Basque Burnt Keto Cheesecake


  • 6 large eggs
  • 1 tsp salt
  • 1 tsp Vanilla Extract
  • 1 cup Erythritol (SoNourished)
  • 1 tsp butter (for greasing pan)
  • 2 lb cream cheese (1 kg / 4 cups)
  • 2 cups heavy whipping cream (450ml / 16 fl oz)


  • Preheat your oven to 205C (400F)
  • In a large mixing bowl, combine the cream cheese, cream, and erythritol
  • Mix in 1 egg at a time, until all 6 eggs are mixed into the mixture
  • Mix in the vanilla extract and salt
  • Using a 25cm (10″) cake tin, grease with butter, and line with 2 large sheets of parchment paper so the sides are nice and high (to hold in a high rising cheesecake)
  • Pour the mixture into the tin, and cook for 60 minutes, until the top is dark brown and jiggly
  • Let it cool to room temperature, then place it in the fridge to set for 4 hours. It will compress, so don’t worry
  • Slice into 15 slices, and serve with coffee or tea. Keep in an airtight container in the fridge for up to 4 days, can be frozen for up to 2 weeks.

** Nutrition per serving:  Calories 350, Fat 35g, Protein 7g, Carbs 4g

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