Quick Description:
This Keto Cloud Bread Cheesecake is a low-carb twist on the light, airy Japanese-style soufflé cheesecake. It’s soft, fluffy, and melts in your mouth—just like the original, but without the sugar or gluten. Perfect for celebrations, family dinners, or when you simply want a guilt-free dessert that feels indulgent but fits your keto lifestyle.
Servings and Timing:
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Chill Time: Minimum 2 hours (preferably overnight)
Total Time: ~3 hours (including cooling)
Servings: 8 slices
Nutritional Info (Per Serving):
Calories: 210
Fat: 19g
Total Carbohydrates: 5g
Fiber: 2g
Net Carbs: 3g
Protein: 5g
Sugar: 0g
WW SmartPoints: ~6 (depending on sweetener and cream brand)
Ingredients List:
Wet Ingredients:
8 oz cream cheese, softened (room temperature)
4 large eggs, separated
¼ cup unsalted butter, melted and slightly cooled
¼ cup heavy cream
1 tsp vanilla extract
1 tsp lemon juice (optional, for brightness)
Dry Ingredients:
½ cup powdered erythritol (or any keto-approved powdered sweetener)
¼ cup almond flour (finely ground)
¼ cup coconut flour
¼ tsp cream of tartar
Optional Topping:
Extra powdered erythritol for dusting
Instructions:
1. Prep the Oven and Pan:
Preheat oven to 320°F (160°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides with butter or coconut oil. Prepare a large roasting pan for the water bath.
2. Make the Cream Cheese Base:
In a large mixing bowl, beat softened cream cheese until smooth. Add the egg yolks, melted butter, heavy cream, vanilla, lemon juice (if using), and powdered erythritol. Blend until you have a silky, lump-free batter.
3. Add Dry Ingredients:
Sift the almond flour and coconut flour into the cream cheese mixture to eliminate clumps. Gently fold in using a spatula until fully incorporated.
4. Whip the Egg Whites:
In a clean bowl, beat egg whites with cream of tartar until stiff peaks form. The mixture should be glossy and stand upright when the beaters are lifted.
5. Fold in the Egg Whites:
Carefully fold the whipped egg whites into the batter in three batches. Use a light hand to keep the mixture airy. Fold until just combined—do not overmix.
6. Set Up the Water Bath:
Pour the batter into the springform pan. Place the pan inside the larger roasting dish. Carefully pour hot water into the roasting dish until it reaches halfway up the sides of the cheesecake pan. This helps prevent cracking and keeps the texture moist.
7. Bake the Cheesecake:
Bake for 50–60 minutes, or until the top is lightly golden and the center is just set. The middle should jiggle slightly when shaken. Avoid opening the oven during baking to maintain the cake’s lift.
8. Cool Gradually:
Once baked, turn off the oven and leave the door slightly open for 15 minutes. Then remove the cheesecake from the oven and water bath. Cool completely on a wire rack before refrigerating.
9. Chill and Serve:
Refrigerate for at least 2 hours, ideally overnight. Before serving, dust lightly with powdered sweetener. Serve chilled with optional sugar-free whipped cream or fresh berries.
Additional Notes:
Tip: If you’re concerned about water leaking into your springform pan, wrap the bottom with foil before placing it in the water bath.
Dietary Info:
Keto-Friendly
Low-Carb
Sugar-Free
Gluten-Free
Grain-Free
Brief Introduction:
Inspired by classic Japanese cheesecake, this keto version delivers the same dreamy texture and gentle sweetness—without the sugar or carbs. Using whipped egg whites and low-carb flours, you get a soft, airy dessert that’s light on the palate but deeply satisfying.
Step-by-Step Cooking Guide:
Room Temp Ingredients: Start with softened cream cheese and eggs for a smoother batter.
Sift Dry Ingredients: This prevents clumping and keeps the texture light.
Don’t Overmix Whites: Overfolding will deflate the batter—gently is key.
Water Bath: Essential for even cooking and avoiding cracks.
Chill Time: For best results, refrigerate overnight to let the texture fully set.
Ingredient Details and Substitution Tips:
Cream Cheese: Use full-fat for the best texture and flavor.
Almond & Coconut Flour: Both work together to provide structure. Avoid skipping one or subbing with only one type.
Sweetener: Powdered erythritol gives the smoothest result. Monk fruit or allulose blends also work.
Lemon Juice: Optional, but adds brightness and balances the richness.
Recipe Variations and Serving Suggestions:
Citrus Twist: Add a bit of lemon zest for extra zing.
Berry Topping: Serve with a few raspberries, blackberries, or sliced strawberries.
Mini Version: Use ramekins for individual cheesecakes—adjust baking time to 25–30 minutes.
Chocolate Drizzle: A sugar-free dark chocolate drizzle makes it extra decadent.
Storage and Make-Ahead Information:
Storage: Store in the refrigerator for up to 5 days.
Freezing: Freeze slices individually, wrapped tightly in plastic, for up to 1 month. Thaw in the fridge overnight.
Make-Ahead Tip: Bake the day before and chill overnight for best results.
