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Keto Japanese Cotton Cheesecake Recipe

Looking for a keto-friendly dessert that’s as indulgent as it is delicious? Get ready to satisfy your sweet cravings with this mouthwatering recipe for Keto Japanese Cotton Cheesecake. Whether you’re treating yourself to a cozy night in, impressing guests at your next dinner party, or simply craving a little slice of heaven, this light and fluffy cheesecake is the perfect guilt-free indulgence. Packed with creamy goodness and just the right amount of sweetness, it’s a dessert that’s sure to become a favorite in your keto recipe collection. So, let’s dive into the kitchen and whip up a dessert that’s as delightful as it is decadent!

Keto Japanese Cotton Cheesecake

Keto Japanese Cotton Cheesecake

Prepare to be whisked away on a cloud of sweetness with this Keto Japanese Cotton Cheesecake—a heavenly dessert that’s as light as air and bursting with flavor. Imagine creamy cream cheese, rich butter, and fluffy eggs, all combined to create a dessert that’s so decadent, you won’t believe it’s keto-friendly. Whether you’re enjoying it with a cup of coffee in the morning, serving it up as the star of your dessert table, or sneaking a slice for a midnight snack, this cheesecake is sure to leave you craving more. Plus, with its simple ingredients and easy execution, it’s a dessert that’s as easy to make as it is to devour. So, let’s get ready to indulge in a little slice of keto paradise!


  • 225g cream cheese
  • 28g butter
  • 60g whipping cream
  • 59g shredded cheddar or mozzarella cheese
  • 4 large eggs (separate the yolks and whites)
  • 100g erythritol (or any keto sweetener to taste)
  • 1 tbsp lemon juice (optional)
  • 1 tsp lemon zest (optional)


  1. Prepare the Cheesecake Batter using the double boiler method. Thoroughly combine the cream cheese, butter, whipping cream, and shredded cheese until smooth and creamy. Remove from heat and stir in the lemon juice and zest if using.
  2. Whip the Egg Whites until stiff peaks form in a separate bowl. Gradually add the erythritol, adjusting to taste.
  3. Combine the Batter by gently folding 1/3 of the whipped egg whites into the cream cheese mixture until well combined. Carefully pour the cream cheese mixture into the remaining egg whites, folding gently with a spatula until no lumps remain.
  4. Bake the Cheesecake by preheating your oven to 200°F (95°C). Pour the batter into an 8-inch cake pan or an 8×8-inch square pan. Place the cake pan in a larger baking dish filled with boiling water to create a water bath. Bake the cheesecake in the water bath for 30 minutes at 200°F, then increase the temperature to 250°F (120°C) for another 30 minutes, and finally to 300°F (150°C) for the last 30 minutes. The total baking time should be 90 minutes.
  5. Cool and Serve by removing the cheesecake from the oven once baked and letting it cool slightly before serving. Enjoy the cheesecake warm as a delightful treat, or refrigerate it for a few hours for an even better taste and texture.
  6. Once the cheesecake has cooled slightly, you can serve it as is for a warm and indulgent treat. Alternatively, for a firmer texture and enhanced flavor, refrigerate the cheesecake for a few hours before serving.
  7. When ready to serve, slice the cheesecake into portions and garnish with fresh berries, whipped cream, or a sprinkle of powdered erythritol for an extra touch of sweetness, if desired.
  8. Enjoy your Keto Japanese Cotton Cheesecake as a delightful dessert or treat any time of day. Whether you’re enjoying it alone or sharing it with loved ones, savor each creamy bite knowing that you’re indulging in a delicious dessert that fits perfectly into your keto lifestyle.

Breakdown of Ingredients and Average Carb Content

Based on the ingredients provided and approximate serving sizes:

  • Cream cheese: 2g carbs per 1 ounce (28g) serving
  • Butter: 0g carbs
  • Whipping cream: 1g carb per tablespoon (15g) serving
  • Shredded cheddar or mozzarella cheese: 1g carb per 1 ounce (28g) serving
  • Eggs: 0.6g carbs per large egg
  • Erythritol: 0g net carbs per 1 teaspoon serving
  • Lemon juice: Approximately 1g carb per tablespoon (15g) serving (optional)
  • Lemon zest: Approximately 1g carb per teaspoon serving (optional)

The total carb content of the entire recipe would depend on the exact quantities used and any additional optional ingredients.

Delightfully Fluffy, Guilt-Free Indulgence!

Indulge in the light and fluffy goodness of Keto Japanese Cotton Cheesecake—a dessert that’s as delightful as it is diet-friendly. With its creamy texture, delicate flavor, and simple preparation, it’s the perfect sweet treat for any occasion. So, whether you’re enjoying a slice with your morning coffee or serving it up as the star of your next dinner party, this cheesecake is sure to be a hit with keto and non-keto alike. Go ahead, treat yourself—you deserve it!

Credit to Katherine68986 on Reddit

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