Keto Basque Burnt Cheesecake
Martina Slajerova- Ready in 1h 10m
- 3.2 g net carbs
- 249 kcal
- Serves 12
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Have you ever tried Burnt Basque Cheesecake before? It's one of the most popular (and currently trending!) desserts that originated in the Basque region of Spain.
To get the characteristic burnt, cracked and messy effect you'll be cooking it on high heat. It's a foolproof cake because it's almost impossible to get it wrong.
I have to be honest with you. I've never made a classic Basque Burnt Cheesecake before going keto. I was simply not a fan of the idea of a "burnt" cake so I didn't get to try it. I couldn't understand why it's so popular until I actually made it. It turned out to be one of the best cheesecake recipes I've tried, plus I love how easy it is to make it.
How To Make Keto Basque Burnt Cheesecake
To make a keto version I used this Basque Burnt Cheesecake and adapted it for a keto lifestyle by swapping the sugar with a healthier low-carb sweetener. This cake was absolutely delicious and it's fair to say that it made it to my list of favourites!
You'll start by greasing an 8-inch springform pan with butter and then lining it with parchment paper. Greasing the pan will help keep the parchment in place.
There's no crust needed in this recipe so you'll go straight to making the filling. You can use a blender, food processor or electric mixer and process all of the ingredients until smooth and creamy. You'll then pour everything in the lined cake pan and bake until dark golden and caramelised. That's it!
I baked mine for about 70 minutes so it turned a little darker than what I'd planned but surprisingly it didn't taste burnt. I'd still bake it for only 60 minutes to get that perfect dark gold color and caramelised top.
Recipe Tips and Substitutions
Instead of sugar I used a healthy low-carb sweetener called Allulose. It will work best for that extra caramelised effect and flavour. Allulose may not be available where you live so feel free to use other options such as Erythritol or Swerve.
If you need to substitute the coconut flour, you can use 2/3 cup (67 g/ 2.4 oz) to 3/4 cup (75 g/ 2.5 oz) almond flour instead of the 3 tablespoons of coconut flour.
How to Convert This Recipe to Fit a 10-inch Pan
I use a 8-inch springform pan. If you have a 10-inch springform pan, use the following amounts and bake for 60 to 75 minutes.
- 900 g full-fat cream cheese (2 lbs)
- 2 cups heavy whipping cream (480 ml/ 16 fl oz)
- 1 cup granulated Allulose, Erythritol or Swerve (200 g/ 7.1 oz)
- 6 large eggs
- 1 tbsp sugar-free vanilla extract
- 4 tbsp coconut flour (32 g/ 1.1 oz)
- pinch of sea salt
- 1 tbsp unsalted butter for greasing (14 g/ 0.5 oz)
Step-by-step
Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Prepare all of the ingredients.
Lightly grease a non-stick 8 inch (20 cm) springform pan (or a 9-inch/23 cm pan) with about a tablespoon of butter or coconut oil. Line with parchment paper and press to the sides. The butter will keep it in place.
Place the softened cream cheese into a mixing bowl and beat until completely smooth and lump-free. (Make sure it’s at room temperature — this is key for a smooth batter.)
Add the eggs and vanilla and mix until fully incorporated. Add the heavy whipping cream, sweetener and salt and process until smooth and creamy.
Finally, add the coconut flour and process again. (If you can find it, use Allulose for the sweetener for the best caramelized effect!)
Pour the mixture into the lined springform pan and transfer into the oven.
Bake for 45 to 60 minutes, until it's looking caramelised on top (less time for more flan-like texture, more time for a well set cheesecake). When baked it should still be jiggly in the middle. As the cheesecake cools down it will fall in the middle leaving an edge on all around.
Let it cool before unmolding and slicing. Carefully peel the parchment paper from the sides and slice into wedges.
To store, refrigerate for up to 5 days. This Keto Basque Burnt Cheesecake is best served at room temperature.
Recipe
Keto Basque Burnt Cheesecake
★★★★☆4.5A healthy low-carb version of the world-famous Basque cheesecake. Easy crustless cheesecake made with just a ...
