These low-carb keto matcha cookies are not your regular cookies! They have a very unique, slightly bitter flavor, a fun color, and a texture that melts in your mouth. Matcha cookies make a perfect light dessert that you can serve with a cup of tea or coffee.
There are people who don’t like matcha tea; I’ve learned about it when I lived in Japan. But, the more you drink it, the more you like it. Plus, when you try the food and sweet treats made with this absolutely amazing green powder, packed with vitamins and minerals, you depart completely to another flavor universe.
Because of my obsession with Japan, I plan to make many sweet treats using matcha powder, but today we’re talking easy matcha cookies recipe! If you haven’t seen green cookies before, let me show you how to make them!
WHAT IS MATCHA?
Matcha is a traditional Japanese green tea made of young green tea leaves which were grown in the shade and finely ground into a powder young. It has a vegetal and slightly bitter taste and can be used as a tea (duh), in coffee making (think matcha latte), or cooking. When in Japan, you can find all sorts of matcha green tea cookies and other desserts made with matcha powder – everything from traditional mochi (rice cakes) to ice-cream and even Pocky, Kit-Kats, Hershey’s, and other chocolate bars that have a very unique matcha flavor.
HOW TO MAKE KETO MATCHA COOKIES RECIPE?
While the oven is heating up, combine the first 6 ingredients in a mixing bowl and set aside. Then, cream together the butter and granulated sweetener of your choice until fluffy using a hand mixer or immersion blender with a whisk attachment. The butter should be softened but not completely melted. Add the egg (room temperature!) to the butter mixture and blend on a low speed until fully incorporated.
Now let’s form 11 balls (around 30g each) and place onto a baking tray lined with parchment paper so they have some space between them. Flatten them out by pressing slightly with your hands.
Place the baking tray into an oven preheated to 340F (170C). Temperature is very important in this recipe. If you go too high, your Japanese green tea cookies will turn brown very fast because almond flour tends to brown faster than white flours. So, when our gluten-free and sugar-free matcha cookies are in the oven, keep an eye on them. You can even cover them with a piece of foil for the first 5 minutes of baking.
Enjoy your low carb matcha cookies!
CAN YOU HAVE MATCHA TEA POWDER ON KETO DIET?
Everyone knows that coffee and tea is okay on a keto diet – you can even fast and still have them. But what about matcha? Despite the fact that matcha powder is not carb-less, it’s very low in carbs and is completely fine to have on a keto diet. It’s also a good source of caffeine and can replace your regular black coffee!
MORE KETO RECIPES TO TRY
Matcha cookies recipe
- 1¼ cup (110g) almond flour
- ¼ cup (30g) coconut flour
- 1½ tbsp matcha powder
- ½ tsp baking soda
- ½ tsp xanthan gum
- Pinch of salt
- 6 tbsp (80g) unsalted butter, softened
- 4 tbsp granulated sweetener of your choice, I use Sukrin, use coconut sugar to make this recipe Paleo compatible!
- 1 large egg, room temperature
- Preheat the oven to 340F (170C).
- In a large mixing bowl, combine the first 6 ingredients and set aside.
- In a medium mixing bowl, use a hand mixer or an immersion blender with a whisk attachment to cream the butter and granulated sweetener together until fluffy. Then, add the egg and mix until fully incorporated.
- Add the wet ingredients to dry ingredients and, using the same mixer, mix until combined.
- Form 11 balls (around 30g each) and place onto a lined with parchment paper baking tray so they have some space between them. Flatten them out by pressing slightly with your hands, so you get disc-like shapes.
- Bake for 10 minutes on a lower rack or until the cookies just start to pick up a golden color.
- Remove from the oven and let them cool for 20 minutes on the baking tray. Then, transfer onto a cooling rack and leave to cool completely before serving.