Matcha Green Tea Cheesecake (Gluten-Free and Keto)
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Matcha Green Tea Cheesecake (Gluten-Free and Keto)

  • Prep Time
    30 minutes
  • Cook Time
    50 minutes
  • Experience


For the Crust:

  • 2 cups almond flour
  • ½ cup unsalted butter
  • 3 tbsp Smart Sweetener Blend
  • ¼ tsp salt
  • 1 tsp pure vanilla extract

For the Filling:

  • 2 tbsp matcha green tea powder
  • ⅔ cup Smart Sweetener Blend
  • 4 cups cream cheese
  • 3 large eggs
  • ¾ cup whipping cream
  • 1 tsp vanilla extract



  1. Preheat the oven to 350 °F.
  2. Melt butter in a small saucepan and set it aside.
  3. In a mixing bowl, mix almond flour, melted butter, stevia, salt, and vanilla until everything is combined and becomes a dough.
  4. Coat a round baking pan with cooking spray or butter. Line it with parchment paper, then grease the parchment paper with cooking spray or butter.
  5. Press the dough crust to fit the bottom of the baking pan.
  6. Dissolve matcha powder in 1-2 tbsp hot water in a bowl to make a thick paste and set aside.
  7. Beat whipping cream with an electric hand mixer until stiff peaks form and set aside.
  8. In another mixing bowl, beat cream cheese with an electric hand mixer on low speed until it becomes fluffy.
  9. Add in the stevia, whipping cream, matcha paste, vanilla extract and the eggs
  10. (one egg at a time) to the cream cheese and mix until everything is well incorporated.
  11. Pour the mixture into the baking pan over the crust then smooth the top with a spatula.
  12. Bake for 50 minutes until the cheesecake is set, but still soft in the middle and chill in the fridge for a minimum of 4 hours before serving.
  13. Sprinkle matcha powder on top to cover the entire surface of the matcha cheesecake.
  14. Serve and enjoy!