Craving something sweet that aligns with your keto lifestyle? Look no further than this Keto Matcha Cheesecake. It combines the rich, creamy texture of cheesecake with the unique flavor of matcha, delivering a dessert that satisfies your sweet tooth without the carbs. This delightful treat is perfect for a special occasion or just a weekend indulgence.
The magic of this Keto Matcha Cheesecake lies in its balance of flavors. The earthy notes of matcha blend beautifully with the creamy filling, creating a dessert that is not only delicious but also visually stunning. Plus, it’s a low-carb option that you can enjoy without guilt, making it a must-try for keto enthusiasts.
Deliciously Creamy Keto Matcha Cheesecake
This Keto Matcha Cheesecake is a luscious dessert that features a smooth and creamy filling infused with matcha green tea. The crust is made from almond flour, keeping it low-carb and keto-friendly. Each bite is rich, creamy, and has a subtle earthy flavor from the matcha, making it an exquisite treat for any dessert lover.
Ingredients
- 1 ½ cups almond flour
- ¼ cup melted butter
- 2 tablespoons erythritol or preferred keto sweetener
- 2 packages (8 oz each) cream cheese, softened
- ½ cup erythritol or preferred keto sweetener (adjust to taste)
- 2 large eggs
- 2 tablespoons matcha green tea powder
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine almond flour, melted butter, and 2 tablespoons of erythritol. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10-12 minutes until lightly golden. Let it cool.
- Make the Filling: In a large bowl, beat the cream cheese and ½ cup erythritol until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Then, mix in the matcha powder, vanilla extract, lemon juice, and a pinch of salt until well combined.
- Bake the Cheesecake: Pour the matcha filling over the cooled crust and smooth the top with a spatula. Bake for 25-30 minutes until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour.
- Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely. Before serving, you can sprinkle additional matcha on top for decoration.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 45 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 240kcal
- Fat: 20g
- Protein: 5g
- Carbohydrates: 3g
- Fiber: 2g
- Net Carbs: 1g
