Low Carb Japanese Cheesecake Recipe


This Keto Japanese cake is a delightful treat that combines the airy texture of a sponge cake with the subtle sweetness of Japanese desserts. It’s low in carbs and sugar, making it perfect for those following a ketogenic diet or anyone looking for a guilt-free indulgence.


  • 6 large eggs, separated
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup powdered erythritol (or any keto-friendly sweetener of your choice)
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • Pinch of salt


  1. Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) round cake pan with butter or coconut oil and line the bottom with parchment paper.
  2. In a large mixing bowl, whisk together the egg yolks, powdered erythritol, and vanilla extract until smooth and creamy.
  3. In a separate bowl, sift together the almond flour, coconut flour, and salt. Gradually add the dry ingredients to the egg yolk mixture, stirring until well combined.
  4. In another clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
  5. Gently fold the beaten egg whites into the batter, being careful not to deflate them.
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  7. Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  8. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
  9. Slice and serve the Keto Japanese cake on its own or with a dollop of whipped cream and fresh berries for a delightful dessert.

Nutrition Facts (per serving):

  • Calories: 120
  • Total Fat: 8g
    • Saturated Fat: 2g
    • Trans Fat: 0g
  • Cholesterol: 186mg
  • Sodium: 86mg
  • Total Carbohydrates: 4g
    • Dietary Fiber: 2g
    • Sugars: 1g
  • Protein: 7g

Nutrition facts are approximate and may vary depending on specific ingredients used.