Japanese-Style Keto Cheesecake

Name: Japanese-Style Keto Cheesecake
Total time: 24 min
Yield: 6 servings
Ingredients: 200g full-fat cream cheese, softened; 150g full-fat Greek yogurt; 3 large eggs, separated; 30g powdered erythritol; 15g coconut flour; 10ml vanilla extract (2 tsp); 5ml lemon juice (1 tsp); 1 pinch sea salt

Cream cheese and Greek yogurt folded with whipped whites and baked low and slow until it stands tall with a gentle wobble. Tastes like the cheesecake it is, not a stand-in for one.

Serves: 6
Total: 24min

Programs: Keto

Per serving

Calories: 193kcal
Protein: 9.2g
Carbs: 8.5g
Fat: 15.7g
Fibre: 1g

Ingredients

MetricUS

For 6 servings · MetricUS

200gfull-fat cream cheese, softened
150gfull-fat Greek yogurt
3 largeeggs, separated
30gpowdered erythritol
15gcoconut flour
10mlvanilla extract2 tsp
5mllemon juice1 tsp
1 pinchsea salt

8 ozfull-fat cream cheese, softened
6 ozfull-fat Greek yogurt
3 largeeggs, separated
¼ cuppowdered erythritol
2 tbspcoconut flour
2 tspvanilla extract
1 tsplemon juice
1 pinchsea salt

Method

Preheat the oven to 160°C / 320°F. Line the base and sides of a 15 to 16 cm round cake tin with baking paper.
Put the cream cheese, Greek yogurt, egg yolks, powdered sweetener, coconut flour, vanilla extract, lemon juice, and sea salt into a mixing bowl. Whisk until completely smooth.
In a separate clean bowl, whisk the egg whites until they hold soft peaks.
Fold 1 spoonful of the whisked egg whites into the cheesecake mixture to loosen it, then gently fold in the rest until just combined.
Pour the mixture into the prepared tin and smooth the top.
Bake for 25 to 30 minutes, until lightly golden on top and just set with a slight wobble in the centre.
Turn the oven off, crack the door open, and leave the cheesecake inside for 10 minutes.
Remove, cool fully, then chill for at least 2 hours before slicing.

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