Jump to Recipe
This dessert really tastes like your cheating. I ate one the other day and thought, how could this be low-carb/keto? It’s so good! I’m hoping you will all appreciate the shortcut I used which is sugar free Jello instant pudding (cheesecake flavor) because with this it takes only minutes to whip up. Honestly, I have made a batch of this and just eaten it straight out of the bowl. Pssst, a little keto dessert hack in-case you ever need a quick sweet tooth fix (then skip to step 8). However, if you want to go the extra mile and make the crust, it’s super easy and only requires 3 ingredients, some mixing and a little baking. Piece of cake! Or in this case tart. Either way I know you will enjoy this dessert as much as I do.
The mousse is creamy and slightly sweet while the crust is nutty and buttery. Best of all, this dessert is super easy to make!
For this one, you will need Swerve/Monkfruit, Matcha Powder, Sugar Free Jello Cheesecake Instant Pudding and Almond Flour as the special ingredients, all of which can be purchased on Amazon.
Now, let’s get started!
Prepping Time 10M
Baking Time 15M
Cooling Time 3H
Total Time 3H25M
Net Carb/Serv ~4g per Tart
Servings 12
Ingredients
Mousse
- 1oz Sugar Free Jello Cheesecake Instant Pudding
- 2 Cups Heavy Whipping Cream
- 4 oz Cream Cheese
- 2 tsp Matcha Powder
Tart Crust
- 1 1/2 Cup Almond Flour
- 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
- 1/3 Cup Butter Melted
Directions
1) Gather all the ingredients.
2) Preheat oven to 325 F.
3) In a small mixing bowl, combine Almond Flour, Swerve/Monkfruit, and melted butter (melted in the microwave).
4) Using a fork, blend well until combined. It will still be crumbly.
5) Line a cupcake pan with cupcake liners.
6) Scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a spoon.
7) Place the cupcake pan into the oven for 12-15 minutes or until slightly browned.
8) Combine Sugar Free Jello Cheesecake Instant Pudding, heavy whipping cream, cream cheese and Matcha Powder in a mixing bowl with a hand mixer until thick and creamy.
9) Scoop approximately 2 tablespoons of cheesecake mixture on top of each almond crust and refrigerate for at least 3-4 hours. Keep refrigerated until ready to serve.
**I have found that the crust stays more crisp kept in the cupcake liners until ready to serve rather than in the fridge on a plate with the liners already removed.
Hope you enjoy this Keto Green Tea Cheesecake Mousse Tart dessert! If you are looking for other low-carb/keto dessert to complete your meal, be sure to check out our Recipe Index for more ideas!
Join us on Facebook to be part of our interactive Ketolife discussion & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!
Green Tea Cheesecake Mousse Tart
Ingredients
Mousse
- 1 oz Sugar Free Jello Cheesecake Instant Pudding
- 2 Cups Heavy Whipping Cream
- 4 oz Cream Cheese
- 2 tsp Matcha Powder
Tart Crust
- 1 1/2 Cup Almond Flour
- 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
- 1/3 Cup Butter Melted
Instructions
- Gather all the ingredients.
- Preheat oven to 325 F.
- In a small mixing bowl, combine Almond Flour, Swerve/Monkfruit, and melted butter (melted in the microwave).
- Line a cupcake pan with cupcake liners.
- Scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a spoon.
- Place the cupcake pan into the oven for 12-15 minutes or until slightly browned.
- Combine Jello Cheesecake Instant Pudding, heavy whipping cream, cream cheese and Matcha Powder in a mixing bowl with a hand mixer until thick and creamy.
- Scoop approximately 2 tablespoons of cheesecake mixture on top of each almond crust and refrigerate for at least 3-4 hours. Keep refrigerated until ready to serve.
*This page contains affiliate marketing links*
