Keto Japanese Cheesecake

Since switching to keto, there have been no more outings to Uncle Tetsu’s for their amazing Japanese cheesecake.

However, I get to skip the lineup and make my very own keto Japanese cheesecake at home. This recipe is sugar-free, grain-free and all fluffy yumminess! ☁️ And just 2 net carbs per slice, you can definitely indulge.

Ingredients

8 oz cream cheese, room temperature
5 large eggs, room temperature
1/2 cup unsweetened almond milk
1/4 cup almond flour
1/4 cup powdered monkfruit sweetener
1/4 cup coconut oil, melted
2 tsp lemon juice
1/2 tsp vanilla extract
1/4 tsp cream of tartar
1/4 tsp xantham gum

Yields: 8 servings
Per serving*:
Calories: 238
Net carbs: 2
Protein (grams): 7
Fat (grams): 22

Prep time: 20 min
Cook time: 1 hr min 30
Total time: 2 hr 50 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 275F.

Line the inside of a springform pan with parchment paper, then seal the outside well with aluminium. The cheesecake will be baked in a water bath, so this will prevent the water from getting in.

Crack the eggs, seperating the yolks and whites into seperate large bowls.

First, we work with the large bowl containing the egg whites. Add the cream of tartar to the egg whites, then whisk using a handmixer until you get soft peaks.

Slowly add the powdered sweetener, then continue whisking until the meringue forms stiff peaks. Set aside.

Next, we work with the large bowl containing the egg yolks. Add the cream cheese and whisk well, using a handmixer.

Still whisking, slowly incorporate the almond milk, and whisk until frothy.

One-by-one, while whisking, add the coconut oil, lemon juice, vanilla extract, almond flour and xantham gum.

Once well combined, set aside the handmixer. Using a scraper spatula, gently fold in a quarter of the egg meringue.

Continue gently folding in the meringue a quarter at a time until the two mixtures are well combined.

Transfer the cheescake mixture to the springform pan.

Place the pan in a deep baking dish, which you will fill about 1 inch with water, to create a water bath.

Bake for 1 hr 30 min.

Turn off the heat, crack open the oven door, and leave the cheesecake for another hour.

Remove from the oven, then the water bath.

Unmold from the springform pan and slice to serve.

The cheesecake slices can be kept in the fridge or frozen.

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Keto Japanese Cheesecake

Yield: 8

Author: Georgiana Elias

Prep time: 20 MinCook time: 1 H & 30 MInactive time: 1 HourTotal time: 2 H & 50 M

Since switching to keto, there have been no more outings to Uncle Tetsu’s for their amazing Japanese cheesecake. However, I get to skip to lineup and make my very own keto Japanese cheesecake at home. This recipe is sugar-free, grain-free and all fluffly yumminess! ☁️ And just 2 net carbs per slice, you can definitely indulge.

Ingredients

• 8 oz cream cheese, room temperature
• 5 large eggs, room temperature
• 1/2 cup unsweetened almond milk
• 1/4 cup almond flour
• 1/4 cup powdered monkfruit sweetener
• 1/4 cup coconut oil, melted
• 2 tsp lemon juice
• 1/2 tsp vanilla extract
• 1/4 tsp cream of tartar
• 1/4 tsp xantham gum

Instructions

1. Preheat oven to 275F.
2. Line the inside of a springform pan with parchment paper, then seal the outside well with aluminium. The cheesecake will be baked in a water bath, so this will prevent the water from getting in.
3. Crack the eggs, seperating the yolks and whites into seperate large bowls.
4. First, we work with the large bowl containing the egg whites. Add the cream of tartar to the egg whites, then whisk using a handmixer until you get soft peaks.
5. Slowly add the powdered sweetener, then continue whisking until the meringue forms stiff peaks. Set aside.
6. Next, we work with the large bowl containing the egg yolks. Add the cream cheese and whisk well, using a handmixer.
7. Still whisking, slowly incorporate the almond milk, and whisk until frothy.
8. One-by-one, while whisking, add the coconut oil, lemon juice, vanilla extract, almond flour and xantham gum.
9. Once well combined, set aside the handmixer. Using a scraper spatula, gently fold in a quarter of the egg meringue.
10. Continue gently folding in the meringue a quarter at a time until the two mixtures are well combined.
11. Transfer the cheescake mixture to the springtform pan.
12. Place the pan in a deep baking dish, which you will fill about 1 inch with water, to create a water bath.
13. Bake for 1 hr 30 min.
14. Turn off the heat, crack open the oven door, and leave the cheesecake for another hour.
15. Remove from the oven, then the water bath.
16. Unmold from the springform pan and slice to serve.

Nutrition Facts

Calories

238

Fat (grams)

22

Net carbs

2

Protein (grams)

7

* Net carbs and other nutritional information may vary based on brand used