Super Low Carb Matcha Cheesecake (GF, Non Sugar added, Keto Friendly)

Have you ever dreamed of being sweets freedom? I have. I am a big time sweet tooth, always dreaming of sweets. If I have to cheese sweet or salty….I would choose sweet stuff. Since I realized that sugar is an enemy for me…well, it breaks my skin, makes me feel sluggish and gain weight, gives me joint issues and causes inflammations and…….yeast infection. Gross!

As much as I love sweet, I know my body hates it and always notifies me how bad it is through these reactions.

OK, sugar is bad enough for me so as chemical sweeteners!

I have been totally obsessed with natural sugar substitute sweeteners for last 5 years. I love to use STEVIA, MONK FRUITS SWEETENER, occasionally use Xylitol, and I recently found SWERVE SWEETNER.

Today, I made super rich delicious Matcha Cheese Cake with Monk Fruits sweetener and Swerve. It’s absolutely low carb, Gluten Free, grain flourless, and if you are on Keto this is going to be your love! Gentle reminder….it’s NO SUGAR ADDED.

SWERVE SWEETNER: Swerve (Natural Keto Sweetener blend) Swerve is another blended sweetener product that acts as an excellent sugar substitute in low carb cooking. Like Natvia, Swerve is a blend of erythritol but with oligosaccharides instead of stevia. Swerve has no aftertaste and does not impact blood glucose levels.

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SUPER Low Carb Matcha Cheesecake Recipe

(Ingredients)

Crust

  • 2 cup Almond flour 

  • 1/2 cup butter-melted 

  • 3 tbsp Swerve sweetener

  • 1 tsp Vanilla Extract

Matcha Cheesecake Filling

  • 12 oz Plain Cream Cheese (softened)

  • 12oz Plain Greek Yogurt

  • 3 large Eggs 

  • 1/2 cup Monk Fruits Sweetener or Swerve Sweetener 

  • 3 large Eggs 

  • 3 tsp Matcha Powder  

  • 1 cup Heavy Cream

  • 1 tsp Vanilla Extract  

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Line the bottom of a 9 inches pan with parchment paper. (You can also try greasing well.)

  2. Whisk the melted butter and vanilla together, then stir into the almond flour and sweetener. Press with the spatula, until well combined.

  3. Press the dough into the bottom of the prepared pan. Prick gently with a fork all over. Bake for about 10-12 minuets until slightly golden. Let it cool.

  4. Meanwhile, beat the cream cheese, yogurt, heavy cream, sweetener and Matcha Powder together at low to medium speed. Add the eggs and continue to mix together.

  5. Pour the filling into the pan over the crust. Smooth the top with a spatula.

  6. Bake for about 45 minuets!! (the center should be set. It still looks soft, but it’s OK)

  7. Remove the cheesecake from the oven, and cool the cheesecake in room temperature, then refrigerate for at least 2~3 hours. The cake should be removed from the pan when its completely chill. (You can refrigerate for Over night. )

  8. Serve with berry fruits, coconut or heavy whipped cream .