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5 from 3 votes

Low Carb Matcha Cheesecake

This creamy and delicious Japanese matcha cheesecake is completely sugar free and gluten free!
Prep Time15 mins
Cook Time1 hr 20 mins
Chill Time8 hrs
Total Time1 hr 35 mins
Course: Dessert
Cuisine: Japanese
Keyword: green tea cheesecake, japanese cheesecake, low carb cheesecake, matcha cheesecake, matcha green tea cheesecake
Servings: 10 slices
Calories: 376kcal
Author: Asian Keto Kitchen

Ingredients

Matcha Cheesecake Batter

Matcha Crust

Instructions

  • Preheat the oven to 150C/300F.
  • Pour about an inch of hot water into a deep baking tray and place it on the bottom rack of the oven.
  • In a small bowl, mix the matcha crust ingredients together. It should form an oily ball.
    Transfer the crust to a 9inch/23cm springform pan and press with your fingers and the palm of your hands until it's all evenly distributed.
  • Place the matcha crust into the preheated oven and bake for 10 minutes.
  • While the crust is baking, let's make the matcha cheesecake batter.
  • In a large bowl, add the cream cheese and smooth it out with a hand mixer.  You want to make sure there are no cheese bumps and it's nice and creamy.
  • Add the erythritol, stevia and vanilla.  Mix again until nicely incorporated.
  • Add the sour cream and mix again.  Add the matcha powder and mix.
  • Slowly pour in the heavy cream a little at a time.  Make sure to do this a little at a time or else the cream will splatter all over your shirt and kitchen counter.  Mix for a good minute.  You should have a nice thick green batter now.
  • Add one egg at a time and just whisk in until it's nicely incorporated.  Don't over mix the eggs so that you don't create unnecessary air into your cheesecake batter.
  • Take the matcha crust out of the oven.
    Pour in the cheesecake batter into the prepared crust.  Smooth and even it out.  Place it in the oven for 70 minutes.
  • When 70 minutes have passed, turn off the oven, open the oven door a bit and let the cheesecake cool completely down inside the oven for 1-2 hours.  Once cooled, transfer it to the refrigerator to chill for 8+ hours or overnight.

Notes

  • Use room temperature cream cheese and sour cream so that it’s easier to mix and so that it doesn't leave any bumps in the cheesecake batter.
  • Use real matcha green tea powder and not green tea powder.  The two are very different. Make sure your green tea powder says matcha on the package. Preferably from Uji, Kyoto in Japan.
  • Instead of almond flour or pistachios, you can use any other nut flour or nuts that you want.
  • Add the heavy cream, a little at a time, to avoid getting it splattered all over your and your kitchen counters.
  • Use a water bath to avoid cracks and burned cheesecake tops.
  • Here are all possible sweeteners that you can use for this recipe.
    • 1/2 cup erythritol (120g) + 3/4 tsp monk fruit powder
    • 1/2 cup erythritol (120g) + 3/4 tsp monk fruit powder
    • 1/2 cup Lakanto Classic
    • 1/2 cup So Nourished Monk Fruit Blend
    • 1/2 cup   Sukrin:1
    • 1/2 cup Sukrin+
    • 1/2 cup Swerve (leaves a cooling sensation)

Nutrition

Serving: 1slice | Calories: 376kcal | Carbohydrates: 7.19g | Protein: 9.6g | Fat: 35.34g | Saturated Fat: 18.82g | Polyunsaturated Fat: 1.64g | Monounsaturated Fat: 9.32g | Cholesterol: 145mg | Sodium: 170mg | Potassium: 265mg | Fiber: 2.6g | Sugar: 0.8g | NET CARBS: 4.59g