Keto-Friendly Japanese Matcha Mousse Torte with Raspberry Coulis
Discover this delicious keto-friendly Japanese Matcha Mousse Torte with Raspberry Coulis recipe, a low-carb, high fat dessert that's perfect for those on a ketogenic diet. With its rich matcha flavor and tangy raspberry coulis, it's the ultimate indulgence without the guilt.
Allergens
Eggs, Nuts (Almond), Dairy (Heavy Cream)
Ingredients
- 100g almond flour 25g coconut flour 4 large eggs, separated 1/2 cup unsweetened matcha green tea powder 1/4 cup Swerve or erythritol sweetener 1 cup heavy whipping cream 1 tsp pure vanilla extract 1 cup fresh raspberries 1/4 cup water 2 tbsp Sukrin Fiber Syrup (or other sugar
- free syrup) Pinch of sea salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
- In a bowl, combine almond flour, coconut flour, matcha green tea powder, and sweetener. Set aside.
- Separate egg yolks and whites, adding egg yolks to the dry ingredients. Gradually add heavy cream, vanilla extract, and mix until smooth.
- In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form. Gently fold into the mixture.
- Pour the batter into the prepared pan and bake for 25 30 minutes or until a toothpick comes out clean. Allow to cool completely.
- For the raspberry coulis, in a saucepan, combine fresh raspberries, water, and Sukrin Fiber Syrup. Bring to a boil, then simmer for 5 7 minutes. Strain through a fine mesh sieve into a bowl and chill until ready to use.
- To assemble, place the cooled torte on a serving plate, top with raspberry coulis, and decorate with fresh raspberries.
Chef’s Insight
The combination of rich matcha and tangy raspberry creates a perfect balance of flavors and textures for a keto-friendly dessert.
Notes
To achieve a smooth texture for the mousse, ensure all ingredients are at room temperature before mixing.