Keto Matcha Cheesecake

Indulge in the creamy decadence of Keto Matcha Cheesecake, a guilt-free dessert perfect for low-carb and sugar-free lifestyles. This recipe combines a buttery almond flour crust with a luscious, velvety filling infused with the earthy richness of matcha green tea powder. Sweetened with erythritol and crafted with high-fat, keto-friendly ingredients like cream cheese and heavy cream, this cheesecake delivers all the flavor with none of the guilt. With just 20 minutes of prep and simple baking techniques, you'll create a stunning dessert that is as visually captivating as it is delicious. Perfect for special occasions or an everyday treat, this keto-friendly matcha cheesecake is best served chilled for a refreshing slice of creamy perfection.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.

Step 2

In a medium bowl, combine the almond flour, melted butter, and erythritol. Mix until the ingredients are well combined and crumbly.

Step 3

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.

Step 4

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.

Step 5

Add the vanilla extract and one egg at a time, mixing well after each addition. Ensure the mixture is smooth and lump-free.

Step 6

Pour in the heavy cream, matcha powder, and salt, and beat until everything is well combined and the batter is smooth.

Step 7

Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top with a spatula.

Step 8

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.

Step 9

Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about an hour.

Step 10

Remove the cheesecake from the oven and refrigerate for at least 4-6 hours, or overnight for best results, before serving.

Step 11

When ready to serve, carefully remove the cheesecake from the springform pan and slice. Enjoy your Keto Matcha Cheesecake.

Nutrition Facts

Serving size	(1177.0g)

Amount per serving	% Daily Value*
Calories	3288.0

Total Fat 306.3g	0%
Saturated Fat 139.4g	0%
Polyunsaturated Fat 6.7g
Cholesterol 1198.1mg	0%
Sodium 2271.3mg	0%
Total Carbohydrate 325.7g	0%
Dietary Fiber 19.9g	0%
Total Sugars 23.3g
Protein 82.3g	0%

Vitamin D 123IU	0%
Calcium 899.2mg	0%
Iron 11.3mg	0%
Potassium 1225.7mg	0%

*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.

Source of Calories

Fat: 62.8%

Protein: 7.5%

Carbs: 29.7%