If you love cheesecake but want to keep things low-carb, this Keto Matcha Cheesecake brings the best of both worlds. It’s silky, lightly sweet, and infused with earthy matcha that tastes fresh without being bitter. The almond-flour crust gives a gentle crunch and a toasty note that pairs beautifully with the green tea flavor.
This is the kind of dessert that feels special but won’t derail your goals. It’s simple to make, looks impressive, and slices cleanly every time.
Keto Matcha Cheesecake - Creamy, Low-Carb, and Brightly Flavorful
Ingredients
- For the crust: Almond flour
- Granulated keto sweetener (erythritol, allulose, or monk fruit blend)
- Unsalted butter
- Vanilla extract
- Pinch of salt
- For the filling: Full-fat cream cheese, softened
- Powdered keto sweetener
- Large eggs
- Sour cream (or full-fat Greek yogurt)
- Matcha powder (culinary grade or higher)
- Vanilla extract
- Lemon zest (optional, for brightness)
- Pinch of salt
- For garnish (optional): Unsweetened whipped cream
- Fresh berries like raspberries or strawberries
- Extra matcha for dusting
Instructions
- Prep your pan and oven: Heat the oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Make the crust: Stir almond flour, granulated sweetener, a pinch of salt, melted butter, and vanilla until the mixture looks like damp sand. Press it firmly into the pan in an even layer.
- Par-bake the crust: Bake for 10–12 minutes until lightly golden at the edges. Set aside to cool while you make the filling.
- Soften and smooth the cream cheese: In a large bowl, beat softened cream cheese with a hand mixer on medium speed for 1–2 minutes until completely smooth. Scrape the bowl well.
- Add sweetener and flavorings: Beat in the powdered sweetener, vanilla, lemon zest (if using), and salt until creamy and lump-free.
- Blend in sour cream: Mix in sour cream on low speed just until combined. Keep the speed low to avoid whipping in too much air.
- Whisk the matcha: In a small bowl, sift matcha to remove clumps. Whisk it with 2–3 tablespoons of the cheesecake batter until smooth and vibrant, then fold this mixture back into the main batter. This step helps distribute the matcha evenly.
- Add the eggs last: Beat the eggs in one at a time on low speed, mixing just until incorporated. Do not overmix.
- Fill the pan: Pour the batter over the cooled crust. Tap the pan gently on the counter a few times to release air bubbles.
- Bake low and slow: Bake at 325°F (165°C) for 45–55 minutes. The edges should be set, and the center should jiggle slightly like gelatin when you nudge the pan.
- Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Then move it to a rack and cool to room temperature.
- Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. This step develops flavor and a clean slice.
- Garnish and serve: Run a knife around the edge, release the springform, and slice with a warm, wiped knife. Add whipped cream, a light dusting of matcha, or berries if you like.
What Makes This Special
- Low-carb and gluten-free: Made with almond flour and zero-sugar sweetener, it fits most keto lifestyles.
- Balanced matcha flavor: Just enough matcha for color and taste without overwhelming the cheesecake.
- No water bath needed: A gentle oven temperature and a quick cool-down help prevent cracks.
- Ultra-creamy texture: Full-fat cream cheese and sour cream keep it rich and smooth.
- Make-ahead friendly: Tastes even better the next day, so it’s perfect for gatherings.
Shopping List
- For the crust:
- Almond flour
- Granulated keto sweetener (erythritol, allulose, or monk fruit blend)
- Unsalted butter
- Vanilla extract
- Pinch of salt
- For the filling:
- Full-fat cream cheese, softened
- Powdered keto sweetener
- Large eggs
- Sour cream (or full-fat Greek yogurt)
- Matcha powder (culinary grade or higher)
- Vanilla extract
- Lemon zest (optional, for brightness)
- Pinch of salt
- For garnish (optional):
- Unsweetened whipped cream
- Fresh berries like raspberries or strawberries
- Extra matcha for dusting
How to Make It
- Prep your pan and oven: Heat the oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Make the crust: Stir almond flour, granulated sweetener, a pinch of salt, melted butter, and vanilla until the mixture looks like damp sand.
Press it firmly into the pan in an even layer.
- Par-bake the crust: Bake for 10–12 minutes until lightly golden at the edges. Set aside to cool while you make the filling.
- Soften and smooth the cream cheese: In a large bowl, beat softened cream cheese with a hand mixer on medium speed for 1–2 minutes until completely smooth. Scrape the bowl well.
- Add sweetener and flavorings: Beat in the powdered sweetener, vanilla, lemon zest (if using), and salt until creamy and lump-free.
- Blend in sour cream: Mix in sour cream on low speed just until combined.
Keep the speed low to avoid whipping in too much air.
