It has been a while since my last post at the recipe section, I am back with another baking recipe of the famous fluffy Japanese Cheesecake, but this time, I make it into a gluten-free (flourless) and low carb Cheesecake. This gluten-free low carb Cheesecake is perfect for those who are in the LCHF ketogenic diet and for those who are gluten intolerant. If you compare the outlook of both low-carb and non-low-carb, they look exactly the same. This low-carb version is still as fluffy & as tasty like before, it even comes with a bit of enhanced cheese flavor. You will not know that it is the all-new flourless recipe, yes, no flour at all, not even other gluten-free flour; no almond flour, no coconut flour and such. You will find the complete recipe in all possible details I can provide, with photos and videos, at the recipe page.
It’s Low-Carb!!!
Ever since I published my first Japanese Cheesecake recipe more than a year ago, it was a big hit on my website and I was so happy to know that everyone wants to bake it. Consequently, I received tons of questions and requests which I am more than happy to answer. Some questions are straightforward but some needs experiment and trying out, for example, this low-carb and gluten-free version. For this reason, I spent a few months to try out my new recipe and tweaking it until I am 101% satisfied with the result. I have lost count of how many Low Carb Cheesecake I have baked before sharing out this perfect recipe with you here. Definitely, I am absolutely happy to go through all the processes and finally succeeded in baking an as light… as jiggly… as pillowy… as fluffy… as perfect as the original Japanese Cheesecake.
Japanese Cheesecake (Low Carb, Flourless) Recipe
get the link below ⬇️
Besides low carb and gluten-free, I also changed the oven temperature setting to a single-temperature bake. In my original Japanese Cheesecake, many overlooked on the instruction on changing the temperature in stages and some find it troublesome with the multiple stage temperature setting. Due to these reasons, baking at a lower temperature with longer duration works perfectly in this recipe.
Light and jiggly!!!
Due to the cheese, butter and the cream in the cake, the low carb Japanese Cheesecake is best served after chilled for the best taste and texture, unless you love to savor it as soufflé then you may proceed while it is still warm. Since it is low carb, I didn’t add any icing decoration on the surface as what I did to the original Japanese Cheesecake. In the event that you may want to decorate it and still maintain it’s low carb value, perhaps you may stencil-icing it with pure cacao powder.
Here is the quick GIF of the View the complete video on the recipe page, I have included the jiggly part in the video too.
Disclaimer: I adapted the ketogenic lifestyle 8 months ago and have learned a lot of 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 going) too.
Hi there!
Thanks for sharing this recipe 🙂
I made a first try that was quite successful 🙂 I’m just wondering why the texture of mine was still wet despite having risen properly when I see yours in the picture that seems to be dryer (similar to regular japanese cheesecakes)?
Does it sound like I have to keep it in the over more time or any other tip?
Thanks
Sara
It is the water condensation during the cool-down process. Remove the water bath during the cool-down process to avoid the condensation. After a while, the wetness will be gone especially after chilling in the fridge. 🙂
Thanks for the reply 🙂 I did follow your advice and removed the water bath direct after the cooking time…
In the meantime, I tried a second attempt and this time, it didn’t rise despite my white eggs were very fluffy and well incorporated to the cheese mixture 🙁
So when I took it back from the oven I could feel just by moving it a bit that it was not cooked inside (or too much wet?)
I left it cool down and when I tried to remove it from the mold it was a disaster: not cooked at all, texture was like very wet mashed food
I really read many many times your recipe and cannot explain why it happened… My oven was not using the fan only top and bottom 150°C, I really followed all your advices…
Will try a 3rd attempt though and try to remove the excess moisture from the cream cheese before using it… let’s see
Hi, I’ve substitute mozzarella with cheddar and parmesan. But it doesn’t really rise much.
Any suggestions?
Thanks
The cheese won’t make it rise but the tiny bubbles in the meringue will. Please make sure your beat the egg whites into the correct stage then fold it into the cream cheese mixture carefully to prevent deflation of batter.
I tried this recipe twice, but both times, around 1cm of the bottom becomes like a jelly. Do you know why it is like this?
I am not sure what caused this, perhaps it is a separation on the cheese?
I followed the instruction carefully but my cake centre sink. May i know is there any possibility for this to happen?
It sounds like it was under-baked. Did you check the internal temperature with an in-oven thermometer?
Hi! If i’m going to half the recipe what will the cooking time be? Thanks!
