Quick and Easy Keto Basque Cheesecake

Welcome to the best and easiest cheesecake in the world! This ultra creamy, keto, and crust-less cheesecake is surprisingly easy to make and almost impossible to mess up.

Preheat your oven to 450 degrees F and line a 7 inch cake pan with parchment paper. Make sure you use enough that the parchment paper comes up higher than the edges of the pan.

Using a stand mixer or large bowl with electric whisk, whisk together your cream cheese and powdered sweetener until smooth.

Add in your vanilla beans or vanilla extract and add in your eggs one by one, whisking until smooth after each egg.

Whisk in your heavy cream and coconut flour until everything is combined and you have a smooth cheesecake batter.

Pour your cheesecake batter into your prepared pan and bake for 40-45 minutes, until your top is a golden brown and the center slightly jiggles.

Remove from your oven and allow to cool to room temperature, about 1 hour, and then transfer into your fridge until completely chilled, about 2 hours. Cut and enjoy!