- Whisk the matcha: In a small bowl, sift matcha to remove clumps. Whisk it with 2–3 tablespoons of the cheesecake batter until smooth and vibrant, then fold this mixture back into the main batter. This step helps distribute the matcha evenly.
- Add the eggs last: Beat the eggs in one at a time on low speed, mixing just until incorporated.
Do not overmix.
- Fill the pan: Pour the batter over the cooled crust. Tap the pan gently on the counter a few times to release air bubbles.
- Bake low and slow: Bake at 325°F (165°C) for 45–55 minutes. The edges should be set, and the center should jiggle slightly like gelatin when you nudge the pan.
- Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes.
Then move it to a rack and cool to room temperature.
- Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. This step develops flavor and a clean slice.
- Garnish and serve: Run a knife around the edge, release the springform, and slice with a warm, wiped knife. Add whipped cream, a light dusting of matcha, or berries if you like.
Storage Instructions
- Refrigerator: Keep covered in the fridge for up to 5 days.
A cake keeper or an inverted bowl works well to prevent drying.
- Freezer: Freeze slices on a tray until firm, then wrap tightly and store in a freezer bag for up to 2 months. Thaw overnight in the fridge.
- Avoid condensation: When thawing, keep the cheesecake wrapped until fully defrosted to prevent moisture on the surface.
Benefits of This Recipe
- Keto-friendly: Low in net carbs and free of refined sugar, so it fits a low-carb plan.
- Steady energy: The fat and protein help reduce blood sugar spikes compared to traditional desserts.
- Matcha perks: Provides a gentle caffeine lift and antioxidants like catechins for a bright, clean flavor.
- Satisfying texture: The creamy filling and crisp crust make a small slice feel indulgent.
- Customizable: Easy to tweak sweetness, crust thickness, or toppings without losing the keto balance.
Common Mistakes to Avoid
- Cold cream cheese: If it’s not fully softened, you’ll get lumps. Bring all dairy to room temperature before mixing.
- Overmixing the batter: Too much air leads to cracks.
Mix on low and stop as soon as ingredients combine.
- Skipping the sift: Matcha clumps easily. Always sift and pre-mix it with a bit of batter for even color and taste.
- High oven heat: Baking too hot causes puffing and cracking. Keep it at 325°F and be patient.
- Rushing the chill: Cutting too soon results in messy slices.
Chill for at least 6 hours, ideally overnight.
Alternatives
- Crust options: Use a mix of almond and coconut flour for a firmer base, or make it crustless for fewer carbs and an extra-smooth bite.
- Sweetener swap: Allulose gives a softer set and less cooling effect; erythritol blends hold structure well. Adjust to taste and sweetness level.
- Dairy tweaks: Replace sour cream with full-fat Greek yogurt for tang, or add 2–3 tablespoons of heavy cream for a silkier texture.
- Flavor boosts: Add a teaspoon of lemon juice or a few drops of almond extract for a subtle twist that complements matcha.
- Individual servings: Bake in lined muffin tins for 18–22 minutes for easy portion control and faster chilling.
FAQ
What kind of matcha should I use?
Use a good-quality culinary grade or higher. It should be vibrant green, not dull.
Ceremonial grade tastes great too, but it’s pricier and not necessary for baking.
Can I make this without a springform pan?
Yes. Use a parchment-lined 9-inch cake pan with high sides. After chilling, lift it out carefully using the parchment sling.
How do I prevent cracks without a water bath?
Bake at a low temperature, avoid overmixing, and cool the cheesecake gradually in the oven with the door cracked.
Run a knife around the edge after baking to release tension as it cools.
Is this dessert safe for strict keto?
Yes, if you use a zero-calorie sweetener and stick to almond flour. Keep an eye on portion sizes and total daily carbs.
Why is my cheesecake grainy?
This usually happens when the cream cheese wasn’t fully softened or the sweetener wasn’t powdered. Beat until smooth before adding eggs and use powdered sweetener for the filling.
Can I add more matcha for stronger flavor?
You can, but add gradually.
Too much matcha can turn bitter and muddy the color. Start with an extra 1/2 teaspoon and taste the batter before adding more.
What’s the best way to slice cleanly?
Use a sharp knife warmed under hot water, then wiped dry. Clean and re-warm the blade between slices for neat edges.
Can I use coconut flour instead of almond flour for the crust?
You can, but use much less since coconut flour is very absorbent.
Start with 1/3 the amount and add melted butter until it holds together when pressed.
Final Thoughts
Keto Matcha Cheesecake proves you don’t have to give up dessert to stay on track. It’s creamy, vivid, and just sweet enough, with a flavor that feels elegant but comforting. Make it a day ahead for the best texture and the easiest hosting.
Whether it’s a weekday treat or a dinner-party showpiece, this cheesecake delivers a polished slice every time.