Low Carb Mochi Ice Cream
Indulge in a guilt-free twist on a classic treat with this *Low Carb Mochi Ice Cream* recipe! Crafted with almond flour, glucomannan powder, and erythritol, this keto-friendly version delivers the soft, chewy texture of traditional mochi while staying low in carbs and sugar. A luscious sugar-free vanilla ice cream filling takes center stage, wrapped in a delicate, coconut milk-infused dough. Quick to prepare and irresistibly satisfying, these bite-sized desserts are perfect for anyone following a low-carb or keto lifestyle. With just 20 minutes of prep time, this recipe allows you to enjoy a healthier, homemade version of the beloved Japanese-inspired sweet. Perfectly portioned and freezer-ready, these mochi ice cream bites are as convenient as they are delicious!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Erythritol
- 0.5 cup Unsweetened coconut milk
- 2 tablespoons Glucomannan powder
- 1 teaspoon Vanilla extract
- 1 pint Sugar-free vanilla ice cream
- 1 Silicone mochi mold
- 1 Plastic wrap
- 0.25 cup Cornstarch (for dusting)
Instructions
Begin by scooping the sugar-free vanilla ice cream into the silicone mold, filling each cavity evenly. Place the mold into the freezer for at least 1 hour to allow the ice cream to harden completely.
In a small saucepan, combine the almond flour, erythritol, unsweetened coconut milk, and glucomannan powder. Stir the mixture over low heat until it thickens into a dough-like consistency, which should take about 5-6 minutes.
Remove the saucepan from the heat and stir in the vanilla extract. Allow the mochi dough to cool slightly.
Dust a flat surface with cornstarch and transfer the mochi dough onto it. Use a rolling pin dusted with cornstarch to roll the dough out evenly until it is about 1/8 inch thick.
Cut the rolled dough into 12 squares. Ensure each square is large enough to cover an ice cream ball entirely.
Remove the silicone mold from the freezer and gently take out each ice cream ball. Place an ice cream ball in the center of each mochi square.
Carefully wrap the dough around each ice cream ball, pinching the edges to seal and form a smooth ball. Use plastic wrap to completely wrap each piece of mochi, ensuring it maintains its shape.
Place the wrapped mochi balls back in the freezer for at least 1 hour before serving, allowing the dough to set around the ice cream.
Once set, remove the plastic wrap and serve immediately for a delightful low-carb mochi ice cream experience.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 199.2 g | 72% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 6.2 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1007 mg | 77% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 719 mg | 15% | |
*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.
