Cherry Blossom Matcha Mousse Cakes

Allergens

Eggs, Coconut

Ingredients

• 6 large eggs
• 3/4 cup coconut cream
• 1/2 cup granulated erythritol
• 2 tbsp matcha powder
• 1 tsp vanilla extract
• Pinch of salt
• For the cherry blossom glaze: 1/2 cup sugar
• free strawberry jam, 2 tbsp water

Instructions

1. Preheat oven to 350°F (175°C). Grease and line six muffin tins with parchment paper.
2. In a large bowl, whisk together eggs, coconut cream, erythritol, matcha powder, vanilla extract, and salt until smooth.
3. Pour the mixture into the prepared muffin tins, filling each about two thirds full.
4. Bake for 20 minutes or until set and a toothpick inserted in the center comes out clean. Let cool completely on wire racks.
5. For the glaze, mix together strawberry jam and water in a small saucepan over low heat. Stir until smooth. Strain through a fine mesh sieve to remove seeds.
6. Brush the cooled mousse cakes with the glaze and let set for 5 minutes.

Chef’s Insight

The subtle bitterness of matcha complements the sweetness of the creamy mousse and fruity glaze.

Notes

This recipe is low in carbs and suitable for a Paleo or keto diet.