Keto Matcha Coconut Cheesecake

Cheesecake has always been one of my favorite desserts, and adding matcha to it was one of my better ideas. The flavor is soft and slightly earthy, and it works really well with the coconut.

This is a low carb dessert, so it fits nicely into a keto way of eating. That matters to me because I still want to enjoy sweet things without the extra sugar and carbs.

I use almond flour and shredded coconut for the crust, which keeps everything keto friendly and gives it a lovely texture. The filling is creamy and smooth, just like a classic cheesecake should be.

The topping of whipped cream and toasted coconut adds a nice finish. It makes each slice feel a little more special without much extra effort.

Why You’ll Love This Recipe

Rich and Creamy – The cream cheese and coconut cream blend into a filling so smooth it melts in your mouth.

Earthy Matcha Flavor – Real matcha powder gives every bite a gentle green tea taste that feels fresh and fancy.

Keto Friendly – Made with almond flour, monk fruit, and allulose, so it fits your low carb lifestyle perfectly.

Beautiful Green Color – The soft matcha shade makes this cheesecake look stunning on any plate or party table.

Recipe Ingredients

For the Crust

• 1 1/4 cups Almond Flour
• 1/2 cup Unsweetened Shredded Coconut
• 1/4 cup Powdered Monk Fruit Sweetener
• 1/4 tsp Salt
• 5 tbsp Butter, Melted

For the Filling

• 24 oz Cream Cheese, Softened
• 3/4 cup Powdered Allulose
• 3 Large Eggs
• 1/2 cup Coconut Cream
• 1 tbsp Matcha Powder
• 2 tsp Vanilla Extract
• 1 tbsp Lemon Juice

For the Topping

• 1/2 cup Heavy Cream
• 2 tbsp Powdered Allulose
• 2 tbsp Unsweetened Shredded Coconut, Toasted

How To Make

Step 1

Preheat the oven to 325°F and line a 9 inch springform pan with parchment paper.

Step 2

Combine almond flour, shredded coconut, powdered sweetener, salt, and melted butter. Press into the pan and bake for 10 minutes.

Step 3

Whisk matcha powder into coconut cream until smooth and free of lumps.

Step 4

Beat cream cheese and allulose until creamy. Mix in eggs one at a time, then add matcha coconut cream, vanilla, and lemon juice.

Step 5

Pour into the crust and bake for 45 to 55 minutes, until set at the edges with a soft center. Cool slowly, then chill for at least 5 hours.

Step 6

Whip heavy cream and allulose to soft peaks.

Step 7

Spread the cream over the cheesecake and finish with toasted coconut.

Tips

Let the Cream Cheese and Eggs Warm Up First

Pull your cream cheese and eggs out of the fridge about an hour before you start. Cold cream cheese never blends smooth and you’ll end up with little lumps all through the filling.

From my experience, room temperature cream cheese mixes into a silky batter with no fighting. The eggs matter too, since cold eggs can seize up the mixture and make it grainy.

If you forgot to set them out, drop the wrapped cream cheese in a bowl of warm water for about 15 minutes to speed things up.

Sift Your Matcha Before Whisking It In

Matcha powder clumps up fast, and those little green lumps will not break apart once they hit the batter. Push the matcha through a small fine mesh strainer before you add it to the coconut cream.

My favorite trick here is to whisk the sifted matcha into the coconut cream slowly, adding a little at a time. This gives you a smooth green paste with no dry spots.

You’ll get the best results if you do this step fully before it ever touches the cream cheese, since it’s much harder to smooth out matcha once the thick filling is mixed.

Add the Eggs One at a Time and Go Easy

Once you start adding eggs, mix on low speed and only until each one disappears into the batter. Beating too hard pushes air into the filling.

I’ve found that too much air is the main reason cheesecakes puff up and then crack as they cool. You want a smooth, dense batter, not a fluffy one.

The same goes for the matcha coconut cream, vanilla, and lemon juice. Fold them in gently and stop as soon as everything looks even.

More Recipes

• Keto Matcha Cheesecake Bars
• Keto Japanese Fluffy Cheesecake
• Keto Coconut Cream Pie
• Keto Coconut Cake
• Keto No-Bake Cheesecake

Frequently Asked Questions

Why does my matcha turn out lumpy or bitter in the filling?

The trick is whisking the matcha into the coconut cream first until it is totally smooth before it ever touches the cream cheese.

If you dump matcha straight into the batter it clumps and tastes harsh, so blend it into the cream slowly and use a good quality culinary matcha for a softer, sweeter flavor.