Eternal Blossom: A Keto Mochi Cake with Matcha-infused Strawberry Compote

Allergens

Eggs, Almonds

Ingredients

• 2 cups almond flour
• 1 cup erythritol
• 3 large eggs
• 1/2 teaspoon baking powder
• 4 tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup heavy cream
• 2 cups fresh strawberries, hulled and halved
• 2 teaspoons matcha green tea powder
• 1 tablespoon lemon juice
• Powdered erythritol for dusting

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8 inch cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In another bowl, beat eggs, vanilla extract, and softened butter until smooth and creamy.
4. Add wet ingredients to dry ingredients, stirring until just combined. Gently fold in heavy cream.
5. Pour batter into prepared cake pan and bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
6. In a saucepan over medium heat, combine strawberries, lemon juice, and matcha powder. Cook, stirring occasionally, for 5 7 minutes or until the compote has thickened slightly. Remove from heat and let cool.
7. To serve, cut the mochi cake into 6 slices and place on individual plates. Top each slice with a generous spoonful of matcha infused strawberry compote. Dust with powdered erythritol to finish.

Chef’s Insight

This recipe captures the essence of Japanese desserts with a modern twist, perfect for those on a Keto diet who crave indulgence without compromise.

Notes

For a striking presentation, consider using a cake stand to elevate the dessert and make it the centerpiece of your table.