High-Protein Keto Japanese Cotton Cheesecake
This is incredibly light, fluffy, and jiggly Japanese-style cheesecake with a golden top and creamy interior. A high-protein, low-carb version that’s surprisingly easy and tastes like the real thing!
Why You’ll Love This Recipe
- Ultra fluffy, melt-in-your-mouth texture
- High protein from cream cheese, eggs, and whey protein powder
- Mild, creamy cheesecake flavor with zero sugar
- Impressive yet simple to make
- Perfect for special occasions or everyday low-carb indulgence
Ingredients (Serves 8)
- 8 oz (225g) full-fat cream cheese, softened
- 4 tbsp (57g) butter
- ½ cup (120ml) heavy cream
- ⅓ cup (35g) vanilla whey protein powder
- ⅓ cup allulose or monk fruit sweetener
- 5 large eggs, separated
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp almond flour (or oat fiber for lower carbs)
Instructions
- Preheat oven to 300°F (150°C). Line a round cake pan or individual molds with parchment paper.
- In a heatproof bowl, melt cream cheese, butter, and heavy cream together (microwave or double boiler) until smooth. Let cool slightly.
- Whisk in protein powder, sweetener, egg yolks, lemon juice, vanilla, salt, and almond flour until completely smooth.
- In a clean bowl, beat egg whites until stiff peaks form.
- Gently fold egg whites into the cream cheese mixture in 3 batches, being careful not to deflate.
- Pour batter into the prepared pan. Place in a larger pan and add hot water halfway up the sides (water bath).
- Bake for 50–65 minutes until golden on top and just set (it will jiggle slightly).
- Turn off oven, crack the door, and let cool inside for 30 minutes. Then cool completely at room temperature before refrigerating.
Prep Time: 20 minutes Bake Time: 50–65 minutes Total Time: ~2 hours (including cooling)
Nutrition (Per Slice)
- Calories: ~210
- Protein: 9g
- Total Carbs: 5g
- Net Carbs: 4g
- Fat: 18g
