No sugar. No baking. No nonsense.

These small green guys are not only pretty, they have reached this creamy sweet point with a small kick from Matcha and zero debt. They are low -carbohydrates, without bake and make almost no effort, unless they try not to eat them all at once.

What are Keto Matcha cheese bite?

Let us collapse.

Keto = low carbohydrates, high fat.
Matcha = Finely ground green tea powder, usually from Japan.
Cheesecake = You already know.

Now put these things together and you will receive a cold, creamy, earthy-sweet pleasure that is good enough to replace your usual dessert without throwing them out of ketosis. Ideal for snacks in the afternoon, late desire or this strange moment when you want something sweet, but don’t want to ruin your strips of eating.

Why they actually want to do them

• No baking – You don’t have to switch on the oven. This is just a refrigerator.
• 15 minutes takes – If you are slow. Faster if you are hungry.
• Tastes like dessert – But without sugar tip and crash.
• Easy to store – Make a batch, throw it in the fridge and you have snacks for days.
• You look chic – But everyone can do it. Even her cousin that burns toast.

Ingredients (simple stuff)

You won’t need a million things. Here is the basis:

For the filling:

• 225 g (225 g) cream cheese, soft
• 1/2 cup of powdered erythritol or monk fruit sweetener
• 1 tablespoon of Matcha powder (culinary degree is okay)
• 1 teaspoon vanilla extract
• 1/4 cup of heavy cream

For the crust (optional, but so good):

• 1/2 cup of almond flour
• 2 tablespoons of melted butter
• 1 tablespoon of powdered sweeteners

That’s it. No coconut flour, no Xanthan -chewing gum, nothing that you can only use once and forget on the back of the pantry.

equipment

No unusual devices. Only the basics:

• Mixing bowl
• Hand mixer (or strong arms and a spoon)
• Silicone -mini -muffin -tablet or cupcake liner
• Rubber spatula
• Small spoon or ice shovel
• Refrigerator

If you have all of this, you are defined.

Step by step-detailed instructions.

Step 1: Make the crust (if you make crust)

Grab your almond flour, your melted butter and your sweetener. Mix everything in a bowl until it looks like wet sand. No soup. No paste. Sand.

Spoon a little in every section of your muffin shell or liner and press it down. Use your fingers or the back of a spoon. Make it flat. You build a small base for the filling.

Pop the 10 minutes in the fridge. Let it relax as you can cope with the filling.

Step 2: Make the filling

Insert your cream cheese, sweetener, matcha, vanilla and heavy cream in a large bowl. Now mix it until it is smooth. No lumps. No strange green spots. Glow like beaten icing.

Taste it. Too bitter? Add a little more sweetener. Too sweet? Add a pinch more Matcha. Matcha is strong, so make yourself easy. But you can create a little bit of balance to adapt your mood.

Step 3: Fill them up

Shovel this green magic into every cup filled with crust (or directly into the liner if you skipped the crust). Fill it to the top, but not packed – this stuff is expanding a small piece How it sets.

Smooth the tips with the back of a spoon or finger if you don’t feel like it.

Step 4: chill time

Fridge: 3–4 hours
Freezer: 1 hour (if you are in a hurry)

As soon as you are firm and set, put them from the shapes or peel the liners.

Completed. That’s it.

Pro tips (from someone who screwed this a few times)

• Do not use low -fat cream cheese. It turns into a strange watery mess. You want full fat or don’t bother yourself.
• Matcha is important. Do not buy the 2 -dollar -Matcha in the dollar business. Search for a “culinary note” of half a brand.
• Let the cream cheese become soft. Cold cream cheese claws and ruins their mood.
• Use silicone shells. Much easier to get them out without breaking them.
• Taste while going. Keto sweeteners have met differently for everyone. What tastes sweet for you could be bitter for someone else.

Memory material

Refrigerator: Takes 5 to 6 days
Freezer: Up to a month

Place them in a sealed container. When you freeze, you separate layers with parchment paper so that you don’t stick.

Let them sit out of the freezer for 10–15 minutes while pulling from the freezer before eating it unless they like rocky cheesecake.

Add-on and variations

Would you like to play a bit with the recipe? Go wild. Just don’t go to Far off or in the end a scientific project.

Try this:

• Add shredded coconut to a crust
• Top with whipped cream Shortly before serving
• Sprinkle extra Matcha powder Above for aesthetics
• Mix in chia seeds for texture
• Add lemon peel For a citrus application

Who actually eats this?

I do. A lot.

They saved me when I went full of keto and thought that dessert was over. I used to end dinner when I stared on the fridge, annoyed I couldn’t have anything sweet without ruining all my progress. Then these green bite of the calm came.

Now I keep a batch in the freezer and grab myself after dinner or during this crash at 3 p.m., in which my brain says no sugar and my stomach. It’s a little thing, but it keeps me on the right path without having the feeling that I miss it.

In addition, my mother is not even on keto and she eats her. That says something.

Diploma

You will see a hundred versions of these online versions with far too many steps and ingredients. Do not make yourself. This recipe is simple for a certain reason. It works. You can make things from a regular grocery store today. You will probably mess it up, but then you will find out.

They are good. You are green. They don’t taste like health food. You will come back to them.

And if they belong to the people who say “I like Matcha” … spend it. Matcha in cheesecake hits differently. Less grassy, ​​creamier. You will see.

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