High-Protein Keto Japanese Cotton Cheesecake
High-Protein Keto Japanese Cotton Cheesecake
A soufflé-style cheesecake with a browned top and cloud-soft center — low carb, sugar-free, and ready in 2 hours
This high-protein keto Japanese cotton cheesecake is baked in a water bath so it rises tall, then settles into the soft, pale crumb in the photo. Cream cheese, eggs, and a little protein powder replace flour and sugar. One slice has 9 g of protein and 4 g net carbs.
Low carb, sugar-free, and meant to jiggle when it comes out of the oven.
Why you’ll love this cheesecake
- 9g protein per slice
- Only 4g net carbs
- No wheat flour
- Ready in about 2 hours
- Cotton-soft crumb
- Golden browned top
Health notes
- High protein: Eggs, cream cheese, and a scoop of vanilla protein powder.
- Low carb: A spoon of almond flour is the only starch.
- Sugar-free: Powdered keto sweetener stays smooth in the batter.
- Light texture: Whipped egg whites make it a soufflé, not a dense New York cake.
Key element — fold the whites, don’t stir them
The rise comes from whipped egg whites. If you beat them into the cream-cheese base, the cake stays flat instead of cotton-soft.
Ingredients
Cake (8 slices)
- 8 oz (226g) cream cheese, softened
- 3 Tbsp butter
- ⅓ cup heavy cream or unsweetened almond milk
- 4 large eggs, separated
- 1 scoop vanilla protein powder
- 2 Tbsp almond flour
- ⅓ cup powdered sugar-free sweetener, divided
- 1 tsp vanilla extract
- 1 tsp lemon juice
- ¼ tsp cream of tartar
- Pinch of salt
Swaps
- Higher protein: Keep the protein powder; don’t swap it out for extra almond flour.
- Mini cakes: Bake in 4 parchment-lined 4-inch pans for the tray look in the photo.
- Dairy-free: Use dairy-free cream cheese and coconut cream.
- No protein powder: Add 1 extra Tbsp almond flour (protein drops).
Instructions
| 1 | Prep the pan. Heat the oven to 320°F (160°C). Line an 8-inch round pan or four 4-inch pans with parchment. Set the pan inside a larger roasting pan for a water bath. |
| 2 | Melt the base. Warm cream cheese, butter, and cream over low heat until smooth. Cool 5 minutes. Whisk in yolks, protein powder, almond flour, half the sweetener, vanilla, lemon juice, and salt. |
| 3 | Whip the whites. Beat egg whites and cream of tartar to soft peaks. Add the remaining sweetener and beat to glossy medium peaks. Fold into the cream-cheese base in three additions. |
| 4 | Bake and cool. Pour into the pan. Add hot water to the roasting pan. Bake 60–70 minutes until the top is golden and the center still jiggles. Turn the oven off, crack the door, and cool 30 minutes. Chill before slicing. |
Pro tips
- Room-temperature eggs whip higher.
- A water bath keeps the sides from cracking too hard.
- The top can sink a little as it cools — that is normal for cotton cheesecake.
- Don’t open the oven for the first 45 minutes.
- Chill at least 1 hour for clean slices.
Nutrition
| Nutrient | Per slice |
|---|---|
| Calories | 210 |
| Protein | 9g |
| Net carbohydrates | 4g |
| Total carbohydrates | 5g |
| Fiber | 1g |
| Total fat | 17g |
| Sodium | 180mg |
Estimates based on cream cheese, eggs, protein powder, and almond flour, divided into 8 slices. Exact numbers vary with protein powder brand.
Variations
Lemon
Add extra lemon zest to the yolk base.
Matcha
Fold 1 tsp matcha into the cream-cheese mixture.
Berry
Serve with a few raspberries instead of a heavy topping.
Mini tray
Divide into 4 small pans to match the photo.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Cover so the top doesn’t dry |
| Freezer | Up to 1 month | Wrap slices individually |
| Serve | Chilled or cool room temp | Texture is softest after a short rest |
FAQ
Test your knowledge
5 quick questions about this cotton cheesecake
1. Protein per slice?
2. Net carbs per slice?
3. How should you add the egg whites?
4. About how long does this take?
5. Best way to store leftovers?
