Low Carb Chocolate Mochi
Indulge guilt-free with this Low Carb Chocolate Mochi, a delightfully chewy and rich dessert inspired by the classic Japanese treat but with a keto-friendly twist. Made with a blend of almond and coconut flours, unsweetened cocoa powder, and granulated erythritol, this decadent mochi offers all the chocolatey goodness you crave without the carbs. The batter comes together effortlessly with melted dark chocolate, creamy coconut milk, and a hint of vanilla, making it the perfect choice for gluten-free and low-carb diets. Baked in convenient muffin-sized portions, these little treats are soft, moist, and satisfying with just the right amount of sweetness. Ideal as a snack, dessert, or on-the-go indulgence, this recipe is a must-try for anyone looking to enjoy a healthier version of a traditional favorite.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Granulated erythritol or other low-carb sweetener
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 3 large Eggs
- 0.5 cup Coconut milk
- 1 teaspoon Vanilla extract
- 0.25 cup Butter
- 50 grams Unsweetened dark chocolate, chopped
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and prepare a standard muffin tin by greasing it or lining with silicone muffin cups.
In a large mixing bowl, combine almond flour, coconut flour, cocoa powder, erythritol, baking powder, and salt. Stir until evenly mixed.
In a separate small saucepan, melt the butter and the chopped dark chocolate over low heat, stirring constantly until smooth. Remove from heat once melted.
In another bowl, whisk together the eggs, coconut milk, and vanilla extract until fully combined.
Pour the melted chocolate mixture into the dry ingredients and stir gently to combine.
Add the wet ingredients into the flour and chocolate mixture, stirring until a smooth batter forms.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean.
Allow to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Serve the low carb chocolate mochi at room temperature and enjoy the chewy, chocolatey goodness!
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 1597 mg | 69% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 17.0 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 423 mg | 33% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1791 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
