Low Carb Matcha Cheesecake

Indulge in the creamy decadence of this Low Carb Matcha Cheesecake, a delectable dessert that brings together the earthy richness of matcha green tea with the velvety smoothness of cream cheese—all while staying keto-friendly! Featuring an almond flour crust sweetened with Swerve and a luscious matcha-infused filling made with Greek yogurt and a hint of vanilla, this cheesecake is a guilt-free treat that’s as stunning as it is flavorful. Baked in a water bath for the perfect texture and chilled to perfection, each slice offers a luxurious blend of flavors and a satisfyingly light finish. Ideal for matcha lovers and those following low-carb, gluten-free lifestyles, this showstopping dessert is perfect for special occasions or anytime indulgence.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.

Step 2

In a mixing bowl, combine the almond flour, melted butter, and the sweetener for the crust. Mix until the texture resembles wet sand.

Step 3

Press the almond flour mixture evenly into the bottom of the prepared springform pan to form the crust.

Step 4

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.

Step 5

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Step 6

Add the Greek yogurt, eggs, matcha powder, vanilla extract, sea salt, and the sweetener for the filling. Continue beating until fully combined and smooth.

Step 7

Pour the matcha filling over the cooled crust and spread it evenly with a spatula.

Step 8

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.

Step 9

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.

Step 10

Turn off the oven, crack open the oven door, and let the cheesecake cool in the oven for 1 hour.

Step 11

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.

Step 12

Refrigerate the cheesecake for at least 4 hours, or overnight for best results, before serving.

Step 13

Slice and enjoy a guilt-free, low-carb matcha cheesecake.

Nutrition Facts

Serving size	(1269.9g)

Amount per serving	% Daily Value*
Calories	3094.1

Total Fat 277.1g	0%
Saturated Fat 122.3g	0%
Polyunsaturated Fat 6.7g
Cholesterol 1107.5mg	0%
Sodium 2291.6mg	0%
Total Carbohydrate 309.0g	0%
Dietary Fiber 21.4g	0%
Total Sugars 31.1g
Protein 103.4g	0%

Vitamin D 123IU	0%
Calcium 1035.2mg	0%
Iron 8.4mg	0%
Potassium 1056.0mg	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: 60.2%

Protein: 10.0%

Carbs: 29.8%