Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form.

No results in title/ingredients found. Press enter to perform an advanced search.

Low Carb Japanese Fluffy Cheesecake Recipe

Name: Low Carb Japanese Fluffy Cheesecake Recipe
Prep time: 15 minutes
Total time: 2 hours
Yield: 8 servings

Prep Time

15 minutes

Total Time

2 hours

Yield

servings

Ingredients

16 oz cream cheese
½ cup monkfruit/erythritol sweetener
6 eggs
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 cup almond flour
1 teaspoon baking powder
1 tablespoon butter

Nutrition Info Per Serving

Serving Size

1 slice

Carbohydrates

18.5

Protein

Fat

Calories

357

Japanese Fluffy Cheesecake is a wonderful treat that combines cream cheese and eggs for a light, airy dessert. This keto-friendly recipe uses almond flour and monkfruit sweetener, making it a great option for those following a low-carb lifestyle. With only 18.5 carbs per serving, it's perfect for a family dinner or special occasion. Plus, the gentle baking process helps maintain its structure, ensuring a lovely presentation when serving. Enjoy it plain or with a sprinkle of powdered sweetener and fresh berries for an added touch.

Instructions

Preheat the oven to 320F.
Line the bottom and sides of the springform pan (or a regular cake pan) with parchment paper (Note: To line the sides, simply cut a strip the circumference of the pan - you can make it higher than the height of the pan for easy removal after cake is done).
Grease both the bottom and side parchment paper with butter. Set aside. (Note: if you’re having trouble molding the parchment paper to the springform pan, use the butter to serve as a glue.)
Separate the eggs by placing the egg yolks in a large mixing bowl and the egg whites in a separate large mixing bowl.
Beat the egg whites with an electric mixer until soft peaks form. Takes approximately 3 minutes. Set aside.
Add cream cheese to the egg yolk bowl and beat for about 2 minutes, or until smooth and creamy. Then add lemon juice, vanilla extract and sweetener, and beat to combine. Finally, add almond flour and baking powder, and beat for 1 minute until fully combined.
Gently fold in the whipped egg whites, one third at a time, with the cream cheese mixture until just incorporated.
Pour cheesecake batter into the prepared springform pan.
Prepare water bath: Wrap foil around the bottom of the springform pan to avoid water seeping in. Place it in the center of a baking sheet with a rim and pour water about ⅓ up the sides of the pan. (Note: if using a regular cake pan, you don't need to wrap the bottom with foil.)
Place the baking sheet with the water bath and cheesecake in the oven. Bake for about 1 hour and 20 minutes, or until a skewer/toothpick comes out clean.
When the cheesecake is done, turn off the oven and leave the door slightly open for 30 minutes. This will allow the cheesecake to cool gradually, which decreases the deflation of the cheesecake.
You can serve the cheesecake at room temperature or store it in the fridge for a later time. Optional: Serve with berries and/or sprinkle with powdered monkfruit/erythritol sweetener as desired.

Find your next recipe