Matcha Mousse Delight: A Keto-Friendly Japanese Dessert

Allergens

Dairy, Eggs, Tree Nuts (Almond)

Ingredients

• 2 cups heavy whipping cream
• 1/4 cup matcha green tea powder
• 3 large egg yolks
• 1/2 cup granulated erythritol
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups almond flour
• 1/4 cup granulated erythritol
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons melted butter
• Fresh raspberries, for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9 inch springform pan with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking powder, and salt. Stir in the melted butter until well combined. Press the mixture evenly into the prepared pan.
3. Bake the almond cake for 18 20 minutes or until golden brown. Allow it to cool completely.
4. In a small saucepan, whisk together 1/2 cup of heavy whipping cream, matcha powder, and erythritol. Heat over low heat until warm but not boiling. Remove from heat.
5. In a separate bowl, beat the egg yolks with vanilla extract. Slowly pour the matcha mixture into the beaten egg yolks, whisking constantly to prevent curdling. Return this custard mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
6. In a large bowl, beat the remaining heavy whipping cream until soft peaks form. Fold the custard into the whipped cream gently until fully incorporated.
7. Spread the matcha mousse evenly over the cooled almond cake. Refrigerate for at least 4 hours or overnight to set.
8. To serve, remove the sides of the springform pan and place each slice on a dessert plate. Garnish with fresh raspberries and a dusting of matcha powder.

Chef’s Insight

The key to a smooth, velvety mousse is not over-whipping the cream and folding the custard in gently.

Notes

This recipe is suitable for those following a ketogenic diet due to its low carb content and high fat content.