This dessert looks very impressive but is actually incredibly simple to make. Smooth and silky chocolate paired with a white chocolate and matcha layer gives it a bitter-sweet balance that is delightful. You can use standard chocolate chips and white chocolate chips, but we opted for using Lily’s Sweets chips, which are no-sugar-added, making this recipe sugar-free and keto-friendly.
On the Ingredients
- Matcha is a powdered green tea from Japan used in the traditional tea ceremony. Matcha has many great health benefits. Because it is concentrated, one cup has 137x the antioxidant power of a standard cup of green tea. Since you ingest the entire tea leaf, you get 100% of the nutrients. Studies have shown that drinking matcha may help with liver health, improve brain function, and promote heart health. It may also have cancer-preventing properties. Matcha is high in caffeine, but it also contains the compound L-theanine, which alters the effect of caffeine, preventing a crash. On top of all this, matcha has a lovely nutty flavor and smooth texture! (Read more on the health benefits.)
- White chocolate is made from milk, sugar, and cocoa butter but doesn’t contain cocoa solids. was developed in 1875 by Swiss chocolatier Daniel Peter. It has a mild, rich flavor and pairs well with lemon and other tart fruits, nuts like macadamia and pistachio, vanilla, cardamom, lavender, coffee, matcha, and cheeses like mascarpone and cream cheese.
- Dark Chocolate has all kinds of proven health benefits dark chocolate. For instance, did you know that chocolate is actually very nutritious? A 100-gram bar of dark chocolate with 70–85% cocoa contains something like 11 grams of fiber, 67% of the RDI for iron, 58% of the RDI for magnesium, 89% of the RDI for copper, 98% of the RDI for manganese. It also has plenty of potassium, phosphorus, zinc, and selenium. Chocolate is also a powerful antioxidant, filled with organic compounds like polyphenols, flavanols, and catechins. Some studies show chocolate may help improve blood flow and lower blood pressure. There’s also a possibility that it reduces the risk of heart disease. Heck, dark chocolate might even make you smarter because cocoa contains stimulant substances like caffeine and theobromine, which can improve brain function in the short term.
Chocolate Matcha No-Bake Cake (Keto)
12
servings30
minutes10
minutes4
hours4
hours40
minutesThis dessert looks very impressive but is actually incredibly simple to make. Smooth and silky chocolate paired with a white chocolate and matcha layer gives it a bitter-sweet balance that is delightful. You can use standard chocolate chips and white chocolate chips, but we opted for using Lily’s Sweets chips, which are no-sugar-added, making this recipe sugar-free and keto-friendly.
Ingredients
- Dark Chocolate Layer Ingredients
2 1/2 cup heavy cream
1/4 cup butter
1/4 tsp salt
14 oz Lily’s bittersweet chocolate chips (no-sugar-added)
- Matcha Layer Ingredients
4 tsp matcha powder (plus 2 tsp for garnishing)
2 tbsp hot water
8 oz Lily’s white chocolate chips (no-sugar-added)
1/3 cup heavy cream
2 tbsp unsalted butter
Directions
- For the chocolate layer, whip 1 1/2 cups of heavy cream into stiff peaks and set aside in the refrigerator. Over medium-low heat, melt the butter with the remaining cup of heavy cream. Do not let the cream boil, turning it off when small bubbles form around the sides, and the butter is melted.
- Pour the chocolate chips into a bowl and sprinkle them with salt. Pour the hot cream and butter over the chocolate and stir the mixture together, melting the chocolate chips.
- When the mixture is smooth and fully incorporated, add 2/3 of the whipped cream and gently fold together. Pour the batter into a springform pan and smooth the top.
- Place the pan in the freezer while you prepare the matcha layer.
- In a small bowl, combine the matcha powder and the hot water. Stir them together with a fork until you have a smooth paste.
- In a small pot, melt butter and heavy cream. Do not let the cream boil, turning it off when small bubbles form around the sides, and the butter is melted.
- Pour the white chocolate chips into a bowl and pour the hot cream and butter over the chocolate as before. Add the matcha paste and begin to stir the mixture together, allowing the chocolate chips to melt.
- When the mixture is smooth and fully incorporated, add the rest of the whipped cream and gently fold together.
- Take the springform pan out of the freezer and pour the matcha batter over the chocolate layer.
- Smooth out the top and put it back in the freezer for at least 4 hours (or up to 24 hours).
- Remove 15 minutes before serving and garnish by dusting the top with matcha powder. Slice with a large knife warmed in hot water.
