This delicious, low-carb Basque cheesecake is inspired by a traditional dessert from southern Spain. I’ve seen a lot of performances of this dish and they are all fantastic, but for this classic dessert I decided to do it without gluten and refined sugar.

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As I get older, I develop a sensitivity to gluten and try to choose when I can. That’s why I used cassava flour instead of traditional wheat flour for this cheesecake. I also chose a healthier alternative to refined sugar and decided to use the monks’ fruit sweetener. I’m not one of those people who likes low-calorie or low-carb desserts, I think if you want to do it, do it right! However, this low-carb cheesecake can’t change that. When it was in the oven, I felt as if I had been transferred to a bakery in a small village in the Basque Country. I didn’t notice the difference at all, it has all the flavour because it’s a healthier option.

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Look at the sharp edges of the thesis! The consistency is somewhere between cheesecake and flan, rich and creamy. It goes perfectly with any berry compost or caramel fog. The coupling possibilities are endless. Try this delicious treat and mark us on Instagram so we can see your recovery!

Low carbohydrate Basque cheesecake ingredients

You need these ingredients to make this low carbon Basque cheesecake:

  • 450 gr. Cream of milk or heavy cream
  • 500 grams cream cheese
  • 1 tablespoon cassava flower
  • 1/3 cup monksugar
  • 4 large eggs

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Do you want more delicious desserts?

Low hydrocarbon Basque cheesecake

Low hydrocarbon Basque cheesecake

This delicious, low-carb Basque cheesecake is inspired by a traditional dessert from southern Spain.

Services Preparation time
10 discs 25 minutes
Cooking time passive period
35 minutes 4 hours
Services Preparation time
10 discs 25 minutes
Cooking time passive period
35 minutes 4 hours
Low hydrocarbon Basque cheesecake   Low hydrocarbon Basque cheesecake

This delicious, low-carb Basque cheesecake is inspired by a traditional dessert from southern Spain.

Services Preparation time
10 discs 25 minutes
Cooking time passive period
35 minutes 4 hours
Services Preparation time
10 discs 25 minutes
Cooking time passive period
35 minutes 4 hours

Ingredients

Feed: Discs

Instructions

  1. Preheating the oven at 410 degrees
  2. Put the cream cheese in a bowl and break it into small pieces with a fork.
  3. Break the eggs into cream cheese and mix them with a whisk.
  4. Pour in the sugar and keep stirring.
  5. Pour in the cassava flour and keep stirring until a homogeneous consistency is obtained.
  6. Finally, pour in the milk cream and keep stirring.
  7. Immerse the parchment paper and put it in a cake tin (I used a 9 inch cake tin), pour the mixture into the cake tin. Place the pan in the oven at 410 degrees Fahrenheit for 30-35 minutes, this may vary depending on the oven.
  8. After removing the cake from the oven, leave it to cool for 4 hours at room temperature. When the cake has completely cooled down, put it in the fridge to prepare it for the night.

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