Keto Mochi Cake with Yuzu Glaze

Allergens

Eggs, Nuts (Almond)

Ingredients

• 1. 2 cups almond flour 2. 1/2 cup coconut flour 3. 1/2 cup erythritol, granulated 4. 4 large eggs, room temperature 5. 1/4 cup unsalted butter, melted and cooled 6. 1 teaspoon baking powder 7. 1 teaspoon pure vanilla extract 8. Zest of 2 yuzu 9. Juice of 2 yuzu 10. 1/4 cup powdered erythritol

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, beat eggs, then stir in melted butter, vanilla extract, and yuzu zest.
4. Gradually add wet ingredients into the dry ingredients, mixing until just combined.
5. Pour batter into prepared pan and bake for 25 30 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.
6. For the glaze, combine yuzu juice with powdered erythritol in a small saucepan over low heat, stirring until fully dissolved.
7. Once cake is cooled, pour the glaze over the top and let it set for at least an hour before serving.

Chef’s Insight

This dish is perfect for an elegant dinner party or a special occasion, showcasing both the art and science of baking.

Notes

This dessert is a delicious and creative way to enjoy the delightful flavors of Japanese cuisine while maintaining a low-carb diet.