How to Make Keto Mochi
This low carb twist on a traditional Japanese mochi has no rice and no added sugar.
This tasty and simple recipe for Keto Mochi is the perfect low carb twist on the Japanese dessert!
Annie from Keto Focus brings us a delicious recipe for mochi that combines the classic sweet sticky buns of a traditional mochi, with a rice-less twist. These tasty little balls have the soft-and-chewy consistency that we love with none of the sugar or carbs.
Using our creamy Keto Chocolate Hazelnut Spread as a delicious center for the sweet rice free dough bun, these keto mochi are ideal bite sized desserts. If you're looking for a fun and light dessert option – these chocolate hazelnut keto mochi hit the spot!
How to Make Keto Mochi
How to Make Keto Mochi
9
60 minutes
30 minutes
40
Japanese
Confections
This low carb twist on a traditional Japanese mochi has no rice and no added sugar.
Ingredients
Keto Mochi
- 3 1/2 tbsp inulin powder
- 2 tbsp unflavored whey protein powder
- 2 1/2 tsp egg white powder
- 1/4 tsp xanthan gum
- 1/4 tsp salt
- 1/4 cup coconut milk
- 1 tsp coconut oil
- 1 tsp sweetener
Mochi Filling
- 1 tsp butter
- 1 tbsp coconut milk
- 1/3 cup shredded mozzarella cheese
- 1/2 tsp keto hazelnut spread
- food coloring, optional
Directions
Keto Mochi
In a small glass bowl, whisk together inulin powder, protein powder, egg white powder, xanthan gum and salt.
Using an electric mixer, slowly mix in the coconut milk. Add a few drops of food coloring if desired.
Place a steamer basket inside a large pot and fill with 1-2 inches of water. Place the bowl with your mixture on top of the steamer basket. Cover the pot and boil over high heat to steam for 30 minutes.
Remove bowl and mix in coconut oil and sweetener. Let cool slightly. Knead on a plate or countertop until smooth and dough is just a little tacky. Roll into nine small balls and set aside.
Mochi Filling
Melt butter in a small saucepan over low-medium heat. Mix in 1 tablespoon of coconut milk and cheese. Stir until cheese is melted and stringy. Stir in the sugar free chocolate hazelnut spread. Remove from heat and let sit until cool enough to handle.
Assembly
To assemble. Roll out each ball with a rolling pin or use the palm of your hand to press dough into a small thin circle. Add a small dollop of filling to the center and fold in edges. Roll ball in your hand to seal the edges. Repeat with remaining balls.
Store in an air tight container in the refrigerator.