🥥 Keto Mochi Bites (Low-Carb, Chewy & Sugar-Free)

Makes: 10 pieces

Net Carbs: ~1.5g per mochi

Gluten-Free • Grain-Free • Keto-Friendly • Diabetic-Safe

Soft, chewy, and just sweet enough—these keto mochi bites bring the stretch and bounce of traditional Japanese mochi without the carbs. Instead of glutinous rice flour, we use a combination of low-carb flours, cheeses, and a touch of Keystone Pantry Allulose for authentic flavor and texture with zero glycemic impact.

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✳️ Ingredients & Why They’re Used

🧀 1 cup shredded low-moisture mozzarella cheese

Mozzarella mimics the elasticity of glutinous rice, giving the mochi its essential chewy, stretchy bite. Low-moisture mozzarella is ideal because it melts well but isn’t too greasy, and it’s mild in flavor.

🧈 2 tbsp cream cheese

Cream cheese softens the dough and makes it more pliable. It also adds creaminess and helps emulsify the mixture for a smooth texture. Plus, it adds fat, which is essential for a keto-friendly fat-to-carb ratio.

🌰 ¾ cup almond flour

Almond flour replaces the bulk and structure that rice flour provides in traditional mochi. It’s low in carbs, naturally gluten-free, and rich in healthy fats and vitamin E. It also gives the mochi a lightly nutty undertone.

🥥 2 tbsp coconut flour

Coconut flour is highly absorbent, balancing out the moisture from the cheese and cream cheese. It provides a firmer texture and helps reduce the overall carb count thanks to its high fiber content.

🍬 2 tbsp Keystone Pantry Allulose

Allulose is a rare sugar that tastes and behaves like sugar but has virtually no calories or glycemic impact. It enhances flavor, supports a soft texture, and prevents any crystallization that might occur with erythritol-based sweeteners. It’s perfect for replicating the gentle sweetness of classic mochi.

🍦 ½ tsp vanilla extract

Vanilla rounds out the flavor and gives the mochi a familiar bakery-style aroma. You can also experiment with matcha, almond, or coconut extracts for variety.

🧂 Pinch of salt

Salt intensifies flavor and balances the sweetness. It helps bring out the natural richness of the cheeses and flours.

🌿 Optional: 1 tsp unflavored gelatin or ½ tsp psyllium husk

If you want a super stretchy, extra-bouncy mochi, gelatin or psyllium can mimic the springy texture of rice starch. This is especially helpful if you prefer a firmer, daifuku-style mochi.

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🥣 Instructions

1. Melt the Cheeses

In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave for 30 seconds, stir, then repeat until the cheese is fully melted and combined. This should take about 1 to 1½ minutes total.

Why? Melting the cheese first ensures a uniform dough and allows you to incorporate the dry ingredients without lumps or graininess.

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2. Incorporate the Dry Ingredients

Add the almond flour, coconut flour, Keystone Pantry Allulose, vanilla, salt, and optional gelatin or psyllium to the melted cheese mixture. Stir thoroughly with a sturdy spoon or silicone spatula.

Why? Combining while the cheese is warm helps evenly distribute the flours and sweetener, preventing pockets of unmixed ingredients and making kneading easier.

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3. Knead the Dough

Once the mixture is cool enough to handle, knead it by hand until smooth and uniform. If it’s sticky, lightly dust your hands with coconut flour. You can also refrigerate the dough for 10 minutes to make it easier to work with.

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4. Shape the Mochi

Roll the dough into 10 equal balls, about 1 inch in diameter. For a traditional touch, roll them in unsweetened shredded coconut or dust lightly with toasted almond flour for a golden exterior.

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5. Chill & Serve

Place mochi bites on a parchment-lined tray and refrigerate for 30–60 minutes. Serve chilled or at room temperature.

Note: Because of the cheese base, they’ll soften over time at room temp but are still safe and delicious.

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🍓 Optional Fillings & Variations

You can flatten the dough circles and fill with:

• Keto red bean paste (made from lupini beans or black soybeans + allulose)

• Sugar-free ganache (heavy cream + Keystone Pantry sugar-free chocolate chips)

• Nut butters, like almond or peanut

• Keto jam or sugar-free lemon curd

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🔍 Nutritional Breakdown (Per Piece, Approx.)

Note: Allulose is excluded from net carbs because it is not metabolized by the body and has no glycemic impact.

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🧠 Keto Nutritional Notes

• High in fat and low in carbs, this recipe supports a state of ketosis.

• Allulose sweetens without triggering blood sugar spikes.

• Cheese adds protein and calcium while enhancing mouthfeel.

• Coconut and almond flours provide fiber and help manage net carb load.

• Gluten-free and grain-free, making this ideal for those with sensitivities.

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🎌 Final Thoughts

Keto mochi may not be 100% traditional, but it’s a brilliant low-carb reimagining of a beloved Japanese treat. Thanks to Keystone Pantry Allulose, you get just the right sweetness with a chewy bite—without compromising your keto goals.