Do you like Matcha? I just love Matcha Lattes, cold or hot. I have wanted to post this recipe for a long time.

I even bought these beige (very Instagram hip) cups for this to take pictures for Matcha Latte… I know what you are thinking, “that’s totally unnecessary”, but I just couldn’t help myself.

Sometimes I get stuff just for those purposes. My shelves are filled with unnecessary props, but again, I can’t help myself. It’s my job and I never know what I will need. 

So the other day I went shopping with my girl, Anna, who by the way loves Starbucks double chocolate chip frappe.

Nothing to do with this gem, but I just had to include that sentence for some reason. Anyhow, she suggested Starbucks just to cool off and chill for a moment.

I rarely get coffee out; I get it either when I am busy and on the road or if I go out with a friend. I just like making my own coffee at home.

I wasn’t craving coffee so naturally, I would get something like matcha frappe or iced latte, which is super easy to make at home, as you can tell. I made a little video with my iPhone about how I personally like my Matcha Latte.

Since I had this amazingly nutritious Moringa powder I added that as well. I just love it! By the way, this post totally came randomly.

I just finished editing my video which I posted on Youtube. Well, I know… it is shocking!

So, I took a little over a year off from Youtube so this is technically my first video after that long break.

Anyhow, I hope you guys like it… You can watch it HERE (my Youtube channel) 

To be honest, I am completing this post with two of my fur babies who just love walking across my laptop keyboard especially when I type.

Furthermore, I don’t know if you know, but we have two kitties. Luna, a year old tabby, and Nala, 4-month-old Chantilly Tiffany. 

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I just love them to pieces… all of us loved them but they only listen to me.

Well, I feed them and clean their poop after all hahaha… Jokes on the side, I guess I am here all the time so I have the privilege to do all that for my queens. 

So to cut the story short, I hope you guys make this delicious iced latte. It is one of my favorites cold or warm, during summer or winter.

Just by replacing cold milk you can totally add warm milk and make a nice hot beverage during those cold winter days. 

More easy and tasty beverages:

Matcha Green Tea Latte

Cold Brew Coffee

Turmeric Golden Milk

Red Rooibos Iced Tea

Hey if you try this recipe or any other recipe from my blog please share it with me on Instagram.

If you tryAlmond Milk Matcha Moringa Iced Latte please tag me on Instagram,  @sandraseasycooking using the hashtag #sandrasasycooking so I can share your creations. Thanks!!!

Yield: 1 to 2 servings

Almond Milk Matcha-Moringa Iced Latte

Print

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• Ingredients
• 1 1/2 cups Almond Milk
• 1/4 cup Vanilla Non-Dairy Coffee Creamer
• 1 tablespoon Vanilla Extract
• 1 teaspoon Matcha Powder
• 1 teaspoon Moringa Powder
• Sweetener to taste Stevia
• Ice Cubes

Instructions

1. Place everything in the blender except for ice cubes and blend until well combined.
2. Pour the Latte over ice and enjoy.

Notes

• You can use only matcha if you wish. Increase to 2 teaspoons of Matcha powder if you are only using one kind of powder.
• You may use dairy creamer and or dairy milk, soy milk or cashew milk, etc. Whatever you have in your fridge. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I love this Low Carb Cheesecake. Who doesn’t like cheesecake- its sweet, delicious, lushes, and one of my family’s favorite desserts.

We had it once a week. It was a family tradition, I think, just like when we make sushi on Friday or grab a pizza on Saturday.

However, when we all switch to a low-carb, sugar-free lifestyle, buying cheesecake was not an option because nobody is selling around here sugar-free version.

With that being said, a few weeks ago, I decided to make my own. We were all craving it! It was not even funny.

I tried a few different recipes, and finally, on my third try, we got a winner. I thought it was a perfect balance of sweet and creamy. We all loved it so much. Even if you are not implementing a low carb or sugar-free lifestyle you can totally make this recipe.

Tap here for more low-carb recipes just like this low carb cheesecake

This cheesecake is super easy! Let me just tell you, if I can make this in my air fryer without any cake-making skill, you can, without a doubt, make it too.

I feel like you cab totally make this at night, refrigerate and have it the next day for lunch. Now, let’s dive in and make this yummy recipe.

Mix everything for the crust and press down in the 8- Inch Springform pan. Refrigerate for 10-15 minutes. You may use parchment paper to line the pan.

Meanwhile, mix everything until smooth for the filling; It took me roughly 5 minutes of mixing with a hand mixer to create cheesecake mixture.
Preheat the oven and bake at 350F for 45 minutes. Take it out and cool completely before putting it in the refrigerator for at least 4 hours, preferably overnight.

SIMILAR RECIPES YOU MIGHT LIKE:

NO BAKE SWEET FRUIT PIZZA

WAFFLE BREAKFAST BOARD

EASY S’MORES SWEET PIZZA

NO-BAKE CHOCOLATE ALMOND BUTTER RITZ BARS

MATCHA ICE CREAM WITH DARK CHOCOLATE

BROWNIES AND YOGURT SUMMER PARFAIT

STRAWBERRY JELLO SUMMER SALAD

If you decide to make these tasty and rather easy Low Carb Cheesecake recipe do not forget to tag me on social media.

You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Yield: 8

LOW-CARB CHEESECAKE

Print

Super easy and tasty Keto Friendly, Low Carb and Sugar-Free Cheesecake recipe

Prep Time 15 minutes

Cook Time 45 minutes

Additional Chill Time 6 hours

Total Time 7 hours

Ingredients

Crust:

• 2 cups almond flour
• 1/2 stick unsalted butter
• 2 teaspoons cinnamon
• 1/8 cup Monk-fruit sweetener (I used a blender to make confectioners' sugar)

Filling:

• 3 blocks of original cream cheese, 8 Oz each, room temp
• 3 large eggs
• 1 cup Monk Fruit (confectioners' sugar for smoothness), read notes
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 1 tbsp lemon juice

Instructions

1.Mix everything for the crust and press down in the 8- Inch Springform pan. Refrigerate for 10-15 minutes. You may use parchment paper to line the pan.
2.Meanwhile mix everything until smooth for the filling; It took me roughly 5 minutes of mixing with a hand mixer.
3.Preheat the oven and bake at 350F for 45 minutes. Take it out and cool completely before putting it in the refrigerator for at least 4 hours, preferably overnight.

Add a topping/s of your choice.

Notes

I used Lakanto Monkfruit sweetener, stevia, or Swerve confectioners' sweetener
could be used as well. You can use regular sugar if you are not on low carb,
sugar-free diet, of course.

I did not have powdered sugar so I used my blender to make it powdered.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 358Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 114mgSodium: 118mgCarbohydrates: 12gNet Carbohydrates: 8gFiber: 4gSugar: 5gSugar Alcohols: 0gProtein: 10g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest