Our Keto Matcha Cookies are light, flakey and melt in your mouth. They are a lightly sweetened snack, perfect as an afternoon pick me up!
Matcha is one of my favorite ingredients to use and it’s appearing in more and more of our recipes. If you love it as much as we do, you need to try our Iced Matcha Latte, Matcha Fudge, and Keto Powder Pudding!
If you don’t want to use a cookie-cutter, the dough can also be rolled into tablespoon-sized balls and pressed into a disc on the cookie sheet.
This Keto Matcha Cookies recipe makes approximately 24 cookies. 1 cookie is 1 serving with 1g net carbs.
Store leftover Keto Matcha Cookies in an airtight container in a cool place for up to 1 week. The chilled dough can be stored in the fridge for up to 2 days before baking if needed.
Keto Matcha Cookies Ingredients
- 2 ¼ cups of Almond Flour
- 4 scoops of Matcha MCT Powder
- 2 tablespoons of Swerve
- 1 pinch of Salt
- 3 ounces of Unsalted Butter, chilled and cubed
- 1 teaspoon of Vanilla Extract
- 1 large Egg
How to Make Keto Matcha Cookies
- In a mixing bowl, add the almond flour, matcha, swerve, and salt. Mix well.
- Rub the butter into the flour mixture.
- Add the vanilla and egg, mix into a sticky dough.
- Place the dough between two sheets of parchment paper and roll 5mm/0.2in thick. Place in the fridge for 1 hour to firm up.
- Preheat your oven to 160C/320F. Prepare a cookie sheet by lining with parchment paper.
- Remove the dough from the fridge, cut with a heart-shaped cookie cutter and use a small icing spatula to gently remove the cookies to your cookie sheet. For the offcuts, re-roll, and chill for 30 minutes before cutting.
- Bake the cookies for 15-20 minutes until firm when touched. Remove from the oven and leave to cool on the cookie sheet. The cookies are very delicate when warm and will break easily.
- Enjoy your cookies.
Keto Matcha Cookies Recipe - Sugar-Free Low Carb Energy Snacks
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Ingredients
- 2 ¼ cups Almond Flour
- 4 scoops Matcha MCT Powder
- 2 tablespoons Swerve
- 1 pinch Salt
- 3 ounces Unsalted Butter chilled and cubed
- 1 teaspoon Vanilla Extract
- 1 large Egg
Instructions
- In a mixing bowl, add the almond flour, matcha, swerve, and salt. Mix well.
- Rub the butter into the flour mixture.
- Add the vanilla and egg, mix into a sticky dough.
- Place the dough between two sheets of parchment paper and roll 5mm/0.2in thick. Place in the fridge for 1 hour to firm up.
- Preheat your oven to 160C/320F. Prepare a cookie sheet by lining with parchment paper.
- Remove the dough from the fridge, cut with a heart-shaped cookie cutter and use a small pallet knife to gently remove the cookies to your cookie sheet. For the offcuts, re-roll, and chill for 30 minutes before cutting.
- Bake the cookies for 15-20 minutes until firm when touched. Remove from the oven and leave to cool on the cookie sheet. The cookies are very delicate when warm and will break easily.
- Enjoy your cookies.
Nutrition
If you love Keto Cookies, you’ll love our;
To make a larger batch of this Keto Matcha Cookies recipe adjust the servings above.
Can I use oil instead of butter?
Hi Kely,
Coconut oil might work (though hasn’t been tested) but I don’t recommend using other oils.
I’d like to try these, but I don’t have the Matcha MCT powder. I have powdered Matcha, and MCT oil… is there a way I could substitute these ingredients?
Hi Muriel,
MCT oil is not suitable for this recipe. It can be made with matcha powder and MCT oil powder, if you have those?