Make the best ever Keto Matcha Latte, and level it up with these fun melting bombs with this recipe! Made with just four simple ingredients, it’s a great way to level up your daily drink!
These Keto friendly green tea Matcha Latte Bombs are a fun take on the Tik Tok recipe trend, just like my Bulletproof Coffee Bombs! So if you’re feeling a little extra and want to have some fun, make these matcha latte bombs! There are a few simple steps to take to get them juuuuuuuust right, so keep reading.
Sure, you could take these ingredients and make a regular matcha latte (and it would be fabulous!), but think it’s worth the extra effort to make the bombs because they have a super satisfying melt and pop.
Take it from a former barista, matcha lattes are even better than espresso!
You may also like: Keto Nutella Fat Bombs.
Grab your shopping lists! You’re going to need a half sphere/globe silicone mold to make this, as well as these ingredients:
- Matcha (ceremonial grade). There are two grades of matcha, ceremonial and culinary. Ceremonial is higher quality and a better choice for drinks, while culinary is a little more bitter and usually used for baking.
- Unsweetened Almond Milk. I prefer to use unflavored almond milk, but vanilla almond milk works beautifully in this recipe, too!
- Extra Virgin Coconut Oil. Adding coconut oil makes the latte smooth and creamy, plus it gives you plenty of fat without adding any coconut flavor.
- Sweetener: Use any kind of keto friendly sweetened that you like. My personal favorite is monk fruit sweetener. Substitute stevia or erithritol 1:1, or 2-3 drops liquid stevia.
Optionally, you can top your latte with a nice hefty dollop of Keto friendly sugar free whipped cream.
For a Whole30 and Paleo adaptation, simply omit the monk fruit sweetener. The latte will have all the delicious flavors of matcha, but it will not be sweetened.
Step by Step Instructions
Prep the Coconut Oil Spheres
First, spoon about one teaspoon of room temperature coconut oil into each half sphere of your silicone mold. Pay extra attention to coat the sides, all the way up to the edges. Set the mold in the freezer for about 15 minutes, until hardened.
Tip: Inspect each sphere for holes or edges that don’t meet the top of the mold, and add a second coat of coconut oil wherever necessary. Put the mold back into the freezer for 10 minutes.
Fill & Seal
Use your hands to carefully remove the hardened half spheres and set on a chilled plate. Fill half of the pieces with matcha and sweetener.
One at a time, rub the other, unfilled spheres face down in a warmed skillet, just for about 5 seconds. This will melt and flatten the edge.
Using your hands, quickly close over one of the filled half spheres, using your hands to smooth and seal the edge. If necessary, take a little more room temperature coconut oil and fill any gaps. Watch the video on this post so you can see exactly how this happens.
Set in the freezer for another 5 minutes, then sprinkle the matcha bombs with a little more matcha powder. This step is just to make them look pretty and isn’t necessary, but it’s fun!
Last, transfer the finished matcha bombs to an airtight container and store in the freezer until you’re ready to make your latte!
To make the Matcha latte: First, heat the almond milk in a small sauce pan until it starts to simmer Transfer the milk to a mug. Add the matcha bomb to the mug and wait for it to melt and pop. Use a milk frother to fully combine the mixture and froth it up nicely.
Yes, matcha contains caffeine! There are about 70 milligrams of caffeine per teaspoon of matcha powder, so one matcha latte contains roughly twice the caffeine of a cup of coffee.
Matcha powder is made from dried and ground young green tea leaves. It is thought to have lots of health benefits, including improving brain function and heart health.
Matcha is earthy and slightly bitter, but also light and fragrant. I personally find I enjoy the flavor most with a little sweetener but it isn’t necessary.
Use unsweetened almond milk, matcha, and coconut oil. Simply follow the instructions but omit the sweetener!
Like this recipe? Drop a star rating below! I’d love to hear about your experience making it, so please snap a photo and tag me on Instagram @cookathomemom!
Keto Matcha Latte Bombs
- milk frother
Keto Matcha Latte
- 1 cup unsweetened almond milk
- 1 teaspoon matcha powder
- 1.5 – 2 teaspoons monk fruit sweetener or erythritol
- 2 teaspoons coconut oil
- 1 Tablespoon sugar free whipped cream
- 1/8 teaspoon vanilla extract
Make the Matcha Latte Bombs
- Spoon about one teaspoon of softened room temperature coconut oil into each half sphere of your silicone mold, two half spheres for each bomb you plan to make. Pay extra attention to coat the sides, all the way up to the edges. Set the mold in the freezer for about 15 minutes, until hardened.
- Use your hands to carefully remove the hardened half spheres, and set them on a chilled plate. Fill half of the pieces with matcha and sweetener. One at a time, rub the unfilled spheres face down in a warmed skillet, just for about 5 seconds. This will melt and flatten the edge, then use your fingers to close over one of the filled half spheres, smoothing and sealing the edges. If necessary, take a little more room temperature coconut oil and fill any gaps.
- Set the filled bombs in the freezer for another 5 minutes, then sprinkle lightly with a little more matcha powder. Last, transfer the finished matcha bombs to an airtight container and store in the freezer until you’re ready to make your latte!
Make the Latte
- Heat the almond milk in a small sauce pan until it starts to simmer, then transfer to a mug. Use a spoon to gently drop the the matcha bomb into the mug and wait for it to melt. Use a milk frother to fully combine and froth.