Is this matcha cake really keto?

Yes! With only 5.3g net carbs per serving, this cake fits well within a standard keto diet of under 20-50g net carbs per day.

What is okara powder and where can I buy it?

Okara powder is made from dried soybean pulp, a byproduct of tofu making. It is high in fiber and very low in carbs. You can find it at Asian grocery stores or online — this recipe uses Kikkoman's brand.

Can I make this without a stand mixer?

A hand-held electric mixer works too, but it will take longer (18-20 minutes) to whip the egg whites to stiff peaks on low speed. A stand mixer is recommended for convenience.

Why does the recipe use tofu in the cream frosting?

Pressed firm tofu blended with whipping cream and matcha creates a thick yet refreshing frosting that is lighter than traditional buttercream while adding protein. It also complements the Japanese-style matcha flavor.

Keto matcha layer cake with strawberries and tofu cream frosting

Dessert Gluten-free Keto Low-carb

Keto Matcha Layer Cake with Okara Powder (Gluten-Free)

Name: Keto Matcha Layer Cake with Okara Powder
Prep time: 60 min
Cook time: 48 min
Total time: 228 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 80 ml grass-fed whipping cream *Note 1; 8 grams matcha powder *Note 2; 4 large eggs, well-refrigerated; 22.5 grams unsweetened okara powder; ¼ teaspoon fine himalayan pink salt; ½ teaspoon natural vanilla extract; ¼ teaspoon apple cider vinegar; 47 grams golden monk fruit sweetener; 190 grams grass-fed whipping cream; 5 grams matcha powder; 100 grams organic extra firm tofu (weight after pressing); 20 grams allulose; 150 grams fresh strawberries (rinsed, pat dry & finely chopped)

February 28, 2022 · Updated March 5, 2022

Jump to Recipe

A soft, moist 4-layer keto matcha cake with rich flavor, fresh strawberries, and creamy tofu cream frosting. Made with okara powder for an extra fluffy, low-carb result!

KETO MATCHA LAYER CAKE DETAILS

Texture: After plenty of testing, I achieved a soft, moist, and fluffy cake. Don’t worry — it’s soft but sturdy enough for a layer cake. Follow the ratios and instructions closely for the best result.

Flavor: Matcha and strawberries are a perfect combination. With the mild tofu flavor in the filling and frosting, this is a dream dessert for Japanese-style treat lovers!

Time: This recipe takes at least 4 hours including preparation, baking, cooling, and assembly.

Equipment: You’ll need an electric/stand mixer for the meringue, two 4-inch cake pans, and a food processor for the frosting.

FILLING & FROSTING

The amount of matcha cream is just enough for the filling and frosting without any piping on top. You can garnish by dusting matcha powder over the top, and of course, add strawberries or other berries however you like.

Unlike traditional buttercream, this filling and frosting are thick yet refreshing, with a mild tofu and matcha flavor.

TIPS FOR A SUCCESSFUL KETO CHIFFON CAKE

Use cold eggs

Unlike other American-style cake recipes, this one requires well-refrigerated cold eggs to achieve a springy, fluffy texture. Though it may sound unusual, this is the key to success — chilled egg whites produce a fine, smooth meringue that’s more stable, helping the cakes rise higher and turn out fluffier.

Beat the egg whites slowly until stiff

To avoid a grainy meringue, whip the egg whites on low speed with your electric/stand mixer all the way through. This gentle motion creates more evenly-sized bubbles and stabilizes the meringue. A stand mixer is ideal, as it took me 18 to 20 minutes to whip the whites from four large eggs to stiff peaks.

Follow the recipe closely

The ratio of okara powder, matcha powder, and whipping cream was carefully adjusted through many trials, taking texture, flavor, and aroma into account. Small details discovered during testing are noted in the recipe below. Stick to the recipe and you won’t be disappointed!

Let the cakes cool completely

This instruction often appears after the baking step and is easily overlooked. Chiffon cakes must cool upside down to prevent collapsing. Use two mugs of the same height to support the edges of the pan while inverted, or use a cooling rack designed for chiffon cakes (like this one on Amazon). Let cool completely for about 1.5 to 2 hours before removing from the pan.

Keto Matcha Layer Cake with Okara Powder

A soft, moist 4-layer keto matcha cake with rich flavor, fresh strawberries, and creamy tofu cream frosting. Made with okara powder for an extra fluffy, low-carb result!

Print Recipe

Course

Dessert

Cuisine

Asian, Japanese

Servings

Prep Time

1 hr

Cook Time

48 min

Total Time

3 hr 48 min

Equipment

• 2 x 4-inch cake pans
• electric/stand mixer
• Food processor

Ingredients

Chiffon Cakes

80 ml grass-fed whipping cream *Note 1
8 grams matcha powder *Note 2
4 large eggs, well-refrigerated
22.5 grams unsweetened okara powder
¼ teaspoon fine himalayan pink salt
½ teaspoon natural vanilla extract
¼ teaspoon apple cider vinegar
47 grams golden monk fruit sweetener

Cream Filling & Frosting

190 grams grass-fed whipping cream
5 grams matcha powder
100 grams organic extra firm tofu (weight after pressing)
20 grams allulose
150 grams fresh strawberries (rinsed, pat dry & finely chopped)

Instructions

Preparation

1
Place a heavy object onto the firm tofu, such as a plate (with something heavy on top). Press for at least 2 hours to remove all the moisture. Afterward, use a cloth to absorb the water on the surface. Set aside.

