Keto Japanese Cheesecake
Delight your taste buds with this velvety-soft Keto Japanese Cheesecake, a low-carb twist on the classic airy dessert! Perfect for satisfying your sweet cravings while staying on track with your ketogenic diet, this recipe relies on keto-friendly ingredients like almond flour and granulated erythritol for a light texture and just the right touch of sweetness. Featuring a delicate balance of cream cheese, butter, and fluffy egg whites, this cheesecake is baked in a comforting water bath to achieve its signature cloud-like softness and smooth, crack-free finish. With only 20 grams of almond flour, this gluten-free treat is ideal for anyone looking to indulge without guilt. Serve it chilled, dusted with a hint of powdered erythritol, or garnish with a dollop of sugar-free whipped cream for an unforgettable low-carb dessert experience!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 225 grams Cream cheese
- 50 grams Unsalted butter
- 100 ml Heavy cream
- 4 large Egg yolks
- 50 grams Granulated erythritol
- 1 teaspoon Vanilla extract
- 20 grams Almond flour
- 4 large Egg whites
- 0.5 teaspoon Cream of tartar
- 1 teaspoon Lemon juice
Directions
Step 1
Preheat your oven to 320°F (160°C). Line the bottom and sides of a 8-inch round cake pan with parchment paper.
Step 2
In a small saucepan over low heat, melt the cream cheese and butter. Stir until smooth and then add the heavy cream. Remove from heat and set aside to cool slightly.
Step 3
In a medium bowl, whisk together the egg yolks, erythritol, and vanilla extract until well combined. Slowly add the cooled cream cheese mixture to the egg yolks, whisking continuously to avoid cooking the eggs.
Step 4
Sift in the almond flour and continue to whisk until the batter is smooth and no lumps remain.
Step 5
In a large mixing bowl, add the egg whites and cream of tartar. Using an electric mixer, beat the egg whites to soft peaks. Gradually add the lemon juice while continuing to beat the egg whites to stiff peaks.
Step 6
Gently fold one-third of the egg white mixture into the cheesecake batter to lighten it. Carefully fold in the remaining egg whites in two additions, being cautious not to deflate the mixture.
Step 7
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 8
Place the cake pan into a larger baking dish, then pour hot water into the larger dish until it reaches halfway up the sides of the cake pan, creating a water bath.
Step 9
Bake in the preheated oven for 20 minutes, then reduce the temperature to 280°F (140°C) and bake for an additional 60-70 minutes, or until the top of the cheesecake is lightly browned and the center is set.
Step 10
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually. This helps prevent cracking.
Step 11
Remove the cheesecake from the oven and the water bath, and allow it to cool completely before serving. For best results, refrigerate for a few hours or overnight.
Step 12
Slice and enjoy your keto-friendly Japanese cheesecake!
Nutrition Facts
| Serving size | (655.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1908.0 |
| Total Fat 181.7g | 0% |
| Saturated Fat 97.6g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 1176.0mg | 0% |
| Sodium 999.0mg | 0% |
| Total Carbohydrate 74.1g | 0% |
| Dietary Fiber 2.2g | 0% |
| Total Sugars 11.2g | |
| Protein 43.4g | 0% |
| Vitamin D 73.2IU | 0% |
| Calcium 373.7mg | 0% |
| Iron 3.0mg | 0% |
| Potassium 858.5mg | 0% |
Source of Calories