Japanese Cotton Cheesecake (made keto low carb friendly) Original Recipe (in italian) Bowl 1: 2 egg whites whisked with sweetener (powdered) Bowl 2: 150g Cream Cheese, 50ml double cream/Almond Milk, 2 yolks, 16/20g coconut flour, 25g butter, ½ tsp baking powder, 1 pinch salt. Mix Bowl 1 + Bowl 2 folding into the egg whites. Pour into mould placed within an oven tray filled halfway through with water. Bake for 1 hour and 15 minutes at 180c. Let it cool in the oven.