Keto Korean Mochi Cake: Low-Carb Delight with Sweet Rice Flour

Allergens

Eggs, Nuts (Almond Flour)

Ingredients

• 2 cups almond flour
• 1 cup sweet rice flour (also known as mochiko)
• 1/2 cup granulated erythritol
• 4 large eggs
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• Optional: Berries or low
• carb fruit for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9 inch springform pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, sweet rice flour, erythritol, baking powder, and salt.
3. In another bowl, beat the eggs until well combined. Add in melted butter, vanilla extract, and mix well.
4. Combine wet and dry ingredients, stirring until a smooth batter is formed. Pour the batter into the prepared pan.
5. Bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing it from the pan.
6. Slice the mochi cake into 12 even pieces and serve with fresh berries or low carb fruit as garnish. Enjoy your Keto Korean Mochi Cake!

Chef’s Insight

For a more authentic flavor, try using Japanese mirin instead of vanilla extract in this recipe.

Notes

This recipe is suitable for those following a low-carb or ketogenic diet. Adjustments can be made to accommodate nut allergies and other dietary restrictions.