Low Carb Red Bean Mochi
Delight your taste buds with this guilt-free, low carb red bean mochi recipe—an innovative twist on the classic Japanese treat. Made with almond flour, coconut flour, and sugar-free red bean paste, these mochi are gluten-free, keto-friendly, and perfect for satisfying your sweet cravings without the sugar overload. The smooth and chewy texture, crafted with a simple microwave method, is complemented by the creamy notes of coconut cream and almond milk. Each mochi is individually handcrafted and filled with a luscious red bean filling, delivering a harmonious blend of flavors in every bite. Quick to prepare in just 30 minutes and dusted with cornstarch for an authentic touch, these mochi are perfect for a light dessert or snack that aligns with your low carb lifestyle.
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Recipe Information
Ingredients
- 100 grams Almond flour
- 50 grams Erythritol sweetener
- 60 milliliters Coconut cream
- 120 milliliters Unsweetened almond milk
- 100 grams Red bean paste (sugar-free)
- 30 grams Coconut flour
- 60 milliliters Water
- 1 teaspoon Stevia (optional)
- 20 grams Cornstarch (for dusting)
Instructions
In a medium-sized mixing bowl, combine 100 grams of almond flour, 50 grams of erythritol sweetener, and 30 grams of coconut flour.
Gradually add 60 milliliters of coconut cream and 120 milliliters of unsweetened almond milk to the dry ingredients. Stir until the mixture forms a smooth batter.
Transfer the mixture to a microwave-safe bowl, cover loosely with plastic wrap, and microwave on high for 2 minutes.
Stir the mixture thoroughly, re-cover, and microwave for an additional 2 minutes or until the dough is semi-translucent and slightly sticky but firm.
Dust a clean work surface generously with cornstarch. Transfer the cooked dough to the surface and let it cool slightly.
Divide the dough into 8 equal portions. Flatten each portion into a small circle using your hands or a rolling pin.
Place about 1 tablespoon of sugar-free red bean paste in the center of each dough circle.
Carefully fold the edges of the dough over the red bean filling and pinch or twist to seal, forming a ball. Ensure the filling is completely enclosed.
Repeat the process with the remaining dough and filling.
To serve, lightly dust the finished mochi with additional cornstarch to prevent sticking, if desired.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 36.9 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 470 mg | 36% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 684 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.
