Some of you have requested or a Keto Matcha Cake (Green Tea), so here it is. It is so soft, moist, flavorful and delicious. The key is to use a good quality matcha powder and in the video, I used Uji Matcha. In order for the flavor to stand out, we need to use more matcha powder. During my experiment, I used 16 g or 4 tsp of Matcha Powder and the cake was so flavorful but I decided to reduce to 12 g or 3 tsp for this video. If you would like a stronger flavor, feel free to use 16 g or 4 tsp of Matcha Powder. The batter will be slightly thicker but it bakes up fine.

Matcha is a special kind of powdered green tea, traditionally used in the Japanese tea ceremony. Matcha is unique among other types of green tea in both appearance and taste. It has a vibrant, beautiful green color, a subtle aroma, and a rich umami taste.

Because matcha powder has a huge surface area, it deteriorates quickly through oxidation, especially in the presence of light, heat, and humidity. Oxidized matcha is yellow- or brownish-green, loses its prized aroma and flavor, and becomes bitter. Hence, it’s important to store matcha powder in a non-transparent container in the fridge or freezer.

Match powder is packed with nutrients and it is an excellent source of calcium, protein, potassium, vitamins A and C and more to help support the immune system. It’s also been linked with lowering bad cholesterol and blood sugar and with improving liver and heart health. Matcha is also high in fiber.

The recipe can be viewed and printed at this link;

[ Total Servings = 8 ]
Per Serving ;
Total Carb = 1.5 g
Dietary Fiber = 1.9 g
Net Carb = – 0.4 g
Calories = 171
Total Fat = 17.1 g
Protein = 4.3 g

[ Total Servings = 8 ]
Per Serving ;
Total Carb = 5.2 g
Dietary Fiber = 3.6 g
Net Carb =1.6 g
Calories = 287
Total Fat = 26.5 g
Protein = 8.4 g

Coconut flour = 60 g / 1/2 cup ( (OR Almond flour = 240 g / 2 cups (
Matcha or Green Tea Powder ( = 12 g / 3 tsp (For a stronger flavor, you can increase to 16 g or 4 tsp)
Baking Powder = 8 g / 2 tsp
Lakanto ( = 50 g / 1/4 cup. (You can also use any other keto friendly sweetener.)
Salt = 1/4 tsp

Whipping Cream = 200 ml / 0.8 cup (Note: You can also use coconut cream, yogurt or sour cream.)
Eggs = 3 large whole eggs (170g)
Coconut oil = 60 ml / 1/4 cup (Note: You can also use melted butter or olive oil)

1. You can replace the whipping cream with the same amount of coconut cream.
2. You can also replace the whipping cream with 170 ml of Pea or Almond Milk but the coconut or olive oil needs to be increased from 60 ml to 100 ml.

1. Preheat the oven to 340 F or 170 C.
2. In a bowl, sieve the coconut flour, matcha powder and baking powder together. Then add the rest of the dry ingredients and mix until well combined.
3. Add all the wet ingredients and whisk until well combined. The batter is thick and smooth.
4. Pour the batter into a greased pan lined with parchment paper at the bottom. In the video, I used a 6 inch or 15 cm round pan with a removable bottom ( You can also use a springform pan or any suitable pan. This cake is quite small so you can easily increase the recipe.
5. Bake at the middle rack for 40 to 50 minutes or until a wooden skewer comes out clean.
6. Cool completely on a wire rack then dust with powdered sweetener and matcha powder (optional).

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