- Hands on
- 15m
- Overall
- 1h 10m
- Servings
- 12
- 3.2 g
- Net carbs
- 6.4 g
- Protein
- 25.4 g
- Fat
- 249
- kcal
Ingredients makes 12 servings
Instructions
Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Prepare all of the ingredients.
Lightly grease a non-stick 8 inch (20 cm) springform pan (or a 9-inch/23 cm pan) with about a tablespoon of butter or coconut oil. Line with parchment paper and press to the sides. The butter will keep it in place.
Place the softened cream cheese into a mixing bowl and beat until completely smooth and lump-free. (Make sure it’s at room temperature — this is key for a smooth batter.)
Add the eggs and vanilla and mix until fully incorporated. Add the heavy whipping cream, sweetener and salt and process until smooth and creamy.
Finally, add the coconut flour and process again. (If you can find it, use Allulose for the sweetener for the best caramelized effect!)
Pour the mixture into the lined springform pan and transfer into the oven.
Bake for 45 to 60 minutes, until it's looking caramelised on top (less time for more flan-like texture, more time for a well set cheesecake). When baked it should still be jiggly in the middle. As the cheesecake cools down it will fall in the middle leaving an edge on all around.
Let it cool before unmolding and slicing. Carefully peel the parchment paper from the sides and slice into wedges.
To store, refrigerate for up to 5 days. This Keto Basque Burnt Cheesecake is best served at room temperature.
Nutrition per slice
Carbs 5%Protein 10%Fat 85% of calories
- Net carbs
- 3.2 g
- Total carbs
- 15.6 g
- Fiber
- 0.5 g
- Sugars
- 3.1 g
- Protein
- 6.4 g
- Fat
- 25.4 g
- Saturated fat
- 15.9 g
- Calories
- 249 kcal
- Sodium
- 194 mg · 8.44% RDA
- Magnesium
- 8 mg · 2.02% RDA
- Potassium
- 106 mg · 5.31% EMR
Nutrition by ingredient
| Per slice | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Cream cheese, soft (full-fat) | 1.6 g | 3.5 g | 14 g | 123 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0.7 g | 0.5 g | 9.5 g | 92 |
| Erythritol (natural low-carb sweetener) | 0.6 g | 0 g | 0 g | 3 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 2.1 g | 1.6 g | 24 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 2 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Coconut flour, organic | 0.2 g | 0.3 g | 0.3 g | 7 |
| Total | 3.2 g | 6.4 g | 25.4 g | 249 |
Serving size slice
- Gluten free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (26)
It tastes good. But!
Do not put all the ingredients in the bowl then think it's going to be smooth. That doesn't work.
Cream the cream cheese first, add eggs and vanilla then mix completely, add cream and mix completely, then sweetener and salt, then finally the coconut flour.
It came out so lumpy and I used a hand mixer for over 15 minutes.
Thanks for sharing — glad you liked the taste 🙂
With this style of cheesecake, the cream cheese really needs to be fully softened. If it’s even a bit cold, it can stay lumpy no matter how long you mix it (and 15 minutes with a hand mixer sounds frustrating!).
Beating the cream cheese smooth first before adding the rest definitely makes it easier, especially with coconut flour in the mix. I’ll tweak the instructions to make that clearer. Thanks again!
Hi! I was wondering whether this recipe has a noticeable coconut flavor? I really really hate the taste of coconut. If it does have the flavor, can I substitute it for something else?
Thanks in advance!!!
Hi ana, not at all! The small amount of coconut flour will not have an impact on the taste. But you could also use almond flour instead (about 3 times the amount as it's less absorbent).
Hello Martina!
Im a bit confused… is it 6 or 4 eggs?? The first part of the recipe says 6 and on half way down says 4.
Im baking it now… Im stuck .. help!
