Paleo Keto Basque Cheesecake

Indulge in the decadence of this Paleo Keto Basque Cheesecake—a creamy, custard-like dessert with a signature caramelized top that’s both show-stopping and diet-friendly. This grain-free, sugar-free twist on the classic Spanish cheesecake combines rich cream cheese, velvety coconut cream, and almond flour for a luscious texture, while erythritol sweetener ensures every bite is perfectly sweet without the carbs. A hint of vanilla and a touch of lemon zest elevate the flavor profile, making it irresistibly complex yet balanced. With only 15 minutes of prep and a simple baking method, this cheesecake is ideal for keto, paleo, or low-carb diets and perfect for any celebration. Serve chilled for a melt-in-your-mouth treat that’s as satisfying as it is guilt-free!

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

Ingredients

• 16 ounces Cream cheese
• 1 cup Coconut cream
• 2 tablespoons Almond flour
• 4 large Eggs
• 1 cup Erythritol sweetener
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Lemon zest
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 400°F (200°C). Line an 8-inch springform pan with parchment paper, ensuring the paper extends past the top edges of the pan. This will help you lift the cheesecake out of the pan after baking.

Step 2

In a large mixing bowl, beat the cream cheese until it's smooth and creamy. You can use a hand mixer or stand mixer set to medium speed.

Step 3

Add in the coconut cream and continue to beat until well combined and the mixture is smooth.

Step 4

In a separate small bowl, mix the almond flour with the erythritol sweetener, vanilla extract, lemon zest, and salt. Ensure there are no lumps in the almond flour.

Step 5

Gradually beat the dry ingredients into the cream cheese mixture until fully combined.

Step 6

Add the eggs, one at a time, beating well after each addition. Continue to beat for a few more minutes on medium speed until the batter is completely smooth and creamy.

Step 7

Pour the batter into the prepared springform pan. Tap the pan lightly on the counter to release any air bubbles.

Step 8

Place the cheesecake in the preheated oven and bake for 60 minutes. The top should be deeply golden brown, and the center should still be slightly jiggly when you gently shake the pan.

Step 9

Remove the cheesecake from the oven and let it cool at room temperature in the pan for at least an hour. This will help it set before you remove it from the pan.

Step 10

Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.

Step 11

To serve, remove the cheesecake from the springform pan using the parchment paper to lift it out. Slice with a sharp knife, cleaning the knife between cuts for neat slices.

Step 12

Enjoy your Paleo Keto Basque Cheesecake as a delicious, creamy treat!

Nutrition Facts

Serving size	(1149.0g)

Amount per serving	% Daily Value*
Calories	2828.1

Total Fat 220.2g	0%
Saturated Fat 135.5g	0%
Polyunsaturated Fat 7.1g
Cholesterol 1202.1mg	0%
Sodium 2385.1mg	0%
Total Carbohydrate 394.3g	0%
Dietary Fiber 1.9g	0%
Total Sugars 142.4g
Protein 58.4g	0%

Vitamin D 164IU	0%
Calcium 590.4mg	0%
Iron 4.8mg	0%
Potassium 1129.3mg	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: 52.3%

Protein: 6.2%

Carbs: 41.6%