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Keto Matcha Cheesecake Recipe
This healthy and delicious Keto Matcha Cheesecake Recipe is nutrition packed with smooth and creamy matcha goodness and almond flour. It is perfect dessert for paleo, low carb, ketogenic, gluten free and sugar free dieters.
Prep Time 15 minutes
Cook Time 20 minutes
Inactive 1 hour
Total Time 35 minutes
Servings 12 mini cheesecakes
Calories 267 kcal
Ingredients
For the matcha cheesecake:
- 2 eggs pastured is best
- 2 8 oz packages cream cheese room temperature
- 1/2 cup Swerve confectioners blend
- 3 scoops Perfect Keto Matcha or 3 heaping tablespoons
- 2 oz cocoa butter chopped, for topping optional
for the crust:
- 1 cup blanched almond flour
- 1/4 cup ground golden flax
- 1/4 cup butter melted
- 1/4 teaspoon sea salt
- 1/2 teaspoon stevia gylcerite
Instructions
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Put the cheesecake ingredients in one bowl and mix with a hand mixer until well blended and set aside.
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Preheat the oven to 350 degrees. Mix the crust ingredients in another bowl.
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Line a muffin tin with paper liners.
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Press the crust mixture evenly into the bottom of the muffin cups until it is about 1/4 inch thick.
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Pour the cheesecake mixture into the muffin cups until they are about 3/4 inch full.
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Place the muffin tin in the oven for 20 minutes or until a knife inserted in the center comes out clean.
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Remove them from the oven and let them cool off, then transfer to the refrigerator for an hour or until chilled.
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Top with the chopped cocoa butter, if using.
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Serve and enjoy.
Recipe Notes
Net Carbs: 6 g
Nutrition Facts Based on 12 servings.
The sugar alcohol in the Swerve is subtracted from total which brings the net carbs to a lower level.
Note: this will work as whole cheesecake in a glass pie pan but the cooking time may take 5-10 minutes longer.
Nutrition Facts
Keto Matcha Cheesecake Recipe
Amount Per Serving (1 cheesecake)
Calories 267
Calories from Fat 243
% Daily Value*
Fat 27g42%
Carbohydrates 6g2%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.