Keto Sakura Mochi

Keto Sakura Mochi is a delightful twist on the traditional Japanese sweet, featuring a chewy, low-carb rice cake filled with a luscious sweet red bean paste and infused with the delicate essence of cherry blossoms. This guilt-free dessert is perfect for those following a ketogenic lifestyle while still craving authentic Japanese flavors.

Ingredients

• Almond flour - 100 grams
• Coconut flour - 20 grams
• Psyllium husk - 10 grams
• Water - 150 ml
• Sweetener (erythritol or stevia) - 30 grams
• Red bean paste (unsweetened) - 50 grams
• Sakura (cherry blossom) extract - 1 teaspoon
• Salt - a pinch
• Cornstarch (for dusting) - 10 grams

Steps

1. In a mixing bowl, combine almond flour, coconut flour, psyllium husk, sweetener, and salt.
2. Gradually add water and sakura extract, mixing until it forms a dough.
3. Microwave the dough for 1 minute, then stir and microwave for another 30 seconds until it becomes pliable.
4. Allow the dough to cool slightly, then divide it into 4 equal portions.
5. Flatten each portion into a disc and place about 12.5 grams of red bean paste in the center.
6. Fold the edges of the dough over the filling and pinch to seal, shaping it into a ball.
7. Dust each mochi with cornstarch to prevent sticking.
8. Serve immediately or chill in the refrigerator for a firmer texture.

Nutrition

• Calories: 170
• Protein: 6 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 1 g
• Unsaturated Fat: 13 g
• Water: 0.15 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in healthy fats from almond flour, supporting energy levels.

Tags