Recipe Name: Keto Burnt Basque Cheesecake


2 lbs cream cheese, softened

1 3/4 cups erythritol

4 large eggs

2 cups heavy cream

1 tbsp vanilla extract

1 tbsp almond extract

1/4 cup coconut flour

1/4 tsp salt

Butter for greasing


Preheat your oven to 425°F (220°C). Grease a 9-inch (23 cm) springform pan with butter.

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Add the erythritol and continue to beat until well combined.

Add the eggs one at a time, mixing well after each addition.

Pour in the heavy cream, vanilla extract, and almond extract. Mix until the batter is silky smooth.

Sift in the coconut flour and salt. Mix until fully incorporated.

Pour the cheesecake batter into the prepared pan.

Bake for 40-45 minutes or until the top is deep golden brown, and the edges are set but the center is slightly jiggly.

Remove from the oven and let it cool in the pan. Refrigerate for at least 4 hours or overnight before serving.

Prep Time: 15 minutes | Baking Time: 45 minutes | Chill Time: 4 hours or overnight | Total Time: 5 hours

Kcal: 320 kcal per serving | Servings: 12 slices

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