Ingredients
Method
- Preheat oven to 320°F (160°C). Line a 7-inch cake pan with parchment paper and prepare a water bath.
- Beat egg yolks with cream cheese, butter, heavy cream, vanilla, and almond flour until smooth.
- In a separate bowl, beat egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add Allulose and beat until stiff peaks form.
- Gently fold egg whites into the yolk mixture in three parts, maintaining as much air as possible.
- Pour batter into the prepared pan. Place pan in the water bath and bake for 50-60 minutes, until the top is lightly golden and set.
- Cool gradually, remove from pan, and refrigerate for at least 4 hours before serving.
- Tips & Tricks
- Beat egg whites to soft peaks and gradually incorporate sweetener for maximum lift.
- Use a water bath to prevent cracking and keep the texture tender.
- Fold gently to maintain the airy structure.
- Cool slowly; avoid sudden temperature changes.
- Chill before slicing for the perfect jiggly effect.
Nutrition
Notes
Beat egg whites to soft peaks and gradually incorporate sweetener for maximum lift.
Use a water bath to prevent cracking and keep the texture tender.
Fold gently to maintain the airy structure.
Cool slowly; avoid sudden temperature changes.
Chill before slicing for the perfect jiggly effect.
Nutrition Facts (per slice, 8 slices per cake)
Calories: 210
Fat: 18g
Protein: 9g
Total Carbs: 3g
Fiber: 1g
Net Carbs: 2g
FAQ
Can I use another sweetener? Allulose works best for texture and browning. Erythritol may make the cake denser.
Why is my cheesecake not jiggly? Likely overmixing or under whipping egg whites. Egg whites must form soft peaks and be folded gently.
Can I use coconut flour? Not recommended—coconut flour is too absorbent and will weigh the cake down.
Do I need a water bath? Yes! It prevents cracks and keeps the texture tender.
Visual Inspiration Product Links
Keystone Pantry Allulose
Use a water bath to prevent cracking and keep the texture tender.
Fold gently to maintain the airy structure.
Cool slowly; avoid sudden temperature changes.
Chill before slicing for the perfect jiggly effect.
Nutrition Facts (per slice, 8 slices per cake)
Calories: 210
Fat: 18g
Protein: 9g
Total Carbs: 3g
Fiber: 1g
Net Carbs: 2g
FAQ
Can I use another sweetener? Allulose works best for texture and browning. Erythritol may make the cake denser.
Why is my cheesecake not jiggly? Likely overmixing or under whipping egg whites. Egg whites must form soft peaks and be folded gently.
Can I use coconut flour? Not recommended—coconut flour is too absorbent and will weigh the cake down.
Do I need a water bath? Yes! It prevents cracks and keeps the texture tender.
Visual Inspiration Product Links
Keystone Pantry Allulose