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–+ servings

Keto Matcha Coconut Cheesecake

This creamy cheesecake delivers rich flavor and elegant flair in every bite. It is low carb and keto friendly, making it a delightful treat worth trying.
Keto Matcha Coconut Cheesecake
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 419 kcal
Print Recipe Pin 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

Equipment

  • springform pan
  • electric mixer

Instructions
 

  • Preheat the oven to 325°F and line a 9 inch springform pan with parchment paper.
  • Combine almond flour, shredded coconut, powdered sweetener, salt, and melted butter. Press into the pan and bake for 10 minutes.
  • Whisk matcha powder into coconut cream until smooth and free of lumps.
  • Beat cream cheese and allulose until creamy. Mix in eggs one at a time, then add matcha coconut cream, vanilla, and lemon juice.
  • 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.
  • Whip heavy cream and allulose to soft peaks.
  • Spread the cream over the cheesecake and finish with toasted coconut.

Nutrition

Serving: 1servingCalories: 419kcalCarbohydrates: 7gProtein: 8gFat: 40g
Keyword keto cheesecake, low carb, matcha dessert, sugar free
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