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You may have seen the Japanese cheesecake video from Tasty – it went pretty viral. It looked amazing and I knew I had to try a delicious keto one.

One thing that I learned when making this is oven temperature is KEY to making this. Now my cheesecake isn’t perfect looks-wise.. It’s a bit cracked because my oven was TOO hot.. (My oven runs too hot). So make sure it’s set at the correct temperature otherwise it may crack like mine did. However, even if it does crack, it still tastes AHMAZING.

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If you are using a spring form pan, I HIGHLY recommend wrapping the bottom of the cake in tin foil before you place it in the water bath. Otherwise the water will seep into the cake and the bottom will be soggy/not cook correctly. 

The best thing about this was how easy it was to make. It takes a bit of time for sure but it is actually fairly straightforward.

If you like these recipes, make sure to check out my keto birthday cake, Mississippi mud cake, Hawaiian sweet rolls or Nanaimo bars.





Keto Japanese Cheesecake

Keto Japanese Cheesecake

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
This Japanese cheesecake could not get any fluffier. It tastes amazing and has zero sugar and no gluten.


  • 1 tbsp powdered sweetener
  • 125g cream cheese
  • 1 cup heavy cream
  • 3 eggs, separated
  • 1 tbsp vanilla extract
  • 1/4 cup coconut flour
  • 1/2 tbsp baking powder
  • 1 tbsp vinegar
  • 1/4 cup powdered sweetener
  • raspberries (optional and not included in macros)


  1. Pre-heat the oven to 350°F / 175°C.
  2. In a double boiler, melt the cream cheese and mix thoroughly with the cream and tbsp of powdered sweetener. 
  3. Take it off the heat and wait about 5 minutes.
  4. Pour the cream cheese mixture into the egg yolks. Whisk until the yolks are combined into the liquid. 
  5. Stir in your vanilla.
  6. Sift your coconut flour and baking powder into the cream cheese mix. Whisk until it has thickened, then set aside.
  7. In a clean bowl, beat your egg whites and vinegar until the whites are bubbly. Slowly add in your 1/4 cup of powdered sugar while you beat the whites to STIFF peaks.
  8. Slowly fold small portions of the egg whites into the cream cheese mixture.
  9. Once it’s all mixed in, place into a cake dish that is either lined with parchment paper or greased.
  10. Place that cake dish into another larger cake dish and fill that with HOT water. Make sure you do not get any water into the cake batter. 
  11. Place in the oven and then immediately turn the heat down to 320°F / 160°C. Bake for 40 minutes. (If you notice the top is browning quickly, place a piece of foil over the top of the cake pan.)
  12. After 40 minutes, turn the oven down to 300 and let it cook for an additional 30 minutes.
  13. Turn the oven off and let it sit in the cool oven for 15 minutes.
  14. Cool for 4 hours before serving. Top with more powdered sweetener and some fruit!


If you are using a spring form pan, wrap the outside in foil so that water does not seep into the cake.

It is normal for the cake to deflate as it cools.

2 net carbs per slice.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 163 Total Fat: 14.6g Carbohydrates: 3g Fiber: 1g Protein: 3.6g
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  1. Carole Nelson

    November 20, 2017 at 9:55 pm

    You used a springform pan!

    • hungryelephant

      November 21, 2017 at 7:22 am

      I do NOT recommend. The water seeped into the bottom of the pan.. it still turned out ok, but it’d be better if it was a normal cake pan.

      • Felicia

        November 23, 2017 at 11:09 am

        If you used a regular pan how are you going to get it out without deflating it?

        • hungryelephant

          November 23, 2017 at 11:14 am

          line the pan with parchment paper. I did that even though I used a springform pan and it was super easy to get out.

      • Neila Smith-Dorfman

        May 15, 2018 at 5:00 pm

        If you line your springform pan with foil- 2-3 layers all the way up the sides, the water will not leak in! I’ve done it- it works!

      • Shari Champagne

        June 29, 2018 at 4:11 pm

        Wrap the outside of your spring form pan really well with foil so the water doesn’t leak in.

    • Shruti

      April 21, 2018 at 7:19 pm

      Hi there. I am not a big fan of coconut flour. Are you using it for keeping the cheesecake firm? Are there any substitutuons? I was thinking of almond flour+oatflour. Thanks

      • hungryelephant

        April 21, 2018 at 7:21 pm

        Hi! Yes I think you could use almond flour instead, start with 3/4 cup and go from there! You may have to add more if it’s too watery, or as you mentioned, you csn add some oat flour. (if you’re keto though, the oat flour is not recommended)

  2. John Blachaniec

    December 6, 2017 at 12:02 am

    What size can pan???

    • hungryelephant

      December 6, 2017 at 1:49 am

      Hi John! It’s roughly 7-8 inches!

  3. nanabella

    January 13, 2018 at 1:02 am

    You can wrap the outside of the springform pan with foil to keep the water out… ☺️

    • hungryelephant

      January 13, 2018 at 6:18 am


  4. Patricia

    April 21, 2018 at 3:37 am

    Hi! I’ve been looking for this recipe without the cakeflour…. you’re awesome!! Thank you!!

  5. E kelley

    February 28, 2019 at 10:40 pm

    Is this ok to freeze?

    • hungryelephant

      February 28, 2019 at 5:44 pm

      Should be fine!

  6. Kathryn

    March 16, 2019 at 8:30 pm

    Are you able to make this as a cupcake too ?

    • hungryelephant

      March 18, 2019 at 7:15 pm

      I would think so, but I havent tried it so I’m not 100% sure!

  7. Janeen

    April 21, 2019 at 6:05 pm

    Could you use Oat Fiber in place of the coconut flour? About equal absorbency and no coconut flavor! No carbs either! I’m going to try it and I will let you know.

    • hungryelephant

      April 21, 2019 at 5:08 pm

      I havent tried but let me know how it turns out!


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