When it comes to cakes, recipes don't always need to be complex. A sponge keto cake with creamy matcha frosting is enough to satisfy a sweet tooth.
Matcha, matcha, matcha ...
I have decided this one be the last matcha recipe for a while probably. Reason being that I have noticed I've made so (too?) many recipes that include matcha green tea powder. At the same time, the matcha recipes do not seem to be in the most popular section. I don't have much clue why this is the case. It might be that keto people are more of coffee lovers than green tea drinkers. It might also be that the recipes themselves just don't seem too intriguing.
I do not mind, though. I love green tea, especially matcha. It is full of antioxidants. A bit on the expensive side but very delicious and beneficial for health. Combined with any kind of dairy (especially milk, but I do avoid it), its flavors get to some higher indescribable dimensions.
A quick and simple keto-friendly cake
Exactly. When it comes to baking cakes, the recipes don't always need to be complex with complicating, hours lasting procedures. A layer of sponge cake with creamy frosting is sometimes enough to satisfy even the most demanding sweet tooths. What's more, you don't even need a cake slicer. In this regard, you can take this recipe without even making it a matcha one, and just enhance the frosting with vanilla or some other favorite flavor of yours.
Recipe
Keto Coconut Matcha Cake
Ingredients
Sponge cake
- 4 large eggs - room temperature
- 2.5 oz powdered erythritol
- 6 tablespoon coconut butter - softened, room temperature
- 6 tablespoon shredded coconut
- 4 tablespoon bacardi rum - or coconut water
Cream Filling
- 2 cup mascarpone cheese
- 1 cup cream cheese
- 1.5 oz powdered erythritol
- 4 teaspoon matcha green tea powder
- 1 teaspoon vanilla extract
- 1 envelope gelatine powder
Instructions
Sponge cake
- Preheat the oven to 350°F (180°C). Get your ingredients ready at hand. Line bottoms o an 8" or 9" springform pan with parchment paper.
- Using an electric mixer, beat the eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add erythritol and continue beating on high speed a full 8 min. It will be thick and fluffy. Add coconut butter in thirds, and mix slowly. Slowly and thoroughly fold in shredded coconut.
- Pour the batter into the prepared pan. Bake immediately for 20 minutes, or until a toothpick comes out clean. If the batter is not baked straight away after mixing, it might deflate. Let cool in the pan for 10 min then run a thin spatula around edges to loosen cake. Transfer to a wire rack and remove parchment paper. Soak the sponge cake with Bacardi rum or coconut water.
Cream filling
- Dissolve gelatine according to instructions. In a mixing bowl of a stand electric mixer, mix together mascarpone, cream cheese, erythritol, and vanilla extract matcha powder and mix. Add dissolved room-temperature gelatine, and mix thoroughly.
Assembly
- After you have soaked the sponge cake with a brush, frost the top and the sides with the matcha cream filling. Sprinkle with some shredded coconut.
- Refrigerate the cake for at least 4 hours or overnight before serving. I suggest you don't save it for dinner as matcha might keep you up for a while!
Nutrition
MORE KETO MATCHA RECIPES TO TRY!
If you love this low-carb keto recipe, I recommend you also try my other recipes:
Grace Ma says
It's says to soak the sponge cake with a brush before assembly. Can you advise what to soak this with please? Thanks! I'm am definitely giving this a go!
Tisa says
Hi, Grace!
In case you’ve missed it, the instructions for the sponge cake say to soak it either with Bacardi rum or coconut water.
Hope this helps!
Kathy Terrell says
I made this recipe and didn't have all the ingredients listed so made a few substitutions. Whole greek yogurt and sour cream for the mascarpone and accidentally used moringa instead of matcha. Oh My! This is a winner! I'm sure even better with the stated ingredients! But even with my substitutions it was so good. It is our (hubby loved it) new favorite good for you dessert! Thank you for your recipes! Can't wait to try more!
My Sweet Keto says
Wow, I've never used moringa! Your substitutions sound great (I sometimes find mascarpone too heavy, to be honest), and I'm happy that you love the cake. Thanks for commenting, Kathy!
Reni says
Oh my! I am going to try this - it looks scrumptious - but have to wait a bit so I can get in keto.