Keto Mochi Coconut Ice Cream Sandwiches
Discover this delightful and unique keto-friendly dessert, Keto Mochi Coconut Ice Cream Sandwiches, which combines the classic Japanese texture of mochi with a tropical twist. This low-carb treat is perfect for those looking to indulge without sacrificing their dietary needs. Enjoy an unforgettable sensory experience that's cinematic, sensory, and SEO-optimized for online readers.
Allergens
Almonds, Coconut
Ingredients
- 1. 1 cup almond flour 2. 4 tbsp unsweetened cocoa powder 3. 1/2 cup erythritol 4. 2 tbsp coconut oil, melted 5. 1/4 tsp sea salt 6. 1/2 cup coconut cream 7. 1/2 tsp vanilla extract 8. 1 cup unsweetened shredded coconut 9. 3 cups keto
- friendly coconut ice cream
Instructions
- In a large bowl, mix almond flour, cocoa powder, erythritol, and salt until well combined.
- Gradually add melted coconut oil to the mixture and knead until a dough forms.
- Divide the dough into 8 equal portions and shape each into a ball.
- Flatten each ball between parchment paper and use a rolling pin to form thin, round mochi sheets.
- Cut each sheet into two halves, making a total of 16 mochi squares.
- Place the mochi squares on a baking sheet lined with parchment paper and freeze for at least 30 minutes.
- In a separate bowl, whisk together coconut cream and vanilla extract until soft peaks form.
- Gently fold in shredded coconut.
- Take the mochi squares out of the freezer and assemble ice cream sandwiches by placing a scoop of keto friendly coconut ice cream between two mochi squares, pressing gently to seal.
- Serve immediately or freeze for later enjoyment.
Chef’s Insight
The key to achieving the perfect mochi texture is not overworking the dough during kneading and rolling.
Notes
If you prefer a firmer mochi texture, reduce the amount of coconut oil.