Quick and Easy Keto Basque Cheesecake
Keto Basque Cheesecake is a crust-less, ultra creamy and delicious dessert that is both keto-friendly and easy to make.
Ingredients
- 16 oz cream cheese room temperature
- 2/3 cup powdered monk fruit, or powdered sweetener of choice
- 1 vanilla bean pod, beans scraped out OR 2 tsp vanilla extract
- 3 large eggs room temperature
- 1/3 cup heavy cream room temperature
- 1 1/2 tbsp coconut flour
Instructions
- 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!
Notes
*NET carbs 3.7g
Nutrition
Serving: 1sliceCalories: 265kcalCarbohydrates: 4.2gProtein: 6.2gFat: 25gFiber: 0.5gSugar: 2.5g
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