JENNIFER MAC

blog recipes

Recipes in this section include both raw food and whole "cooked" food recipes.  Many of these recipes will be plant-based along with a portion having animal-based products, often including a vegan or vegetarian option.  From my background and experience to the classes I've taught and in-home training, I cover many special types of food preferences from vegan to paleo to low glycemic (low sugar), meeting a wide range of deliciously healthy food connoisseurs.  

Green Tea Cake - Japanese-style Matcha Fluffy Cheesecake KETO

Green Tea Cake - Japanese-style Matcha Fluffy Cheesecake KETO

Ingredient descriptions

Green Tea Cake - Japanese-style Matcha Fluffy Cheesecake KETO

12oz organic cream cheese

1/2 cup whole milk or cream (or whole milk of your choice)

5 eggs, separated 

1/2 cup plant-based xylitol (non-gmo from birch trees)

1/2 teaspoon stevia

1/4 cup almond flour (or flour of your choice)

2 Tablespoons matcha green tea powder

1/4 teaspoon spirulina, chlorella, or green powder

DIRECTIONS

Pre-heat oven to 320F or 160C.  Blend the softened cream cheese and milk until smooth.  Add the egg yolks in one at a time.  Add the matcha, green powder, and stevia. Blend until smooth.  

In a separate bowl, whip the egg whites and gradually add in the xylitol.  The egg white mixture should form stiff peaks.  No need to over beat.  Gradually add in the fluffed egg whites to the cake mixture.  Blend until smooth.  Optional, you can add a little bit of stevia if you want this light dessert a little sweeter.

Pour into a plan lined with parchment paper on the bottom and the sides.  By placing the parchment paper along the sides of the pan the cake will have a better time rising.  Grease the pan with butter or coconut oil.

Bake at 320F (160C) for 35 minutes and then at 280F (138C) for 25 minutes.  Use the toothpick or fork test to see if batter sticks to the sides.  If the batter does stick it will need a little more time. Baking time will depend as oven temperatures can vary.

Jennifer Mac