This Keto Matcha Cupcakes are perfect for green tea lovers on a low carb diet! Add some of the energizing health benefits of matcha green tea powder to a keto dessert. Now that’s a double win in my book.
Keto Matcha Cupcakes
These green tea cupcakes with green tea frosting are made with matcha powder and are keto diet compliant. They have just 3 net carbs each! The matcha cupcakes have a lovely pale green color. The elegant cupcakes are perfect for serving at tea or brunch, not just a low carb dessert fix.
Baking with Matcha
A little about baking with green tea matcha powder.
Can I use matcha tea powder for baking recipes?
YES! I have been using matcha powder in my baking and beverages for many years. A small amount goes a long way. It adds both fantastic flavor and color to the recipes you make with it.
Why does matcha turn brown when baked?
Using a good quality matcha that is bright green to start with is important. Over baking will of course brown the results a bit, but shouldn’t effect the inside much.
Some report adding too much sugar can result in browning, but I really didn’t find that to be the case it my traditional baking with the powdered tea. I do expect oxidative ingredients might lead brown results.
Making the Cupcakes Keto
The cupcakes are sweetened with a stevia erythritrol blend and the frosting is made with keto-friendly confectioner’s sugar. Almond flour makes up most of the batter base. Ground flaxseed is used in this recipe, rather than the commonly used coconut flour. Flax adds nice texture to baked goods and has great nutritional benefits.
How to Make Keto Matcha Cupcakes
Here is a simple walk through of the keto green tea cupcake recipe with pictures. I find images help ensure staying on track when making a new recipe.
Start by preheating your oven to 375 degrees F.
First combine the dry ingredients in a large bowl, whisk. Almond flour, ground flax, matcha, sugar substitute, baking powder and salt.
Mix the wet ingredients in a separate mixing bowl, then combine. Eggs, unsweetened almond milk, coconut oil and vanilla.
Scoop the batter into tin with cupcake liners.
You should end out with 10 evenly distributed filled liners.
Bake the cupcakes until lightly golden and a pick inserted in center pulls clean. Start checking them at 15 minutes, though it may take a couple more minutes for them to be ready. Remove to cool once done. They need to be completely cooled before frosting.
Keto Green Tea Frosting
Of course you need some low-carb frosting to go on your keto cupcakes. For your convenience, here are some pictures of preparing that recipe as well.
Cream together the softened cream cheese & butter. Add the sweetened and matcha. Beat over medium speed, preferably with a stand mixer, but hand held is also fine. If texture is too stiff add almond milk a tiny bit at a time. Beat until light and fluffy.
Hand beating is not suggested, but totally possible.
Scoop the keto green tea frosting into a piping bag with star tip. Stabilizing with a jar or heavy mixing cup makes filling easier.
Pipe a swirl of frosting on each cupcake. Start with a dollop in the center and work outward.
Your low carb matcha cupcakes are ready to enjoy!
More Fun Keto Desserts!
- 1 cup almond flour 120g
- 1/4 cup flaxseed flour 20g
- 1 tsp matcha powder
- 3 tablespoons of granulated stevia/blend
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 3 large eggs
- 1/2 cup of unsweetened almond milk
- 1 tablespoon of coconut oil melted
- 1 teaspoon of pure vanilla extract
- 5 oz of cream cheese softened
- 1 tablespoon of butter melted
- 2/3 cup of powdered sugar substitute such as swerve
- 2 tsp matcha powder
- 1 teaspoon of vanilla extract
- 2 tbsp unsweetened almond milk -if necessary-
- Preheat the oven to 375 degrees Place 10 cupcake liners in a baking tin, then set aside.
- In a bowl whisk the dry ingredients, set aside.
- In a separate bowl whisk the wet ingredients with an electric mixer for about two minutes.
- Add the dry ingredients to the mix, continue whisking for another 2- 3 minutes.
- With a spoon scoop the batter evenly among the lined cups.
- Bake for 15- 18 minutes, stick a long wood bamboo to the center of one cupcake to make sure cupcakes are done (they are done if the stick comes out clean).
- Place them on a cooling rack and let them cool while you make the frosting.
- In a medium bowl add softened cream cheese and butter, whisk with the electric mixer for about two minutes until creamy.
- Add the stevia, vanilla extract, continue whisking until you have an even creamy mixture. If the frosting is too dense add the tablespoon of almond milk one by one. Frosting should be creamy, but not runny.
- Once you achieve the desired consistency, add matcha and whisk until it is well combined.
- Fill a piping bag with the frosting.
- Add the frosting to the cupcakes, start by adding a dollop in the center of the cupcake. Hold the bag perpendicular to the cupcake. Going around the dollop in the center, start frosting the cupcake around the edge. As you complete a full circle, move the piping bag slightly inward to create the next circle.
- Store the cupcakes for in an airtight container.
Make sure cupcakes are cool before adding the frosting if cupcakes are hot frosting will melt.
5 carbs- 2 fiber = 3 net carbs per cupcake (Sweetener not included in calculation. It will either be zero, or sugar alcohol would be subtracted anyway)