
Gently remove the cheesecake from the pan, peel away the parchment paper, and transfer to a serving plate.
Step 10
Slice and serve the cheesecake as is, or refrigerate for a firmer texture. Enjoy this indulgent, low-carb delight!
Nutrition Facts
| Serving size | (1174.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3009.6 |
| Total Fat 284.3g | 0% |
| Saturated Fat 158.0g | 0% |
| Polyunsaturated Fat 7.4g | |
| Cholesterol 1499mg | 0% |
| Sodium 1936.9mg | 0% |
| Total Carbohydrate 233.9g | 0% |
| Dietary Fiber 2.1g | 0% |
| Total Sugars 20.8g | |
| Protein 60.2g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 640.5mg | 0% |
| Iron 4.8mg | 0% |
| Potassium 945mg | 0% |
Source of Calories