This keto burnt basque cheesecake might just be the easiest cheesecake I’ve ever made. Instead of a crust, this sugar free basque cheesecake is baked at a high temperature to create a beautifully caramelized top shell with a creamy, custard-like center. It’s rich, decadent, and completely gluten free, yet so simple you’ll want to make it all the time!
Why This Keto Basque Cheesecake Recipe is the Best
- Perfectly creamy with a caramelized top – The high oven temperature creates that signature deep golden “burnt” top while keeping the center luxuriously soft and creamy.
- Naturally crustless & gluten free – No crust means fewer steps, less fuss, and a naturally gluten free dessert that’s still impressive enough for special occasions.
- Easy, one-bowl recipe – Just a few basic ingredients and minimal prep make this keto burnt Basque cheesecake simple enough for beginner bakers.
Ingredients Breakdown
See recipe card at the end of the post for full ingredient measurements and units.
Cream Cheese
The foundation of any cheesecake. I use full-fat cream cheese for the creamiest texture and richest flavor, however you can use lower fat cream cheese to decrease fat/calories if you prefer. Make sure it’s softened to room temperature so it blends smoothly without lumps.
Allulose Sweetener
This natural sugar-free sweetener was basically made for basque cheesecake. It chills without crystallizing, and also caramelizes perfectly to create that burnt Basque cheesecake appearance on top. I highly recommend using allulose for best results! You can also use regular sugar if you don’t need the recipe to be completely sugar free.
Monk Fruit Extract
A pinch of pure monk fruit extract intensifies sweetness without changing the texture, balancing the flavor profile perfectly. Pure monk fruit is intensely sweet, so only a very small amount is needed when added together with the allulose. I use a powder that comes with a tiny scoop (equivalent to about 1/16 teaspoon), but usually a tiny pinch will do the trick. You can also buy liquid monk fruit extract that comes as a liquid with a dropper, and in that case, a few drops will be perfect.
Eggs
Room-temperature eggs ensure a smooth batter that bakes evenly. They also provide structure while helping the center remain custardy.
Heavy Cream
Adds richness and a velvety texture.
Vanilla Extract
Enhances the cheesecake’s flavor and adds warm notes that pair beautifully with the caramelized top.
Salt
Just a touch to balance sweetness and bring out the flavors.
Blanched Almond Flour
A small amount of almond flour gives subtle body to the batter while keeping it gluten free, but can be replaced with regular flour, or omitted if needed.
How to Make Keto Basque Cheesecake
1. Preheat and Prepare the Pan
Preheat your oven to 425°F (or 400°F if your oven tends to run hot). Grease or line a 7-inch springform pan with parchment paper. Place the springform pan on a baking sheet to catch any drips.
2. Beat the Cream Cheese and Sweetener
Using an electric mixer, beat the softened cream cheese and allulose together until completely smooth. Add monk fruit extract to taste.
3. Add Eggs
Add the eggs one at a time, beating until just combined. Avoid overbeating to prevent excess air bubbles.
4. Mix in Remaining Ingredients
Add the heavy cream, vanilla extract, salt, and almond flour, beating until smooth. Tap the mixing bowl gently on the counter several times to remove air bubbles.
5. Bake to Your Desired Texture
Pour the batter into the prepared pan. Bake for 35–45 minutes, depending on how creamy you want the center—shorter baking time for a softer texture, longer for a firmer, fluffier cheesecake.
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6. Cool and Chill
Let the cheesecake cool completely in the pan, then refrigerate uncovered for at least 4 hours. Remove the sides of the springform, slice, and serve at room temperature or chilled.
Tips for Success
- Use room-temperature ingredients – This ensures a lump-free batter and even baking.
- Line the pan – Use parchment paper for easy removal and to protect the cheesecake from sticking.
- Don’t worry about cracks – A rustic, cracked, slightly uneven top is part of the charm of a keto burnt Basque cheesecake.
Keto Basque Cheesecake Flavor Variations
- Chocolate Basque Cheesecake – Omit the flour, and add 2–3 tbsp unsweetened cocoa powder to the batter.
- Espresso Basque Cheesecake – Mix in 1–2 tsp instant espresso powder for a coffee-flavored twist.
- Berry Cheesecake – Serve with fresh berries or a sugar free berry compote.
FAQs
For sugar free sweeteners, I highly recommend using allulose for best results. It helps both with caramelizing the top, as well as keeping the center soft and creamy. Feel free to test with other sweeteners. You can also replace the allulose with regular sugar, if you don’t need the recipe to be sugar free.
Basque cheesecake is crustless, baked at a higher temperature, and has a more rustic, burnt exterior with a creamy custard-like center.
Absolutely. It tastes even better after chilling for several hours or overnight.
Try This Keto Burnt Basque Cheesecake Recipe!
The caramelized top, creamy center, and completely sugar free, gluten free ingredients make this keto Basque cheesecake a dessert you’ll want to bake again and again. I can’t wait for you to try it—be sure to rate the recipe, leave a comment, and tag me on Instagram so I can see your creations!
XO,
Sarah
Keto Basque Cheesecake
Want to save this recipe? 💌
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
- 2 cups cream cheese room temperature
- 1 cup allulose sweetener
- 1/16 tsp monk fruit extract or a tiny pinch
- 3 large eggs room temperature
- ⅔ cup heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp blanched almond flour
Instructions
- Preheat the oven: Preheat to 425°F. Grease or line a 7-inch springform pan with parchment. Place pan on a baking sheet.
- Beat cream cheese and sweetener: Using an electric mixer, beat cream cheese and allulose until smooth. Add monk fruit extract to taste.
- Add eggs: Add eggs one at a time, mixing until combined.
- Mix in remaining ingredients: Add heavy cream, vanilla, salt, and almond flour. Mix until smooth. Tap bowl on counter to remove air bubbles.
- Bake: Pour into prepared pan. Bake 35–45 minutes — less time for a creamier texture, more time for a firmer/fluffier texture.
- Cool and chill: Let the cheesecake cool completely in the pan, then refrigerate uncovered for at least 4 hours or overnight.
- Serve: Remove the sides of the springform, slice, and serve at room temperature or chilled. Enjoy!
Notes
- Texture control: Bake 35 minutes for a softer, custard-like center; bake 45 minutes for a firmer, fluffier cheesecake.
- Sweetener: Allulose is recommended for the best texture and caramelization on top.
- Monk fruit extract: Liquid or powdered extract can be used. Mine is a powder that comes with a tiny scoop equivalent to about 1/16 tsp. If using liquid, a few drops will be perfect.
- Flour: Almond flour can be replaced with regular flour, or omitted if needed.
- Oven temperature: If your oven tends to run hot or cook things more quickly, you can feel free to set the oven temp to 400°F instead of 425°F.
- Make ahead: Can be made a day in advance; flavor and texture improve after chilling overnight.
- Serving suggestions: Delicious topped with fresh berries and/or sugar free whipped cream.
One of my new favorite recipes! So easy, ultra creamy, and I love the flavor.