Hello Mila, I'm sorry for the delayed response, I've been catching up with e-mails ever since our twins were born. I checked and can see that 6 eggs are only mentioned in the How to Convert This Recipe to Fit a 10-inch Pan section - which is scaled up. So it's 4 eggs as per ingredients. I hope it came out great!
I made this recipe last night because I was craving cheesecake, and I am now doing the keto thing and do not want to stop because it is the best thing that has ever happened to me. I had all of the ingredients and put this together with hopes. I only have a small spring form pan and so I cut the recipe in half as I am the only one who will be eating it. I am telling you this is a perfect basque cheesecake. Light, fluffy, creamy and delicious. I was very happy to find this recipe as a lot of keto versions of things do not turn out so well. This is a winner and will be a once a month thing for me for my treat. Thank you for all of your hard work to figure these things out.
Thank you so much, I'm glad you enjoyed!
I used to make Burnt Basque Cheesecake before going on Keto and this was one dessert I missed. So glad I found your recipe as the quantities are exact for a nice creamy taste.
As I am allergic to coconut, I used chia seeds and grinded it into a flour.
I also had pandan extract so incorporated and came out a nice green.
That sounds amazing! I will need to try that swap. If you can't do coconut, even almond flour (3 times the amount of coconut flour) would work well.
This looks amazing! I can’t tolerate sugar alcohols - any recommended alternatives for this recipe?
Allulose should actually be a good option if you can't tolerate sugar alcohols like erythritol or xylitol. Other than that you could try stevia but that can get tricky as it may be too sweet/bitter. If you use stevia, go for stevia glycerite.
Hello, Martina! Could you tell me what would be the measurement if using either powdered stevia extract or powdered erythritol or mixed?
Thanks a lot and I love your recipes! =)
Thank you so much Marie! You could replace the allulose with about the same amount of Erythritol. Technically you are supposed to use more as it's not as sweet as sugar but I don't like using too much Erythritol (cooling effect). As for stevia, I would only recommend a stevia blend (which is typically made with erythritol) and would use the same amount.
Here's a conversion chart for other sweetener options: Top 6 Keto Sweeteners and Low-Carb Sweetener Conversion Chart
This turned out yummy, thank you for the brilliant recipe Martina ! 😊
One question though - despite baking for a full 60 minutes and letting cool completely, it still had a flan like texture. Would you advise I bake for an additional 5 - 10 minutes for a more set cheesecake texture? I used an 8 inch pan but had to cover the top with aluminum foil half way through since it had already developed the dark, burnt top similar to your cheesecake by then.
Thank you so much for the lovely feedback! Did you cool it in the fridge or room temperature? It shouldn't be too soft but if it was (maybe more moisture in the cream cheese?), I'd bake a little longer but reduce the temperature so the top doesn't get burnt. Another option would be to add one to two more tablespoons of coconut flour.
Can I check why does mine turns out wet in the middle? Undercooked? How can I remedy this?
Hi Claire, it should still be a bit jiggly in the centre, that is ok. It may just need needs to cool down. If place it in the fridge, it will set even more overnight.
If it's really undercooked, could be the case that you used fan instructions for a conventional oven? Just a though in case you want to double check.
Thank you for your prompt reply so I’m in a different time zone and tuck into the fridge after sending you this note and viola you are right! It’s set in the fridge! Haha thank you. Now I’m wondering if it will melt if I reheat it…. Lol will try.
To be honest I haven't thought of heating it up but let me know, I'm curious too!
Will erythritol give it the same caramelized effect
It should be very close because you're baking it on high for 45-60 minutes. The flavour will not be exactly the same (slight chilling effect) but still delicious!
I just made this and now I'm worried I won't stop at one slice... It's creamy and the golden crust is so good, much more flavorful than regular cheesecake. It's the first time I've had basque cheesecake! 😊
Thank you! For me this was surprisingly delicious. That caramelised crust makes all the difference!
This was absolutely delicious!! I baked mine for 60 minutes and it was perfect. I only had half of the allulose needed so I used half allulose and half swerve. I'll be making this again!
Thank you so much! I'm glad you enjoyed ❤️