Keto Japanese cheesecake. Hello my friends. I am Emily Lee. From Virginia. I always prepare keto recipes for my family. Is Keto healthy and helped me lose weight? Today I chose for you this low-carb recipe. You’ll find many recipes for Japanese cheese on the Internet, most of which come from the same source, although I’m not sure where the original source is. But I prepared this recipe on my way. With the addition of my own touch. I will not dwell on you, continue with me the method of preparation.
Ingredients for Keto Japanese cheesecake
- 1 tbsp powdered sweetener
- 125 g cream cheese
- 1 cup heavy cream
- 3 eggs, separated
- 1 tbsp vanilla extract
- 1/4 cup coconut flour
- 1/2 tbsp baking powder
- 1 tbsp vinegar
- 1/4 cup powdered sweetener
Preheat the oven to 350°F / 175°C.
In a double boiler, melt the cream cheese and mix thoroughly with the cream and tbsp of powdered sweetener.
Take it off the heat and wait for about 5 minutes.
Pour the cream cheese mixture into the egg yolks. Whisk until the yolks are combined into the liquid.
Sift your coconut flour and baking powder into the cream cheese mix. Whisk until it has thickened, then set aside.
In a clean bowl, beat your egg whites and vinegar until the whites are bubbly. Slowly add in your 1/4 cup of powdered sugar while you beat the whites to STIFF peaks.
Slowly fold small portions of the egg whites into the cream cheese mixture.
Once it’s all mixed in, place into a cake dish that is either lined with parchment paper or greased.
Place that cake dish into another larger cake dish and fill that with HOT water. Make sure you do not get any water into the cake batter.
Place in the oven and then immediately turn the heat down to 320°F / 160°C. Bake for 40 minutes. (If you notice the top is browning quickly, place a piece of foil over the top of the cake pan.)
After 40 minutes, turn the oven down to 300 and let it cook for an additional 30 minutes.