Low Sodium Keto Basque Cheesecake
Indulge guilt-free with this Low Sodium Keto Basque Cheesecake, a luscious dessert that’s as decadent as it is diet-friendly! Featuring a velvety smooth batter made from cream cheese, granulated erythritol, and heavy cream, this cheesecake is low in carbs and completely keto-compliant, with just a hint of lemon zest and vanilla for a light, aromatic finish. Its signature caramelized crust, achieved through high-temperature baking, adds a bold, smoky sweetness that perfectly complements its creamy interior. With minimal sodium and no refined sugar, this recipe is ideal for those seeking a healthier indulgence while adhering to dietary restrictions. Perfect as a show-stopping dessert for gatherings or a simple make-ahead treat, this keto Basque cheesecake is easy to prepare and even easier to love!
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Ingredients
- 16 oz Cream Cheese
- 1 cup Granulated Erythritol
- 1 cup Heavy Cream
- 4 pieces Large Eggs
- 1 tablespoon Almond Flour
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Zest
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper. Ensure it reaches above the edges as the cheesecake will rise.
Step 2
In a large mixing bowl, add the cream cheese and beat with an electric mixer until smooth and creamy, about 3 minutes.
Step 3
Gradually add the granulated erythritol in and continue mixing until well combined.
Step 4
Add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Step 5
Pour in the heavy cream, followed by the almond flour, vanilla extract, and lemon zest. Mix until the batter is smooth and uniform.
Step 6
Pour the batter into the prepared springform pan. Tap the pan gently on the counter to remove any air bubbles.
Step 7
Place the cheesecake in the preheated oven on the center rack. Bake for 60 minutes, or until the top is deeply browned and caramelized, with the center still slightly jiggly.
Step 8
Remove from the oven and let cool in the pan on a wire rack until it reaches room temperature. The cheesecake will further set as it cools.
Step 9
Once cooled to room temperature, refrigerate the cheesecake, still in its pan, for at least 4 hours or overnight for best results.
Step 10
Before serving, carefully release the cheesecake from the springform pan. Slice and enjoy your delicious, low sodium keto Basque cheesecake!
Nutrition Facts
| Serving size | (1105.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2727.9 |
| Total Fat 259.0g | 0% |
| Saturated Fat 145.8g | 0% |
| Polyunsaturated Fat 6.7g | |
| Cholesterol 1442.1mg | 0% |
| Sodium 1783.9mg | 0% |
| Total Carbohydrate 231.5g | 0% |
| Dietary Fiber 1.0g | 0% |
| Total Sugars 17.8g | |
| Protein 53.2g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 570.4mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 890.1mg | 0% |
Source of Calories