Keto Kuzu Mochi

Keto Kuzu Mochi is a delightful low-carb twist on the traditional Japanese dessert, offering a chewy texture and rich flavor without the added sugars. Made with konjac flour and almond flour, this dish is perfect for those following a ketogenic diet who still want to enjoy a sweet treat.

Ingredients

• Konjac flour - 30 grams
• Almond flour - 20 grams
• Erythritol - 15 grams
• Water - 150 ml
• Unsweetened cocoa powder - 5 grams
• Vanilla extract - 1 tsp
• Unsweetened shredded coconut - 10 grams (for garnish)

Steps

1. In a medium bowl, mix the konjac flour, almond flour, erythritol, cocoa powder, and vanilla extract together until well combined.
2. Gradually add the water to the dry mixture, stirring continuously to avoid lumps. The mixture should be smooth.
3. Transfer the mixture to a small saucepan and heat over medium-low heat, continuously stirring until it thickens and becomes a dough-like consistency (about 5-7 minutes).
4. Once thickened, remove from heat and let it cool slightly before kneading for a minute to enhance the texture.
5. Divide the mochi dough into two equal portions and shape them into small squares or rounds.
6. Dust the mochi with shredded coconut for a finishing touch and serve warm or at room temperature.

Nutrition

• Calories: 80
• Protein: 2 g
• Carbs: 5 g
• Fiber: 3 g
• Sugar: 0 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.15 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Contains fiber from konjac flour, which may aid digestion.

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