Keto Burnt Basque Cheesecake: Creamy, Rich, and Low-Carb Delight
If you love cheesecake but are following a keto lifestyle, this Keto Burnt Basque Cheesecake will absolutely steal your heart. With its deeply caramelized top, creamy center, and zero crust, it’s the perfect blend of indulgence and simplicity. No water bath, no fuss — just a melt-in-your-mouth dessert that feels like a gourmet treat yet fits perfectly into your low-carb goals.
What Is Burnt Basque Cheesecake?
Burnt Basque Cheesecake (or “Tarta de Queso”) originates from the Basque region of Spain. Unlike traditional cheesecakes that require a crust and gentle baking, this version is intentionally baked at a high temperature, creating that iconic dark, almost “burnt” top while keeping the inside unbelievably creamy.
The beauty of this recipe lies in its imperfections — no need to worry about cracks, edges, or presentation. The rustic look is part of the charm!
Why You’ll Love This Keto Version
Most cheesecakes are loaded with sugar, but this low-carb Basque cheesecake is completely sugar-free and gluten-free — ideal for anyone on a keto, low-carb, or diabetic-friendly diet.
Here’s why it stands out:
✅ Ultra Creamy Texture: The inside stays silky and custardy.
✅ No Crust Needed: Naturally gluten-free and fuss-free.
✅ Sugar-Free Sweetness: Made with your favorite keto sweetener like erythritol or allulose.
✅ Rich and Flavorful: Tastes indulgent but keeps you in ketosis.
✅ One-Bowl Recipe: Minimal prep, maximum flavor.
Ingredients You’ll Need
To make this keto burnt basque cheesecake, gather the following:
2 cups (450g) cream cheese, softened
1 cup heavy cream
3 large eggs
¾ cup keto sweetener (erythritol, monk fruit, or allulose)
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons almond flour (optional, for structure)
That’s it! Simple, wholesome ingredients that turn into a decadent masterpiece.
Step-by-Step Instructions
- Prep Your Pan
Line an 8-inch or 9-inch springform pan with parchment paper, letting it overhang the edges for easy lifting. The rustic folds of the paper add to that classic Basque look.
- Make the Batter
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sweetener and mix until fully combined.
Add the eggs, one at a time, followed by vanilla extract and salt.
Finally, pour in the heavy cream and almond flour, mixing until the batter is silky smooth.
- Bake
Pour the batter into your lined pan and bake in a preheated oven at 425°F (220°C) for 40–50 minutes.
The top should look deep golden brown to nearly burnt, while the center should still jiggle slightly.
- Cool and Chill
Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours (or overnight). This helps it set and develop that ultra-creamy texture.
How to Serve
Serve chilled or at room temperature. For an elegant touch, add a dusting of powdered erythritol or a spoonful of sugar-free berry compote. Pair with black coffee or keto hot chocolate for a divine experience.
Storage Tips
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Slice, wrap individually, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Pro Tips for Perfect Results
Don’t overbake — the jiggle in the center ensures a creamy interior.
Use room temperature ingredients for a smooth, lump-free batter.
If you like it extra caramelized, broil the top for 1–2 minutes at the end.
Want more flavor? Add a splash of lemon zest or espresso powder to the batter.
Nutritional Information (Per Slice)
(Approximate values for 10 servings)
Calories: 280
Fat: 27g
Carbs: 3g (Net: 2g)
Protein: 6g
Why This Recipe Ranks for Keto Dessert Lovers
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Final Thoughts
This Keto Burnt Basque Cheesecake proves that low-carb desserts can be just as indulgent and satisfying as traditional ones. It’s simple, beautiful, and absolutely delicious — the perfect dessert to impress guests or enjoy as a nightly keto treat.
Once you try it, you’ll understand why this cheesecake has taken the internet (and the keto world) by storm!
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