Keto Basque Burnt Cheesecake

My Keto version of the ‘Burnt Cheesecake’ is adapted from Molly Baz’ version at Bon Appetit (see video: here). It is delicious served plain, or with a sprinkle of cinnamon or a bit of blueberry compote.

The macros for this veto version are 5g net carbs, 33g fat & 9g protein. 5 net carbs make this cake a special occasion indulgence, especially if topped with the blueberry compote, and it’s not appropriate if you are in serious weight-loss mode at under 25 net carbs per day.

Molly’s introduction to her recipe: This cheesecake is the alter ego to the classic New York–style cheesecake with a press-in cookie crust. Inspired by a Basque version, this is the cheesecake that wants to get burnt, cracked, and cooked at high heat. Which also means this is the cheesecake that’s impossible to mess up.

Tom’s Keto Ingredient List

2 lb. cream cheese, room temperature
200g monk fruit sweetener
6 large eggs
2 cups heavy cream
1 tsp. himalayan salt
1 tsp. vanilla extract
30g almond flour
14g coconut flour 

10″-diameter springform pan
Parchment Paper


Place a rack in middle of oven; preheat to 400°. Butter pan, then line with 2 overlapping 16×12″ sheets of parchment, making sure parchment comes at least 2″ above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.

Beat cream cheese and sweetener in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, about 2 minutes.

Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.

Turn off mixer and sift flours evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.

Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in thecenter, 60–65 minutes.

Let cool slightly (it will fall dramatically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature.

Do Ahead: Cheesecake may be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.

Blueberry Compote

2 cups frozen organic blueberries
100g monk fruit sweetener
1 Tbsp fresh lemon juice
1 Tbsp tapioca starch

Combine blueberries, sweetener & lemon juice in saucepan. Heat to low boil over medium high heat. Reduce heat, simmer for 5 minutes before adding tapioca starch. Mix tapioca starch in well and continue to cook until slightly thickened. Cool & store in refrigerator.
16 servings (1.5 Tbsp) at 2 net carbs, 0 fat, 0 protein.