This delicious Low Carb Basque Cheesecake was inspired by the traditional dessert that originates from the south of Spain. I’ve seen many renditions of this dish and they all look amazing but for my take on this classic dessert I decided to skip the gluten and refined sugar.
As I’ve gotten older I’ve develop a sensitivity to gluten and I try to opt when I can. So for this cheesecake I decided to use cassava flour instead of traditional wheat flour. I also decided I would incorporate a healthier alternative to refined sugar and chose to use monk fruit sweetener. I’m not usually someone who likes low cal or low carb desserts, I’m of the mind “if you are going to do it, do it all the way!” However this low carb cheesecake might just be the game changer for all of that. When this was in the oven it felt as I had been transported to a bakery in a small village in the Basque country. I totally did not notice the difference, it has all the taste while being a healthier option.
Just look at how crisp theses edges came out! The consistency is somewhere between cheesecake and flan, it’s rich and creamy. This pairs perfectly with any berry compote or caramel drizzle. The options for pairings are quite limitless. Please try this delicious treat and tag us on Instagram so we see your recreations!
Low Carb Basque Cheesecake Ingredients
How to make this Low Carb Basque Cheesecake, you will need these ingredients:
- 450 grams milk cream or heavy cream
- 500 grams of cream cheese
- 1 tablespoon cassava flour
- 1/3 cup of monk fruit sugar
- 4 large eggs