“Keto Japanese Matcha Cheesecake Delight”

Allergens

Dairy, Eggs, Nuts

Ingredients

• 1 ½ cups almond flour
• 4 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• ¼ cup granulated erythritol
• 2 large eggs
• ¼ cup heavy cream
• 2 tsp matcha green tea powder
• 1 tsp vanilla extract
• A pinch of salt

Instructions

1. Preheat the oven to 350°F (180°C).
3. Add melted butter and stir until the mixture forms a crumbly texture.
4. Press the mixture into the bottom of a greased 9 inch springform pan.
5. In a large bowl, beat cream cheese and ¼ cup erythritol until smooth.
6. Add eggs, one at a time, to the mixture, mixing well after each addition.
7. Stir in heavy cream, matcha green tea powder, and vanilla extract.
8. Pour the cheesecake filling over the crust.
9. Bake for 35 40 minutes or until the center is set but still slightly jiggly.
10. Let it cool at room temperature, then chill in the refrigerator for at least 4 hours or overnight.

Chef’s Insight

Allow the cheesecake to rest at room temperature for 10 minutes before slicing.

Notes

Adjust the sweetness to taste by adding more or less erythritol if needed.