Ever since my Japanese Cheesecake was a success, a big hit on both my website and on Youtube, I was greatly incentivized to continue taking my cheesecake to the next level. I modified it and gave the Matcha Cheesecake a go, which also proved to be a huge favorite. Today, after multiple tries and sharing the “prototypes” to my daughters and her friends, I am finally here to share with you my tried and true keto, flourless, gluten-free low carb cheesecake.
A Keto Cheesecake for a Keto Diet
Disclaimer: I adapted to the ketogenic lifestyle 8 months ago and have learned a lot about this low-carb-high-fat diet. Besides achieving better health for my body, I lost some weight (more than 20 pounds and it’s still ongoing) too.
For those of you who are new to this term, the ketogenic diet is a low carb diet. The idea is for you to get more calories from protein and fat and less from carbohydrates. You cut back most on the carbs that are easy to digest, like sugar, soda, pastries, and white bread. The simple science behind it is if you eat less than 50 grams of carbohydrates a day, your body eventually runs out of blood sugar that it can use and after 3 to 4 days it starts to break down protein and fat for energy which helps you lose weight. This process is called ketosis, hence the name keto diet.
No pastries, chocolates and cakes? For a sweet tooth like me this was a living hell. Thus, my deep dive into keto desserts and giving keto dessert recipes a go. Personally, I feel this low-carb cheesecake has one of the best textures that is light and airy making it not too filling.
Ooh la la, your favorite dessert in a low carb recipe
so tempting yet you need not resist
In a nutshell, it is the perfect dessert after a meal that won’t greatly increase your carb intake.
Who is this low carb cheesecake for?
Anyone who uses a ketogenic diet or low-carb diet is well suited for this great recipe. This low-carb keto cheesecake is suitable for diabetic patients as well as no sugar is used other than a natural low-carb sweetener (Lakanto sweetener). It is a monk fruit sweetener mixed with erythritol. It is natural, and most importantly, it does not raise blood glucose levels. More of its benefits can be found here. However, do check the nutrition facts down below and take it with caution according to your own diet or taking into consideration your own health concerns.
Why try this low-carb cheesecake?
You read it right the first time, FLOURLESS – there’s no flour at all in this cake; not even gluten-free flour; almond flour; coconut flour, or any other all-purpose baking flour that you will often find in baking cakes. I have gone the extra mile, haven’t I! What’s the secret behind baking a cake without flour you might ask? Well, the creamy cheesecake filling is made up of non-other than sour cream or heavy cream and different types of cheese.
Goodbye messy, flour-filled kitchen counter!
Since it is low carb and flourless, you can bake this delicious low carb cheesecake recipe for you to indulge in even when you are on the keto diet or low-carb diet.
How many calories are there in a low-carb cheesecake?
Each individual slice contains only 189 calories, giving you a very good reason to enjoy this fluffy, creamy, rich yet not too dense sugar-free cheesecake that tastes equally as good as a regular cheesecake but suitable for those on a low carb diet. The good news is you don’t have to worry so much on exceeding your total carbs for the day. Besides being great for those on a ketogenic diet or low carb diet, it is also perfect for those who are gluten intolerant. Another reason to give this low-carb cheesecake a go.
The best keto cheesecake yet, this comes with an enhanced cheese flavor, the blocks of cream cheese in this recipe replace the crust you might usually find at the bottom of a cheesecake giving you a Japanese style classic cheesecake. Despite the twist on this traditional cheesecake recipe, its amazing to know that you do not lose out in terms of taste and flavor, instead it enhances it!
The flavor of the cheese fills the air with an enticing aroma once you open the oven door and when you take your first bite, the softness is akin to that of cotton candy that melts in your mouth — fluffy texture makes this one of the best cheesecake I have ever eaten.
The complete recipe is provided below in the recipe card with all the necessary details required to aid you in this keto cheesecake recipe. I even prepared a video to aid you in the more complex steps of baking this low carb cheesecake.
