Keto Matcha Cheesecake Bars

Indulge in these creamy Keto Matcha Cheesecake Bars that perfectly blend the earthy flavor of matcha with the rich, velvety texture of cheesecake. These bars are low in carbs and high in healthy fats, making them an ideal dessert for those following a ketogenic diet.

Course Desserts

Cuisine Japanese-Inspired

Keyword healthy treats, Keto Matcha Cheesecake Bars, ketogenic dessert, Low Carb Cheesecake, matcha dessert

Prep Time 20

Cook Time 30

Total Time 50

Servings bars

Calories 190kcal

Equipment

8x8 inch (20x20 cm) baking dish
Mixing bowls
Electric mixer
Parchment paper
Spatula

Ingredients

For the crust

1 cup almond flour
2 tablespoons erythritol or preferred keto sweetener
¼ cup unsalted butter melted
½ teaspoon vanilla extract
1 pinch salt

For the cheesecake filling

16 oz cream cheese softened
½ cup heavy cream
½ cup erythritol or preferred keto sweetener
2 large eggs
2 tablespoons matcha powder
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 pinch salt

Instructions

Preheat your oven to 325°F (160°C). Line an 8x8 inch (20x20 cm) baking dish with parchment paper, leaving some overhang for easy removal later.
In a mixing bowl, combine the almond flour, erythritol, melted butter, vanilla extract, and a pinch of salt. Stir until well combined and crumbly. Press this mixture firmly into the bottom of the prepared baking dish to form an even layer.
Place the crust in the preheated oven and bake for 10-12 minutes, or until lightly golden. Remove from the oven and allow to cool slightly while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the erythritol, mixing until well combined.
Add the heavy cream, eggs, matcha powder, vanilla extract, lemon juice, and a pinch of salt to the cream cheese mixture. Beat until everything is well incorporated and the mixture is smooth, ensuring no lumps remain.
Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
Return the baking dish to the oven and bake for 25-30 minutes, or until the edges are set and the center has a slight jiggle. Be careful not to overbake, as this can lead to cracks in the cheesecake.
Remove from the oven and allow the bars to cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours, or until fully chilled and set.
Once chilled, lift the cheesecake out of the baking dish using the parchment paper overhang. Slice into 12 bars and serve chilled. Optionally, dust with additional matcha powder or serve with whipped cream for extra indulgence.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. These bars can also be frozen for up to 2 months. Just make sure to wrap them tightly to prevent freezer burn.

Nutrition