Japanese · dessert
Keto Japanese Cotton Cheesecake (Flourless)
Video by lowcarbrecipeideas on YouTube · Open on YouTube
- Keto (2.4 g net carbs a serve)
- Vegetarian
- Gluten-free ingredients
- Nut-free
Contains: Egg, Milk. Check labels on stock, sauces and spice mixes.
A crustless cheesecake lifted with whipped egg whites and sweetened with monk fruit: about 2.5 g net carbs and 7 g protein a slice, with no flour or sugar.
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Ingredients 10
Method
Tap a time to watch that step in the video.
- Heat the oven to 150°C (300°F), top and bottom heat without fan. In a bowl over a pan of barely simmering water, whisk the cream cheese, butter, cream and cheddar until melted and smooth. 1:03
- Take the bowl off the heat and whisk in the egg yolks one at a time, then the lemon juice and zest if using. 1:36
- Beat the 4 egg whites with a hand mixer on high, adding the sweetener gradually, until stiff, shiny peaks form (about 5 minutes). 2:21
- Gently fold half the meringue into the cheese mixture with a whisk, then fold in the rest with a spatula, scooping from the bottom so the air stays in. 3:35
- Grease a 6-inch (15 cm) springform pan, line it with baking paper that stands above the rim and wrap the outside in foil. Pour in the batter and tap the pan to release bubbles. 4:35
- Stand the pan in a large dish of hot water 2.5–5 cm deep and bake on the lowest rack for about 90 minutes, until the top feels firm. 6:10
- Lift out of the water, cool 20 minutes, then unmould and chill, ideally overnight. Serve in 8 slices, or warm as a soufflé topped with sliced strawberries and a dusting of powdered sweetener. 6:45
Tip. The cook's written recipe bakes in stages instead (50 min at 120°C, 30 min at 150°C, 10 min at 180°C); every oven differs, so bake until firm on top.
The method is a summary in our words — the video shows every step.
One portion, 1 slice (1/8 cake), gives you 1 of 8
Where the energy comes from one serve
- Net carbs 4%
- Protein 13%
- Fat 83%
Fits keto: 2.4 g net carbs a serve, with 83% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin A High22%
198 µg a serve, mostly from cream cheese (44%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Selenium High21%
11 µg a serve, mostly from eggs (67%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin B12 Source17%
0.4 µg a serve, mostly from eggs (67%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Omega-3 Source10%
0.2 g a serve, mostly from cream cheese (55%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Show the other 11
Calcium8%
101 mg a serve, mostly from cheddar (53%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin C8%
7 mg a serve, mostly from strawberries (84%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Zinc6%
0.7 mg a serve, mostly from eggs (41%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin E5%
0.7 mg a serve, mostly from cream cheese (35%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Folate5%
18 µg a serve, mostly from eggs (61%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin D4%
0.9 µg a serve, mostly from eggs (64%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin B64%
0.1 mg a serve, mostly from eggs (49%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Iron3%
0.5 mg a serve, mostly from eggs (58%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Potassium2%
100 mg a serve, mostly from cream cheese (38%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Magnesium2%
9.1 mg a serve, mostly from cream cheese (28%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Vitamin K1%
1.5 µg a serve, mostly from cream cheese (38%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by lowcarbrecipeideas; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.