Watch “How-To-Bake” Video
Low Carb Cheesecake
Suitable for LCHF, Keto and Gluten Intolerance diet
then scroll ⬇️ to get the printable recipe
Here is a quick GIF of the cake rising in the oven.
View the complete video for the whole preparation and take joy in the way it jiggles.
Watch it bakes at 3.01 min
Watch it jiggle at 4.25 min
How to perfect a keto, low carb cheesecake?
In my original Japanese Cheesecake, many overlooked the instruction on changing the temperature in stages, and some find it troublesome to deal with the multiple stage temperature setting. Hence, I changed the oven temperature setting to a single-temperature bake so baking at a lower temperature with a longer duration works perfectly in this recipe. The temperature stated in the recipe is in-oven temperature.
Place grated Mozzarella cheese followed by cream cheese and cheddar or parmesan cheese over a hot water bath (not boiling) while you prepare for other ingredients so that they have time to melt before you whisk them. Your cream cheese mixture has to be fully softened before you mix them. This is so you won’t be left with lumps that won’t be whisked into your creamy filling no matter how hard you mix it. Also, remember to use room temperature ingredients!
Never overmix! Over mixing with an electric mixer or hand mixer will trap too many air bubbles into your batter that will cause your low carb cheesecake to expand when baking then sink and crack when cooled. Watch my video to see when to stop mixing and how your batter consistency should look when you stop.
Grease the bottom and sides of the pan and line the cake pan with parchment paper. This is because this easy keto cheesecake contains no crust so greasing the sides of your pan and bottom of the pan again with thick butter will prevent it from sticking, hence making your life a lot easier.
It is not recommended to use a springform pan though as the water will leak into the pan when you place it in a water bath and the water will seep into the cake making it damp and you won’t get the airy, fluffy texture you want from a Japanese style keto cheesecake. If you only have a springform pan, then you will have to tightly seal the pan externally with a few layers of aluminum foil to prevent the water from seeping into your cake.
5. Meringue folding
As this is a Japanese-style low-carb cheesecake, in order to attain the lightness and jigglyness (if that’s a word) it is an important thing to perfect the meringue folding. When folding the egg white meringue to the cheese mixture, you need to be gentle to minimize the deflation of tiny pockets of air in the meringue. Make sure both the cheese mixture and the meringue are well incorporated and come together nicely. (Refer to Picture 9 and the video for step-by-step demonstrations).
6. Water Bath
Don’t skip the water bath! As I mentioned in my original Japanese cheesecake recipe, the water bath is crucial to distribute the temperature in the dry oven evenly so your cake does not crack and rise evenly. After the cake is ready, as it is cooling in the oven with the oven door slightly ajar, removing the water bath is optional but I find that it will prevent the bottom of the cake from being wet by the condensation.
Due to the cheese, butter, and cream in the cake, the low carb Japanese Cheesecake is best served after chilled at its best taste and texture. Unless you love to savor it as soufflé then you may proceed while it is still warm, pair it with low carb toppings.
Since it is low carb, I didn’t add any icing decorations on the top of the cheesecake as I did to the original Japanese Cheesecake. In the instance that you may want to decorate it and still maintain it’s low carb value, perhaps you may stencil-icing it with pure cocoa powder. For some extra zest, this recipe incorporates some lemon juice or you can eat it with some fresh fruit or fresh berries as well.
Most of us won’t be able to finish our cakes within the day. To store it for a few more extra days and still maintain its freshness and cotton-like texture, wrap it with a plastic wrap or store it in an airtight container. This will increase its longevity for 2 to 3 more days. However, to store it longer (not really recommended though), you will have to wrap it in a plastic wrap and then place your cheesecake in a large freezer bag or wrap in heavy-duty aluminum foil and then into the freezer it goes.
For the best flavor though, it is always best to eat this baked cheesecake fresh after it has cooled — the perfect keto dessert so worth the bake time.
