Basque Burnt Cheesecake

The Keto Basque Cheesecake stands out as a global sensation, known for its deliberately “burnt” exterior and crustless design. This version elevates the recipe by offering a low-carb, gluten-free, sugar-free and keto-friendly alternative, without compromising on its signature light yet richly creamy taste.

What sets it apart further is its minimal prep time and quicker baking time, making it the go-to choice for those seeking the authentic cheesecake experience with significantly less effort. A delightful treat, this cheesecake delivers both on taste and health-conscious ingredients.

Keto burnt basque cheesecake sitting on top of parchment paper.

How to make Keto Basque Burnt Cheesecake?


  1. Begin by blending the cream cheese and sweetener in a large bowl using a hand or stand mixer.
  2. Gradually incorporate the eggs, heavy cream, vanilla extract, and almond flour, mixing until you achieve a smooth batter.
  3. Line a cake pan with parchment paper and pour in the cheesecake mixture. Bake at 400F for 40-45 minutes, ensuring the top turns dark brown and the center remains jiggly.
  4. Allow the cheesecake to settle for an hour before serving.

Keto burnt basque cheesecake mix inside a cake pan ready for baking

What ingredients do I need to make basque burnt cheesecake?


  • Cream Cheese – blocks and at room temperature.
  • Sweetener use your preferred sweetener.
  • Egg – at room temperature and beaten.
  • Almond Flour – fine ground Almond Flour for a keto, gluten-free and low-carb recipe.
  • Heavy Cream – heavy cream or heavy whipping cream.
  • Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.
  • Cake Pan 6 x 3 Inch Cake Springfoam Pan.

How to store basque burnt cheesecake?

Store in an airtight container in the fridge, it will remain fresh for up to 14 days.

Looking for other keto friendly desserts recipes?

Keto burnt basque cheesecake sitting on top of parchment paper

Watch How To Make It

Keto burnt basque cheesecake sitting on top of parchment paper.

Basque Burnt Cheesecake

Discover our Basque Burnt Cheesecake recipe, a delectable fusion of traditional cheesecake flavors with a unique rustic touch. This creamy, keto-friendly and gluten-free delight is not only easy to prepare but also a must-try dessert.
4.80 from 20 votes
Course: Dessert
Cuisine: Worldwide
Keyword: basque burnt cheesecake, keto basque cheesecake, keto burnt cheesecake
Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Servings: 8 pieces
Print Recipe
Calories: 341kcal



  • Gather all the ingredients.
  • Preheat oven to 400F.
  • In a large mixing bowl, add softened cream cheese with sweetener. Use a stand or hand mixer and mix until smooth, about 30 seconds.
  • Add in only one egg and then mix until smooth. Add in the 2nd egg and mix until smooth. Repeat until all the eggs are used.
  • Add in heavy cream, Vanilla Extract and mix until smooth. About 30 seconds.
  • Lastly, add in Almond Flour and mix until smooth, about 30 seconds.
  • Line a 6 inch cake pan with parchment paper as shown below. Pour cheesecake mixture.
  • Bake in the center of the oven for 40-45 minutes or until top is dark brown and center is jiggly.
  • Once removed from oven, you can let cheesecake cool to room temperature (~1 hour) for a jiggly texture or refrigerate it for a firmer custard like texture.


Calories: 341kcal | Carbohydrates: 4g | Protein: 7g | Fat: 34g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 217mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1288IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
*Values Based Per Serving
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  1. Can I sub mascarpone for cream cheese?

    • LowCarbingAsian

      Hi Ann! I know Jo already got back to you on IG, but for anyone else that is wondering, you technically can but the texture and flavor might be different.

  2. Would someone please tell me how a 6″ x 3″ cake pan comes out round like this? Is there a misprint in more than one place, perhaps?

  3. I made this per the recipe … It was delicious! After dubiously eyeing the blackened top, my pickiest eater snarfed half of it. It is wonderful to add a (not too) sweet treat to my diabetic options, with none of the side effects I usually get from erythritol. Definitely adding this to my repertoire .. thank you very much!

    • LowCarbingAsian

      Hello Eillen! So happy to hear you enjoyed the sugar-free cheesecake recipe! Hoe you find many more recipes here on LCA you like!

  4. Absolutely the best cheesecake ever! Beautiful presentation..thank u so much for sharing. One question…how many total carbs per serving. I have to count total carbs, not net carbs!

    • LowCarbingAsian

      Hi Gloria! Glad you enjoyed the cheesecake recipe! The total carb is listed on the bottom of the recipe card, which is 4g per slice or 32g for the entire cheesecake. Hope that helps!

  5. I have made this 3 times, topped with Berry coulis and sugar free cream. Yummy😋

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