Sugar-Free Matcha Cheesecake
Indulge in the creamy, earthy goodness of this Sugar-Free Matcha Cheesecake – the perfect guilt-free dessert for matcha lovers! This delectable recipe combines the rich flavors of matcha green tea powder with the velvety smoothness of cream cheese, all nestled atop a buttery almond flour crust. Sweetened naturally with stevia and erythritol, this low-carb cheesecake is free of refined sugars, making it ideal for keto-friendly and health-conscious diets. Easy to prepare with a straightforward press-in crust and baked filling, its vibrant green hue and subtly sweet taste make it a stunning centerpiece for any occasion. Serve chilled to fully enjoy its luscious texture and refreshing matcha flavor – a dessert that’s as indulgent as it is wholesome!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 75 grams Unsalted butter, melted
- 3 tablespoons Erythritol sweetener
- 600 grams Cream cheese, softened
- 1 teaspoon Stevia extract powder
- 150 grams Greek yogurt, plain
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Matcha green tea powder
- 1 pinch Salt
Instructions
Preheat your oven to 160°C (320°F) and line the bottom of an 8-inch springform pan with parchment paper.
In a medium bowl, combine the almond flour, erythritol, melted butter, and a pinch of salt to form a slightly crumbly mixture.
Press the crust mixture evenly into the bottom of the prepared pan. Use the back of a spoon or a flat object to compact it firmly.
Bake the crust in the preheated oven for 10 minutes, then remove and set it aside to cool.
In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
Add the stevia, matcha powder, and vanilla extract to the cream cheese and beat until well combined.
Add the Greek yogurt and eggs one at a time, continuing to beat until each is fully incorporated.
Pour the cheesecake filling over the cooled crust and spread it out evenly.
Bake the cheesecake at 160°C (320°F) for 40 to 45 minutes, or until the edges are set and the center has a slight wobble when gently shaken.
Turn off the oven and crack the door open slightly, leaving the cheesecake inside to cool gradually for about an hour.
Refrigerate the cheesecake for at least 4 hours, or overnight for the best results, before serving.
Remove the cheesecake from the pan, slice, and enjoy your sugar-free matcha delight!
Nutrition Facts
Calories |
3902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.0 g | 465% | |
| Saturated Fat | 176.8 g | 884% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1401 mg | 467% | |
| Sodium | 2359 mg | 103% | |
| Total Carbohydrate | 119.3 g | 43% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 33.2 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1254 mg | 96% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1448 mg | 31% | |
*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.
