Keto Cloud Bread Cheesecake Recipe

Welcome to a delightful twist on the classic Japanese cheesecake! This Keto Japanese Cloud Bread Cheesecake is a low-carb, sugar-free, and gluten-free treat that captures the signature light and airy texture of a traditional Japanese souffle-style cheesecake. With just a few modifications to make it keto-friendly, you’ll enjoy the same creamy indulgence while staying within your dietary goals. Whether you’re celebrating a special occasion or just craving something sweet and fluffy, this cheesecake is perfect for any occasion.

Ingredients:

  • 8 oz cream cheese (softened at room temperature)
  • 4 large eggs (separated into yolks and whites)
  • 1/2 cup powdered erythritol (or any keto-approved powdered sweetener)
  • 1/4 cup almond flour (finely ground for a smooth texture)
  • 1/4 cup coconut flour (adds a subtle coconut flavor and structure)
  • 1 tsp vanilla extract (pure extract for the best flavor)
  • 1 tsp lemon juice (optional, to enhance the brightness of the cheesecake)
  • 1/4 tsp cream of tartar (to help stabilize the egg whites)
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 1/4 cup heavy cream (for added richness)
  • Optional: Powdered sweetener for dusting the top

Instructions:

Step 1: Preparing Your Equipment and Oven Preheat your oven to 320°F (160°C). It’s important to set up your equipment before you start mixing the ingredients. Begin by lining the bottom of a springform pan with parchment paper, ensuring it fits snugly. Lightly grease the sides of the pan with butter or coconut oil to prevent the cheesecake from sticking. This will give you that clean, professional-looking cheesecake edge.

Step 2: Cream Cheese Mixture In a large mixing bowl, add the softened cream cheese. Using a hand mixer or stand mixer on medium speed, beat the cream cheese until it’s smooth and creamy. This will be the base of your cheesecake, so make sure there are no lumps. Next, add the egg yolks (reserve the whites for later), followed by the melted butter, heavy cream, vanilla extract, lemon juice, and powdered erythritol. Blend these ingredients together until you achieve a rich, silky batter.

The lemon juice is optional, but it adds a subtle, refreshing tang that helps balance out the richness of the cream cheese. It also gives the cheesecake a brighter flavor profile, which contrasts nicely with the creamy texture.

Step 3: Incorporating the Dry Ingredients In a separate bowl, sift together the almond flour and coconut flour to ensure there are no clumps. Sifting also helps with even distribution, which is key for the light texture of the cheesecake. Slowly fold these dry ingredients into the cream cheese mixture using a spatula. The almond and coconut flours will give the cheesecake a gentle structure without adding too many carbs.

Step 4: Whipping the Egg Whites The key to the airy, cloud-like texture of this cheesecake is in the whipped egg whites. In a clean, dry bowl, add the egg whites and cream of tartar. Cream of tartar helps stabilize the egg whites, allowing them to hold their shape longer. Using a hand mixer or stand mixer on medium-high speed, whip the egg whites until stiff peaks form. The whites should be glossy and hold their shape when you lift the beaters.

Step 5: Folding in the Egg Whites This is the most delicate part of the process. Gently fold the whipped egg whites into the cream cheese mixture in three parts. Use a spatula and a light hand to avoid deflating the whites. Folding gently ensures the mixture remains airy and light, which is crucial for the souffle-like consistency. It’s better to fold in portions rather than all at once to evenly distribute the air.

Step 6: Preparing the Water Bath To ensure your cheesecake bakes evenly and stays moist, use a water bath (bain-marie). Pour the cheesecake batter into the prepared springform pan, then place the pan in a larger baking dish. Carefully pour hot water into the larger dish until it reaches halfway up the sides of the springform pan. The water bath will help the cheesecake cook gently and prevent cracks from forming on the surface.

Step 7: Baking Transfer the water bath setup into the preheated oven and bake for 50-60 minutes, or until the top of the cheesecake is a light golden brown and the center is set. You can test by gently shaking the pan; the center should jiggle slightly but not be too wobbly. Avoid opening the oven too often as it may cause the cheesecake to deflate.

Step 8: Cooling and Setting Once the cheesecake is done baking, turn off the oven and leave the door slightly ajar. Allow the cheesecake to sit in the oven for about 15 minutes to cool gradually. This prevents sudden temperature changes that can cause cracking. Afterward, transfer the cheesecake to a wire rack to cool completely. For the best texture and flavor, refrigerate the cheesecake for at least 2 hours, or preferably overnight.

Step 9: Serving and Finishing Touches Before serving, dust the top of the cheesecake with a light layer of powdered erythritol for a professional look. Slice and serve chilled for the best texture. This cheesecake pairs wonderfully with a dollop of sugar-free whipped cream or a few fresh berries for an extra pop of flavor and color.

Nutritional Information (Per Serving, 8 Slices):

  • Calories: 210
  • Fat: 19g
  • Net Carbs: 3g
  • Protein: 5g
  • Fiber: 2g
  • Sugar: 0g

Tips for the Perfect Keto Cheesecake:

  1. Room Temperature Ingredients: Make sure the cream cheese, eggs, and butter are at room temperature before starting. Cold ingredients can lead to a lumpy batter and uneven baking.
  2. Whipping Egg Whites: Avoid overwhipping your egg whites as they can dry out. Stop once you achieve stiff peaks, and fold them into the batter immediately to retain the most air.
  3. Water Bath Importance: Baking the cheesecake in a water bath is essential to achieve that soft, creamy consistency without cracks. If you’re concerned about water seeping into the springform pan, wrap the bottom of the pan in aluminum foil to create a water-tight seal.
  4. Chilling Time: Patience is key! Allow the cheesecake to chill fully before slicing. This not only helps the texture firm up but also enhances the flavors.

This Keto Japanese Cloud Bread Cheesecake will surely become a go-to dessert for any keto dieter. It’s light yet satisfying, low in carbs, and has a melt-in-your-mouth texture that rivals traditional cheesecakes. Give it a try and enjoy a slice (or two) without the guilt!