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Keto Matcha Cake Recipe


Are you looking for something a little bit different when it comes to keto baked goods? Well, here's a keto cake that will change things up a little bit. This recipe for a keto cake has a completely different flavor profile than you're probably used to. The cake itself is made with matcha green tea, while the lemon buttercream frosting provides excellent balance. It might seem odd, but I know you all will love it.

Prep Time: 10 minutes

Bake Time: 30-35 minutes


Servings: 8

Macros per serving:

Calories: 263

Fat: 23g (83%)

Protein: 8g (12%)

Net Carbs: 3g (4%)

  • Total Carbs: 18g

  • Fiber: 3g

  • Sugar Alcohols: 12g

Ingredients:

(Ingredients can be purchased by clicking on the green link)


Dry Ingredients:

Wet Ingredients:

Frosting:

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Let's Do This!

  1. Preheat your oven to 350F/175C.

  2. In a large mixing bowl, combine all of the "Dry Ingredients" above.

  3. Whisk until well combined and no clumps exist.

  4. Set aside.

  5. In a medium sized mixing bowl, combine the "Wet Ingredients" above.

  6. Whisk to beat the eggs and combine the mixture.

  7. Add the wet ingredients into the dry ingredients.

  8. Whisk to combine, but do no over mix. You should stop when all dry ingredients are moist.

  9. Spray a 7 inch Springform Pan with a non-stick cooking spray. I prefer a coconut oil spray. A 6 inch pan will also work.

  10. Pour the cake batter into the pan. Drop the filled pan on the counter 2-3 times to level out the mixture.

  11. Bake for 30-35 minutes. A toothpick inserted into the center should come out clean.

  12. Remove the cake from the oven, and let cool.

  13. In a medium sized mixing bowl, combine the "Frosting" ingredients above.

  14. Mix until the frosting is smooth (sifting the sweetener can help with this)

  15. Once the cake is COMPLETELY COOL, apply the frosting. Note that we are using a buttercream. If the cake is warm it will melt.

  16. Enjoy!

How We Did It!


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