If you have tried this low-carb cheesecake and loved it, I have more recipes in my recipe section for you to master and if you would love to give more sweet desserts a go, I have a cake recipe section that will definitely catch your fancy.
Some other cheesecake recipes worth highlighting are my noteworthy cheesecake recipes. You can always try my Japanese Cheesecake, Blueberry Cheesecake, Pumpkin Pie Cheesecake, Burnt Cheesecake (this burnt cheesecake is also a keto low carb recipe), and Matcha Cheesecake. Both the original Japanese Cheesecake and Matcha Cheesecake recipes have videos on my Youtube channel as well for detailed demonstration and guidance. If you are a cheese fan but you don’t really want to dabble in baking cheesecakes, then you can always try out my Hokkaido milk bread (with cheese toppings).
- 250 gram Philadelphia cream cheese (read note 2)
- 60g Grated Mozzarella Cheese (read note 2)
- 20g Grated Cheddar Cheese or Grated Parmesan Cheese (read note 2)
- 6 egg yolks, large (read note 1)
- 70 gram Natural Sweetener Lakanto - fine granulated (read note 3) (Available at iHerb)
- 70 gram Unsalted Butter
- 50 gram Heavy Cream
- 1 Tbsp lemon juice
- 1/4 tsp Himalaya pink salt
- 1/2 tsp Vanilla extract (1 tsp Vanilla essence or 1/4 tsp vanilla powder)
- 6 egg whites, large
- 1/4 tsp cream of tartar (or 1/2 tsp lemon juice)
- 70 gram Natural Sweetener Lakanto (fine granulated)
- Pre-heat oven to 150°C / 302°F (Top and bottom heat, no fan force)
Grease 8″ x 3″ cake pan with butter, line bottom and side with parchment paper, grease the parchment paper (read note 4)
- Prepare Cheese Mixture (The Yellow)
a) Whisk cream cheese, mozzarella cheese, and parmesan cheese till smooth over a hot water bath (read note 6)
b) Add the natural sweetener and whisk
c) Add yolks and whisk, 2 yolks at a time, mix well
d) Add butter and heavy cream and whisk
e) Add salt, lemon juice, vanilla extract, and whisk
The yellow cheese mixture is then left on the water bath to keep warm while we prepare the white meringue part.
- Prepare Meringue (The White)
a) Whisk whites at low speed till foamy
b) Add cream of tartar and beat at high speed till bubbles become very small but still visible
c) Gradually add the balance 70 gram of sugar and beat till firm peaks. Watch this video to check out the stages of peaks.
- Combine Cheese Mixture with Meringue by folding 1/3 of meringue into cheese mixture at a time. Carefully mix this 2 part together, repeat again for the 2nd 1/3. Use hand-whisk to FOLD, DON'T stir.
Lastly, pour the batter into the final 1/3 of meringue and fold well with spatula. (read note 7)
- Pour batter into the cake pan and tap the pan on the counter to release visible bubbles (read note 8)
- Baking and Cooling (read note 9 to 12)
a) Place the cake pan into the roasting pan, add hot water before sending to the oven.
Bake with a water bath at the bottom-most rack in a preheated 150°C / 302°F for 90 min.
b) Switch off the oven, remove the water bath and leave the cake in the oven for 30 mins, with the door slightly open.
- Unmold the cake when it is cool enough to handle with hand. Pull out the side’s parchment paper liner if the cake has pulled away from the lining.
Place a spare cake board onto the cake.
Inverting the cake out from the pan. Remove the balance of the parchment paper liner.
Repeat the same to transfer the cake to the desired cake board or plate or cake stand.
Chill and serve!!!
ENJOY and savor every bit of it!!!
- Egg – Size: large (about 65 gram with shell). I separated the yolk and white by using cold eggs. By the time you’ve finished preparing the cheese mixture, the egg whites are just nice to beat into a meringue.
