blog recipes

Recipes in this section include both raw food and whole "cooked" food recipes.  Many of these recipes will be plant-based along with a portion having animal-based products, often including a vegan or vegetarian option.  From my background and experience to the classes I've taught and in-home training, I cover many special types of food preferences from vegan to paleo to low glycemic (low sugar), meeting a wide range of deliciously healthy food connoisseurs.  

Japanese-style Cheesecake KETO & Diabetic-friendly

Japanese-style Cheesecake KETO & Diabetic-friendly

New York Cheesecake meets Angel Food Cake is one way to explain a Japanese-style Cheesecake.  Light and fluffy in texture with the richness of the baked cream cheese.  And instead of the refined flour and sugar in traditional cheesecakes, this one passes my "be deliciously healthy" test!

Helpful products for this recipe.

Japanese-style Cheesecake (Keto & Diabetic-friendly)

12oz organic cream cheese

1/2 cup whole milk or cream (I used coconut milk in the video above)

5 eggs, separated 

1/2 cup plant-based xylitol (non-gmo from birch trees)

1/4 teaspoon stevia (stevia is optional depending on the desired sweetness)

1/3 cup almond flour (or flour of your choice)

2 Tablespoons lemon juice (about 1/2 lemon is needed)

1/4 teaspoon lemon zest (from the 1/2 lemon)


Pre-heat oven to 320F or 160C.  Blend the softened cream cheese and milk until smooth.  Add the egg yolks in one at a time.  Add the flour, zest, and lemon juice.  Blend until smooth.  

In a separate bowl, whip the egg whites and gradually add in the xylitol.  The egg white mixture should form stiff peaks.  No need to over beat.  Gradually add in the fluffed egg whites to the cake mixture.  Blend until smooth.  Optional, you can add a little bit of stevia if you want this light dessert a little sweeter.

Pour into a plan lined with parchment paper on the bottom and the sides.  By placing the parchment paper along the sides of the pan the cake will have a better time rising.  Grease the pan with butter or coconut oil.

Bake at 320F (160C) for 35 minutes and then at 280F (138C) for 25 minutes.  Use the toothpick or fork test to see if batter sticks to the sides.  If the batter does stick it will need a little more time. Baking time will depend as oven temperatures can vary.

Jennifer Mac