Keto Japanese cake

Ingredients:

For the Cake:

• 1 cup (240 ml) cream cheese, softened
• 1/2 cup (120 ml) heavy cream
• 1/4 cup (60 ml) sour cream
• 1/2 cup (100 g) granulated erythritol or monk fruit sweetener (adjust to taste)
• 1/4 cup (30 g) coconut flour
• 4 large eggs, separated
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• A pinch of salt

For the Cake Pan:

• 1 tbsp butter or non-stick cooking spray (for greasing)

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Instructions:

1. Preheat Oven:
   • Preheat your oven to 320°F (160°C).
2. Prepare the Pan:
   • Grease a 7-inch (18 cm) round cake pan with butter or non-stick spray. Line the bottom with parchment paper and grease the parchment paper lightly.
3. Melt Cream Cheese:
   • In a medium bowl, use an electric mixer to beat the softened cream cheese until smooth.
4. Mix Ingredients:
   • Add the heavy cream, sour cream, and erythritol to the cream cheese. Beat until well combined and smooth.
   • Mix in the vanilla extract and the egg yolks one at a time, making sure each is fully incorporated before adding the next.
   • Add the coconut flour, baking powder, and salt. Mix until just combined.
5. Beat Egg Whites:
   • In a clean, dry bowl, use an electric mixer to beat the egg whites until stiff peaks form. This can take a few minutes.
6. Fold in Egg Whites:
   • Gently fold the beaten egg whites into the cream cheese mixture. Be careful not to deflate the egg whites; fold until the mixture is uniform.
7. Pour Batter:
   • Pour the batter into the prepared cake pan. Smooth the top with a spatula.
8. Prepare Water Bath:
   • Place the cake pan inside a larger baking dish. Fill the outer dish with hot water, about halfway up the sides of the cake pan. This water bath helps to create a gentle baking environment and prevents cracking.
9. Bake:
   • Bake in the preheated oven for 50-60 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. The top should be lightly golden brown.
10. Cool:
    • Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about an hour to prevent sudden temperature changes that can cause cracking.
11. Refrigerate:
    • Remove the cheesecake from the oven and the water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
12. Serve:
    • Carefully remove the cheesecake from the pan and parchment paper. Slice and enjoy!

Tips:

• Ensure all ingredients are at room temperature for the best texture.
• Be gentle when folding in the egg whites to maintain the airy texture.
• Use a water bath to prevent cracks and ensure even baking.

Enjoy your light and fluffy keto Japanese cheesecake!

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE