3-Ingredient Low Carb Cheesecake
A fluffy, Japanese-style cheesecake made from just eggs, Greek yogurt, and baking soda.
Prep15 min
Cook30 min
Chill / rest3 hr 20 min
DifficultyEasy
Makes8 slices
Credit: Original recipe by Lilsipper. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
slices
Our clean version
Ingredients
- 4 pasture-raised organic eggs, separated
- 1 1/2 cups organic plain whole-milk Greek yogurt
- 1 tsp Bob's Red Mill Baking Soda
- Optional sweetness: 1/2 cup organic coconut sugar or 1/4 cup raw organic honey or pure organic maple syrup
- Optional flavors: organic vanilla extract (corn-free), organic cinnamon, organic lemon zest or juice
- Optional toppings: organic strawberries, raw organic honey, melted chocolate
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Method
- Beat the egg whites until they hold peaks.
- In another bowl, mix the yolks, yogurt, and baking soda, along with any sweetener or flavorings. Gently fold this into the whites.
- Pour into a lined or oiled 8-inch pan and bake at 350°F for 30 minutes.
- Turn off the oven, prop the door open a crack, and let the cheesecake cool inside for 15-20 minutes. Refrigerate for a few hours before slicing.
What we changed and why
- Many vanilla extracts use corn-based alcohol. Look for one made with cane alcohol, or use vanilla bean powder.
Items marked "check" need a quick label read: corn hides in starches, dextrose, and vinegar.
Original as posted
Ingredients
- 4 eggs, separated
- 1 1/2 cups Greek yogurt
- 1 tsp baking soda
- Optional sweetness: 1/2 cup coconut sugar or 1/4 cup honey or maple syrup
- Optional flavors: vanilla, cinnamon, lemon zest or juice
- Optional toppings: strawberries, honey, melted chocolate
Method
- Beat the egg whites to peaks.
- In a separate bowl mix yolks, yogurt, and baking soda (plus sweetener and flavorings if using), then gently fold into the whites.
- Pour into a lined or oiled 8-inch pan and bake at 350°F for 30 minutes.
- Turn off the oven, crack the door, and let cool inside 15-20 minutes, then refrigerate a few hours before slicing.
Notes from our recipe log: Gluten-free, keto, sugar-free as made. The unsweetened version is plain, so toppings carry it.
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Estimated nutrition
Per serving (1 of 8 slices), for our clean version. This is an estimate, not lab tested.
| Calories | 77 |
| Protein | 6.9 g |
| Carbohydrates | 1.7 g |
| Fat | 4.3 g |
Based on: Unsweetened and without toppings, made with whole-milk Greek yogurt. Each 1/4 cup of honey adds about 30 calories per slice.
Gear we use
No special equipment needed.
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Milk: Unsweetened almond milk (gum-free); Full-fat coconut milk for richness; Certified gluten-free oat milk
- Sour cream or Greek yogurt: Plain coconut yogurt; Cashew sour cream
- Egg (in baking): 1 tbsp ground flax plus 3 tbsp water per egg, rested 5 minutes; 1/4 cup applesauce per egg in sweet bakes
- Honey: Pure maple syrup (vegan)
- Maple syrup: Raw honey
- Chocolate: Carob chips (caffeine-free); Sugar-free chocolate sweetened with monk fruit
