PROTEIN MOCHI (ALMOND FLOUR + WHEY)

A High-Protein, Low-Carb Twist on Traditional Japanese Mochi

Modern kitchen setup with white marble countertops, sunlight from a large window, and neatly arranged cooking ingredients in glass bowls

KEY INFO:

• Prep Time: 15 minutes
• Cook Time: 3-60 minutes (method dependent)
• Total Time: 30-75 minutes
• Servings: 10-12 pieces
• Difficulty: Moderate
• Diet: Low-carb, High-protein, Gluten-free

EQUIPMENT NEEDED:

• Large mixing bowl
• Microwave-safe bowl or saucepan
• Silicone spatula
• Muffin tin or flat tray
• Parchment paper
• Freezer space

Modern kitchen with white marble countertops, silver appliances, and green subway tile backsplash, showing warm-toned cookware, prep bowls, and a mixing bowl with partially mixed dough with visible almond flour and protein powder.

INGREDIENTS:

Base Mixture:
• 90g (3.2 oz) almond flour
• 35g (1.5 scoops) whey protein powder
• 20g (1.4 tbsp) almond butter (optional)
• 120ml (½ cup) water or almond milk
• 2-3 tbsp sweetener (stevia or monk fruit for keto)

Coating Options:
• 2 tbsp cornstarch or powdered sugar
• 1 tbsp matcha powder (optional)

METHOD:

Combine almond flour, whey protein, and sweetener in a large bowl
Gradually add liquid while stirring until a sticky dough forms

Modern kitchen setup with daylight streaming in, featuring green subway tiles, copper pots, wooden utensils and cream-colored ceramics, with a glass bowl of heated dough mixture on the marble countertop

For Microwave Method:

Heat mixture in 30-second intervals
Stir between each interval
Continue until dough becomes sticky and translucent (about 3 minutes total)

For Baking Method:

Preheat oven to 350°F (175°C)
Fill muffin tins with mixture
Bake for 55-60 minutes until golden

For traditional mochi balls:

Roll into 1-inch balls
Freeze for 30 minutes
Coat in your chosen powder

Hands shaping mochi dough in a modern kitchen with cream-colored ceramic bowls, wooden utensils, and green subway tile backsplash, lit by natural daylight

CRUCIAL TIPS:

Don’t overmix – stop when ingredients are just combined
Keep hands slightly wet when rolling to prevent sticking
Watch carefully during microwaving to prevent burning
Test doneness by touching – should be sticky but holdable

STORAGE & SCALING:

• Room temperature: 3 days in airtight container
• Refrigerated: 1 week
• Frozen: Up to 3 months
• Recipe doubles easily – maintain same cooking times

COMMON MISTAKES:

Too wet: Add more almond flour, 1 tbsp at a time
Too dry: Add liquid slowly until right consistency
Overly sticky: Use more coating powder

VARIATIONS:

1. Matcha Protein Mochi:
– Add 1 tbsp matcha powder to base mixture

2. Chocolate Protein Mochi:
– Use chocolate whey protein
– Add 1 tbsp cocoa powder

3. Vegan Version:
– Replace whey with pea protein
– Use coconut milk instead of water

4. Keto-Friendly:
– Use monk fruit sweetener
– Add MCT oil for extra richness

Finished mochi balls with matcha powder on a white ceramic plate in a modern kitchen with green subway tile and copper pots

NOTE:

Remember: Traditional mochi is meant to be chewy – don’t expect exactly the same texture with this protein version, but it’s a delicious and healthy alternative that satisfies the craving while adding beneficial protein to your diet.