- Cheese – place grated Mozzarella cheese followed by cream cheese and cheddar or parmesan cheese, leave them over the hot water bath (not boiling) while you prepare for other ingredients so that they have time to melt before you whisk them. Both cheddar cheese and parmesan cheese will give a slightly different taste for the cake in overall, though minor but choose which cheese you like the best. If you are baking for the ketogenic version, please use only those cheese which is keto compliant.
- Natural Low Carb Sweetener – Lakanto sweetener is monk fruit sweetener mixed with erythritol. It is natural, and most importantly, it does not raise blood glucose levels. Read more on Low Carb Sweetener and find one to replace if needed, there is a sweetener conversion chart under instructions, so you will know how much to use as a replacement for Lakanto. By the way, this recipe has not been tested with other sweeteners, so please use the replacement with cautious. If you are baking as “Gluten Free” Japanese Cheesecake and is not restricted to low carb, you may use the same amount of fine granulated sugar or castor sugar.
- Cake pan – I recommend that you use a 3″ tall non-black 8″ round cake pan (maybe this cake pan is a good fit, found in Amazon). If you cannot find a 3″ high cake pan, then replace it with a 9″ round cake pan with at least 2.5″ tall. Use a 1-piece punch out cake pan, not springform pan or any other seamed pan. (Refer to Picture 1)
- Grease & Pan Lining – grease the side and bottom of the pan with butter and line both the side and the bottom of the pan. Grease the lined parchment paper again with thick butter. This will help the cake to pull away easily from the side during the cooling stage. (Refer to Picture 1)
- Cheese Mixture – before folding into the meringue, the cream cheese batter should be a keep warm over a warm water bath to prevent the cheese being coagulated, about 40-50 °C. (Refer to Picture 3)
- Meringue folding *** VERY IMPORTANT *** – folding egg white meringue to cheese mixture needs to be gentle to minimize the deflation of tiny pockets of air in the meringue. Make sure both cheese mixture and meringue are well incorporated and come together. (Refer to Picture 9)
- Batter filling – only fill Japanese cheesecake batter about 15mm (1/2″) from the rim, if you have extra batter (it shouldn’t be a lot left), discard it. (Refer to Picture 10)
- Water bath – Use a roasting pan of about 2″ high and at least 11″ diameter. Fill hot water to about 1″ high after placing the cake pan on the roasting pan before sending into the oven. (Refer to Picture 11)
- Oven – this is crucial and very important. The temperature stated in the recipe is in-oven temperature. Each oven is different so if you are not too sure if the temperature inside your oven is accurate as what you have set at the control panel, get an oven thermometer to check.
- Cool down – Immediately after the time is up, open the oven door to remove the water bath, put the cake back into the oven and open the oven just a tiny bit (about 10mm). Use a mitten to stop the door from closing back. Removing the water bath is optional but I find that it will prevent the bottom of the cake being wet by the condensation. Open the door wider after 30 minutes or remove the cake from the oven if your room temperature is not too cold.
- Unmold cake – Unmold the cake when it is able to be handled by bare hands. Remove the side liner if the cake has pulled itself away from it, otherwise, trim the paper to pan height. Use a cake board to cover the cake pan, flip the pan and carefully remove the pan. Remove the bottom liner and place another cake board or plate on the bottom of the cake, invert it back. The cake should be soft and fluffy and jiggly when it is still warm. Leave it to cool to room temperature before sending it into the fridge. The final cake size after shrinkage is about 7.5″ x 3″ (highest point). (Refer to Picture 13 to 16)
- Cake serving – Cut the cake with a warm knife, wipe the knife clean before the next cut.
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Nutrition Information:Yield: 12 Serving Size: 12
Amount Per Serving: Calories: 228Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 136mgSodium: 197mgCarbohydrates: 13gNet Carbohydrates: 1gFiber: 12gSugar: 1gProtein: 6g
NUTRITION & MACRONUTRIENT FACTS:
Note: This is an estimated value based on my ingredients, it may be different if you are using different brands.