Name: Keto Green Matcha Cheesecake
Prep time: 15 min
Cook time: 45 min
Total time: 5 h
Cuisine: Fusion
Ingredients: 1 1/2 cups almond flour; 1/4 cup melted butter; 2 tablespoons granulated keto sweetener (erythritol, monk fruit, or allulose); 1/2 teaspoon vanilla extract; 16 oz cream cheese, softened; 3/4 cup powdered keto sweetener; 3 large eggs; 1/2 cup sour cream (or Greek yogurt); 2 teaspoons matcha green tea powder; 1 teaspoon vanilla extract; Pinch of salt

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Creamy, velvety cheesecake infused with earthy matcha green tea—this keto green matcha cheesecake is a sugar-free, low-carb indulgence that fits perfectly into a ketogenic lifestyle. With a buttery almond flour crust and a luscious, matcha-flavored filling, it's a dessert I love turning to when I want something rich without the guilt.

Keto Green Matcha Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 ½ cups almond flour

¼ cup melted butter

2 tablespoons granulated keto sweetener (erythritol, monk fruit, or allulose)

½ teaspoon vanilla extract

For the filling:

16 oz cream cheese, softened

¾ cup powdered keto sweetener

3 large eggs

½ cup sour cream (or Greek yogurt)

2 teaspoons matcha green tea powder

1 teaspoon vanilla extract

Pinch of salt

Directions

I start by preheating the oven to 325°F (160°C). I line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

In a mixing bowl, I combine almond flour, melted butter, sweetener, and vanilla extract. I press the mixture evenly into the bottom of the prepared pan and bake it for 8–10 minutes, then set it aside to cool.

For the filling, I beat the softened cream cheese with powdered sweetener until smooth and creamy.

I add the eggs one at a time, mixing well after each to keep the batter smooth.

I blend in the sour cream, vanilla extract, salt, and matcha powder until everything is well incorporated and velvety.

I pour the filling over the cooled crust and smooth out the top.

I bake the cheesecake for 40–45 minutes, just until the edges are set but the center still has a slight jiggle.

Once baked, I turn off the oven, crack the door open, and let the cheesecake rest for 1 hour inside. Then I refrigerate it for at least 4 hours or overnight to set completely.

I slice and serve it chilled, often with a dollop of whipped cream and a dusting of matcha powder for an extra touch.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 45 minutes

Chill Time: 4 hours

Total Time: 5 hours

Servings: 12 slices

Calories: 265 kcal per slice

Variations

Sometimes I like to play with the flavors or texture. Here are a few ways I’ve switched things up:

Dairy-free option: I’ve used plant-based cream cheese and coconut cream instead of sour cream for a dairy-free version.

Crustless: When I’m in a hurry or cutting calories, I skip the crust altogether and just bake the filling in ramekins.

Extra matcha: For a more intense flavor and a deeper green color, I’ve added up to 1 tablespoon of matcha powder.

Toppings: A few fresh raspberries or unsweetened coconut flakes on top give it an elegant finish.

Storage/Reheating

I store leftovers covered in the fridge for up to 5 days. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and placed in a sealed container—perfect for a grab-and-go dessert. I let frozen slices thaw in the refrigerator overnight before serving. Since it’s a cheesecake, I don’t reheat it; I always enjoy it cold or at room temperature.

FAQs

How do I prevent my keto cheesecake from cracking?

I always make sure not to overmix the batter and bake the cheesecake low and slow. Letting it rest in the oven after baking helps prevent sudden temperature changes that can cause cracks.

Can I make this cheesecake without a springform pan?

Yes, I’ve made it in a regular 9-inch cake pan lined with parchment, but I make sure to leave enough overhang to lift it out gently once cooled.

What kind of matcha should I use?

I use culinary-grade matcha for baking—it offers great flavor and is more affordable than ceremonial grade, which is usually reserved for drinking.

Can I substitute another flour for almond flour in the crust?

I’ve found that coconut flour doesn’t work as a direct substitute, but crushed pecans or walnuts can be a delicious alternative in keto crusts.

Is this cheesecake suitable for diabetics?

Since it’s made with keto-friendly sweeteners and no added sugars, it’s usually a good fit for diabetic-friendly diets, but I always recommend checking with a healthcare provider based on individual needs.

Conclusion

This keto green matcha cheesecake is my go-to when I want something luxurious, healthy, and visually striking. It balances flavor and texture beautifully, with the earthy depth of matcha and the richness of cheesecake in every bite. Whether I’m enjoying it on my own or sharing it at a gathering, it always leaves a lasting impression.

Recipe:

Keto Green Matcha Cheesecake

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Author: Cheryl
Total Time: 5 hours
Yield: 12 slices
Diet: Diabetic

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Description

Creamy and velvety keto green matcha cheesecake with an almond flour crust and a rich, sugar-free matcha-flavored filling. This low-carb dessert is perfect for those following a ketogenic or diabetic-friendly lifestyle.

Instructions

Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a mixing bowl, combine almond flour, melted butter, sweetener, and vanilla extract. Press the mixture evenly into the bottom of the prepared pan.
Bake the crust for 8–10 minutes, then remove and let it cool.
In a large bowl, beat the softened cream cheese and powdered sweetener until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Blend in sour cream, vanilla extract, salt, and matcha powder until fully incorporated and smooth.
Pour the filling over the cooled crust and smooth the top with a spatula.
Bake for 40–45 minutes, until the edges are set and the center slightly jiggles.
Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
Refrigerate for at least 4 hours or overnight to fully set.
Serve chilled, optionally topped with whipped cream and a dusting of matcha powder.