Keto Burnt Basque Cheesecake

If you are a fan of cheesecake, you just have to try this burnt Basque cheesecake! Plus, if you are follow a keto / low carb lifestyle, you probably have all the ingredients needed for this easy to make treat.

Ingredients

12 oz cream cheese, room temperature
1/3 cup 35% cream
1/3 cup monkfruit sweetener
2 large eggs
2 Tbsp almond flour
1 tsp vanilla extract

Yields: 10 servings
Per serving*:
Calories: 174
Net carbs: 2
Protein (grams): 4
Fat (grams): 16

Prep time: 15 min
Cook time: 30 min
Total time: 2 hours

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 450F.

In a medium bowl, using the handmixer, whisk the 35% cream into stiff peaks.

In a large bowl, using a handmixer, whisk together the cream cheese, almond flour, eggs, monkfruit and vanilla extract. Then, gently fold in the whipped cream.

Transfer the cheesecake batter to a parchment lined or silicone loaf pan.

Bake for 30 min, switching to broil for the last 2-3 min to “burn” the top of the cheesecake.

Remove from the oven, then allow to cool 15 min.

Refrigerate at least 2 hours before lifting out the cheesecake using the parchment or gently unmolding from the silicone loaf pan.

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Keto Burnt Basque Cheesecake

Yield: 10

Author: Georgiana Elias

Prep time: 15 MinCook time: 30 MinInactive time: 1 H & 15 MTotal time: 2 Hour

If you are a fan of cheesecake, you just have to try this burnt Basque cheesecake! Plus, if you are follow a keto / low carb lifestyle, you probably have all the ingredients needed for this easy to make treat.

Ingredients

• 12 oz cream cheese, room temperature
• 1/3 cup 35% cream
• 1/3 cup monkfruit sweetener
• 2 large eggs
• 2 Tbsp almond flour
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 450F.
2. In a medium bowl, using the handmixer, whisk the 35% cream into stiff peaks.
3. In a large bowl, using a handmixer, whisk together the cream cheese, almond flour, eggs, monkfruit and vanilla extract. Then, gently fold in the whipped cream.
4. Transfer the cheesecake batter to a parchment lined or silicone loaf pan.
5. Bake for 30 min, switching to broil for the last 2-3 min to “burn” the top of the cheesecake.
6. Remove from the oven, then allow to cool 15 min.
7. Refrigerate at least 2 hours before lifting out the cheesecake using the parchment or gently unmolding from the silicone loaf pan.

Calories

174

Fat (grams)

16

Net carbs

2

Protein (grams)

4

* Net carbs and other nutritional information may vary based on brand used

Created using The Recipes Generator