You can use the same cooking time since it is low temp bake and with water bath method.
Hi, thank you for sharing the recipe. Is it fine to omit the sweetener ?
If you like the taste which is basically like a bake fluffy omelette with a hint of vanilla taste, it should work without sweetener.
Hi! I was able to make this and it was a success. Too bad I wasn’t able to take pictures of it before it deflated, though just a little and perfectly fine with me. It still looks gorgeous for my taste. I will make this over and over gain 🙂 I am hoping you would be able to make a low carb matcha version. Thank you so much!
Hi Gemini, glad to know your success in this cake. You could add a tablespoon of matcha powder to this recipe and omit the vanilla extract, it should works wonderful too. Please tag us @craftpassion should you share any photos in your social media. Thank you.
Why does it deflate when cooling?
It is normal to deflate a little because the cake is filled with tiny air pockets. If it deflates a lot, it means the air pockets weren’t distributing correctly in the cake, which could cause from improper folding of batter or thermal shock during the baking.
Thanks so much for the recipe! I had two blocks of cream cheese in my fridge and have been craving japanese cheesecake and was worried I’d have to cheat from keto to have some! This turned out so good, in both taste and texture! And first time for me making japanese cheesecake without the top cracking! Thanks for the thorough instructions!!
Hi! This cake is delicious! How would you add chocolate to it? If I have keto chocolate bars, how much would be needed to melt into the batter?
Thanks!
I haven’t tried to add melted chocolate to the batter, however, no harm trying it by replacing the same weight of 60 g mozzarella cheese. If it works and if you want to increase the chocolate more, you may replace the cheddar cheese as well. Please keep us update if it works. Hope to hear your favorable reply soon.
Hi!
on this low carb keto recipe, Can I use Truvia as the sweetener instead of Lakanto monkfruit? also, can I use regular salt instead of the Pink Himalayan salt?
Thanks!
I never use Truvia before, but if it looks like and tastes exactly like normal granulated sugar, I think it should be ok. Yes, you may use regular salt if you are not in strict keto.
I just used some Truvia in this recipe today and it turned out great! My guests did not know it was a keto recipe even though they just had some “regular” japanese cheesecake the day before!
This is so beautiful! I was wondering, is the mouth texture the exact same as the original recipe? And could you use all mozzarella cheese in place of the other grated cheese types if you wanted a slightly milder cheese flavor?
I was also curious if I could just use lakanto sweetener in place of the sugar in the original recipe and still have success? I like to watch my carbs but am not as strict as Keto so I wouldn’t mind the few carbs the cake flour would add 🙂
Hi Hilda, the Mozzarella cheese is a must because it helps to bind the ingredients well. You may choose a mild flavor mozzarella cheese if there is an option.
Yes, you may use Lakanto in the original recipe without a problem.
Happy baking 🙂
Hi, will the oven temperature and timing given in this recipe work for the original recipe as well? I’m hoping to try this out soon but am not that adept at baking.
Yes, you can use this temperature setting too.
I’ve made this cake twice. I’m a little confused. First time used 70g of sugar in batter and another 70g in meringue according to recipe.
Then second time watched the video and you used half of the sugar in the bowl for batter and half for meringue so I did 35g on batter and 35g on meringue which came out not sweet enough.
What should it be?
Thank you!
Also, is there anyway I can not use butter and whipping cream instead use milk? I wonder if you know how to get it even lighter texture.
70g is already half of the sugar, so it should be 70g in the batter and 70g in the meringue.
I am not quite sure about your question in the last part, do you mean that you want to replace butter and whipping cream to just milk to make it lighter?
Thank you! That helps a lot! Yes is it possible to just use milk to make it lighter? Or would you recommend another way? Thank you!
I supposed you can but I never tried it before. I used heavy cream is because milk is not keto compliant but heavy cream is 🙂
Got it! Thank you!! Where do you purchase the hello kitty stencil?
You can find it in Craft Passion Shop, there are many other designs as well.
I was confused with this at first too and watched the video multiple times. What I’ve concluded is she put all 140g of sugar in one bowl, so that’s why in the yellow mixture she added half the sugar. Then used the rest of the 70g in the meringue. This is what I did and it turned out great 🙂 I kept my scale out while I added the sugar from the bowl so I would add exactly 70g into the yellow mixture. You can separate them into two separate 70g bowls too to make it less confusing.
Oh my this cake looks fluffy as a cloud! I love Japanese cheesecake ♥