Guilt-Free Keto Matcha Cheesecake — Springtime Indulgence
20 min
0 min
6 slices
Desert
An original recipe by Zenergy Bite — Japan-inspired, made in California.
keto cheese cake Ingredients
Keto Biscuit Base:
45g (1/2 cup) Almond flour
45g (1/2 cup) Hazelnut flour
10g (1 tbsp) Soy or chickpea flour (adds extra crunch)
3 tbsp Butter, melted
1 tsp Monk fruit sweetener
(Optional: Use 1 cup Almond Flour and sweetener of your choice)
Keto Matcha Cheesecake Filling (No-Bake):
255g (1 cup, packed) Cream cheese, softened
85g (1/2 cup) Keto white chocolate (I used ChocZero)
18g (2 tbsp) Matcha powder
30g (about 2 large yolks) Egg yolks
60g (5 tbsp, or to taste) Monk fruit sweetener (I used Lakanto Baking)
120g (1/2 cup) Milk
5g (1.5 tsp) Gelatin sheet (bloomed in cold water)
170g (3/4 cup) Heavy whipping cream, warmed to ~30°C / 86°F
🌿 The Matcha I Use (and Trust) in My Own Kitchen
Directions
Step 1
Melt butter in a pan. Add dry ingredients and toast until golden brown. Press into the base of your cake pan. Chill until firm.
Step 2
Soften cream cheese and melt white chocolate over a hot water bath.
Step 3
Mix matcha into the melted chocolate, then combine with cream cheese and blend until smooth.
Step 4
Whisk egg yolks with sweetener over low heat until slightly thickened. Remove from heat, cool to ~50°C / 122°F, and stir in bloomed gelatin until fully dissolved
Step 5
Combine the egg mixture with the matcha-cream cheese base through a strainer for a silky smooth texture.
Step 6
Stir in warmed heavy cream and mix well.
Step 7
Pour the mixture over the crust through a strainer. Chill until fully set (minimum 4 hours).
Pro Tip
Use ceremonial-grade matcha for the best color and flavor.
Want to know more about the matcha I used for this cake? Check out our favorite ceremonial matcha below.