keto Green Tea Cheesecake Mousse Tart cover

Green Tea Cheesecake Mousse Tart


This dessert really tastes like your cheating, no joke!  I ate one the other day and thought, how could this be low-carb/keto?  It’s so good you gotta try it to believe it!

Actually, my best friend’s husband ate 6 of these in one sitting and said these Green Tea Cheesecake Mousse Tart are best dessert he’s had since being low-carb/keto!

keto Green Tea Cheesecake Mousse Tart pin 1

I’m hoping you’ll appreciate the shortcut I used, which is sugar free Jello instant pudding (cheesecake flavor) because with this it’ll only take minutes to whip up. 

Honestly, I’ve 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 wanna 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!  Get it?!

Either way, I hope you’ll enjoy this dessert as much as I do!

keto Green Tea Cheesecake Mousse Tart pic

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 PowderSugar 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

Tart Crust

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 your low-carb/keto Green Tea Cheesecake Mousse Tart dessert! 

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keto Green Tea Cheesecake Mousse Tart pin 2

keto Green Tea Cheesecake Mousse Tart cover

Green Tea Cheesecake Mousse Tart

The BEST Asian Low-Carb/Keto recipe for Green Tea Cheesecake Mousse Tart.  Enjoy this delicious fusion dessert at only ~4g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 6 votes
Course: Dessert
Cuisine: Asian Fusion
Keyword: ketocheesecakerecipe, lowcarbmatcharecipe, lowcarbmatchdessert, matchadessert, matchaketo
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 12 Tarts
Print Recipe

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.

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