Low Carb Matcha Cheesecake
Indulge your sweet tooth without breaking your low-carb lifestyle with this stunning Low Carb Matcha Cheesecake! Featuring a nutty almond flour crust and a creamy matcha-infused filling, this guilt-free dessert is as delicious as it is elegant. The natural earthiness of matcha powder perfectly balances the rich, tangy blend of cream cheese and full-fat Greek yogurt, creating a sophisticated flavor profile that’s both satisfying and unique. Naturally sweetened with low-carb alternatives like Swerve, this cheesecake is a keto-friendly dessert that's perfect for any occasion. Plus, the use of a water bath ensures a silky-smooth texture with no cracks in sight! Whether you're serving it for afternoon tea or a dinner party, this matcha cheesecake is sure to impress both your taste buds and your guests. Refrigerate overnight for the best flavor and enjoy each luscious, low-carb slice!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Unsalted butter
- 0.25 cup Swerve or another low-carb sweetener
- 16 oz Cream cheese
- 1 cup Greek yogurt, full-fat
- 3 large Eggs
- 2 tablespoons Matcha powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 0.75 cup Swerve or another low-carb sweetener for filling
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
In a mixing bowl, combine the almond flour, melted butter, and the sweetener for the crust. Mix until the texture resembles wet sand.
Press the almond flour mixture evenly into the bottom of the prepared springform pan to form the crust.
Place the crust in the preheated oven and bake for 10-12 minutes or until lightly golden. Remove and let it cool while preparing the filling.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the Greek yogurt, eggs, matcha powder, vanilla extract, sea salt, and the sweetener for the filling. Continue beating until fully combined and smooth.
Pour the matcha filling over the cooled crust and spread it evenly with a spatula.
Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in, and place it in a larger baking dish filled with 1-inch of hot water to create a water bath.
Bake the cheesecake in the water bath for about 70-80 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven, crack open the oven door, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and the water bath. Run a knife around the edge of the pan to loosen the cake and allow it to cool to room temperature.
Refrigerate the cheesecake for at least 4 hours, or overnight for best results, before serving.
Slice and enjoy a guilt-free, low-carb matcha cheesecake.
Nutrition Facts
Calories |
3094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.1 g | 355% | |
| Saturated Fat | 122.3 g | 612% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1108 mg | 369% | |
| Sodium | 2292 mg | 100% | |
| Total Carbohydrate | 309.0 g | 112% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 31.1 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1035 mg | 80% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1056 mg | 22% | |
*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.
