Keto Cheesecake Recipe – It’s flourless & low carb

Just need 6 ingredients for this Keto Cheesecake. No flour!

I laughed when I thought about the first time I made this Keto Cheesecake. I didn’t plan to make a keto version initially but it became one because I forgot to add the flour in! ?? Only realised I left the cake flour on my kitchen counter after I popped the cake tin into the oven. Therefore I decided to leave it to fate and see what cake comes out of it, lol. ?

As good as the regular Japanese cheesecake if not better

Surprisingly, this was one of the most beautiful mistakes made in my kitchen. In fact, my husband said he enjoyed this keto cheesecake more than the regular Japanese cheesecake which I shall share the recipe next time. Well, he ended up eating most of it because he loved it so much, haha.

It’s like a cheese souffle!

This cheesecake had a lovely golden-brown crust on top and was moist and somewhat airy on the inside. Jiggly when shaken. Really soft and light too. It melted in the mouth as the centre was almost under-cooked. Subtle egg flavour. Really delicious. ?

This is what I mean by ‘a smooth mixture with no visible lumps’ (Step 2 in recipe below) after you melt and whisk the ingredients in a bain-marie.

For those of you who are not on keto / low-carb diet, you can use sugar instead of erythritol (1:1) and regular milk instead of almond milk.

Use a tall cake tin as the cake will rise a lot during baking

I mentioned below that this recipe would yield a 6″ cake. This diameter was measured after the cake had been refrigerated overnight. I used a 8″ cake tin that was 4″ high. During baking, the cake rose almost 2″ above the rim of the cake tin but the overall size of the cake shrunk after it was cooled and chilled.

If you don’t have a tall cake tin (those meant for castella cake would be perfect), just make sure you line your existing cake tin with parchment paper to create more height.

Chill in fridge overnight for best flavour

You can eat this cheesecake warm (if you can’t wait) or chilled. I highly recommend that you leave it in the fridge for at least 4 hours or overnight as the cheese flavour will be more pronounced. So if you plan to make this cheesecake for a special occasion on a specific day, then you should really make it the day before.

Decorate it any way you like with berries and/or powdered erythritol (or icing sugar if not on keto). Or just dig right in like what we did! ?

Keto Cheesecake Recipe
yields one 6″ cake
  • 227g cream cheese
  • 6 eggs (50g each), separated into yolks & whites
  • 90g erythritol
  • 120ml unsweetened almond milk
  • 50g unsalted butter
  • 25g sour cream
Combine cream cheese, 45g erythritol, milk, butter and sour cream in a large heat-proof mixing bowl.
Place the bowl over a pot of hot boiling water on the stove and keep whisking till you get a smooth mixture with no visible lumps.
Remove from heat and whisk in the egg yolks, one at a time.
Preheat oven to 180 deg C. Line a 8″ cake tin (with removable bottom) with parchment paper and wrap the outside bottom of the tin with foil.
Using a stand or hand mixer, beat the egg whites on low speed till foamy (about 1 minute).
Add in the balance erythritol. Continue to beat till soft peaks (about 3-4 minutes).
Add 1/3 egg white to the cheese mixture. Use a spatula to fold it in.
Transfer the cheese mixture into the balance egg white and fold till everything is well combined.
Pour the cake mixture into the tin. Run a bamboo stick through the mixture to remove any air bubbles.
Place the cake tin on a baking tray and fill up the tray with water.
Insert into the middle shelf of the oven and steam-bake for 10 minutes.
Reduce the temperature to 150 deg C and continue to steam-bake for 45 minutes.
Once done, turn off the oven and leave the oven door slightly ajar (put a wooden spoon in between).
Leave the cake in the oven for 30 minutes.
Take the cake out of the oven and place on a wire rack to cool for 20 minutes before removing the tin.
Chill in fridge for at least 4 hours or overnight.

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