Serves 8 • Prep: 15 mins • Bake: 35 mins • Total: 50 mins

Keto Matcha Almond Cake — light, fluffy, and sugar-free. Made with almond flour, matcha green tea powder, and natural sweetener, this cake is gluten-free, low-carb, and perfect with a cup of coffee or tea. Moist texture with subtle green tea flavor makes it a healthier treat without compromising taste.

See the full recipe below 👇

🧾 Ingredients (Serves 8)

• 2 cups almond flour (200 g)
• 2 tbsp matcha powder (high quality)
• 1/4 cup coconut flour (30 g)
• 1/2 cup erythritol or monk fruit (100 g)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/3 cup melted butter or coconut oil
• 1/2 cup almond milk (120 ml)
• 1 tsp vanilla extract

👨‍🍳 Instructions — Step by Step

1. Preheat oven: Heat to 175°C / 350°F. Line an 8-inch cake pan with parchment and grease lightly.
2. Mix dry: In a large bowl, whisk almond flour, coconut flour, matcha powder, sweetener, baking powder, and salt.
3. Mix wet: In another bowl, whisk eggs, melted butter, almond milk, and vanilla until smooth.
4. Combine: Pour wet mixture into dry ingredients. Stir until a smooth batter forms (do not overmix).
5. Bake: Transfer batter to the cake pan. Bake 30–35 minutes until a toothpick comes out clean.
6. Cool: Let cake cool 10 minutes in pan, then move to a wire rack. Slice and serve warm or at room temperature.

📋 Nutrition Info (per slice — 8 servings)

• Calories: ~210 kcal
• Fat: ~18 g
• Protein: ~7 g
• Net Carbs: ~2 g

*Nutrition is estimated. Calculate using your own ingredients for accuracy.*

🥘 Why this cake works for keto

Instead of wheat flour and sugar, this cake uses almond flour, coconut flour, and erythritol, keeping carbs low. Matcha adds antioxidants and a subtle earthy flavor. The result: a moist, fluffy, keto-friendly dessert that feels indulgent but fits your macros.

🔁 Variations & Add-ins

• Lemon twist: Add 1 tsp lemon zest for a citrusy freshness.
• Nutty: Fold in 2 tbsp chopped pistachios or almonds.
• Creamy: Top with sugar-free cream cheese frosting.
• Dairy-free: Swap butter with coconut oil and use coconut milk.

🧊 Storage Tips

Store in an airtight container at room temperature for 2 days, or refrigerate up to 5 days. Freeze slices wrapped individually for 1 month; thaw overnight in fridge before serving.

💡 You May Also Like:

• Keto Lemon Pound Cake
• 1-Minute Keto Chocolate Lava Mug Cake
• Keto Creamy Tuscan Salmon