Chocolate Keto Mochi Cake Without Rice Flour

Nothing beats a dessert trend, especially when it's mochi! This Perfect Keto Mochi Cake Without Rice Flour is the perfect low carb chocolate twist on the Japanese dessert!

Annie from Keto Focus brings us a delicious recipe for a keto mochi cake that is made without rice flour. By using inulin powder and xanthan gum, she brings out all the flavor and texture you know and love from traditional mochi cake. This cake is buttery, bouncy and has a texture that is as unique as the taste, all whilst keeping the carb count low!

Using our creamy low carb milk chocolate chips and some rice-free flour options, you'll have the perfect mochi cake. If you're looking for a fun and unique cake for your next get together – this chocolate perfect keto mochi cake is sure to be a hit.

Chocolate Keto Mochi Cake Without Rice Flour

Servings

9

Prep Time

15 minutes

Cook Time

30 minutes

Calories

192

Category

Cakes

This Keto Mochi Cake is a low carb twist on the Japanese dessert!

Ingredients

• 1/2 cup inulin powder
• 1/4 cup unflavored protein powder
• 1 tsp egg white powder
• 1/2 tsp xanthan gum
• 1 tsp salt
• 1/2 cup coconut milk
• 1/4 cup granular sugar substitute
• 1/4 cup brown sugar substitute
• 3/4 cup sugar free milk chocolate chips, melted
• 2 eggs
• 1/4 cup butter, softened
• 1 tsp vanilla

Directions

1. Preheat oven to 325°F. Line a square baking dish with parchment paper.

2. Whisk together inulin powder, protein powder, egg white powder, xanthan gum and salt.

3. Slowly mix in coconut milk using an electric mixer until mixture is goopy.

4. In a separate bowl melt the keto milk chocolate chips in the microwave using 30 second intervals, stirring in between.

5. Add sweeteners, melted keto milk chocolate chips, eggs, butter and vanilla. Mix until well combined.

6. Pour mixture into parchment lined square baking dish and bake at 325°F for 27-30 minutes or until set.