Sugar-Free Keto Basque Cheesecake
Indulge guilt-free with this Sugar-Free Keto Basque Cheesecake, a luscious, creamy dessert that’s perfectly caramelized on top and irresistibly rich at its core. Crafted with keto-friendly ingredients like granulated erythritol and almond flour, this cheesecake keeps carbs low while delivering all the decadence you crave. Featuring a velvety blend of cream cheese and heavy cream, infused with a hint of vanilla and a pinch of salt, this Basque-style creation is baked to perfection with its signature golden crust and slightly jiggly center. With a simple prep time of just 15 minutes, followed by a dramatic bake in a high-heat oven, this recipe is ideal for both seasoned keto bakers and beginners. Serve chilled and pair with fresh berries for an elegant dessert that’s as stunning as it is satisfying—perfect for special occasions or everyday indulgence.
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Ingredients
- 500 grams Cream cheese
- 250 ml Heavy cream
- 120 grams Granulated erythritol
- 1 teaspoon Vanilla extract
- 1 tablespoon Almond flour
- 0.25 teaspoon Salt
- 4 units Large eggs
Directions
Step 1
Preheat your oven to 220°C (428°F).
Step 2
Line an 8-inch (20 cm) springform pan with parchment paper, ensuring it extends about 2 inches above the edges for easy removal later.
Step 3
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 4
Add the granulated erythritol to the cream cheese and continue beating until well incorporated and smooth.
Step 5
Pour in the heavy cream and vanilla extract, and beat again until just combined.
Step 6
Add the almond flour and salt to the mixture, mixing at a low speed until just combined.
Step 7
Add the eggs one at a time, beating on low speed until each one is fully incorporated before adding the next.
Step 8
Continue mixing the batter until it is smooth and homogeneous. Be careful to avoid overbeating as this can incorporate too much air into the batter.
Step 9
Pour the batter into the prepared springform pan, making sure it is evenly spread.
Step 10
Place the pan in the preheated oven and bake for 50-60 minutes, or until the top is a deep golden brown with slight cracks around the edges.
Step 11
The center should still have a slight wobble when you gently shake the pan, as it will continue to set as it cools.
Step 12
Once baked, remove the cheesecake from the oven and allow it to cool completely at room temperature before removing it from the pan.
Step 13
Chill in the refrigerator for at least 4 hours, or overnight for best results, before serving.
Step 14
Slice and serve your Sugar-Free Keto Basque Cheesecake chilled, optionally garnished with fresh berries or a dusting of erythritol.
Nutrition Facts
| Serving size | (1081.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2916.8 |
| Total Fat 278.3g | 0% |
| Saturated Fat 157.2g | 0% |
| Polyunsaturated Fat 7.4g | |
| Cholesterol 1499mg | 0% |
| Sodium 2522.9mg | 0% |
| Total Carbohydrate 153.4g | 0% |
| Dietary Fiber 0.6g | 0% |
| Total Sugars 19.5g | |
| Protein 56.0g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 610.5mg | 0% |
| Iron 4.8mg | 0% |
| Potassium 945mg | 0% |
Source of Calories