Keto Basque Cheesecake
This crustless burnt Basque cheesecake is creamy in the center with a deeply caramelized top, yet just 4.2g net carbs per slice. Ready in about 1 hour 25 minutes, it's the easiest impressive keto dessert you'll make — no water bath, no crust, no fuss.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 10. Values are estimates; brands vary.
A burnt Basque cheesecake is the laziest way to look like a pastry pro: no crust, no water bath, just a deeply caramelized top over a custardy center. This keto version uses allulose so it browns beautifully while staying under 5g net carbs a slice.
Ingredients
- 24 oz (three 8 oz blocks) full-fat cream cheese, room temperature
- 1 cup powdered allulose (or powdered erythritol)
- 4 large eggs, room temperature
- 1 1/4 cups heavy whipping cream
- 1 tablespoon pure vanilla extract
- 2 tablespoons almond flour, finely ground
- 1/4 teaspoon fine sea salt
- 1 teaspoon fresh lemon zest (optional)
Instructions
- 1
Position a rack in the center of the oven and preheat to 425°F (220°C). Line a 9-inch springform pan with two overlapping sheets of parchment paper, pressing into the corners and letting the paper rise 2 inches above the rim. Don't worry about wrinkles — they're traditional.
- 2
In a large bowl, beat the room-temperature cream cheese with the powdered allulose on medium speed until completely smooth, about 2 minutes, scraping down the sides as needed.
- 3
Add the eggs one at a time, beating just until each is incorporated. Mix in the vanilla, salt, and lemon zest. Overbeating adds air and causes cracks, so stop as soon as it's smooth.
- 4
Sift in the almond flour and mix briefly. With the mixer on low, slowly pour in the heavy cream and blend until the batter is silky and pourable, about 30 seconds.
- 5
Pour the batter into the lined pan and gently tap it on the counter to release air bubbles. Bake for 45 to 50 minutes, until the top is deeply browned and the center still jiggles like custard when nudged.
- 6
Cool in the pan on a rack to room temperature, then refrigerate at least 4 hours or overnight. Lift out by the parchment, slice with a warm knife, and serve slightly chilled or at room temperature.
Tips & notes
- Allulose browns and caramelizes far better than erythritol, giving you that signature burnt Basque top without a grainy aftertaste — it's worth seeking out for this recipe.
- Room-temperature cream cheese and eggs are non-negotiable; cold ingredients give a lumpy batter that won't set evenly.
- Store covered in the fridge up to 5 days, or freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the fridge.
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Frequently asked questions
- How many carbs are in keto basque cheesecake?
- Each slice has 4.2g net carbs, 382 calories, 7.8g protein, and 37.5g fat. This recipe makes 10 slices, so a 9-inch cheesecake serves a crowd while keeping everyone in ketosis.
- Why is my Basque cheesecake not browning on top?
- The burnt top comes from high heat and a sweetener that caramelizes. Use powdered allulose rather than erythritol, bake at a true 425°F, and keep the cheesecake on the center rack. If your oven runs cool, finish under the broiler for 1 to 2 minutes.
- Can I make this keto cheesecake ahead of time?
- Yes — it's better made ahead. The cheesecake needs at least 4 hours of chilling to set, and the flavor deepens overnight. Make it a day before serving and keep it covered in the refrigerator.
