Keto Green Matcha Cheesecake

Introduction

If you’re a matcha lover and following a keto lifestyle, this Keto Green Matcha Cheesecake is about to become your new favorite dessert. It’s creamy, indulgent, and has that earthy, slightly sweet green tea flavor that makes matcha so beloved. This cheesecake not only looks stunning with its naturally vibrant green hue but also delivers a dessert experience that feels luxurious without breaking your carb bank.

Whether you’re hosting a brunch, celebrating a special occasion, or simply treating yourself, this keto-friendly cheesecake will hit the spot. With a crisp almond flour crust and a velvety filling infused with matcha and cream cheese, it’s the perfect balance of rich, smooth, and slightly tangy. The best part? No refined sugar or high-carb ingredients—just wholesome, keto-approved goodness.

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Why You’ll Love This Recipe

• Low in Carbs, High in Flavor – You get that classic creamy cheesecake texture with all the earthy matcha goodness—without the sugar.
• Visually Striking – The vibrant green color makes this dessert feel festive and unique.
• Easy to Customize – You can adjust the sweetness or intensity of the matcha based on your preferences.
• Nourishing Ingredients – Packed with healthy fats from almond flour, cream cheese, and eggs.
• Perfect for Special Occasions – Ideal for birthdays, holidays, or anytime you want to impress keto and non-keto guests alike.

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My Personal Experience

I first made this cheesecake on a rainy afternoon when I was craving something cozy and elegant. I had just bought a fresh batch of ceremonial-grade matcha and couldn’t wait to use it in something a little more decadent than tea. After experimenting with a few tweaks to my go-to keto cheesecake base, I landed on this beauty. I topped it with whipped cream and a sprinkle of matcha—and wow. Every bite was silky, flavorful, and comforting. It’s become my go-to when I want to feel fancy while staying firmly in ketosis.

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Required Equipment

Mixing Bowls

You’ll need a couple of mixing bowls—one for the crust, one for the filling. I love using glass bowls because they let me keep an eye on texture changes.

Hand Mixer or Stand Mixer

A mixer is key for getting that cheesecake filling ultra smooth and creamy. If you try to do it by hand, you might end up with lumps of cream cheese.

9-inch Springform Pan

This helps you release the cheesecake effortlessly once it’s set. A regular cake pan just isn’t as friendly when it comes to cheesecakes.

Measuring Cups & Spoons

Accuracy matters, especially with baking. Proper measuring ensures your crust holds together and your filling sets just right.

Silicone Spatula

Perfect for scraping every last bit of matcha cheesecake batter into the pan—because nothing should go to waste!

Oven & Cooling Rack

A gentle bake and gradual cooling are key to preventing cracks in the cheesecake.

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Ingredients & Substitutions

For the Crust:

• 1 ½ cups almond flour – The low-carb base for a nutty, crispy crust.
• ¼ cup melted butter – Helps bind the crust and adds richness.
• 2 tbsp erythritol or monk fruit sweetener – Adds a touch of sweetness to balance the earthy matcha.

Substitution Tip: You can use crushed pecans or walnuts in place of almond flour if you want a more textured crust.

For the Matcha Filling:

• 16 oz (2 blocks) cream cheese, softened – The main body of the cheesecake. Full-fat is best for keto.
• ½ cup powdered sweetener – I use erythritol, but monk fruit or allulose also work well.
• 1 tsp vanilla extract – Adds depth of flavor.
• 2 large eggs – Help the cheesecake set while keeping it creamy.
• ¼ cup sour cream – Adds tang and creaminess.
• 1–2 tsp matcha powder – Depending on how strong you like your matcha flavor.
• 1 tbsp coconut flour – Helps thicken and stabilize the filling.

Substitution Tip: If you don’t have coconut flour, skip it or replace with 1 additional egg yolk for creaminess.

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How to Make Keto Green Matcha Cheesecake

1. Preheat & Prep:
   Preheat your oven to 325°F (165°C). Grease your springform pan and line the bottom with parchment paper.
2. Make the Crust:
   In a bowl, combine almond flour, melted butter, and sweetener. Mix until it resembles wet sand. Press evenly into the bottom of the springform pan. Bake for 8–10 minutes or until golden. Let cool.
3. Prepare the Filling:
   In a large bowl, beat softened cream cheese and sweetener until smooth and fluffy. Add vanilla extract, sour cream, and eggs one at a time, mixing well between each.
4. Add Matcha:
   Sift in the matcha powder to avoid clumps. Mix until fully incorporated and the color is even throughout. Add coconut flour and blend until smooth.
5. Assemble & Bake:
   Pour the filling over the cooled crust. Smooth the top with a spatula. Bake for 45–55 minutes, until the center is just set and slightly jiggly.
6. Cool & Chill:
   Let the cheesecake cool at room temperature, then chill in the fridge for at least 4 hours (overnight is best!).

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Tips for This Recipe

• Use room temperature ingredients – They blend better and reduce the risk of lumps.
• Don’t overbake – The center should still jiggle slightly when you pull it out.
• Cool slowly – Sudden temperature changes can cause cracks.
• Sift the matcha – It clumps easily, so always sift before mixing in.

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Optional Additions

• Whipped Cream Topping – Lightly sweetened with erythritol or stevia.
• Fresh Berries – Just a few raspberries or blackberries for a tart contrast.
• Matcha Drizzle – Mix matcha with a little melted coconut oil and drizzle before serving.

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Serving Ideas

• Serve with a dollop of whipped cream and a sprinkle of matcha powder on top.
• Pair it with an iced matcha latte or keto-friendly green tea.
• Great for spring picnics, brunch, or as an elegant after-dinner dessert.

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Storage Recommendations

• Refrigerator: Store covered for up to 5 days.
• Freezer: Wrap individual slices and freeze for up to 1 month.
• To Reheat: Cheesecake is best enjoyed cold, but you can gently warm a slice in the microwave for 10–15 seconds if preferred.

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Frequently Asked Questions

Can I use low-fat cream cheese?
You can, but full-fat works best for flavor and texture on keto.

How strong is the matcha flavor?
Using 1 tsp gives a subtle matcha taste. If you love matcha, go up to 2 tsp.

What’s the best sweetener to use?
A powdered sweetener like erythritol or allulose works great because it dissolves easily.

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Nutritional Breakdown (Per Serving)

Calories: 240
Total Carbs: 5g
Net Carbs: 3g
Fat: 22g
Protein: 6g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