Chiffon Cakes

1
Sift the matcha powder into a bowl. Heat the whipping cream to 70–75°C via a double boiler or microwave. Pour the heated cream into the matcha and combine with a tea whisk or mini egg whisk. Cool and set aside.
2
Separate the egg whites from the yolks. Ensure the mixing bowl for the whites is clean and dry.
3
Beat the egg yolks and add the matcha cream mixture. Mix well. Sift in the okara powder, add the pink salt and vanilla extract. Whisk until no visible lumps remain.
4
Beat the egg whites with an electric/stand mixer on low speed. When foamy, add the monk fruit sweetener in three batches while beating slowly until stiff peaks form (18–20 minutes). Add the apple cider vinegar and mix for 30 seconds more to stabilize the meringue.
5
Preheat the oven to 150°C.
6
Beat the egg yolk batter at low speed until thick and pale (30–45 seconds).
7
Add ⅓ of the meringue to the egg yolk batter and mix gently with a hand mixer. Pour the mixture into the remaining meringue. Fold lightly with a hand whisk or silicone spatula until thoroughly combined.
8
Do not grease the cake pans. Line the bottoms with parchment paper if needed. Pour the batter evenly into two 4-inch diameter, 2.5-inch height pans (50–60% full).
9
Bake at 150°C for 45–48 minutes. Insert a bamboo skewer into the center to check doneness. When no batter clings to the skewer, remove and immediately invert to cool completely (use mugs or a chiffon cake cooling rack for support).

Cream Filling & Frosting

1
While the cake cools, place the fully drained firm tofu in a food processor. Add the allulose and blend until smooth.
2
In a large mixing bowl, add the whipping cream and sifted matcha powder. Beat with an electric/stand mixer until soft peaks form. Fold in the tofu paste gently until combined. Chill for 30 minutes before use.

Assembly

1
Remove the cooled cakes from the pans. Trim the tops with a large serrated knife to create a flat surface (discard the trimmings). Cut the cakes horizontally into 3–4 even layers. Place parchment paper under the first layer. Spread tofu cream, sprinkle chopped strawberries, then spread more cream to cover. Repeat layering with the remaining cake layers, cream, and strawberries.
2
Frost the cake with tofu cream (optional: apply a thin crumb coat first and chill for 30 minutes for easier frosting). Decorate with strawberries.
3
Refrigerate for 10–20 minutes before slicing to allow the frosting to set and hold the cake's shape.

Notes

Here is the grass-fed whipping cream that I used.
Here is the matcha powder that I used.
Baking time varies by oven.

Nutrition Information

Note: Net carb count excludes fiber, erythritol, and allulose, as they do not significantly affect blood sugar in most people. These values are calculated manually and provided for reference only. Actual figures may vary depending on the brands you use, so feel free to make your own calculations.

Total servings in this recipe: 4

Net carbs per serving: 5.3g

Sugar alcohol per serving: 16.8g

Nutrition Facts

4 servings per container

Amount Per Serving

Calories541

% Daily Value*

Total Fat 50.8g65%

Saturated Fat 28.2g141%

Total Carbohydrate 7.4g3%

Dietary Fiber 2.1g8%

Protein 13.5g27%

Net Carbs 5.3g

Sugar Alcohol 16.8g

* Percent Daily Values are based on a 2,000 calorie diet.

Frequently Asked Questions

Is this matcha cake really keto?: Yes! With only 5.3g net carbs per serving, this cake fits well within a standard keto diet of under 20-50g net carbs per day.
What is okara powder and where can I buy it?: Okara powder is made from dried soybean pulp, a byproduct of tofu making. It is high in fiber and very low in carbs. You can find it at Asian grocery stores or online — this recipe uses Kikkoman's brand.
Can I make this without a stand mixer?: A hand-held electric mixer works too, but it will take longer (18-20 minutes) to whip the egg whites to stiff peaks on low speed. A stand mixer is recommended for convenience.
Why does the recipe use tofu in the cream frosting?: Pressed firm tofu blended with whipping cream and matcha creates a thick yet refreshing frosting that is lighter than traditional buttercream while adding protein. It also complements the Japanese-style matcha flavor.

Did you try this recipe?

Tag @lokyisfoodstudio on Instagram and share your creation!

Keto Matcha Layer Cake with Okara Powder (Gluten-Free)

KETO MATCHA LAYER CAKE DETAILS

FILLING & FROSTING

TIPS FOR A SUCCESSFUL KETO CHIFFON CAKE

Keto Matcha Layer Cake with Okara Powder

Equipment

Ingredients

Chiffon Cakes

Cream Filling & Frosting

Instructions

Preparation

Chiffon Cakes

Cream Filling & Frosting

Assembly

Notes

Nutrition Information

Frequently Asked Questions

Did you try this recipe?

You May Also Like

Easy Flourless Keto Bread with Nut Butter

Vegan Keto Fudgy Brownies with Okara Powder

Keto Vegan Chocolate Cookies (NYC-Style)