Keto Japanese Cotton Cheesecake Recipe

Keto Japanese Cotton Cheesecake Recipe

The absolute most delicious keto Japanese cotton cheesecake ever! The second picture is when I sprinkled some unsweetened coconut flakes on it before baking.


  • Cream cheese 225 g (8oz/1 package, US)
  • 1 cup Butter (28 g)
  • 2 tbsp Whipping cream (60 g)
  • 1/4 cup Shredded cheddar or mozzarella cheese (59 g)
  • 1/4 cup Eggs 4 large (separate the yolks and whites)
  • 100 g Erythritol (2/3 cup)
  • 1/2 cup (or any keto sweetener to taste) (75 g)
  • Lemon juice 1 tbsp (Optional)
  • Lemon zest 1 tsp (Optional)


  1. Use the double boiler method to throughly combine the cream cheese, butter, whipping cream, and cheese. Remove from heat and add the lemon, zest (if using), and egg yolks.
  2. Beat the separated egg whites till stiff peaks and gradually add the erythritol, adjust to taste.
  3. Fold in 1/3 of the egg whites into the egg yolk mixture, then pour the egg yolk mix into egg whites, blending with a spatula ONLY. The result shouldn’t have lumps at all.
  4. Pour into an 8” cake pan or an 8″x8” square pan and bake in a boiling water bath for 200 F the first 30 minutes, 250 F the second 30 minutes, and 300 F the third and last 30 minutes. Total should be 90 minutes. No need to leave in the oven after.
  5. Feel free to enjoy as warm scuffle or refrigerate the cake for better taste!


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