Frozen Matcha Mochi Clouds – A Keto Delight
Discover this exquisite and indulgent Keto dessert, a fusion of matcha and mochi inspired by Japanese cuisine. Perfect for a low-carb high fiber treat that is both elegant and delicious.
Allergens
Eggs, Almonds, Coconuts
Ingredients
- 1. 1 cup Almond Flour 2. 1/4 cup Unsweetened Coconut Flour 3. 1/4 cup Granulated Erythritol 4. 2 tbsp Unflavored Gelatin Powder 5. 1/2 tsp Baking Soda 6. 1/4 tsp Salt 7. 2 Large Eggs, separated 8. 1/3 cup Almond Milk 9. 1 tsp Pure Matcha Green Tea Powder 10. 1/2 tsp Vanilla Extract (optional) 11. 1/2 cup Unsweetened Coconut Flakes, toasted
Instructions
- Preheat your oven to 350°F and line an 8 inch square baking pan with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, gelatin powder, baking soda, and salt.
- In another bowl, combine egg yolks, almond milk, matcha green tea powder, and vanilla extract (if using). Mix well.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
- Pour the batter into the prepared pan and bake for 20 25 minutes or until a toothpick inserted comes out clean. Let it cool completely in the pan.
- Cut the cooled cake into bite sized clouds and roll each piece in toasted unsweetened coconut flakes. Place on a tray and freeze for at least 4 hours or overnight.
Chef’s Insight
The delicate balance of flavors and textures in these Frozen Matcha Mochi Clouds will leave your guests speechless.
Notes
Use high-quality matcha for a richer flavor and color.