Matcha and cheesecake is one of those combinations that just works. The slightly bitter, earthy matcha pairs so well with the rich and creamy cheesecake filling.
These keto matcha cheesecake bars are one of my favorite low carb desserts to make. They look impressive with that bright green color, but they’re honestly pretty easy to put together.
The crust uses almond flour instead of regular flour, which keeps everything keto friendly. It’s buttery, slightly nutty, and the perfect base for the creamy filling on top.
One thing I love about this recipe is that it uses just a small amount of matcha powder, but you still get a strong and authentic matcha taste throughout every bite.
You can slice these into 12 bars and keep them in the fridge for whenever you want something sweet. They’re perfect for satisfying a dessert craving without going over your carb limit.
Why You’ll Love This Recipe
Matcha Is a Keto Superfood – Matcha is packed with antioxidants and has zero carbs so it fits perfectly into your keto lifestyle.
Tastes Like a Fancy Dessert – These bars have that rich creamy cheesecake texture that makes you forget you are eating something low carb.
Great for Meal Prep – They keep well in the fridge for days so you can make one batch and have keto dessert ready all week.
Recipe Ingredients
For the Crust
- 1 1/2 cups Almond Flour
- 3 tbsp Melted Butter
- 2 tbsp Powdered Erythritol
- 1/4 tsp Salt
For the Filling
- 16 oz Cream Cheese, softened
- 1/2 cup Powdered Erythritol
- 2 tbsp Culinary Grade Matcha Powder
- 2 large Eggs
- 1/4 cup Sour Cream
- 1 tsp Vanilla Extract
- 1 tbsp Hot Water
How To Make
Step 1
Preheat your oven to 325F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Step 2
Mix the almond flour, melted butter, powdered erythritol, and salt together until crumbly. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden, then remove and let it cool while you prepare the filling.
Step 3
In a small cup, whisk the matcha powder with the hot water until completely dissolved and smooth with no lumps. Set aside.
Step 4
Beat the cream cheese and powdered erythritol in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract and beat until combined.
Step 5
Add the dissolved matcha paste and mix on low speed until the batter turns a uniform vibrant green. Beat in the eggs one at a time, mixing just until each is incorporated. Do not overbeat once the eggs are added.
Step 6
Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 28 to 32 minutes until the edges are set and the center has a very slight jiggle.
Step 7
Let the bars cool to room temperature in the pan, then refrigerate for at least 4 hours or overnight. Use the parchment overhang to lift out, then slice into 12 bars.
Tips
Dissolve the Matcha Properly
Matcha clumps really easily, and if you skip the step of dissolving it in hot water first, you’ll end up with green specks all through your cheesecake instead of a smooth, even color.
Use a small whisk or even a fork and really work it into the hot water until it looks like a thin, smooth paste with zero lumps. This only takes about 30 seconds but it makes a huge difference.
Also, make sure the water is hot but not boiling. Boiling water can make matcha taste bitter, and that bitterness will carry right into your bars.
Use Culinary Grade Matcha
The recipe calls for culinary grade matcha and that’s important. Ceremonial grade matcha is made for drinking and it’s way more expensive, but it won’t give you a better result here because the delicate flavor gets lost once it’s baked into a cheesecake.
Culinary grade has a stronger, bolder flavor that actually holds up against the cream cheese and sweetener. It also gives you that deep vibrant green color you want in these bars.
Don’t Overbeat After Adding the Eggs
Once you add the eggs, mix on low speed and stop as soon as each egg disappears into the batter. Overbeating at this stage whips too much air into the filling.
That extra air expands in the oven and then collapses as the bars cool, which causes cracks on the surface. Nobody wants cracked cheesecake bars.
All your mixing and beating should happen before the eggs go in. Get the cream cheese, erythritol, sour cream, vanilla, and matcha paste perfectly smooth first, then gently fold in the eggs at the end.
More Recipes
- Keto Raspberry Cheesecake Bars
- Low Carb Key Lime Cheesecake Bars
- Low Carb Pumpkin Cheesecake Bars
- Keto Burnt Basque Cheesecake
- Keto Peanut Butter Cheesecake
Frequently Asked Questions
What happens if I overbeat the batter after adding the eggs?
Overbeating once the eggs are in whips too much air into the batter. That extra air expands during baking and then collapses as the bars cool, which causes cracking on the surface and a dense, rubbery texture.
Just mix on low speed until each egg is barely incorporated – you should still see a smooth batter, but stop as soon as the streaks of egg disappear. This is the same rule that applies to any cheesecake, keto or not.
Keto Matcha Cheesecake Bars
Ingredients
Equipment
Method
- Preheat your oven to 325F and line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Mix the almond flour, melted butter, powdered erythritol, and salt together until crumbly. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden, then remove and let it cool while you prepare the filling.
- In a small cup, whisk the matcha powder with the hot water until completely dissolved and smooth with no lumps. Set aside.
- Beat the cream cheese and powdered erythritol in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract and beat until combined.
- Add the dissolved matcha paste and mix on low speed until the batter turns a uniform vibrant green. Beat in the eggs one at a time, mixing just until each is incorporated. Do not overbeat once the eggs are added.
- Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 28 to 32 minutes until the edges are set and the center has a very slight jiggle.
- Let the bars cool to room temperature in the pan, then refrigerate for at least 4 hours or overnight. Use the parchment overhang to lift out, then slice into 12 bars.