Keto Kashiwa Mochi

Keto Kashiwa Mochi is a delightful low-carb twist on the traditional Japanese sweet, featuring a chewy texture with a rich filling. This guilt-free dessert is perfect for satisfying your cravings while sticking to a ketogenic diet.

Ingredients

• Shirataki flour - 50g
• Almond flour - 40g
• Erythritol - 30g
• Water - 150ml
• Matcha powder - 1 tsp
• Unsweetened red bean paste (anko) - 50g
• Salt - a pinch
• Coconut oil - 1 tsp (for greasing)

Steps

1. In a mixing bowl, combine the shirataki flour, almond flour, erythritol, and a pinch of salt.
2. Gradually add the water to the dry ingredients, mixing until a smooth batter forms.
3. Divide the batter into two equal portions and add matcha powder to one portion, mixing well to incorporate the color and flavor.
4. Prepare a steamer or a pot with boiling water and line a heatproof plate or dish with parchment paper, greasing it lightly with coconut oil.
5. Pour the plain batter into one half of the prepared dish and the matcha batter into the other half, smoothing the tops with a spatula.
6. Steam for about 15-20 minutes until firm and cooked through, checking with a toothpick.
7. Remove from the steamer and let cool slightly before cutting into squares or rounds.
8. Take a piece of mochi and place a small dollop of red bean paste in the center, folding the dough over to encase the filling and form a ball.
9. Repeat with the remaining pieces of mochi, and enjoy your Keto Kashiwa Mochi warm or at room temperature.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 10 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 10 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.15 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Contains healthy fats from almond flour, promoting satiety and energy.

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