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My PCOS Kitchen - Japanese Cotton Cheesecake - A gluten-free and sugar-free alternative to the popular recipe. This cheesecake is extremely low-carb and so is perfect for a keto or low carb diet!
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4.84 from 6 votes

Japanese Cotton Cheesecake (Gluten-free, Sugar-free, Low Carb)

A yummy fluffy and spongy gluten free and sugar free cheesecake!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 338kcal
Author Mira



  • Preheat the oven to 160C/320F. Add some water, about 2cm, to a baking tray and put it in the oven on the bottom rack.
  • Line the sides of an 18cm/7” spring form pan with a loose base. Wrap the outer bottom and sides of the pan with aluminum foil.
  • Add the cream cheese to a microwave-safe bowl and microwave for 40 seconds or until soft.
  • Separate the eggs, place the whites into a bowl and the yolks into the bowl with the cream cheese.
  • Using a hand mixer, beat the egg whites for a minute and add ⅛ tsp of the stevia powder. Continue beating until stiff peaks form.
  • Using the same mixer, beat the cream cheese and yolks for 2 minutes. Add ⅛ tsp of the stevia powder, the almond flour and the baking powder. Beat until combined. Pour the mixture through a sieve to make sure that there's no more "flour" bumps. Sift it until it's all transferred to a large bowl. (*This took me a good 5 minutes, just keep on scraping the batter until it comes out of the sieve)
  • Add ⅓ of of the meringue to the cream cheese mixture and carefully fold it in. When incorporated, add the next ⅓ and carefully fold it in again. Add the last ⅓ of the meringue and fold GENTLY.
  • Pour the cheesecake mixture inside the springform pan and place it in the preheated oven in the water bath. Bake for 40 minutes, decrease the temperature to 140C/285F and bake for 10 more minutes.
  • Take the cheesecake out of the oven and let cool completely. When cooled, cut into 4 slices. Top the cheesecake with the berries.


If you double the recipe, use a 9" cake mold and just bake it an extra 10-20 minutes at 140C/285F.
**While I know traditional cream cheese packs are 8oz, the packs in Japan are only 7oz so that's what I used for this recipe. I'm sure using an 8oz pack won't make a difference in the recipe, but if it does, try adding 5-10g of almond flour to the cake.
Get the equipment used here:
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red
Master Class 18cm 7" Non Stick Spring Form Loose Base Cake Baking Tin Pan


Serving: 1slice | Calories: 338kcal | Carbohydrates: 5.01g | Protein: 12.21g | Fat: 30.99g | Saturated Fat: 14.15g | Polyunsaturated Fat: 1.22g | Monounsaturated Fat: 7g | Cholesterol: 221mg | Sodium: 220mg | Potassium: 118mg | Fiber: 1.6g | Sugar: 0.94g | NET CARBS: 3.41g