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Keto Almond Flour Mochi (Japan Recipe)

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Soft, chewy keto mochi made with almond flour and coconut flour. No rice, no sugar. Low-carb and easy to make for anyone on the keto diet. Great for snacks or dessert when you want something sweet but still keto-friendly.

Ingredients

Scale

Dry:

  • 1 cup almond flour (fine, not almond meal)

  • 1/4 cup coconut flour

  • 1/4 cup powdered erythritol or allulose

  • 1 tsp xanthan gum

  • 1/4 tsp salt

Wet:

  • 1/2 cup water

  • 2 tbsp coconut oil or unsalted butter (melted)

  • 1/2 tsp vanilla extract

  • 2 tbsp heavy cream or coconut cream

Optional Fillings/Toppings:

  • Sugar-free red bean paste

  • Keto matcha cream

  • Toasted sesame seeds

  • Sugar-free chocolate chips

  • Chopped nuts

Instructions

  • In a bowl, mix almond flour, coconut flour, sweetener, xanthan gum, and salt.

  • In another bowl, stir water, melted oil or butter, vanilla, and cream.

  • Pour wet into dry. Mix until a sticky dough forms.

  • Let the dough rest 10–15 minutes so it thickens.

  • Wet your hands and roll dough into small balls or flat discs. Add filling if using.

  • Place mochi pieces on a baking tray with parchment paper.

  • Bake at 325°F (160°C) for 15–20 minutes until just set.

  • Let cool at least 10 minutes before eating.

Notes

  • Don’t overbake. Mochi should be soft, not crunchy.

  • Store in the fridge for 5–6 days or freeze for up to a month.

  • For a toasty edge, pan-sear cooked mochi on low heat for 1–2 minutes.

  • Allulose gives a softer texture, erythritol gives a bit more crisp.

  • You can flavor the dough with matcha, lemon zest, or cocoa powder.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-almond-flour-mochi/