Keto No-Bake Matcha Cheesecake (Video)

Keto no-bake matcha cheesecake is smooth and creamy; heightened with fresh lemon and made with a nutty crust. Make this gluten free and low carb dessert recipe to celebrate the St. Patrick’s Day season or any other time of the year.

What is Matcha

Matcha is a ground powder made from green tea leaves and was traditionally consumed in East Asia. It has become quite popular around the globe due to the health benefits it provides, including but not limited to their high antioxidant levels.

There are two main tea grades of matcha based on their quality, color and texture.

Ceremonial matcha tea is the highest of grades and is meant only for drinking. Depending on the company ceremonial tea can come in a level of different grades.

Culinary grades are meant to be cooked and baked with. There are 5 different culinary matcha powders.

Premium-Pairs well with blended drinks.

Café– Best for baking and cooking.

Ingredient– Best used in recipes that contain a hi-ratio of dairy products.

Kitchen– Is very bitter. Use for recipe testing.

Classic– Most common available. Has a strong flavor. It is used in many food and beverage recipes.

What you will need:

For the Crust:

• Almond flour
• Pecans
• Swerve Brown
• Butter
• Lemon zest

For the Batter:

• Cream cheese, at room temperature
• Real vanilla extract
• Lemon juice, fresh squeezed
• Sour cream
• Heavy cream
• Swerve confectioners
• Matcha powder
• 8” pan or 4×4” pans
• Hand mixer or stand mixer
• 8” Skillet
• Rubber spatula
• Offset spatula or knife

Nutrition Facts for Keto No-Bake Matcha Cheesecake

This matcha cheesecake recipe is low carb, gluten free and keto friendly. Each serving will approximately contain 193 calories, 19.7 grams of fat 1.9 grams of net carbs and 3.1 grams of protein.

How to make Keto No-Bake Matcha Cheesecake

Measure the almond flour for the crust and place in a skillet. Grind the pecans until they are just ground, not a paste and add to the almond flour. Add the lemon zest, Swerve brown and butter to the skillet and turn to medium heat.

Stir constantly once the butter begins to melt. Keep stirring until the butter is fully incorporated into the other ingredients. Remove from heat and allow to cool. Fill the pan/s with the pie crust filling pressing down firmly and set aside.

Note:

It seems to make more sense to cream the sugar with the cream cheese but having tested both methods, whipping the sugar into the heavy cream made the cheesecake hold up longer. Combining it with the cream cheese resulted in the sugar crystalizing after setting for two days.

Place the room temperature cream cheese in a large bowl with a hand mixer or in a stand mixer with a paddle attachment. Mix the cream cheese until it is softened and light, then add the sour cream and lemon juice.

In a separate bowl, whip the cream to medium peaks and then add the Swerve confectioners, vanilla and matcha. Whip the cream to stiff peaks. Don’t overwhip. Fold the two mixtures together until thoroughly combine.

Fill the pie shell/s with the cream cheese batter and level with an offset spatula or knife. You can eat your cheesecake immediately but covering and placing them in the refrigerator for at least an hour will allow them to set.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Looking for more great recipes? Check out keto avocado brownies and Nestle inspired keto chocolate chip cookies.

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