Ingredients

For the crust:

• 1½ cups almond flour
• ¼ cup powdered erythritol (or any keto sweetener)
• ¼ cup melted butter
• ½ tsp vanilla extract
• Pinch of salt

For the filling:

• 500 g cream cheese (softened, full-fat)
• ¾ cup powdered erythritol
• 1 cup heavy cream
• 2 large eggs
• 1 tbsp matcha powder (culinary or ceremonial grade)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Pinch of salt

Optional topping:

• Whipped cream (unsweetened or keto sweetened)
• Light dusting of matcha powder

Step 1: Prepare the crust

1. Preheat oven to 175°C (350°F).
2. In a bowl, mix almond flour, powdered erythritol, salt, melted butter, and vanilla extract.
3. Mix until it resembles damp sand.
4. Press firmly into the bottom of a springform pan (8 or 9 inch).
5. Bake for 8–10 minutes until lightly golden.
6. Remove and let cool while preparing the filling.

Step 2: Prepare the matcha mixture

1. Sift the matcha powder to remove lumps.
2. Mix it with 2–3 tablespoons of warm heavy cream to form a smooth paste.
   This prevents clumping in the batter.

Step 3: Make the cheesecake filling

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Add powdered erythritol and mix until fully combined.
3. Add eggs one at a time, mixing on low speed (do not overmix).
4. Add heavy cream, vanilla extract, lemon juice, and salt.
5. Fold in the prepared matcha paste until evenly green and smooth.

Step 4: Assemble

1. Pour the filling over the cooled crust.
2. Tap the pan gently to remove air bubbles.

Step 5: Bake (water bath method recommended)

1. Wrap the outside of the pan with foil to prevent leaks.
2. Place the pan in a larger baking dish.
3. Pour hot water around it (about halfway up the sides).
4. Bake at 160°C (320°F) for 50–60 minutes.

The center should still have a slight jiggle when done.

Step 6: Cooling

1. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
2. Remove and cool to room temperature.
3. Refrigerate for at least 4 hours (preferably overnight).

Step 7: Serve

• Slice with a warm knife for clean cuts.
• Top with whipped cream and a light dusting of matcha if desired.

Approximate Nutrition (per slice, 10 slices)

• Calories: 320–360
• Fat: 28–32 g
• Protein: 6–8 g
• Net carbs: 3–5 g

Tips for Best Results

• Use full-fat cream cheese for proper texture.
• Do not overmix after adding eggs to avoid cracks.
• Water bath helps prevent cracking and keeps texture creamy.
• Sifting matcha is essential for a smooth, non-gritty finish.