Keto Matcha Cheesecake
Indulge in the perfect balance of creamy decadence and a health-conscious twist with this Keto Matcha Cheesecake recipe. Featuring a buttery almond flour crust and a rich, velvety filling infused with earthy matcha green tea powder, this low-carb dessert is as stunning as it is satisfying. Sweetened naturally with erythritol and free of refined sugar, it’s a guilt-free treat for anyone following a keto or low-carb lifestyle. With a harmonious blend of vanilla, cream cheese, and the antioxidant-packed goodness of matcha, every bite bursts with flavor. This easy-to-follow recipe ensures your cheesecake turns out light, creamy, and beautifully set—ideal for special occasions or whenever you need a dreamy indulgence. Bake it once and let it become your go-to keto dessert!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cups unsalted butter
- 2 tablespoons erythritol
- 16 ounces cream cheese
- 1 cup powdered erythritol
- 1 teaspoon vanilla extract
- 3 large eggs
- 0.5 cup heavy cream
- 2 tablespoons matcha green tea powder
- 0.25 teaspoon salt
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
In a medium bowl, combine the almond flour, melted butter, and erythritol. Mix until the ingredients are well combined and crumbly.
Press the almond flour mixture into the bottom of the prepared springform pan to form a crust. Bake the crust in the preheated oven for 10-12 minutes, or until golden brown. Remove from the oven and let it cool completely.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the powdered erythritol and continue to beat until fully incorporated.
Add the vanilla extract and one egg at a time, mixing well after each addition. Ensure the mixture is smooth and lump-free.
Pour in the heavy cream, matcha powder, and salt, and beat until everything is well combined and the batter is smooth.
Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top with a spatula.
Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set and the edges are lightly golden.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about an hour.
Remove the cheesecake from the oven and refrigerate for at least 4-6 hours, or overnight for best results, before serving.
When ready to serve, carefully remove the cheesecake from the springform pan and slice. Enjoy your Keto Matcha Cheesecake.
Nutrition Facts
Calories |
3288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.3 g | 393% | |
| Saturated Fat | 139.4 g | 697% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1198 mg | 399% | |
| Sodium | 2271 mg | 99% | |
| Total Carbohydrate | 325.7 g | 118% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 23.3 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 899 mg | 69% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1226 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
