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Keto Japanese cake Recipe

Allan
This Keto Japanese Cake is a fluffy, creamy, and low-carb dessert that’s perfect for any occasion. It’s easy to make, full of flavor, and absolutely delicious!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine Japanese, Keto
Servings 8

Equipment

  • Stand Mixer or Hand Mixer
  • Mixing Bowls
  • Springform Pan
  • Baking Tray for Water Bath
  • Sifter

Ingredients
  

  • 8 oz Cream Cheese
  • 5 large Eggs
  • 1 cup Almond Flour
  • ½ cup Swerve or Erythritol
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • ½ cup Heavy Cream
  • 1 tbsp Lemon Juice

Instructions
 

  • Preheat the oven to 320°F (160°C). Grease and line a springform pan.
  • Beat cream cheese until smooth. Add heavy cream, eggs, and vanilla; mix until combined.
  • Sift in almond flour, baking powder, and sweetener, then mix well.
  • In a separate bowl, beat egg whites until stiff peaks form. Fold into the batter gently.
  • Place the springform pan in a larger pan and fill with hot water.
  • Bake for 40-45 minutes, until golden on top.
  • Turn off the oven and let the cake cool for 1 hour inside. Remove and cool completely.
  • Serve chilled or at room temperature.