Low Fat Keto Basque Cheesecake

Indulge in the luscious creaminess of a decadent dessert without derailing your low-carb lifestyle with this Low Fat Keto Basque Cheesecake! This recipe transforms the classic burnt cheesecake into a lighter, healthier version by incorporating non-fat Greek yogurt and erythritol sweetener, making it both keto-friendly and low in fat. With its signature caramelized top and slightly jiggly, creamy center, this cheesecake delivers all the rich, satisfying flavors you crave without the guilt. Perfect for keto dieters and dessert lovers alike, this easy-to-make treat comes together in just 15 minutes of prep time and boasts a silky texture thanks to almond flour and a hint of vanilla extract. Serve it chilled to enjoy a wonderfully indulgent yet wholesome dessert that’s perfect for any occasion.

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 400 grams cream cheese
• 120 grams Greek yogurt (non-fat)
• 80 grams erythritol sweetener
• 3 large eggs
• 60 milliliters heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons almond flour
• 0.5 teaspoon salt

Directions

Step 1

1. Preheat your oven to 400°F (200°C). Lightly grease a 9-inch springform pan and line it with parchment paper, ensuring the paper extends above the rim of the pan by at least 2 inches.

Step 2

2. In a large mixing bowl, beat the cream cheese until smooth and creamy. You can use a hand mixer or stand mixer for this step.

Step 3

3. Add the Greek yogurt and erythritol to the cream cheese, and continue to beat until well incorporated and smooth.

Step 4

4. Add the eggs one at a time, mixing well after each addition until the mixture is smooth.

Step 5

5. Mix in the heavy cream, vanilla extract, almond flour, and salt. Beat on medium speed until the mixture is homogenous and silky.

Step 6

6. Pour the cheesecake batter into the prepared springform pan. Tap the pan gently on the counter to release any large air bubbles.

Step 7

7. Transfer the pan to the preheated oven and bake for 45 to 50 minutes, or until the top is deeply browned and the center is slightly jiggly when shaken.

Step 8

8. Remove the cheesecake from the oven and allow it to cool completely in the pan at room temperature. Once cooled, refrigerate it for at least 4 hours, or preferably overnight, to set completely.

Step 9

9. Carefully remove the cheesecake from the springform pan, peeling away the parchment paper.

Step 10

10. Slice and serve your Low Fat Keto Basque Cheesecake chilled, and enjoy as a delightful, guilt-free dessert!

Nutrition Facts

Serving size	(829.2g)

Amount per serving	% Daily Value*
Calories	1975.4

Total Fat 178.6g	0%
Saturated Fat 97.7g	0%
Polyunsaturated Fat 5.9g
Cholesterol 1026mg	0%
Sodium 2714.2mg	0%
Total Carbohydrate 113.0g	0%
Dietary Fiber 1.3g	0%
Total Sugars 20.8g
Protein 58.8g	0%

Vitamin D 120IU	0%
Calcium 618.3mg	0%
Iron 3.9mg	0%
Potassium 936mg	0%

*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.

Source of Calories

Fat: 70.1%

Protein: 10.3%

Carbs: 19.7%